This pumpkin soup recipe is the easiest soup recipe you will ever make! Creamy, warm, super comforting with minimal ingredients!
This classic pumpkin soup has so much flavor with minimal pantry ingredients, all you need to do simply roast the pumpkin in the oven, bring to simmer and Puree! That’s it, guys! Simple right?
You can control the consistency of the pumpkin, however, you want!
You can have variations and customizable like including coconut milk, creamy, anything of your choice that gives you a perfect twist for the classic pumpkin soup recipe.
Are squash and pumpkin are same?
Pumpkin and squash belong to the same family. Pumpkin is one type of squash, whereas squash generally refers to species to which pumpkin belongs.
Why this recipe works:
Pumpkin soup is low in calorie
Easy to make! Goes well with simple crusty bread.
Dinner is done right under 30 mins!
How to make Pumpkin Soup Recipe:
Pre-heat oven for 10 mins for 200 degrees C/400 degrees F.
Tips to make the pumpkin soup:
Buy the pumpkin that has harder skin it tastes better for soups.
Add other spices like oregano, basil as per your taste.
Add chicken stock /vegetable stock for better flavor.
Add coconut milk to get an incredible taste.
FAQ
Is pumpkin soup healthy?
Pumpkin soup has numerous health benefits, it is high in beta-carotene that turns into vitamin A and minerals.
What do you eat pumpkin soup with?
Pumpkin soup can be served with crusty bread, salad, mashed potato.
What is the best pumpkin to use for soup?
Pumpkin soup is best with harder skin like butternut.
How do you thicken pumpkin soup?
Simmer for about 15mins over a medium-low heat can thicken the soup or mix cornstarch with few tablespoons of water whisk and mix it with the soup to get a nice thicken consistency.
How long does the homemade pumpkin soup last?
Store the pumpkin soup recipe in an air-tight container and refrigerate for 3 to 4 days.
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PrintRoasted Pumpkin Soup
This pumpkin soup recipe is the easiest soup recipe you will ever make! Creamy, warm, super comforting with minimal ingredients!
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 2 1x
- Category: Appetiser, brunch, Soup
- Cuisine: American, Continental
Ingredients
- 2 cups pumpkin
- 1 tsp butter
- 1 tbs garlic
- 2 tsp sprigs of thyme
- 1 tsp pepper powder
- 1 tbs cream
- 1/2 tsp chili flakes
Instructions
- Pre-heat oven for 10 mins for 200 degrees C/400 degrees F.
- Peel the squash skin and cut in cubes, Spread in the baking tray. Drizzle some olive oil, pepper powder, and salt.
- Roast the cubed pumpkin for 25 to 30 minutes.
- In a saucepan, heat butter, add chopped garlic and sprigs of thyme and salt. cook for 1 or 2 mins, then Add roasted pumpkin.
- Add 2 cups of water or vegetable stock. Bring to boil for about 10 mins.
- Turn off the flame, blend using an immersion blender
- Blend till you get a creamy consistency.
- Sprinkle pepper powder and fresh cream
- Sprinkle chili flakes and serve.
Notes
Tips to make the best pumpkin soup:
Buy the pumpkin that has harder skin it tastes better for soups.
Add other spices like oregano, basil as per your taste.
Add chicken stock /vegetable stock for better flavor.
Add coconut milk to get an incredible taste.
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