Cream Of Pumpkin Soup
A velvety, comforting pumpkin soup with a hint of spice, perfect for autumn gatherings or cozy dinners, showcasing rich pumpkin flavor balanced by savory broth.
Ingredients
Instructions
- Melt the butter in a large pot over medium heat.
- Add the minced onions and cook until translucent, about 5 minutes.
- Add the diced pumpkin or pumpkin puree to the pot.
- Pour in the chicken stock or broth and bring to a boil.
- Reduce heat and simmer until the pumpkin is tender, about 20 minutes.
- Season with salt, pepper, and Tabasco sauce to taste.
- Puree the soup using an immersion blender or transfer to a blender and blend until smooth.
- Return to the pot, reheat if necessary, and serve hot.
Tips & Substitutions
For a creamier texture, consider adding a splash of heavy cream or coconut milk at the end. If you don't have fresh pumpkin, canned pumpkin puree works well, but adjust the seasoning as it may be seasoned. Spice it up with a pinch of nutmeg or cinnamon for added warmth. Use a good quality chicken broth for the best flavor, similar to what you'd find in Chicken recipes.
Serving Suggestions
Serve the cream of pumpkin soup garnished with a drizzle of cream or a sprinkle of fresh herbs like parsley or chives. It pairs beautifully with crusty bread or a side salad for a complete meal. For a heartier option, consider serving it alongside a simple grilled cheese sandwich or even the Country Chicken-Vegetable Soup.
Storage & Reheating
Store leftover pumpkin soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, stirring occasionally to maintain its creamy texture. You can also microwave it in a covered bowl, but stir halfway through to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Of Pumpkin Soup contains roughly 3163 calories, with 16g protein, 123g carbohydrates, and 292g fat. It is an excellent source of protein (32% of the Daily Value), dietary fiber (30% of the Daily Value), and iron (29% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 2164mg per serving (94% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of squash instead of pumpkin?
Yes, you can substitute butternut squash or acorn squash for pumpkin. They provide a similar sweetness and texture. Just ensure you adjust the cooking time if using a different variety, as some may take longer to become tender.
How can I make this soup vegan?
To make the soup vegan, substitute the butter with olive oil or vegan butter and replace the chicken stock with vegetable broth. You can also add a splash of coconut milk or a sprinkle of nutritional yeast for a creamy finish without dairy.
Can I freeze cream of pumpkin soup?
Yes, this soup freezes well. Allow it to cool completely, then transfer it to freezer-safe containers. It can be stored for up to 3 months. To reheat, thaw overnight in the refrigerator and warm gently on the stove, stirring to restore its creamy consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).