To make this great quick and easy pumpkin soup, you will need:
Pumpkin – Peeled and chopped into large chunks (or purchase it pre-cut). See below for the best pumpkin to use and recipe notes for canned pureed pumpkin option;
Onion and garlic – the secret ingredient that adds extra savouriness into the soup flavour;
Stock/broth and water – for a tastier pumpkin soup, don’t skip the broth!
Milk, cream or half and half stirred through at the end. Here’s my view on cream. Does it make it better? Yes, insofar as adding richness to the soup. Is it necessary? Absolutely not. You do NOT need cream to make the soup thicker. All the thickness comes from the pumpkin itself. I usually make Pumpkin Soup with milk instead.
If you don’t have cream but want extra richness in your soup, just add a touch of butter!
BEST PUMPKIN FOR PUMPKIN SOUP
Use any type of pumpkin you want OR butternut squash (which is called butternut pumpkin in Australia).
Common types of pumpkin in Australia that are ideal for pumpkin soup with include: Jap/Kent, Jarradale, Queensland Blue or Butternut Squash. In the US, use any of the pumpkins generically sold as “sugar pumpkins” or “pie pumpkins” – or butternut squash.
HOW TO MAKE THIS PUMPKIN SOUP RECIPE
You’re just 4 easy steps away from this easy pumpkin soup which is so dreamy thick and creamy!
Place peeled pumpkin, onion, garlic, broth and water into a pot;
Boil rapidly for 15 minutes until pumpkin is very tender;
Use a stick blender or transfer to blender to blitz smooth; and
Adjust salt and pepper to taste, then add either milk OR cream – whichever you prefer.
The secret ingredients in this pumpkin soup are the garlic and onion. It makes all the difference to add extra savouriness!
Source: "Recipe Tin Eats" https://www.recipetineats.com/classic-pumpkin-soup/