Easy Pumpkin Soup
Yields: 3 servings
This easy pumpkin soup with just 4 ingredients is naturally vegan, creamy, healthy, and ready in under 30 minutes.
Ingredients
- 1 2-pound Hokkaido pumpkin, sugar pie pumpkin, or butternut squash
- 1 1/2 tablespoons (21 g) vegetable oil, vegan butter, or regular butter if non-vegan is desired
- 2 1/2 cups (600 ml) vegetable broth (see notes below!)
- 1 teaspoon (4 g) raw cane sugar
- Optional: salt and pepper, to taste
- Optional: spices, such as curry powder or ground or chopped fresh ginger (see notes below!)
Instructions
- Prepare the pumpkin: Wash the pumpkin thoroughly (especially if you want to use the skin). Remove the stems. You can use the skin, which is what I always do, or peel the pumpkin. Use a sharp knife to cut the pumpkin in half then scrape out the seeds using a spoon. Discard the seeds. Cut the pumpkin into 3/4-inch cubes.
- Make the soup: Heat the vegetable oil (or melt the butter) in a large pot over medium heat. Add the pumpkin and sauté for about 3 minutes. Pour in the vegetable broth and bring to a boil. Let boil covered with a lid over low heat until the pumpkin is tender, about 15 minutes. Remove from the heat. Add the sugar and use a hand blender to puree the soup. Season to taste with salt, pepper, and spices.
- Serve with a dollop of (vegan) crème fraîche and garnish with chopped fresh dill or roasted pumpkin seeds if you wish.
Notes
Storage & Freezing Instructions: This pumpkin soup keeps well covered in the refrigerator for up to 4 days. Reheat leftovers in a pot over medium-low heat. Leftovers also freeze well for up to 3 months.
Vegetable Broth: I always use organic high-quality bouillon cubes and water to make my vegetable broth, which I think adds the perfect seasoning. Bouillon is kind of my secret ingredient for this pumpkin soup, which I highly suggest using.
Fresh Ginger: If using fresh ginger, add the peeled and chopped fresh ginger along with the vegetable broth.
Instead of using a hand blender to puree the soup, you can also transfer the soup to a blender or food processor and puree it until smooth.
This recipe is easily doubled to make more. You can then use two 2-pound pumpkins or one 4-pound pumpkin.
Did You Make This Recipe?
I'd love to know how it turned out! Please leave a comment below. Or snap a photo and tag @teatimeontheporch on Instagram so I can see it!