Pumpkin Soup

Name: Pumpkin Soup
Prep time: 15 min
Cook time: 27 min
Total time: 42 min
Cuisine: France
Ingredients: 800 g of pumpkin (peeled and cut into cubes); 1 yellow onion (thinly sliced); 2 garlic cloves (chopped); 25 g of butter; 750 ml of vegetable broth (hot); 100 ml of heavy cream; 1 pinch of nutmeg (grated); salt; black pepper (freshly ground); 2 tbsp of pumpkin seeds; 40 g of croutons (toasted)

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Pumpkin soup is the quintessential fall classic, with a velvety texture and a gently comforting aroma. Enhanced with a touch of nutmeg and crunchy croutons, it makes an ideal starter for cool evenings or a light, balanced meal.

Total time: 42 min
Prep: 15 min
Cook: 27 min
Difficulty: Easy
Per person: €0.40

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a main

Sweet Potato Casserole with Pecans

1 h 10Easy

For dessert

Molten Chocolate Mummy Madeleines

35 minEasy

To drink

Pumpkin Spice Latte

15 minEasy

Nutrition facts

per serving · estimate

210kcal

Protein4 g8%
Carbs19 g36%
Fat13 g56%
Fiber4 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

To intensify the sweet flavor and aromatic depth of the pumpkin, roast it for 20 minutes in the oven at 200°C with a drizzle of oil before adding it to the broth.

Freezing : Can you freeze this recipe?

Yes

Up to 3 months cooked in an airtight container, without the croutons.

Storage : How long does it keep?

Keeps 3 to 4 days in an airtight jar in the refrigerator.

Making ahead : Can you make it the day before?

Yes

Ideal the day before, the spice and squash flavors develop.

Reheating : How do you reheat it?

Saucepan over low heat, stirring, or microwave 3min at 750W.

Variations

Coconut milk version: replace the heavy cream with coconut milk and the butter with vegetable oil for an exotic touch.
Mild spice version: add half a teaspoon of mild curry powder or ground ginger along with the nutmeg.
Gluten-free version: replace the regular croutons with pan-fried tofu cubes or crispy roasted chickpeas.

Mistakes to avoid

Adding too much liquid at the start: begin by barely covering the vegetables to control the final creaminess after blending.
Boiling the cream vigorously: stir in the cream off the heat to keep it smooth and prevent it from separating.
Leaving out the pinch of spice: since pumpkin has a very mild flavor, ground pepper and nutmeg are essential to balance the dish.

Frequently asked questions

Can I replace the pumpkin with another squash?

Yes, kabocha or butternut squash work perfectly in this recipe with the same cooking times. Kabocha has the advantage of not needing to be peeled if its skin is well cleaned.

How do I get an ultra-smooth soup texture?

Make sure the pumpkin is perfectly tender before blending. Use a powerful immersion blender for at least 2 minutes, moving it in circular motions to emulsify the soup.

Which broth should I use for this soup?

A homemade vegetable or low-sodium chicken broth adds depth without masking the delicate flavor of the squash. Avoid overly concentrated broths that would overpower the natural aroma.

Which cream gives the best result?

Heavy cream with 30% fat gives a smooth soup and a nice visual finish when drizzled into the bowl, without weighing down the final texture.