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Back to Basics: Pumpkin soup is now in season
Whether you use fresh or canned, this creamy, delicious soup is the perfect autumnal embrace
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As the leaves begin their fiery transformation and there is a welcome chill in the air, a warm bowl of pumpkin soup is the perfect autumnal embrace. This recipe creates a velvety, smooth and comforting soup with a hint of sweetness from maple syrup and a whisper of warming spice from nutmeg.
Whether you prefer the fresh flavor of a pumpkin or the convenience of canned puree (which significantly reduces prep time), you'll have a delicious and satisfying soup simmering on the stove in no time. It's so easy to make that you can even involve kids in its preparation. And when it's done, it will fill your home with a truly enjoyable fall atmosphere. This pumpkin soup is the ideal companion for a cozy weeknight dinner or a festive fall gathering.
My pumpkin soup recipe allows you to choose your ingredients. Use a fresh pumpkin (like a sugar pie pumpkin) or opt for the convenience of canned pumpkin puree. If going fresh, simply halve a pumpkin, scoop out the seeds and stringy bits (save those seeds for roasting), peel with a vegetable peeler, and dice into large pieces. Smaller pieces will cook faster. Or take a shortcut and use two 15-ounce cans of unsweetened pumpkin puree, which will not only save you preparation time but also shorten the cooking time significantly. Fresh pumpkin adds a bit more vibrancy, while canned offers amazing ease. Either way, deliciousness awaits. Once your pumpkin is diced or the canned puree is opened, continue to the next step.
Recipe
Pumpkin Soup
6 servings
Ingredients:
3 tablespoons of frying oil, adjust if needed
1 large onion, peeled and chopped
2 medium potatoes, peeled and cut into large pieces
2 pounds pumpkin, peeled, seeds removed, cut into large pieces (or 2 15 ounce cans pumpkin puree — unsweetened) *
4 cups of vegetable or chicken broth **
1 cup water
1 cup heavy cream
1/4 cup maple syrup (or honey)
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon salt **
1/2 teaspoon ground pepper
* Pumpkin prep: You can use any kind of pumpkin you like for this recipe. I usually go for a sugar pie pumpkin.
Cut and Clean: Cut the pumpkin in half and use a spoon to scrape out the seeds and stringy membrane. Discard those.
Peel: Use a vegetable peeler to remove the skin.
Cut: Cut the pumpkin into large pieces. Smaller pieces would cook faster.
Shortcut: For convenience, substitute the fresh pumpkin with two 15-ounce cans of unsweetened pumpkin puree.
**This recipe assumes that you are working with a sodium-free broth (a broth with no salt added). If you are working with a broth that includes sodium, adjust the amount of salt based on your preference.
Best served with: A few scoops of sour cream
Optional: Roasted pumpkin seeds
Directions:
Saute vegetables: Preheat a medium pot on medium-high heat with 3 tablespoons frying oil and add: 1 large onion, chopped. Saute with occasional stirring until glossy (about 2 to 4 minutes).
Add: Pumpkin pieces (skip If you are using pumpkin puree), 2 potatoes, cut into large pieces. Saute for an additional 2 minutes with constant stirring.
Add into the pot: 4 cups of vegetable or chicken broth, 1 cup water, pumpkin puree (skip if you are using fresh pumpkin). Briefly stir and cover with a lid. Bring to a simmer (about 195 degrees) with occasional stirring.
Lower the heat to medium and cook for 30 to 40 minutes with occasional stirring.
Note: If you use puree instead of fresh pumpkin, cooking time can be as short as 20 minutes.
Important: Before you proceed to the next step, make sure the pumpkin is soft. If it is not, extend the cooking time.
Add: 1 cup heavy cream, 1/4 cup maple syrup, 1 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1 teaspoon salt, 1/2 teaspoon ground pepper.
Process until smooth with an immersion blender (while still cooking in the pot). Cook with occasional stirring for an additional 5 minutes (now without the lid).
Optionally, add water if the liquid evaporates more than it should, and then cook for an additional 3 minutes.
Taste and add salt and/or pepper if needed.
Serve with a scoop of sour cream and optionally with roasted pumpkin seeds.
