Squash Or Pumpkin Soup
A creamy, comforting squash or pumpkin soup with warm spices and toasted seeds, perfect for chilly days and suitable for vegetarians and pumpkin lovers.
Ingredients
Instructions
- Sauté chopped onion in melted reduced fat butter until translucent.
- Add cooked and mashed squash or pumpkin and mix well.
- Slowly add chicken broth and half and half, stirring constantly.
- Season with salt and pepper to taste and bring to boiling point, stirring constantly.
- Serve in hollowed and baked small pumpkins or squash.
- Sprinkle toasted pumpkin seeds on pumpkin soup just before serving.
Tips & Substitutions
To enhance the flavor of your soup, consider adding a pinch of nutmeg or cinnamon during the cooking process. If you don't have half and half, you can substitute it with a mixture of whole milk and cream. For a vegan version, use olive oil instead of butter and coconut milk instead of half and half. This soup also pairs well with crusty bread.
Serving Suggestions
Serve the soup in hollowed-out baked pumpkins or squash for a delightful presentation. Top with toasted pumpkin seeds for added crunch and flavor. This dish pairs beautifully with a simple side salad or crusty bread. For a heartier meal, consider serving it alongside Chicken Noodle Cheese Bake.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop over medium heat, stirring occasionally until heated through. If the soup thickens upon cooling, add a little water or broth to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Squash Or Pumpkin Soup contains roughly 67 calories, with 3g protein, 7g carbohydrates, and 4g fat. It is an excellent source of vitamin A (52% of the Daily Value). Note that it is relatively high in sodium, at 1084mg per serving (47% 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 for this recipe?
Yes, you can use canned pumpkin puree as a convenient alternative to fresh squash or pumpkin. Just make sure to choose pure pumpkin puree without added spices or sugar. Use 1 cup of canned pumpkin to replace 1 cup of cooked and mashed squash or pumpkin.
How can I make this soup spicier?
To add some heat to your soup, consider incorporating a pinch of cayenne pepper or crushed red pepper flakes while cooking. Alternatively, you can add a dash of hot sauce before serving to customize the spice level to your preference.
What can I serve with the soup?
This soup is delicious on its own, but it also pairs well with a variety of sides. Consider serving it with a light salad, crusty artisan bread, or even a cheese platter. For a complete meal experience, a side of Stuffed Chicken Thighs would complement the flavors nicely.
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).