Pumpkin Soup

Name: Pumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: United States
Ingredients: 1 pumpkin (medium, peeled and cut into cubes); 1 onions (medium, chopped); 1 garlic cloves (minced); 95 cl of vegetable broth; 120 ml of crème fraîche; salt; pepper; olive oil

5,01 review

This velouté is a smooth soup of squash and cream. 🎃 Its flavor is mild. It can be perked up with a little nutmeg.

Total time: 45 min
Prep: 15 min
Cook: 30 min
Difficulty: Easy
Per person: €0.50

By the CookinBreak team

Ingredients 8

servings

Estimated cost €2.00

Equipment

Saucepan
Blender
Wooden spoon
Immersion blender

Instructions

Tap a number to check off the step, and a time to start a timer.

Heat a drizzle of olive oil in a pot over medium heat. Add the onions and cook until translucent.

Add the minced garlic and cook for one minute until fragrant.
Add the pumpkin cubes to the pot and stir with the onions and garlic for a few minutes.
Pour the vegetable broth into the pot. Bring to a boil, then lower the heat and simmer for about until the pumpkin is tender.
Remove from the heat and use an immersion blender to puree the mixture until smooth.
Add the crème fraîche (if using) and mix well. Season with salt and pepper to taste.
Serve hot in bowls, optionally with an extra swirl of crème fraîche as a garnish.

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Goes well with

🎅 Christmas: all recipes

As a main

Falafel Tortilla Wraps

28 minEasy

For dessert

Vanilla Cinnamon Rice Pudding

45 minEasy

To drink

Mango Lassi

10 minEasy

Nutrition facts

per serving · estimate

150kcal

Protein2 g5%
Carbs22 g59%
Fat6 g36%
Fiber3 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

🌰 For a crunchy touch, sprinkle a few toasted pumpkin seeds on top before serving. It adds texture and flavor!

Freezing : Can you freeze this recipe?

Yes

Works very well, for up to 3 months in freezer bags or airtight containers. Thaw slowly in the fridge.

Storage : How long does it keep?

Keeps 3 to 4 days max in the fridge in an airtight container. The cream may separate, so mix well before serving.

Making ahead : Can you make it the day before?

Yes

Preparing it the day before improves the flavors. Store in the fridge.

Reheating : How do you reheat it?

Reheat in a pot over low heat, stirring regularly. Can be microwaved in intervals, stirring in between.

Variations

Season with a pinch of grated nutmeg.
Replace the crème fraîche with coconut milk.
Serve with croutons or toasted pumpkin seeds.

Mistakes to avoid

Not sweating the onion: cook it until translucent before adding the garlic.
Letting the garlic burn: one minute is enough, until fragrant.
Blending undercooked pumpkin: simmer for 20-25 minutes until tender.

Frequently asked questions

How do you make pumpkin soup?

Sweat the onion, then the garlic, in the olive oil, add the pumpkin cubes, pour in the vegetable broth and simmer for 20-25 minutes. Blend, stir in the crème fraîche, then season with salt and pepper.

How long does pumpkin take to cook?

Once the broth comes to a boil, lower the heat and simmer for about 20 to 25 minutes, until the pumpkin is tender. It then blends easily into a smooth puree.

How do you get a really smooth soup?

Take the pot off the heat and use an immersion blender to puree the mixture until smooth. Then stir in the crème fraîche and mix well before seasoning.

How do you perk up a pumpkin soup?

Season with salt and pepper to taste, then add a little nutmeg if you like to bring out its mild flavor. Serve hot, with an extra swirl of crème fraîche.