How to Make Creamy Pumpkin Soup
We invited friends over on Friday to enjoy some good food served with great bottles of wine. My buddy Marc B was sitting on a bottle of 1990 Chateau de Beaucastel Chateauneuf-du-Pape and was itching to open it, so we gave him an opportunity. There were eight adults plus four kids, and we served this roasted pumpkin soup, lasagna, short ribs with mashed sweet/white potatoes, and finished with my wife’s homemade apple pie.
I’ll post the braised short ribs with Asian flavors later in the week, but I wanted to share with you what may have been the best course: Creamy Pumpkin Soup.
We had been served this creamy pumpkin soup at a neighbor’s house last week, and my wife was able to snag the recipe from her colleague. This soup was so good that some guests asked for seconds even though we had a ton of food to serve.
Pumpkin Soup
Pumpkin soup, a quintessential autumnal delight, is a culinary masterpiece that warms the soul and delights the senses. This creamy concoction embodies the essence of the harvest season with its rich, velvety texture and comforting, earthy flavor. Whether served as a starter for a festive gathering or enjoyed as a cozy meal on a chilly evening, pumpkin soup never fails to evoke feelings of warmth and nostalgia.
The key to a perfect pumpkin soup is the selection of the finest ingredients and the careful balance of flavors. Fresh, ripe pumpkins are the show’s star, their vibrant orange flesh lending a natural sweetness and depth to the soup. Combined with aromatic onions, garlic, and warming spices like nutmeg, cinnamon, and ginger, the pumpkin transforms into a symphony of autumnal flavors.
The cooking process is a labor of love, as the ingredients are slowly simmered to allow their flavors to meld together harmoniously. Once softened, the mixture is pureed until smooth, resulting in a luxurious, velvety texture that is as pleasing to the eye as it is to the palate. A splash of cream or coconut milk may be stirred in for added richness, elevating the soup to new heights of decadence.
Garnished with a drizzle of olive oil, a sprinkle of toasted pumpkin seeds, or a dollop of tangy crème fraîche, pumpkin soup is a delight to eat and a feast for the senses. With each spoonful, one is transported to a cozy autumn afternoon, surrounded by the sights, smells, and flavors of the season. Indeed, pumpkin soup is more than just a dish—it is a celebration of nature’s bounty and a reminder of the simple joys found in a bowl of homemade goodness.
Creamy Pumpkin Soup Recipe
Ingredients
- ½ cup butter = 1 quarter pound stick
- 2 cloves garlic minced
- 1 yellow onion finely chopped
- 2 teaspoons curry powder
- 5 cups chicken stock
- 1 cup white wine
- 2 pounds roasted pumpkin or substitute canned pumpkin
- 2 cups half & half
- salt and white pepper to taste
- chives or substitute canned pumpkin
Instructions
- Get all your ingredients together. I made the chicken stock in the morning but I also had some in the freezer and low salt canned in the pantry if I needed more. Mince the garlic, chop the onion and get the spices in order.
- Heat up your soup pot and melt the butter but be careful not to let it brown. Sauté the garlic and onion until the onion is translucent. Stir in the curry powder and let it cook for 30 seconds.
- Add the chicken stock and white wine and bring them to a GENTLE boil - not a rolling boil. That means the bubbles should be very small, just above a simmer. Let this cook uncovered for 20 minutes.
- Next, add the roasted pumpkin and cook for 5 minutes.
- Time to puree the soup. I used a hand blender because I find it easier to puree the soup in the cooking pot but if you don't own one, you could transfer the soup contents to a bender in batches and puree it to a smooth consistency.
- I stopped here knowing I would be adding the half & half and salt & white pepper just before serving later that evening but you can finish the soup right now. Taste and adjust seasoning.
- Serve in soup bowls and garnish with a dollop of sour cream and some fresh snipped chives.
- We served a Sonoma Cutrer Chardonnay with the soup and it was delicious.
10 Responses
Looks yummy – about how many cups is 2 lbs of pumpkin?
Hi Marilyn, A pound is a measure of weight and a cup is a measure of volume. Saying that and doing some research on the Internet, it looks like 1 pound of pumpkin cooked and mashed equals about 2 cups so 2 pounds of roasted and mashed pumpkin should equal about 4 cups. – RG
Can the soup be make ahead of time and placed in the freezer. If so, should the half and half be eliminated until soup is ready to reheat?
Hi Jean, great question. I’m not a food scientist so you should look further for a more reliable answer but I did a little research on the Internet and here’s what I found out. Although you will find lots of sites saying it fine to freeze cream soups, there are just as many sites that say not to freeze cream or milk because they can curdling or result in the separation of the liquids.
Funny how one site said it’s fine to freeze soups or stews with potatoes, another says not to because they get mealy. I agree with the latter. Anyone else have a suggestion for Jean? – RG
just one thing… (sorry I’m a novice cook) – but when it says “Next, add the roasted pumpkin and cook for 5 minutes. I used a hand blender but you could transfer everything to a bender in batches and puree it to a smooth consistency.” – do you mean at that stage take the whole hot soup off the stove and put it in a blender? or do you mean blend the pumpkin first? it probably seems totally logical to you but for me I’m not quite sure. thanks so much- i love the newsletter and am truly learning a lot!
Hi Rachelle, thanks for pointing this out. I really wasn’t worded very well so I did a little editing. I meant to add the pumpkin, cook for 5 minutes and then remove it to puree in a blender if you didn’t have a hand blender. – RG
This soup sounds delicious, but can the wine be left out? I don’t drink and neither does the rest of my family. Would you know a suitable replacement for the wine, a cup more of chicken stock or maybe cooking wine?
I would try the extra stock but stay away from cooking wine. I think it would take away from the soup. – RG
Hi RG,
I understand that half & half refers to milk, cream… and the like. Why are they called half & half? Thanks!
Regards, Daniel
Great question. “Half and Half” in the US is typically thought of as half milk – half cream but in reality it is a very light cream with a butterfat content of about 12.5%. In the UK it is known as “half cream” . Why do they call it that? Easier than saying half milk / half cream. It’s sort of like me calling half caffeinated coffee combined with half decaffeinated coffee – “halfcaf”. Just easier. – RG
Delicious soup. Thank you for sharing.
Greetings from the Central Valley of California! I was wondering if vegetable broth could be used in place of the chicken broth? Has anyone tried that? I prefer chicken broth, but I’m wanting to know if I can modify it for vegetarian friends.
I don’t see why not. It won’t be quite and rich tasting so you may want to alter some of the other ingredients or add something to give it a little more kick to make up for the loss in flavor from the chicken stock but even if you don’t, it should be fine. Please let me know how it goes. Happy Thanksgiving.
Thank you! I couldn’t bare to alter the recipe before making it as written, especially knowing it wouldn’t be as rich in flavor without the chicken broth. It was incredible! Again, thank you. This week, I am making your Red Lentil & Apricot Soup for a Christmas Party. I’m looking forward to trying that one out!
Thanks for letting me know Kristie. You are going to love the Red Lentil and Apricot Soup. We use it all the time on pumpkin raviolis. Happy Holidays