Indulge in the comforting flavors of this quick and easy pumpkin soup, perfect for cozy meals during chilly days. Made with a rich blend of vegetables and aromatic herbs, this soup is both nourishing and flavorful. It’s a go-to recipe that comes together in just 30 minutes, making it ideal for busy weeknights or whenever you need a warm, satisfying dish.
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Ingredients
- Onion: 1, chopped
- Garlic: 2 cloves, minced
- Carrot: 1, sliced
- Leek: 1, sliced
- Potatoes: 4, diced (about 600g / 4 cups)
- Pumpkin: ½, diced (about 500g / 4 cups)
- Salt: to taste
- Black Pepper: to taste
- Olive Oil: for cooking (about 2 tbsp)
- Bread: 3 slices, cubed
- Dried Garlic: to taste
- Red Pepper Flakes: to taste
- Italian Herbs: to taste
- Fresh Parsley: chopped (about 2 tbsp)
- Cream: 200ml (¾ cup)
Directions
- Prepare the Vegetables:
- Heat a drizzle of olive oil in a large pot over medium heat.
- Add the chopped onion, minced garlic, sliced carrot, and leek.
- Sauté for 3-5 minutes until the vegetables start to soften.
- Cook the Soup:
- Add the diced potatoes and pumpkin to the pot.
- Season with salt and black pepper to taste.
- Cover with a lid and cook on medium heat, stirring occasionally, until the pumpkin is tender.
- Prepare the Bread Croutons:
- Preheat the oven to 180°C (350°F).
- In a bowl, mix the bread cubes with olive oil, dried garlic, red pepper, and Italian herbs.
- Bake for 10 minutes, or until the croutons are golden and crispy.
- Finish the Soup:
- Add the chopped parsley and cream to the pot.
- Cook for another 5 minutes to blend the flavors.
- Use an immersion blender to puree the soup until smooth.
- Serve:
- Ladle the hot soup into bowls.
- Top with homemade croutons and garnish with extra parsley if desired.
Serving Suggestions
- Pair with a slice of crusty bread for a hearty meal.
- Serve alongside a fresh green salad.
- Top with a dollop of sour cream or yogurt for extra creaminess.
- Enjoy with a sprinkle of grated Parmesan cheese.
Cooking Tips
- Use fresh pumpkin for the best flavor, but canned pumpkin can be used in a pinch.
- Adjust the consistency by adding more or less cream depending on your preference.
- For added richness, substitute half of the cream with coconut milk.
- Make sure the soup cools slightly before blending to avoid splatters.
Nutritional Benefits
- Pumpkin: Rich in vitamins A and C, which are essential for immune health.
- Carrots: Provide beta-carotene, promoting healthy vision.
- Leeks: A good source of fiber, aiding digestion.
- Olive Oil: Contains healthy fats that support heart health.
Dietary Information
- Vegetarian: Yes
- Gluten-Free: Use gluten-free bread for croutons.
- Vegan: Substitute cream with coconut milk or a plant-based cream alternative.
Nutritional Facts (per serving)
- Calories: Approximately 220
- Carbohydrates: 28g
- Protein: 4g
- Fat: 10g
- Fiber: 5g
Storage
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave before serving.
- Croutons can be stored in an airtight container at room temperature for up to 5 days.
Why You’ll Love This Recipe
- Quick & Easy: Ready in just 30 minutes, perfect for busy days.
- Comforting & Delicious: Rich, creamy, and packed with fall flavors.
- Healthy: Loaded with vitamins and nutrients from fresh vegetables.
- Versatile: Easily adaptable to suit various dietary needs.
Conclusion
This quick and easy pumpkin soup is a must-have in your recipe collection, offering warmth and comfort in every spoonful. With its simple preparation and rich, creamy texture, it’s a dish you’ll turn to time and again. Whether for a cozy dinner at home or a festive fall gathering, this pumpkin soup is sure to delight your taste buds. Bon appétit!
Frequently Asked Questions (FAQs)
- Can I use canned pumpkin instead of fresh?
- Yes, you can use canned pumpkin, but fresh pumpkin will give a richer flavor and texture.
- How do I make this soup vegan?
- Substitute the cream with coconut milk or a plant-based cream alternative.
- Can I freeze the soup?
- Yes, the soup freezes well. Store it in an airtight container for up to 3 months.
- What can I use instead of cream?
- You can use coconut milk, almond milk, or even a little yogurt for a lighter option.
- How can I make the soup thicker?
- Reduce the amount of liquid or add more potatoes to thicken the soup.
- Can I add other vegetables to this soup?
- Absolutely! Vegetables like sweet potatoes, butternut squash, or even bell peppers work well.
- How do I prevent the soup from being too sweet?
- Balance the sweetness of the pumpkin by adding more salt, pepper, or a splash of lemon juice.
- Is this soup gluten-free?
- Yes, as long as you use gluten-free bread for the croutons.
- Can I make this soup ahead of time?
- Yes, you can make it a day ahead. The flavors often improve after sitting overnight.
- What can I serve with this soup?
- Serve with crusty bread, a side salad, or a grilled cheese sandwich for a complete meal.