PUMPKIN SOUP | How To Make Pumpkin Soup

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories and adds a unique flavor.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Homemade stock is more nutritious and flavorful.

Cut the small pumpkin in half with a sharp knife from top to bottom.

Scoop out all of the seeds using a large serving spoon or regular spoon and set aside or toss them.

Season the inside and outside of the pumpkin with olive oil, salt, and pepper.

Place the pumpkin halves faced down on a large baking sheet covered with parchment paper.

Bake the pumpkin at 400°F for about 40 minutes to an hour until easily pierced with a knife or fork.

Let the pumpkin rest, then carefully remove the skin to yield about 4 to 4.5 cups of cooked pumpkin.

Heat olive oil in a large pot over medium heat and add chopped onion, cooking for about 3 to 5 minutes until tender.

Add chopped garlic and cook for another minute.

Add the cooked pumpkin to the pot along with chicken stock and some water, seasoning with salt and pepper to taste.

Cover the pot, bring to a boil, then lower the heat to medium-low and simmer for about 20 minutes.

Blend the soup using a regular blender or a handheld blender until smooth.

Add heavy cream (or half and half or whole milk) and let it simmer for a few more minutes, adjusting salt and pepper if needed.

Serve the soup with your favorite toppings and a little more heavy cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens