Super Creamy Pumpkin Soup

"Once you get the hang of chopping up a pumpkin (or the skill of using the can opener) this recipe is just super easy. The prep time is mostly just chopping the silly thing up, so don't let the time scare you. You literally just chop, boil, stir in. Came up with this on a cold, English night when I just wanted come creamy comfort food. Good luck, and let me know what you think."
 
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photo by kiwidutch photo by kiwidutch
photo by kiwidutch
photo by kiwidutch photo by kiwidutch
photo by ChrissyVas photo by ChrissyVas
Ready In:
50mins
Ingredients:
12
Serves:
4-6
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ingredients

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directions

  • Set broth boiling, chop skinned pumpkin into pieces, toss into broth.
  • Skin carrots, chop, toss inches.
  • Follow with red pepper, onion, and chili.
  • Boil until very soft (usually about half an hour).
  • If veg is still floating, drain off some broth (you can't drain too much as you can always add back, but can't take more out if it's not thick enough :).
  • Either use hand blender or upright, blend til smooth.
  • Add cream, butter, coconut, and garlic.
  • Salt and pepper to taste.
  • Eat then, simmer for a while, or freeze. It all works with this one.

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Reviews

  1. Fantastic and easy to make , we sometimes make a double batch and freeze half.Only thing we changed was to leave out the garlic and to add a shallot when the onion goes in. Great recipe!
     
  2. We made this last year but I guess I forgot to rate it. This is the best pumpkin soup we have ever had! It's so rich and creamy. We actually replaced the heavy cream with soy milk and it still came out perfect. Wonderful recipe!
     
  3. Delicious! Very rich, indeed. I used canned pumpkin since I can't get it in the grocery store here. If you like pumpkin soup, this will not disappoint you! Freezes and reheats nicely. Thanks!!
     
  4. 10 stars! Easy, tasty, creamy, spicy, garlic zingy... I used 3 cloves of garlic as we love the stuff and more cream as I didn't have creamed coconut on hand. Once I get coconut cream I will use that too next time. The flavours are wonderful and even "not-so-hot-on-soup-DH" loved it... I blended mine with a stick blender and it went like a charm. Please see my rating system: 5 stars for an easy recipe where I just chopped everything , popped a few blocks of homemade chicken stock out of the freezer into the pan and shoved it on the back element to do it's stuff while I cooked kids dinner etc... easy and yummy... now that pumpkins are growing in popularity in the Netherlands I will be grabbing more pumpkin and making this for lunch REALLY often :) Thanks for an excellent recipe!
     
  5. We had this for dinner tonight and it was just wonderful! This was the first time I've ever had pumpkin soup before and this was right up my alley. Very creamy, smooth tasting and all of the veggies seemed to compliment each other. I did have to tweak it a bit because fresh pumpkins just are not in season so I had 2 (15 oz) cans of Libby's 100% pure pumpkin. But followed the rest perfectly. I can't wait to try fresh pumpkins next time. Maybe I'll even add some nutmeg next time around. Thanks for sharing such a great recipe. (I did take some pics, they're on the way.)
     
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Tweaks

  1. We made this last year but I guess I forgot to rate it. This is the best pumpkin soup we have ever had! It's so rich and creamy. We actually replaced the heavy cream with soy milk and it still came out perfect. Wonderful recipe!
     

RECIPE SUBMITTED BY

Hrm...based on the ideas given... I live in England. But I was raised in Georgia, USA. Yes yes, a southern girl through and through. I'm a student in a serious relationship with a brit. I'm a student studying English Literature and History, loving every minute I might add. My favorite cook book is anything by Jamie Oliver or Gordon Ramsey, I just think they're grand! And it's written in a clear way. My biggest pet peeve will always be rudeness. I'm southern--there is never, ever an excuse for bad manners.
 
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