Lifestyle
Quick and easy pumpkin purée soup
Whether you're making it from scratch or using convenient canned purée, pumpkin soup is a great winter dish.
June 12, 2024
Vanessa Papas
1 minute read
Nothing captures the essence of winter quite like a bowl of hot pumpkin purée soup. While canned pumpkin purée is a convenient option, making your own from fresh pumpkins can elevate the taste and freshness of the dish.
Making Homemade Pumpkin Purée
- Opt for small pumpkins, as they are sweeter and less fibrous than larger pumpkins.
- Preheat your oven to 190°C. Cut the pumpkin in half, scoop out the seeds, and place the halves cut-side down on a baking sheet lined with parchment paper.
- Roast the pumpkin for 45-60 minutes until the flesh is tender when pierced with a fork.
- Scoop out the roasted flesh and blend it in a food processor until smooth. For a silkier texture, you can pass the purée through a fine-mesh sieve.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups pumpkin purée
- 4 cups vegetable or chicken broth
- 1 cup coconut milk or heavy cream
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- Optional garnishes: toasted pumpkin seeds, cream, fresh herbs
Method
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until they become soft and fragrant.
- Stir in the pumpkin purée, allowing it to meld with the onions and garlic.
- Pour in the broth, stirring to combine. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes.
- Add the cinnamon, nutmeg, salt, and pepper. Stir in the coconut milk or heavy cream for a creamy finish.
- For an ultra-smooth texture, blend the soup directly in the pot with an immersion blender.
- Ladle the soup into bowls and garnish with toasted pumpkin seeds, a drizzle of cream, or fresh herbs.