As the days get shorter and the air becomes chillier, you'll need something to warm you up. For that, creamy pumpkin soup is one of the best choices. Rich, thick and tasty, it'll really hit the spot on those cold autumn and winter nights. Oh, and it's packed with wholesome veggie goodness — talk about a win-win! Try these tempting pumpkin soup recipes from around the world.
How to make comforting pumpkin soup
Creamy pumpkin soup is a real favourite in traditional British cuisine, enjoyed from Bonfire Night all the way through winter. Luckily, it's also quick and simple to make. Just follow these steps:
- Peel a medium-sized pumpkin (or butternut squash) and chop it into chunks. Chop an onion into thick slices.
- Heat oil in a pan and gently fry your onion over medium heat until softened.
- Add your pumpkin to the pan and cook, stirring occasionally, for around 10 minutes. Pour in 750 ml stock (chicken or vegetable) and bring to a boil. Simmer for another 10 minutes until the pumpkin is soft and cooked through.
- Remove the pan from the heat and blend. Add a swirl of double cream before serving.
TOP TIP: Try adding some warming spices to the pan along with your chunks of pumpkin or squash. Cumin and coriander add a savoury touch, while a pinch of nutmeg will bring out the pumpkin's sweetness. Dried chilli flakes will really warm you up!
Choosing the right pumpkin for a simple pumpkin soup
There are thousands of great pumpkin recipes out there — and sometimes it seems like there are thousands of pumpkin varieties, too! For a sweet and creamy pumpkin soup, choose butternut squash rather than pumpkin. If you've got an East Asian food shop nearby, try using Japanese kabocha squash instead. It has a lovely flavour, halfway between a butternut squash and a sweet potato.
Around Halloween, you'll often see pumpkins in the supermarket sold for carving jack o'lanterns. These aren't great to eat, as they're often hard and stringy.
Ring the changes with creamy roasted pumpkin soup
Roasted pumpkin soup takes an hour longer, but there's not much extra prep involved, as you can put your pumpkin in the oven and leave it. You'll be rewarded with a very rich, deep flavour that's a lot more intense than simple pumpkin soup.
Another bonus of roasted pumpkin soup is that you don't have to peel your squash — you can do that after you take it out of the oven, which is definitely a lot easier! Cut the pumpkin into large chunks and drizzle with oil. Add any spices you want to use at this point and roast it for an hour at 170°C. Towards the end of the roasting time, start cooking your onions and stock. When everything's ready, clean and peel your pumpkin, tip it into the pan and blend.
TOP TIP: For even more veggie goodness, cook carrots and celery alongside onions to make the base of your soup.
Go east for spicy pumpkin soup
One of the best things about using a food subscription box is the chance to try recipes from around the world. In fact, pumpkins and squashes all originated in the Americas, but they quickly spread across the globe, and today, they're enjoyed on every continent — well, perhaps not Antarctica!
Pumpkins go particularly well with the fiery spices popular in Southeast Asian cuisine — but don't panic. This Thai-inspired butternut and coconut soup contains cooling coconut, so it won't blow your taste buds off. If you're catering for vegans, make sure your Thai curry paste is vegan-friendly. Many contain dried shrimp.
Turning pumpkin soup into a hearty stew
Soup as a main course can leave you hungry for more. Beat those cravings by transforming your pumpkin soup into a flavour-packed stew. One of the easiest ways to make a stew seriously tasty is by drawing inspiration from Spanish recipes. It doesn't take much chorizo to add a powerful flavour punch — and that spicy paprika flavour goes perfectly with pumpkin.
For a full meal in a bowl, add some beans or lentils, like in this Spanish butternut squash stew. Lentils and lots of vegetables tick all the right boxes for a satisfying, complete dinner.
FAQs
What is pumpkin soup made of?
Pumpkin soup is made from pumpkin, but butternut squash can be substituted. This versatile veggie tastes great with many different spices, so feel free to experiment with cumin, coriander, nutmeg, cinnamon, chilli and more.
What can make a soup more creamy?
Dairy products can help make a soup more creamy. Add a swirl of double cream, yoghurt or crème fraîche after cooking. For a vegan-friendly alternative, use coconut cream.
What is the best pumpkin for soup?
Sugar pumpkins or 'pie pumpkins' are often best for making soup. Butternut squash also has a rich, sweet flavour that works well in soup. Don't use the traditional pumpkins sold for carving at Halloween, as they are not very tasty.
What can I use to thicken pumpkin soup?
Cook some potatoes with your pumpkins and blend them into the finished soup for a thicker texture. You can also make your soup in advance and eat it a day later, as it will usually thicken overnight.
Why is my pumpkin soup so thin?
If you've put too much water into your pumpkin soup, don't despair. Cook it a little longer to reduce it. If that doesn't work, make a roux of flour and butter, then beat it into the soup.