The first time I had pumpkin soup I was not the biggest fan. The soup was to thick and still a little bit grainy. So it took some time before I began to cook some pumpkin soup myself. I must admit the first try was not the best but still a lot better than my first pumpkin soup. I now have a easy basic pumpkin soup recipe that leads to a silky smooth soup and is easy to combine with different herbs and flavours so that this soup will not be boring.
Key to the pumpkin soup is to use good butternut squash. They are not that hard to peel and have a smoother structure so when it is cooked it blends well in a nice pumpkin puree or sauce. When you can get a big butternut squash a you do not need to use the whole squash just freeze in the pumpkin cubes for another time. Or even better cook them and mash them for a basic pumpkin puree that is versatile in many dishes.
Smooth pumpkin soupPrint Recipe
- 500 gr of peeled and cubed butternut sqaush
- 1 glove of garlic minced
- 1/2 onion diced
- 1 tablespoon of oil
- Pinch of salt
- Pinch of pepper
- 1 stock cube
- 1 tablespoon of fresh thyme
- 1 tablespoon of fresh oregano
- 150 ml of milk
- 250 ml of water
In a pan warm the oil and add the onions and garlic
Stir on an medium heat till the onions get soft
Once the onions are soft add the diced pumpkin, water en stock cube
Cook the pumpkin on a medium heat till it is soft (takes about 15 minutes)
Once the pumpkin is soft blend the soup in a blender
Put the soup back on the stove and add the milk and fresh herbs
Bring back to a simmer while stiring
Add pepper and salt to taste and serve with some fresh herbs of your liking
This soup is sweet and salty and lends itself to combine with different flavours. Serve it with some oven baked italian ham or soft goats cheese. Also Asian flavours are a good match. So replace the normal herbs for Asian herbs and some miso or make it extra spicy with a tablespoon of red curry paste.