From Scratch Pumpkin Soup - The Keep At Residence 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 trying 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 clean creamy end.
Suggestions for freezing your soup so you possibly can get pleasure from 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 home made pumpkin soup is selecting your required degree of smoothness. You’ll be able to get pleasure from your soup with a little bit of chunkiness or make it velvety clean. Irrespective of the way you resolve to arrange it, pumpkin soup is the proper meal or facet 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 greatest style and texture. They’re about 2-3 kilos and offered in grocery shops in the course of the fall.
Butter: We like to make use of salted butter however you should 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 greatest management the flavour.
Heavy Cream: Both heavy cream or whipping cream will work. Half-and-half will also be used.

The Pumpkin You Select Issues

For those who’ve by no means made home made 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 referred to as 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’ll be able to normally 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 typically carry these pumpkins within the fall as nicely.

An overhead view of a bowl of pumpkin soup.

Pureeing Pumpkin Soup

To attain a creamy, clean pumpkin soup, you’ll have to puree the substances. An immersion blender is our favourite instrument for this, however it’s also possible to 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 an odd 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 by, or in a saucepan in your stovetop over medium-low warmth till warmed by, about 10-Quarter-hour.