A hearty, creamy recipe that works well in any season, pumpkin soup is particularly delicious in the fall and winter. With only 30 minutes of preparation time, this recipe is a great option for a healthy midweek supper. You will want to make this incredibly easy pumpkin soup on a daily basis after learning how to prepare it!
Components:
- Pumpkin: One medium-sized, peeled, seeded, and cubed pumpkin weighing two to three pounds
- Onion: 1 big sliced onion
- Garlic: two minced garlic cloves
- Four cups of vegetable stock (or, if you’re not vegetarian, chicken stock).
- Two medium carrots, chopped and peeled
- One large peeled and cubed potato (which provides smoothness without using cream)
- Two teaspoons of olive oil
- To taste, add salt and pepper.
- A dash of nutmeg, for added taste
- For garnish, use ½ cup of cream or coconut milk (optional).
- Fresh herbs: Use thyme or parsley as a garnish.
Directions:
Get the vegetables ready:
- Prepare all of your vegetables first. Peel and cut the potato, carrots, onions, and pumpkin. Chop the garlic.
- The vegetables are sautéed.
- Heat the olive oil in a big pot over medium heat.
- To the pot, add the minced garlic and chopped onions. Sauté for two to three minutes, or until the garlic is fragrant and the onions are transparent.
- Put the pumpkin, potato, and carrots in the pot. Cook, stirring periodically, for about 5 minutes.
After adding stock, simmer:
- Make sure the vegetables are well submerged by adding the vegetable stock. Add a dash of nutmeg, salt, and pepper.
- After bringing to a boil, lower the heat and simmer until all the veggies are soft, about 20 minutes.
Mix the soup:
- After the vegetables are tender, purée the soup right in the pot with an immersion blender until it’s creamy and smooth. As an alternative, you can pour the soup into a blender in little amounts and process it until it’s smooth.
Modify the seasoning and consistency:
- You can adjust the soup’s consistency by adding a little more stock if it’s too thick.
- If necessary, add more salt and pepper after tasting the soup to balance the seasoning.
Serve:
- Serve the soup hot. Garnish with fresh herbs and, if you’d like, swirl in a dollop of cream or coconut milk for added richness.
Serving Recommendations:
- Bread: Accompany the dish with warm dinner rolls or a piece of crusty bread.
- Croutons: To add a crispy texture, add homemade croutons.
- Protein: For extra protein, sprinkle shredded chicken or roasted chickpeas on top.
In summary:
In addition to being nourishing, this simple and delectable pumpkin soup is comforting. It’s a flexible recipe that works well for using up leftovers because you can add any vegetables you have on hand. Every day of the week, savor this warm, creamy soup—it’s sure to become a favorite!