Easy pumpkin soup

You don’t know what to do with all these pumpkins now that Halloween is over? I’ve got an idea… How about some delicious pumpkin soup for those chilly fall days? If there’s one thing that’s been making me feel better about the cold wind and rainy days lately, it’s these happy orange fruit vegetables! Find out my super quick and easy pumpkin soup recipe:

Pumpkins and squashes are super versatile and usually available in all possible shapes and colours. Whether as a soup, side dish or dessert (mmmh, Pumpkin Pie!) – the pumpkin just always tastes delicious.

Easy Pumpkin Soup: The Perfect Fall Recipe

However, only very few people can (or want to) eat a whole pumpkin all at once. The perfect solution: Simply put on a large pot of soup and feast on it the whole week! For my recipe, I prefer to use butternut squashes, because they are not only easy to peel and cut, but also taste delicious in soup and can be pureed to a super creamy consistency with their buttery taste and subtle sweetness. But any kind of pumpkin works!

What also makes the pumpkin soup a clear highlight is its short and super easy preparation. I don’t like to stand in the kitchen for hours after work, but this easy pumpkin soup recipe is done so quickly that I never mind. If you want to save yourself the trouble of peeling, cutting and cooking, you can also buy pre-cooked pumpkin pieces in the supermarket – that cuts the preparation time in half and tastes just as good.

Recipe:Easy Pumpkin Soup

Ingredients:

  • approx. 1.4kg pumpkin of choice (weight meant for unpeeled pumpkin)
  • 1 medium onion
  • 2 Garlic cloves
  • 1L Vegetable Broth
  • Spices: Salt, Pepper, Nutmeg, Paprika, Ginger, Curry mix… Let your creativity run wild!
  • Optional: A dash of (plant-based) milk or cream

Instructions:

1. Peel the pumpkin, remove the seeds with a spoon and cut into pieces of about 3 x 2 cm. Peel and chop onion and garlic. If desired, fry onion and garlic in some olive oil first, then salt and pepper in the pan.

2. Bring the broth to a boil and add the vegetables. Cook over medium heat until the pumpkin is soft and almost crumbles when pricked with a fork.

3. Puree everything thoroughly until it becomes creamy.

4. Season to taste, stir again and let the soup simmer for another 10 minutes. My secret tip is nutmeg and ginger for spices. 😉 If you like the soup to be very creamy, you can add cream or (plant-based) milk as desired.

5. Garnish the soup with a few pumpkin seeds and serve with crispy bread. Voilà!

This is it – my absolute favourite recipe for simple pumpkin soup. Super simple, super delicious – What do you think? Will you try the recipe? Tell me in the comments!

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