Pumpkin Soup is thick and creamy with natural flavours of pumpkin and savouriness from the onions and garlic.
There are a lot of pumpkin soup recipes out there – many involve roasting a fresh pumpkin, some use a lot of different kinds of ingredients to flavour. Some recipes should be kept simple as nature intended them to be, and in my opinion, Pumpkin Soup is one of those dishes. Roasted pumpkin soup has its own flavour, however it does take time and patience.
My recipe of pumpkin soup is easy, minimalist, creamy pumpkin soup recipe that doesn’t skimp on flavour and ready in 30 minutes. It is thick, creamy, and irresistible, a classic easy pumpkin soup made with fresh pumpkin that is super easy and quick to make.
For me the natural flavour of pumpkin is good enough that you need very little flavours to add to the soup. My secret ingredients to make pumpkin soup tastier is onion and garlic as it adds extra savouriness into the soup!!
2 teaspoons extra virgin olive oil
½ cup finely sliced onions
2 cups finely sliced pumpkin
3-4 garlic cloves
Salt to taste
1 teaspoon white pepper
4 cups water
2 teaspoons cream
Heat olive oil in a pan and add the onions, pumpkin, garlic cloves, salt, white pepper and water. Cover and cook on medium heat for about 10-12 minutes or until the pumpkin is soft and mushy.
Once the pumpkin is soft, blend the soup until smooth using a stick blender or cool it down and transfer to blender to blitz smooth. Adjust the consistency of the soup if it is on the thick side, taste for seasoning, adding more salt and pepper as required.
Ladle the soup into bowls and serve with a swirl of cream.