How To Make Pumpkin Soup

Pumpkin soup is a classic fall dish that never goes out of style. It’s filling, creamy, and keeps you warm. This soup can be made with a variety of winter squashes, but our favorites are sugar pumpkins and kabocha squash, with calabaza and butternut squashes coming in second and third. Because some squashes take longer to cook than others, leave the soup on low heat until the squash is softened and fork-tender for the creamiest texture.

We include a little heavy cream in our version for extra richness, but you can completely replace it with coconut milk if you don’t want to use dairy. If you wish to make it vegetarian, simply replace the chicken broth with veggie broth. In this dish, we also keep the seasoning to a minimum, but don’t be afraid to add some of your favorite herbs and spices: pumpkin pairs beautifully with both sweet and savory herbs.

Any leftovers can be kept refrigerated for up to 5 days or frozen for up to 2 months in an airtight container.

If you’ve tried this soup, let us know how you enjoyed it in the comments section below! Check out these hearty soups that will feed a crowd for additional soup inspiration.

Have you tried this fall favorite? Tell us how it went in the comments section below!

INGREDIENTS

• extra-virgin olive oil, 1 tbsp.
• 4 garlic cloves, minced 1 big onion, coarsely chopped
• 4-pound pumpkin (any kind but preferably sugar pie)
• 4 c. chicken broth (low sodium)
• salt kosher
• black pepper, freshly ground
• 1/2 cup heavy cream, plus a little extra for drizzling

DIRECTIONS

1. Heat oil in a heavy soup pot or Dutch oven over medium heat. Cook until the onion and garlic are golden.
2. Meanwhile, cut the pumpkin in half, peel it, and scoop out the seeds. Cut the meat into bits.
3. Toss in the pumpkin chunks with the stock in the pot. Salt & pepper to taste. Cover and bring to a boil, then lower to low heat. Simmer for 30 minutes, or until the pumpkin is fork-tender.
4. Remove the pot from the heat and combine the contents with an immersion blender until smooth. (Alternatively, let the soup cool before blending.) Season with salt and pepper to taste.
5. Ladle soup into bowls, top with a swirl of cream, and sprinkle with pepper to serve.