Source: Tom Slepicka
To cook this soup, and most of my other soups, I recommend using a pot that is large enough to stay organized and keep the kitchen clean during cooking. The best default size would be 6 quarts, but you can consider using an even bigger one for more comfort. If you have no other choice, you can use a pot as small as 4 quarts, but preparing soup in such a small pot will be less convenient.
Preheat a pot over medium-high heat with a little bit of cooking oil. Then, add 1 large onion that you’ve previously peeled and chopped. Saute it with occasional stirring until glossy and slightly seared, which usually takes about 2 to 4 minutes. Next, add the potatoes cut into large pieces and pumpkin pieces (if using fresh; hold off on the canned pumpkin puree for a later step). Saute for an additional 2 minutes with occasional stirring. Then, add the vegetable or chicken broth, water, and pumpkin puree (if using). Briefly stir, cover with the lid, and bring to a light simmer (around 195 degrees) with occasional stirring. Lower the heat to medium and cook, covered with a lid, until the vegetables soften. Since potatoes usually need about 20 minutes, using canned pumpkin will significantly speed up the process compared to fresh pumpkin pieces, which sometimes may need 40 minutes or more.
When the vegetables are soft, add the heavy cream (which can be omitted for the vegan version of this soup), maple syrup (or an equal amount of honey or sugar), ground ginger, nutmeg, salt, and pepper. Process everything with an immersion blender until smooth. Then, cook uncovered, stirring occasionally, for about 5 minutes to allow the ingredients to combine fully. If too much liquid evaporates, simply stir in more water (there’s no need to add more broth, as its flavor is already present). If you prefer a thicker soup, extend the cooking time as needed. Before serving, taste and adjust the salt and pepper to your liking.
To get the most out of your soup, let it cool slightly. Any soup is best served at a comfortable temperature between 145 degrees and 160 degrees. Serve with a scoop of sour cream and, optionally, with roasted pumpkin seeds.
Tip and Good to Know
- What pumpkin to choose for cooking: While all pumpkins are technically edible, some varieties are far superior for cooking and baking. If you're looking for the best flavor and texture, choose pumpkins specifically bred for eating, such as the sugar pie pumpkin, Cinderella pumpkin, or buttercup squash. These varieties offer a sweeter, less stringy flesh that's perfect for pies, soups, roasted dishes and more. While the large carving pumpkins commonly seen in the fall are edible, they tend to be bland and watery in comparison. So, for a truly delicious culinary experience, stick to the smaller, sweeter pumpkins that were cultivated with taste in mind.
- Don't dispose of pumpkin seeds! They are not only nutritious but also delicious and versatile. Most commonly, they are roasted in the oven. Simply toss them with any kind of oil, salt, and pepper, stir thoroughly, and spread them on a baking sheet lined with parchment paper. Roast them at 400 degrees for 5 to 10 minutes or 350 degrees for 10 to 20 minutes until they reach a nicely light brown color. Let them cool at least partially before serving. Seeds like these can be sprinkled on any soup, especially the one mentioned in this article, and used in salads, baked goods, and more. You also can add them to granola, sprout them, or even create pumpkin seed butter.
- Buy yourself an immersion blender if you don't have one. You'll find that it's one of the most useful electronic kitchen tools you can get. What's great is that it's very inexpensive, especially compared to larger kitchen tools such as a stand mixer. It will significantly streamline your cooking process, save you on dishes, and also provide additional safety. Why? If a creamy soup, like the one mentioned in this article, or a sauce is being prepared, you can process it while still cooking without further manipulation. You'll only need to clean the easily disconnected part of the immersion blender. This helps prevent injuries that can occur when transferring hot contents to a kitchen blender or food processor. However, if you must use a kitchen blender or food processor, be extra careful. Apart from the risk of spills during transfer, make sure to let the blender or food processor close fully but allow it to "breathe" at the same time (keep the little pouring lid slightly ajar). Simply cover the slightly opened pouring lid with a kitchen towel. This will protect you from splashes while preventing pressure buildup and the appliance from exploding on you.
Tom Slepicka is the founder of www.cookinghub.com, and is a recipe creator, culinary instructor, chef, and a consultant. You can reach him at tom@cookinghub.com.
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