Pumpkin (Squash) Soup
A warm, comforting pumpkin soup with a hint of curry and nutmeg, perfect for cozy gatherings or as a hearty starter during fall and winter seasons.
Ingredients
Instructions
- Saute apple and onion in a large pot.
- Add water or chicken broth, pumpkin, bay leaf, curry, nutmeg, salt, and pepper. Simmer for 15 minutes.
- Puree the mixture in a blender or processor.
- Return the pureed soup to the pot.
- Add 1/3 cup milk and simmer for 5 minutes more before serving.
Tips & Substitutions
For a creamier texture, you can substitute the milk with heavy cream or coconut milk. If you prefer a sweeter soup, consider adding a pinch of brown sugar. For a spicier kick, you can incorporate a dash of cayenne pepper. Make sure to blend the soup thoroughly to achieve a smooth consistency, and taste before serving to adjust seasoning as needed.
Serving Suggestions
This pumpkin soup pairs beautifully with crusty bread or a fresh green salad for a complete meal. Consider garnishing with a dollop of sour cream or a sprinkle of pumpkin seeds for added texture. For a delightful contrast, serve alongside Lime Chicken (Lite Choice) or any other chicken recipes for a balanced dinner.
Storage & Reheating
Store leftover pumpkin soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat, stirring occasionally, or microwave in a microwave-safe bowl until hot. If the soup thickens, add a splash of water or broth to reach desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin (Squash) Soup contains roughly 501 calories, with 8g protein, 65g carbohydrates, and 26g fat. It is an excellent source of dietary fiber (37% of the Daily Value) and vitamin A (22% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 2440mg per serving (106% 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 canned pumpkin instead of fresh?
Yes, you can use canned pumpkin puree as a convenient alternative. Just make sure to use plain pumpkin and not pumpkin pie filling, as the latter contains added sugars and spices that may alter the flavor of your soup. Use about 2 cups of canned pumpkin for this recipe.
How can I make this soup vegetarian?
To make the soup vegetarian, simply replace the chicken bouillon cubes with vegetable bouillon cubes and use vegetable broth instead of chicken broth. This will maintain the flavor while keeping the dish suitable for vegetarians and vegans.
Can I freeze the pumpkin soup?
Yes, pumpkin soup freezes well. Allow it to cool completely before transferring to freezer-safe containers. It can be stored in the freezer for up to 3 months. To thaw, place it in the refrigerator overnight, then reheat on the stove or in the microwave, adding a bit of broth if needed.
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).