From Scratch Pumpkin Soup - The Keep At Residence Chef

Because the temperatures drop and the leaves fall, I can’t consider a greater strategy to heat up than with a bowl of creamy pumpkin soup. Made with roasted pumpkin, sautéed greens, and heavy cream, this soup will rapidly change into certainly one of your go-to fall meals.

For those who’re trying to get extra of your pumpkin repair, attempt our homemade pumpkin puree, our pumpkin cheesecake thumbprint cookies, or our pumpkin muffins.

Why Our Recipe

Begins with roasting a sugar pumpkin. No cans of pumpkin puree right here!
Heavy cream is added for a velvety easy creamy end.
Suggestions for freezing your soup so you possibly can take pleasure in it sooner or later with out all of the prep work.

A close up view of a ladle scooping out a serving of homemade pumpkin soup.

The most effective a part of making do-it-yourself pumpkin soup is selecting your required stage of smoothness. You’ll be able to take pleasure in your soup with a little bit of chunkiness or make it velvety easy. Regardless of the way you resolve to arrange it, pumpkin soup is the right meal or aspect dish for any fall gathering.

Ingredient Notes

An overhead view of the ingredients needed to make pumpkin soup.

Pumpkin: Select a sugar pumpkin (pie pumpkin) for greatest style and texture. They’re about 2-3 kilos and bought in grocery shops in the course of the fall.
Butter: We like to make use of salted butter however you should use unsalted butter and add salt to style.
Carrots: Peel your carrots earlier than slicing for a smoother texture.
Vegetable Broth: Retains issues vegetarian, however hen broth would additionally work. Use a reduced-sodium choice to greatest management the flavour.
Heavy Cream: Both heavy cream or whipping cream will work. Half-and-half may also be used.

The Pumpkin You Select Issues

For those who’ve by no means made do-it-yourself pumpkin soup earlier than, you won’t understand that the kind of pumpkin you employ issues. For this recipe, we use a sugar pumpkin, also referred to as a pie pumpkin. These are completely different from the massive pumpkins usually used for carving (Jack-o’-lantern pumpkins). Sugar pumpkins are a lot smaller, weighing between 2 and three kilos, and are particularly grown for baking and cooking. They provide a sweeter taste and have fewer stringy bits than bigger pumpkins.

You’ll be able to normally discover sugar or pie pumpkins within the produce part of your grocery retailer in the course of the Fall season (usually from September to November). It’s additionally price checking your native farmers’ market, as they typically carry these pumpkins within the fall as nicely.

An overhead view of a bowl of pumpkin soup.

Pureeing Pumpkin Soup

To attain a creamy, easy pumpkin soup, you’ll must puree the components. An immersion blender is our favourite software for this, however you may also use a meals processor or a vented blender. Mix till you attain your required consistency.

Storage & Reheating Directions

Refrigerate any leftover pumpkin soup in an hermetic container within the fridge for as much as 4 days.

Freeze leftover parts of the roasted pumpkin soup with out the heavy cream, as cream can develop a wierd texture when defrosted. Let the soup cool fully, then switch it to an hermetic, freezer-safe container. Freeze for as much as 3 months, and thaw within the fridge in a single day earlier than reheating.

Reheat single servings within the microwave in 30-second increments till warmed by means of, or in a saucepan in your stovetop over medium-low warmth till warmed by means of, about 10-Quarter-hour.