Everyone needs a pumpkin soup recipe that they can turn to and nothing beats this velvety, silky textured hearty fall soup to warm your insides! This creamy pumpkin soup is delicious for a quick weeknight meal and great with a salad or garlic bread.
I always try bringing fresh, seasonal and wholesome meals to the table. Pumpkin season is in full swing and the soup recipe I’m sharing is made using fresh pumpkins I picked from a local farmer’s truck. This is a very easy recipe which transforms one of the fall staples into a rich and flavorful soup packed with vitamins. Perfect for chilly fall nights!
Make it with fresh pumpkin as this soup would never taste the same with canned pumpkin. This is a very simple recipe that is really delicious and can also be served as first course meal for fall and winter entertaining.
Few tips for choosing the right Pumpkin for your soup: look for a pumpkin that is firm and heavy for its size and has consistent coloring throughout. Don’t worry about the blemishes and spots on the outside skin. It won’t affect the taste.
For this soup I used butternut and kabocha ( Japanese pumpkin) for this soup. Butternut is an elongated, bell-shaped pumpkin with smooth cream-colored skin and bright orange flesh. kabocha or Japanese pumpkin has deep-green skin with some white stripes and an intense yellow-orange color on the inside.
1 pound butternut pumpkin, peeled and finely chopped, reserve the seeds
1 pound kabocha (also called Japanese pumpkin), peeled and finely chopped
2 medium size sweet apples, peeled and finely chopped
1 cup finely chopped white onion
2 tablespoons butter
1 tablespoon air dried, rubbed sage
1 teaspoon curry powder
1/4 teaspoon grated nutmeg powder
3 tablespoons all-purpose flour
3 cups chicken broth or vegetable stock
1 teaspoon tomato paste
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup evaporated milk
3 tablespoons chopped parsley
3 -4 tablespoons heavy cream
Melt butter in a large pan over medium heat. Add onion and sauté for 2 minutes. Add sage, curry powder, salt and grated nutmeg. Cook for a minute and add the flour. Cook for another minute.
Add the chicken broth or vegetable stock and tomato paste. Stir well. Add chopped pumpkin and apples and bring to a boil. Cover and let it simmer on low heat for 20-25 minutes until pumpkin and apples are tender, stirring occasionally. Turn off the heat, uncover and let it cool for 15-20 minutes.
While the soup is simmering, place the pumpkin seeds on an oven tray and roast for 7-8 minutes at 170˚C.
Using and immersion blender, blend the soup until very smooth. Heat the soup on low flame and add sugar and evaporated milk. Cook for 5-7 minutes until thoroughly heated. Turn off the flame and add chopped parsley.
Once ready to serve, ladle the soup in bowls with a tablespoon of cream and a sprinkle of pumpkin seeds.
- For a more refined texture, you can pass the finished soup through a fine mesh strainer.
- You can make this soup either with butternut or kabocha pumpkin if you are unable to find any one out of the two.