Pumpkin Soup Recipes and Variations

Once fall descends upon us, it’s time to think about all things pumpkin. Sure, they make for fun decorations, but pumpkin also tastes good and is quite a versatile garden food. These cooler days make one dream of warm, filling soups. Today I have two base recipes for you, as well as several variations that you can use to mix up your pumpkin soup game.

Savory Pumpkin Soup

This soup has just a hint of sweetness with pumpkin puree and half-and-half. But the onion and garlic give it that more savory flair. Plus the chicken broth base may make you feel better if you are getting sick!

Ingredients for Savory Pumpkin Soup:

  • 1 large sweet onion, chopped
  • 2 c pumpkin puree
  • 3 c chicken broth
  • 1 clove garlic, minced
  • 1/2 c heavy cream
  • salt and pepper to taste

How to make Savory Pumpkin Soup:

  1. Add chicken broth, pumpkin puree, chopped onion, and minced garlic to a large pot.
  2. Bring mixture to a boil and then reduce to medium-low heat for 30 minutes.
  3. Turn off the heat and let the mixture cool.
  4. Once it has cooled off, use an immersion blender to puree the soup.
  5. Bring the puree to a boil and then let it simmer for another 30 minutes.
  6. Remove the pot from the burner.
  7. Slowly stir in the heavy cream.
  8. Add salt and pepper to taste.

Curry Pumpkin Soup

Perhaps you like a little bit more heat in your soup? This curry-enhanced pumpkin soup recipe will definitely wake up your senses and keep you warm from the inside out.

Ingredients for Curry Pumpkin Soup

  • 2 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 tbsp curry powder
  • 4 c vegetable broth
  • 1 (29-0z) can pumpkin
  • 1 1/2 c half-and-half
  • 2 tbsp soy sauce
  • 1 tbsp white sugar
  • salt and pepper to taste
  • 2 tbsp pumpkin seeds (optional)

How to make Curry Pumpkin Soup

  1. If you are going to use pumpkin seeds for a garnish, spread them on a baking sheet and toast them in the oven at 375 degrees until they begin to brown (about 8 minutes).
  2. Melt the butter in a large pot over medium heat.
  3. Add flour and curry powder. Stir to remove all lumps.
  4. Cook the mixture until it almost reaches a boil.
  5. Add broth slowly and whisk to stir.
  6. Cook until the broth has thickened.
  7. Stir in half-and-half, pumpkin, soy sauce, and sugar.
  8. Add salt and pepper to taste.
  9. Bring soup to a boil and then remove from heat.
  10. Garnish with roasted pumpkin seeds, if desired.

Sweet and Savory Variations

Now that you have practice with two recipes, it’s time to start playing around a bit. Find your favorite ratio of pumpkin puree to chicken stock (or vegetable stock, if you prefer). Most do a ratio of about 1:2 or 2:3 pumpkin to chicken stock. About a half cup of heavy cream will help your soup to be that creamy deliciousness, but again, adjust as you like. And your basic soup has onion and garlic for flavor. Now here are a couple of other ways to dress up your soup.

Squash and Pumpkin Soup

Make your basic pumpkin soup, only add in some squash for a slightly different flavor. Use cubed pumpkin flesh and cubed butternut squash instead of pumpkin puree and cook it down in the saucepan with other vegetables until tender. Puree and then add your chicken or vegetable stock. Use the basic additions of salt, pepper, onion, and garlic for flavor. Or try one of the other variations below.

Spiced Pumpkin Soup

Make your pumpkin soup and consider adding even more veggies, like carrots. For seasonings, use salt and pepper, of course, and then add in some cinnamon and ground cumin. Give it a little more spice by sprinkling in some paprika.

Apple Pumpkin Soup

Apples and pumpkins are the stars in the fall months. When cooking the pumpkin, add in some chunks of your favorite apple. Consider adding cinnamon or pumpkin spice for more of that traditional fall flavor.

Pumpkin Coconut Soup

A little coconut oil is good for cooking the vegetables down in the beginning. Instead of using heavy cream, use coconut milk for a different flavor. Add curry if you want to make it spicy. Keep it a vegan-friendly soup by exchanging the chicken stock for vegetable stock.

Enjoy testing out all of the variations during this cool fall season. Which one is your favorite?

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