The recipe for pumpkin soup is a pumpkin soup made only with vegetables and no thickeners.
It is prepared in a few steps and without using cream, resulting in a light pumpkin soup that is still smooth and enveloping.
The pumpkin soup recipe perfect for a healthy, light, and tasty lunch.
This simple pumpkin soup is made to enjoy the flavor and benefits this vegetable offers.
With a few steps and slow cooking, you’ll get a pumpkin soup without cream that stands out for its smooth texture and golden color.
Perfect to warm you up on cold nights after a busy day, this pumpkin soup recipe will give you a sweet treat for your palate.
I have many pumpkin recipes that I adore and could never do without, like Mediterranean-style pumpkin, pumpkin with gorgonzola, marinated cooked pumpkin, pumpkin carpaccio and creamy pumpkin risotto.
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- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Pumpkin Soup Recipe
- 1 lb 2 oz pumpkin
- 1/2 white onion
- 2 cups vegetable broth or water
- 2 tbsps extra virgin olive oil
- to taste fine sea salt
- 1 sprig rosemary
Tools
- 1 Pot
- 1 Mixer
- 1 Peeler
Steps for Pumpkin Soup Recipe
To prepare the delicious and creamy pumpkin soup, start by removing the skin with a peeler
Cut the pumpkin into pieces and slice half an onion,
Pour the oil into a pot and add the onion and the sprig of rosemary. Sauté and remove the rosemary
Add the pumpkin and the vegetable broth, or just water, and cook for about twenty minutes on low-medium heat with the lid on. After cooking, blend everything with a mixer until you obtain a velvety cream.
Season with grated Parmesan and croutons if desired and serve hot or at room temperature.
Storage
The pumpkin soup can be stored, once cooled, in the fridge for two to three days in an airtight container. When reheating, you can add a little olive oil or water if it seems too thick.
You can freeze it for up to 3 months.
To defrost, leave it in the fridge overnight and then heat it on low heat or in the microwave.
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FAQ
What is the best pumpkin for making soup?
The Delica variety is the most recommended: it has sweet, firm, and dry flesh, perfect for obtaining a creamy consistency. Mantovana or Butternut are also good choices.
