Easy Pumpkin Soup Recipe
This easy pumpkin soup recipe is creamy, comforting, and full of rich flavour. A perfect way to warm up on a cool day with just a few simple ingredients.
Servings 6 serves
Calories 231kcal
Ingredients
- 1.2 kg pumpkin any type, skin removed and diced
- 4-5 cloves garlic roughly chopped
- 1 onion diced
- 2 cups chicken broth or stock
- 1 cup heavy cream
- 1 tablespoon olive oil or butter
- salt and pepper to taste
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for 2–3 minutes until it begins to soften and turn translucent. Stir in the garlic and cook for another minute or two, just until fragrant.
- Add the pumpkin and pour over the chicken broth. Season with salt and pepper. Bring everything to a boil, then reduce the heat slightly and simmer for 25–30 minutes, or until the pumpkin is tender and easily pierced with a fork.
- Turn off the heat and stir in the cream.
- Using a stick blender, blend the soup directly in the pot until smooth. If it’s too thick, you can add a splash more broth or water to loosen it to your liking.
Nutrition
Calories: 231kcal | Carbohydrates: 17g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 49mg | Sodium: 322mg | Potassium: 770mg | Fiber: 1g | Sugar: 8g | Vitamin A: 17644IU | Vitamin C: 20mg | Calcium: 81mg | Iron: 2mg