From Scratch Pumpkin Soup - The Keep At House Chef

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

For those who’re seeking to get extra of your pumpkin repair, strive 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.
Ideas for freezing your soup so you may 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.

One of the best a part of making selfmade pumpkin soup is selecting your required stage of smoothness. You may take pleasure in your soup with a little bit of chunkiness or make it velvety easy. Irrespective of the way you determine to arrange it, pumpkin soup is the proper 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 finest 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 need to 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 finest management the flavour.
Heavy Cream: Both heavy cream or whipping cream will work. Half-and-half can be used.

The Pumpkin You Select Issues

For those who’ve by no means made selfmade pumpkin soup earlier than, you won’t notice that the kind of pumpkin you employ issues. For this recipe, we use a sugar pumpkin, also called a pie pumpkin. These are totally different from the massive pumpkins sometimes 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 may often discover sugar or pie pumpkins within the produce part of your grocery retailer in the course of the Fall season (sometimes from September to November). It’s additionally price checking your native farmers’ market, as they usually carry these pumpkins within the fall as properly.

An overhead view of a bowl of pumpkin soup.

Pureeing Pumpkin Soup

To attain a creamy, easy pumpkin soup, you’ll have to puree the substances. An immersion blender is our favourite instrument for this, however you can even 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 utterly, 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 via, or in a saucepan in your stovetop over medium-low warmth till warmed via, about 10-Quarter-hour.