by: BradPosted on:

How to Make at home Super Pumpkin Soup

How To make A super tasty pumpkin soup

This rich and creamy pumpkin soup recipe is more than a boring plain pumpkin soup. Its full of vegetables and packed with vitamins and flavour. It’s really a Super Pumpkin Soup!

On a cold winters night there’s nothing more warming than a hearty soup. Pumpkin soup, with its delicious creamy texture always hits the spot. Topped with a little sour cream, grated cheddar and plenty of cracked pepper its perfect for an easy Sunday night dinner. Add in some thick slices of fresh baked homemade bread to really up the tempo. I’ve a great recipe to if you want to make your own bread or maybe grow your own pumpkin for a super cheap meal.

To make this into Super Pumpkin soup you just need to add in a bunch of vegetables, some herbs and garlic. Simmered on the stove in your favourite stock ( I prefer chicken stock), once their all cooked tender than blend the whole lot up in your Food processor jug. It’s that easy. The result is a delicious creamy soup, your family will love! The best part they’ll get the goodness of all those hidden vegetables. You know the ones you struggle to get kids to eat…. like Broccoli, Cabbage and Cauliflower. This is one of my families’ favourites.

Equipment

  • 1 large pot
  • Cutting board
  • Sharp knife
  • Large spoon
  • Tablespoon and Teaspoon
  • Measuring cup
  • Bowl
  • Ladle
  • Vegetable peeler
  • Food processor with heat proof jug

List of Ingredients

  • ¾ – 1 Full Kent pumpkin or Qld blue pumpkin, Jarrahdale or 2 small Butternut pumpkins
  • 2 stalks of celery
  • 1 onion
  • 2 medium carrots * skin left on or peel if you need to
  • 1 Zucchini
  • 1 small head of Broccoli
  • 1 cup of Cauliflower
  • 1 ½ cup of Cabbage
  • 1 medium or 2 small potatoes (peeled)
  • ¼  cup of fresh herbs like Rosemary or Basil or dried alternatives
  • 2- 3  cloves of garlic or 2 teaspoons of crushed garlic.
  • Dash of pepper
  • 1 tablespoon butter
  • 2 tablespoons olive or vegetable oil   
  • 2 litres of stock ( vegetable, beef or Chicken)
  • + 1 secret ingredient to make this into a super sweet pumpkin soup. Keep reading the full recipe to find out.

How to Make Super Pumpkin Soup

Carefully cut up the pumpkin into large chunks so you can remove the seeds and pulp with a spoon usually. Cut off the skin then cut the pumpkin into 5-6cm chunks.

Set the pumpkin aside in a bowl.

Peel and dice onions with celery,

Heat up the pot on medium heat, add the oil and when its warmed up add the celery and onion.

Peel and dice the potatoes and add to the pot. (potato is the secret to making this soup thick and creamy without the cream)

Peel the carrots and dice them along with the zucchini. Add This to the pot and gently stir fry.

Meanwhile finely slice the cabbage and break the broccoli and cauliflower into smaller pieces. Add all these to the pot and stir fry a little to help add a caramelisation and flavour to the soup,

Add in the crushed garlic or whole garlic cloves and herbs.

Add in the pumpkin and a dash of pepper. Stir fry for a minute or two.

Add enough stock to almost cover the vegetables. If you add too much it will be a watery soup. You can always add more later.

Turn the heat down to a low simmer. Put the lid on and simmer gently for 1-2 hours or until all the vegetables appear soft. Test it with a fork.

Once it’s all cooked allow all the veg and stock to cool completely if you can before ladling it into the heat proof food processor jug. If you can’t wait until it’s all cool then make sure you cover the lid at least with a tea towel to help protect against the hot soup. Its safer to wait until it’s all cooled down well though.

Pulse the mixture for 30-60 seconds in small batches until its all really smooth. Pour each batch into a separate container before putting back in your soup pot to reheat or simply use another pot.

Reheat the soup until its steaming hot and stir in the tablespoon of butter.

Serving Soup

I like to add 2-3 ladels of soup to a bowl and top with grated cheese, black pepper and maybe a little sour cream. For an added zing sprinkle on some crispy bacon. Serve it with fresh buttered crusty bread. Why not try out my best homemade bread recipe as well.

You could really beef up the serving size with some cherizo, sliced cooked sausages or a fried egg. Mushrooms fried in butter would make a great vegetarian topper as well.

This soup is so versatile I feel like you could use it as a sauce base. Ladel a spoon full onto a plate and top with a piece of crispy salmon and orange/soy/balsamic reduction or add a piece of seared Tuna, grilled steak or chicken breast and shallots or whatever takes your fancy.  

Get creative with soup toppers

Toss in a bowl with your favourite pasta or noodles with some stir fry veg and chicken, tofu or steak strips. Add a bit of soy or sweet chilli sauce

You can get really creative with this as a base. Like use it to replace bechamel sauce on a lasagne for a burst of extra vitamins.

Want more flavour? Add other vegetables in the stir-frying stage like capsicum, beans, shallots, sweet corn or some fresh chilli or curry powder to zing it up!

This super Pumpkin soup is a great way to use up old vegetables on fridge cleanout days or shopping days. Its cheap as anything, pretty quick to make and as a bonus you can top it up with your leftover cheeses or bacon bits or sausage.

Super Sweet Pumpkin Soup Tip

Ok so I left the secret ingredient to last. If you want a super sweet tasting soup add in a Sweet Potato. The secret to making that pumpkin soup perfect so everyone loves it is to chuck in a diced up sweet potato. Sweet potato, Carrots and Pumpkin as a base with all the other vegetables, some herbs and stock for a simple tasty soup.

Hope you enjoy it.