Pumpkin Soup

Undeniably irresistible, homemade pumpkin soup is simple yet satisfying. Authentic, buttery, creamy, thick, and indulgent. The classic pumpkin soup, kept simple (CHICKEN SOUP INDIAN STYLE). 

Call it a wellness food, great when you’re under the weather, or as a light yet fulfilling home meal. Using home-grown pumpkins from non-commercial gardeners makes this homemade pumpkin soup affordable and generally free from chemicals and pesticides.

Among the types of pumpkin soup, the Asian-style version is affordable using carton milk or coconut milk, unlike the cream-based Western-style pumpkin soup.

 

This easy 5-ingredient pumpkin soup recipe can be made ahead in the afternoon as a planned meal and warmed up for dinner, paired with toast or a simple salad (MASHED POTATOES). 

 

This 5-ingredient pumpkin soup is easy to make. Simmer the ingredients, then blend to a smooth puree using a food processor or blender. Simmer the pumpkin puree and add the seasoning to elevate the taste. Whether preferred as a thick soup or a lighter version, it can be adjusted to your preference.

 

Hearty but easily digested, this healthy, clean-eating pumpkin soup recipe is satisfying and nourishing. Reduce the butter for a lighter version without losing the creamy, comforting character.

 

Ingredients for Pumpkin Soup

½ pumpkin - remove the skin and seeds, cut into pieces

3 small onions - peel and quarter

5 garlic cloves - peel and halve

1 scoop unsalted butter

Carton milk - as needed

Water - as needed

Salt and pepper - to taste

How to Make Pumpkin Soup

Add the pumpkin, onions, and garlic into a pan.

Pour in enough water and cook to softened.

Remove the pumpkin mixture from heat and allow it to cool down. 

Once cooled down, pulse or blend.

Pour the pumpkin puree into the pan. 

Simmer.

Add butter and stir in. 

Stream in milk, season with salt and pepper. 
Switch off the heat.