Pumpkin Soup(Southern Soup)
A creamy, comforting pumpkin soup with delicate flavors of scallions and onion, perfect for fall gatherings or cozy meals, topped with croutons and whipped cream.
Ingredients
Instructions
- Melt 2 tablespoons butter in a large saucepan.
- Add chopped scallions and sliced onion; cook until almost soft, but not brown.
- Add peeled and diced pumpkin, chicken stock, and salt.
- Simmer until pumpkin is soft.
- Stir in flour kneaded with 1 tablespoon butter and bring the soup to a boil.
- Press the soup through a fine sieve or puree it in a blender.
- Correct the seasoning and add light cream and 1 tablespoon butter.
- Heat the soup just to the boiling point and serve garnished with tiny toasted croutons and whipped cream.
Tips & Substitutions
For a richer flavor, consider adding a pinch of nutmeg or cinnamon to the soup while simmering. If you want a vegetarian version, substitute chicken stock with vegetable stock. You can also use canned pumpkin puree in a pinch, reducing the cooking time significantly. For a creamier texture, blend the soup longer or add more cream to taste.
Serving Suggestions
Serve the pumpkin soup hot, garnished with tiny toasted croutons and a dollop of whipped cream for added richness. It pairs beautifully with Sage Cornbread Dressing or a simple side salad for a complete meal. This soup also makes a comforting starter for any fall gathering or holiday dinner.
Storage & Reheating
Leftover pumpkin soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop over low heat, stirring occasionally. If the soup thickens too much, add a splash of chicken or vegetable stock to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Soup(Southern Soup) contains roughly 2200 calories, with 45g protein, 317g carbohydrates, and 82g fat. It is an excellent source of iron (98% of the Daily Value), protein (90% of the Daily Value), and dietary fiber (56% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1848mg per serving (80% 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 make this soup ahead of time?
Yes, this pumpkin soup can be made a day in advance. Simply prepare it as directed, cool it completely, and store it in the refrigerator. Reheat gently before serving, and add the cream just before serving for the best flavor.
What can I use instead of light cream?
If you don't have light cream, you can substitute it with half-and-half or a mixture of milk and sour cream for a similar richness. For a dairy-free option, consider using coconut cream or a non-dairy milk blended with a bit of cornstarch to thicken.
How can I spice up this pumpkin soup?
To add more depth to your pumpkin soup, consider incorporating spices like cumin, coriander, or smoked paprika. A dash of hot sauce or a sprinkle of cayenne pepper can also elevate the flavor profile for those who enjoy a bit of heat.
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).