Our vibrant vegetarian pumpkin soup has a wonderful sweet-savoury flavour and is ready in 30 minutes, perfect for a busy weeknight. We cooked the soup with sugar pumpkin for a perfect creamy texture. Butternut squash or kent pumpkin are tasty alternatives. It’s important to saute the veggies with a dash of brown sugar to get these warm, earthy aromas into the soup. If you want a soup that’s a little more decadent, add 250 ml (1 cup) cream before pureeing the soup.
We love the beautiful warm orange colour of this pumpkin soup. There are no limits when it comes to garnishes and toppings. We served the soup with a dollop of cream cheese, spring onions, pumpkin seeds for crunch and a sprinkle of crushed pink pepper that pairs perfectly with the sweetness of the soup.
Pumpkin Soup Recipe
You can also prepare this pumpkin soup with chicken or beef broth, and serve it with leftover cooked chicken.
Prep Time: 15 min
Cooking Time: 30 min
For the pumpkin soup
- 1 kg (2.2 lb) sugar or pie pumpkin, cut into cubes, seeds and stringy fibres removed
- 1 large red onion, peeled and roughly chopped
- 2 tbsp canola oil
- 2 tbsp butter
- 750 ml (3 1/4 cups) homemade or store-bought vegetable stock
- 1 tbsp brown sugar
- white and black pepper
For serving (optional)
- 4 tbsp cream, cream cheese, creme fraiche, or sour cream
- 1 spring onion (scallion), chopped
- 4 tbsp pumpkin seeds
- pink pepper, crushed
1) Sautee the vegetables
Heat the canola oil and butter in a heavy-bottom saucepan on medium-high flame until the butter is melted. Add the onion and brown sugar. Stir occasionally and sauté for 5 minutes, until the onion becomes translucent and the sugar has melted. Add the pumpkin or cubes and cook for 5 more minutes.
2) Cook the soup
Add the vegetable stock and bring the soup to a boil. Once boiling, put the lid on the saucepan and reduce the heat to low- Let the pumpkin soup cook for 20 minutes. The soup is done once the pumpkin is very soft and can be easily squished with the back of a spoon or fork. Allow the soup two cool for 10 minutes.
3) Puree the soup
Using a hand blender, puree the vegetables until smooth. Alternatively, blend the soup in small batches in a food processor. Season with salt, black and white pepper according to your taste. If the soup seems too thin, return it to the stovetop and cook over low heat until the soup thickens to desired consistency. You can also thin down the soup with additional stock if the soup seems too thick.
4) Serve the pumpkin soup
Reheat the pumpkin soup over medium-high heat. Serve the soup warm garnished with a dollop of cream, cream cheese, creme fraiche, or sour cream, chopped spring onion (scallion), and pumpkin seeds.
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