Puree soups, especially with cream, are my favorites. Even those who are not pumpkin fans (like my husband 😊) will love the creamy and rich flavor of this delicious Pumpkin Soup.
When it comes to cooking, I will always look for the perfect balance of taste and nutrition profile. Regarding this Pumpkin Soup recipe, the taste-health harmony is perfectly kept. Pumpkin is one of those colorful vegetables that contain carotenoids, which reduce the risk of heart disease, improve the function of the immune system, and help to build healthy skin.
Read more about the health benefits of pumpkin in my blog post here: My Top Super-foods to Consider for Your Daily Diet.
Story of my Pumpkin Soup
When the dish has its own story, then it is 2x delicious. This version of pumpkin soup has a story from Germany, from a friend of mine (Vielen Dank, Teresa) who made this recipe for dinner. I tried it and realized that it definitely falls into my list of favorite dishes. Since then, in 2 weeks, I have cooked it 4 times already. It has a secret ingredient as well 😊 So, let’s jump to the recipe!
Ingredients for Pumpkin Soup
1 medium onion
2 cloves of garlic
2 Tbsp butter (olive oil)
1 butternut squash
2-3 cups vegetable broth
1/2 cup fresh orange juice (secret ingredient)
1/2 cup fresh creme
1 handful of pepitas (pumpkin seeds) for garnish
Mixed fresh herbs for garnish (such as parsley, thyme, or chives)
Top 6 Super Seeds That Promote Optimal Health
Cooking Instructions
- Peel, seed, and cube the butternut squash.
- In a large pot, melt the butter (or heat the olive oil) over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes.
- Add the cubed butternut squash to the pot. Cook for 5-7 minutes, stirring occasionally, until the squash starts to soften and develop a bit of color.
- Pour in the vegetable broth and fresh orange juice. Bring the mixture to a boil, then reduce the heat to a simmer. Cook until the squash is very tender, about 20-25 minutes.
- Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, you can carefully transfer the soup to a blender in batches and blend until smooth, then return it to the pot.
- Stir in the cream. Heat the soup gently over low heat until warmed through. Do not boil the soup after adding the cream to prevent curdling.
- Taste and season the soup with salt and pepper as needed. Ladle the soup into bowls.
- Top each serving with a sprinkle of pepitas and fresh herbs.
Enjoy your delightful Pumpkin Soup with a hint of fresh orange juice!
More Soup Recipes
Hearty Italian Minestrone Soup Recipe
Homemade Chicken Meatball Soup Recipe
Easy and Flavorful Brown Lentil Soup
Nourishing Sweet Potato Red Lentil Soup
Lima Bean Soup with Brown Rice
Amazingly Tasty Chowder with Trout Fillet
Broccoli and Green Pea Soup: A Family-Friendly Dish
FAQ
Q1. Can I use a different type of squash instead of butternut squash? Yes, you can substitute butternut squash with other types of squash, such as pumpkin, acorn squash, or kabocha squash. The flavor and texture might vary slightly, but the soup will still be delicious.
Q2. Can I make this soup vegan? Absolutely. To make this soup vegan, replace the butter with olive oil or vegan butter, and use a plant-based cream or coconut milk instead of fresh cream.
Q3. Can I use store-bought orange juice instead of fresh orange juice? Yes, you can use store-bought orange juice. However, fresh orange juice will provide a fresher and more vibrant flavor.
Q4. How do I store leftovers? Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.
Q5. Can I freeze this soup? Yes, you can freeze this soup. Let it cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Q6. Can I use chicken broth instead of vegetable broth? Yes, you can substitute chicken broth for vegetable broth if you’re not concerned about keeping the soup vegetarian. It will add a slightly different flavor profile.
Q7. What other garnishes can I use? In addition to pepitas and fresh herbs, you can garnish the soup with a dollop of sour cream or yogurt, a sprinkle of croutons, or a drizzle of olive oil.
Q8. Can I use dried herbs instead of fresh herbs for garnish? Yes, you can use dried herbs, but use them sparingly as dried herbs are more concentrated in flavor. Fresh herbs generally provide a more vibrant and fresh taste.
Pumpkin Soup with a Secret Ingredient
Equipment
- 1 soup pot
- 1 blender
Ingredients
- 1 medium onion
- 2 cloves of garlic
- 1 butternut squash about 2,2 lb
- 2 1/2 - 3 cups vegetable broth recipe here
- 1/2 cup fresh orange juice (secret ingredient) 😊
- 1/2 cup fresh creme or crème fraiche
- 2 Tbsp butter or olive oil
- 1 handful of pepitas for garnish
- Mixed fresh herbs for garnish
Instructions
- Peel, seed, and cube the butternut squash.
- In a large pot, melt the butter (or heat the olive oil) over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes. Add the cubed butternut squash to the pot. Cook for 5-7 minutes, stirring occasionally, until the squash starts to soften and develop a bit of color.
- Pour in the vegetable broth and fresh orange juice. Bring the mixture to a boil, then reduce the heat to a simmer. Cook until the squash is very tender, about 20-25 minutes. Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, you can carefully transfer the soup to a blender in batches and blend until smooth, then return it to the pot.
- Stir in the cream. Heat the soup gently over low heat until warmed through. Do not boil the soup after adding the cream to prevent curdling.
- Taste and season the soup with salt and pepper as needed. Ladle the soup into bowls.Top each serving with a sprinkle of pepitas and fresh herbs.
Notes
- Use about 2 1/2 to 3 cups of vegetable broth, depending on how thick you want your soup to be. I used about 3 cups.
- You can use water instead of vegetable broth.