Nothing says fall like the rich orange hue of this Easy Pumpkin Soup. This simple recipe, with just a few ingredients, means the pumpkin is the absolute star of the show. You can use pumpkin or squash – the squash usually brings a sweeter flavor, while the pumpkin is deeper and more earthy. I finish this soup with some cream to make it extra luxurious, but you can skip this if you want to make it vegan.
If you want a little texture, reserve the pumpkin or squash seeds, bake in the oven for 5-7 minutes until crisp and then sprinkle them over when you come to serve. Add a big hunk of crusty bread and it’s the perfect dish for a chilly fall or winter evening!
To make the Easy Pumpkin Soup, you will need the following ingredients:
Peel the pumpkin or squash and cut in half, scraping the seeds out. Slice into 2 inch thick pieces and then chop roughly into chunks.
Pour the vegetable broth and water into a pot. Add the vegetables and bring to the boil, before reducing the heat and leaving to simmer until the pumpkin is soft.
Take the pan off the heat. Use a stick blender, or transfer to a standing blender, and blend until the soup is smooth.
Stir the cream into the soup and add salt and pepper to taste.
Divide the soup between bowls and add a splash of cream to serve.
I hope you enjoy this Easy Pumpkin Soup recipe! If you try it, tell me what you think in the comments section so I can hear how you get on!
