Pumpkin Soup in 15 Minutes

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Pumpkin soup is a tasty fall favorite you can make in just 15 minutes. This easy recipe needs only a few basic ingredients. You can whip up a creamy, comforting bowl of pumpkin soup with just pumpkin, onion, garlic, broth, and cream.

The best part? You can use any type of pumpkin or even butternut squash. Just chop it up, simmer it with the other ingredients, and blend until smooth. Add a touch of cream at the end for extra richness. Don’t forget some crusty bread on the side for dunking!

Exact Ingredients List

Here’s what you’ll need to make this easy pumpkin soup:

• 1.2 kg (2.4 lb) pumpkin or butternut squash, unpeeled
• 1 onion, sliced (white, brown, or yellow)
• 2 garlic cloves, peeled whole
• 3 cups low-sodium vegetable or chicken broth
• 1 cup water
• Salt and pepper to taste
• 1/2 – 3/4 cup cream, half and half, or milk

For serving:

• Extra cream for drizzling
• Chopped parsley (optional)
• Crusty bread for dunking

This recipe makes 4-6 servings. You can easily double it if you’re feeding a crowd. Remember, you can use any type of pumpkin or butternut squash for this soup.

If you don’t have cream, don’t worry! You can use milk or add a knob of butter instead. The soup will still be yummy and comforting.

Instructions

Start by cutting your pumpkin into 3cm slices. Remove the skin and scrape out the seeds. Chop the pumpkin into 4cm chunks.

Put the pumpkin pieces in a pot with sliced onion, whole garlic cloves, broth, and water. The liquid won’t fully cover the pumpkin – that’s okay!

Bring the pot to a boil without a lid. Then turn down the heat and let it simmer fast for about 10 minutes. Check if the pumpkin is soft with a butter knife.

Take the pot off the heat. Use a stick blender to make the soup smooth. If you don’t have one, a regular blender works too.

Add salt and pepper to taste. Stir in some cream, but don’t let it boil again or it might split.

Serve your soup in bowls. Add a swirl of cream on top if you like. Sprinkle with pepper and parsley for extra flavor. Don’t forget some crusty bread on the side!

Possible Substitutes List

Can’t find pumpkin? No problem! You can swap it out with other veggies. Here are some tasty options:

• Butternut squash: This is the closest match. It has a sweet, nutty flavor like pumpkin.
• Sweet potato: It’s creamy and adds a nice orange color to your soup.
• Carrots: They’re sweet and make the soup bright orange.

For the cream, try these:

• Milk: Use whole milk for a lighter soup.
• Coconut milk: It adds a tropical twist.
• Greek yogurt: This makes the soup tangy and thick.

No chicken broth? Use these instead:

• Vegetable broth: Perfect for a veggie-friendly soup.
• Water + bouillon cube: Quick and easy flavor boost.

Spice it up with these swaps:

• Swap garlic for ginger for a zingy kick.
• Try shallots instead of onions for a milder flavor.

Remember, cooking is all about having fun and trying new things. Don’t be afraid to mix it up!

How To Make It Diabetes-Friendly

To make this pumpkin soup diabetes-friendly, you can make a few simple changes. First, skip the cream and use unsweetened almond milk instead. This cuts down on carbs and fat.

Use low-sodium broth to keep salt levels in check. You can also add extra veggies like carrots or celery for more nutrients without extra carbs.

Instead of crusty bread, try serving with a side of roasted veggies or a small salad. This adds fiber and helps control blood sugar.

Here are some more tips:

• Use herbs and spices for flavor instead of salt
• Add a sprinkle of pumpkin seeds on top for crunch and healthy fats
• Measure your portion size to about 1 cup per serving

Remember to check your blood sugar after eating to see how this meal affects you. Everyone’s body reacts differently to foods.

By making these small tweaks, you can enjoy a warm bowl of pumpkin soup while keeping your blood sugar in check. It’s still tasty and filling, just a bit healthier!

Tips, Tricks & Storing

For the best pumpkin soup, choose a ripe pumpkin with firm, orange skin. Cut it into even chunks so it cooks evenly. Don’t forget to save the seeds – you can roast them for a crunchy topping!

When blending hot soup, be careful. Work in small batches if using a regular blender. A stick blender is safer and easier to use right in the pot.

Try these tasty mix-ins:

• Roasted garlic
• Curry powder
• Coconut milk
• Chopped herbs

You can store your pumpkin soup in the fridge for up to 5 days. Let it cool completely before putting it away. Reheat it gently on the stove, stirring often.

Freeze portions in airtight containers for up to 3 months. Thaw in the fridge overnight before reheating. Add a splash of cream or milk when serving to refresh the texture.

For meal prep, make a big batch on Sunday. Portion it out for quick lunches all week. Pair with a side salad and crusty bread for a complete meal.