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Pumpkin Soup

Pumpkin Soup

Pumpkin soup is the quintessential dish of the fall. It just has a certain warmth to it. Not just because it is a warm soup, but something about the flavors and the creaminess of the Pumpkin (or squash) just feel good. It’s like the food equivalent of the leaves changing colors.

For ideas of pumpkins we love to use, see our intro on our how to roast a whole pumpkin recipe. Any of those would work for this soup. By using our technique of Roasting the Pumpkin or Squash whole, your soup is automatically going to be more velvety and intense with sweet pumpkin flavor.

Pumpkin Soup Tips

  • If you want to keep the soup dairy free you can omit the cream and replace with coconut cream or just use the veggie broth to thin out the pumpkin.
  • The recipe mentions you will use 2 to 3 cups of broth because this part is not an exact science. If you are using a more dense pumpkin you will need more liquid, but if your pumpkin is slightly watery or you boiled it instead of roasting it, you will use a lot less broth. 
  • I use this recipe as a starting off point if I want to enhance it with other things. A dash of maple syrup, miso, red or yellow curry, sage or other herbs are all great combinations in pumpkin soup. Crispy bacon as a garnish is my go-to. The options are limitless when you have a great base recipe. 

Pumpkin Soup

Recipe by Abuelas Cuban Counter
Servings

6

servings
Prep time

10

minutes
Cooking time

1

hour 
Calories

300

kcal

Ingredients

  • 5-6 cups of cooked pumpkin or fall squash (follow instructions of how to roast it with our Roasted Pumpkin Recipe) 

  • 1 cup of heavy whipping cream 

  • 2-3 cups of vegetable broth 

  • 3 garlic cloves, finely minced 

  • Freshly ground nutmeg 

  • 1/8 teaspoon of cinnamon

  • 1/4 teaspoon of red pepper flakes 

  • 1/8 teaspoon of ground all spice 

  • 2 tablespoons olive oil 

  • 1 to 2 teaspoons of salt and freshly cracked pepper

  • Garnish: Greek yogurt, sour cream, crispy bacon, chives, hot sauce

Directions

  • Once you have your pumpkin roasted and ready to use you can start making your soup. 
  • In a pot add the garlic and olive oil. Heat to medium and cook for 3 minutes until the garlic is slightly golden brown. Add the red pepper flakes, all spice, cinnamon, nutmeg and allow the spices to bloom in the oil for 1 minute. 
  • Add the cream to the pot and mix everything together. Raise the heat to high. As soon as the cream comes to a boil, turn off the heat. Let it cool for 5 minutes.  
  • In a blender add 2 cups of vegetable broth, the pumpkin, salt and freshly cracked pepper. Blend until smooth. Add the cream mixture and blend again. If the soup is still too chunky add another ½ cup of broth until it is the perfect consistency. Taste and check the seasoning. 
  • Pour the soup into a pot. When you are ready to serve, gently heat up and serve. Garnish and serve hot. 

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