Classic Pumpkin Cream Soup

Classic pumpkin cream soup is a smooth, rich vegetable soup for lunch or a light dinner. Classic pumpkin cream soup contains no meat or poultry, yet the flavour stays quite full and the texture turns delicate and creamy. Classic pumpkin cream soup can be made with fresh pumpkin in season or with frozen pumpkin at any time of year.

Pumpkin gives classic pumpkin cream soup its body and gentle sweetness. Onion and garlic build the savoury base, turmeric adds warm colour and a mild spice note, and olive oil helps the vegetables soften evenly at the start. Cream gives classic pumpkin cream soup its velvety finish, and the exact amount of cream can be adjusted to make the soup thinner or thicker, depending on the texture you prefer.

Careful cooking keeps classic pumpkin cream soup soft and smooth. Cook onion and garlic over medium heat for about 5 minutes, stirring from time to time, so onion and garlic soften without taking on a harsh taste. After adding the pumpkin, cook for another 5 minutes and stir periodically, then simmer the vegetables with water, turmeric and salt for about 20 minutes, until the pumpkin is fully tender and easy to blend into a completely even purée.

The best way to judge classic pumpkin cream soup is by the texture after blending and after adding cream. Blend the cooked vegetables until the mixture is fully homogeneous, with no pieces left. Add 100 to 200 g of cream according to the consistency you like, season with black pepper to taste, and warm the soup for a couple of minutes so the cream is heated through without changing the smooth texture.

Sensible swaps keep classic pumpkin cream soup close to the original recipe. Fresh pumpkin and frozen pumpkin both work well in classic pumpkin cream soup, because the recipe is written for either option. If you want a lighter finish, use less cream within the stated 100 to 200 g range, and if you want a richer finish, use more cream and add the optional richer cream on top when serving.

Serve classic pumpkin cream soup hot and finish it simply. Pour classic pumpkin cream soup into bowls and decorate with pumpkin seeds, fresh thyme and, if you like, a little richer cream. Pumpkin seeds add contrast, fresh thyme adds a fragrant note, and an extra swirl of cream makes the serving look more generous while keeping the soup in the same classic style.

Classic pumpkin cream soup keeps for a short time in the refrigerator and can also be frozen. Store classic pumpkin cream soup in a sealed container in the refrigerator for 3 days at 2 to 4°C. Classic pumpkin cream soup freezes well for up to 2 months, but freeze classic pumpkin cream soup without cream and add the cream only when reheating, because cream can separate after freezing; thaw classic pumpkin cream soup in the refrigerator, then warm over medium heat while stirring.

Questions about this recipe

How long does it take to make pumpkin cream soup?

The total time for classic pumpkin cream soup is 55 minutes, including 35 minutes of active cooking. Active cooking includes chopping, sautéing and simmering.

Can I use frozen pumpkin for pumpkin cream soup?

Yes, classic pumpkin cream soup can be made with frozen pumpkin as well as fresh pumpkin. Frozen pumpkin makes the recipe practical at any time of year.

How many calories are in pumpkin cream soup?

The source states that classic pumpkin cream soup is about 50 kcal per 100 g. The exact value can vary depending on the fat content of the cream and the amount of oil used.

Can I freeze pumpkin cream soup?

Yes, classic pumpkin cream soup freezes well for up to 2 months. Freeze classic pumpkin cream soup without cream and add the cream when reheating, because cream can separate after freezing.

How long does pumpkin cream soup keep in the fridge?

Classic pumpkin cream soup keeps for 3 days in a sealed container at 2 to 4°C. Pumpkin cream soup made with cream keeps for less time than a version without cream, so add cream in portions during reheating if you are cooking ahead.