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Pumpkin Soup
There’s nothing like a warm bowl of homemade soup on a chilly fall or winter day, and this creamy pumpkin soup is a delicious way to enjoy the flavors of the season. Made with pumpkin puree, garlic, onion, curry powder, and a few simple pantry staples, it’s an easy recipe that comes together right on the stovetop.
What makes this pumpkin soup a little different is the combination of curry powder and turmeric. They add a warm, savory flavor that pairs beautifully with the pumpkin without making the soup taste like a dessert. Evaporated milk gives it a creamy texture, making it a comforting lunch or a simple dinner when you want something warm and satisfying.
You can make this recipe with canned pumpkin or homemade pumpkin puree, and you can use chicken or vegetable broth depending on what you have on hand. Serve it with crusty bread, a grilled cheese sandwich, or your favorite soup toppings for an easy meal the whole family can enjoy.
Why You’ll Love This Pumpkin Soup
- Easy to make: This homemade pumpkin soup uses simple ingredients and requires just one large saucepan.
- Creamy and comforting: Evaporated milk gives the soup a smooth, creamy consistency without requiring heavy cream.
- Full of savory flavor: Garlic, onion, curry powder, and turmeric balance the natural sweetness of pumpkin.
- Budget-friendly: Canned pumpkin and broth make it easy to prepare without buying a long list of ingredients.
- Versatile: Enjoy it as a light lunch, a starter for dinner, or a cozy fall meal.
Ingredients for Pumpkin Soup
You only need a handful of everyday ingredients to make this creamy pumpkin soup.
Butter: Butter is used to cook the onion and garlic, adding flavor to the base of the soup.
Onion: One small onion adds a savory flavor and a little natural sweetness as it cooks.
Garlic: Three to four cloves of minced garlic give the soup a delicious savory taste. Adjust the amount to suit your preference.
Curry powder: Curry powder adds warmth and depth to the pumpkin without overpowering it.
Turmeric powder: Turmeric complements the curry powder and gives the soup a beautiful golden-orange color.
Garlic pepper: This seasoning adds extra flavor. If you don’t have garlic pepper, you can use garlic powder, salt, and black pepper to taste, as noted in the recipe.
Chicken or vegetable broth: Either works well. Use vegetable broth if you prefer a meat-free version.
Pumpkin puree: Use two cups of pureed pumpkin or one 15-ounce can of plain pumpkin puree. Be sure to use pure pumpkin rather than pumpkin pie filling, which contains added sugar and spices.
Evaporated milk: A 12-ounce can adds creaminess and helps give the soup its smooth texture. Evaporated milk is not the same as sweetened condensed milk.
How to Make Pumpkin Soup
Step 1: Cook the onion and garlic
Melt the butter in a large saucepan over medium-high heat. Add the finely chopped onion and minced garlic. Cook for 3 to 4 minutes, stirring frequently, until the onion softens.
Avoid letting the garlic brown, since browned garlic can give the soup a bitter flavor.
Step 2: Add the seasonings
Stir in the curry powder, turmeric powder, and garlic pepper. Cook for about 1 minute, stirring so the seasonings coat the onion and garlic. This short cooking time helps bring out their flavor.
Step 3: Add the broth and pumpkin
Pour in the chicken or vegetable broth and add the pumpkin puree. Stir everything together until the pumpkin is incorporated into the broth.
Bring the mixture to a boil, then reduce the heat to low. Simmer for 15 to 20 minutes, stirring occasionally to prevent the soup from sticking to the bottom of the pan.
Step 4: Stir in the evaporated milk
Slowly stir in the evaporated milk. Allow the soup to heat through over low heat, but avoid bringing it to a vigorous boil after adding the milk.
For a smoother consistency, blend the soup with an immersion blender. You can also carefully transfer it to a regular blender in batches, following the blender manufacturer’s instructions for hot liquids.
Step 5: Garnish and serve
Ladle the pumpkin soup into bowls and add your favorite toppings. Chopped parsley, cilantro, pumpkin seeds, or shredded cheese are all good options.
Serve the soup hot with bread, crackers, or a sandwich. You can also cool it and serve it cold if you prefer.
Tips for Making the Best Pumpkin Soup
Use plain pumpkin puree. Use Homemade Pumpkin Puree, or canned pumpkin is a convenient option, but make sure you don’t accidentally buy pumpkin pie filling.
Let the seasonings cook briefly. Cooking the curry powder and turmeric with the onion and garlic for a minute helps develop their flavor.
Adjust the consistency. If you prefer a thinner soup, add a little extra broth. For a thicker soup, simmer it a little longer before adding the evaporated milk.
Blend for a smooth texture. Pumpkin puree already provides a fairly smooth base, but blending the finished soup helps incorporate the onion and garlic for a more velvety consistency.
Add the milk toward the end. Stirring in the evaporated milk after simmering helps preserve the creamy texture. Keep the heat low once it has been added.
Taste before serving. Depending on the broth and garlic pepper you use, you may want to adjust the salt and pepper to your liking.
Pumpkin Soup Variations
One of the nice things about homemade soup is that you can adjust it to suit your taste. Keep the original recipe as written, or try one of these serving ideas and variations.
- Make it vegetarian: Use vegetable broth instead of chicken broth.
- Add a little heat: Sprinkle in a pinch of cayenne pepper or red pepper flakes if you like spicy soup.
- Make it extra creamy: Stir in a little additional evaporated milk if you prefer a creamier consistency.
- Add a fresh garnish: Top each bowl with chopped parsley or cilantro for a fresh finish.
- Add crunch: Sprinkle pumpkin seeds over the soup just before serving.
- Finish with cheese: A little shredded cheese can add a savory touch.
- Use homemade pumpkin puree: If you have fresh pumpkin available, cook and puree it until smooth before measuring out two cups.
What to Serve With Pumpkin Soup
Pumpkin soup works well as a starter, but it can also be part of a simple lunch or dinner. Pair it with crusty bread, homemade biscuits, crackers, or a grilled cheese sandwich.
For a more filling meal, serve it alongside a green salad or a sandwich made with leftover chicken or turkey. If you’re serving the soup as part of a fall dinner, it also makes a lovely first course before a roasted chicken or pork dinner.
Don’t forget the toppings! Pumpkin seeds add a little crunch, while fresh herbs and shredded cheese make each bowl look and taste a little different.
How to Store Leftover Pumpkin Soup
Refrigerator: Allow the soup to cool, then transfer it to an airtight container and refrigerate within two hours of cooking. Enjoy refrigerated leftovers within 3 to 4 days.
Reheating: Warm the soup in a saucepan over medium-low to low heat, stirring occasionally until heated through. Avoid boiling it, especially because the recipe contains evaporated milk. You can also reheat individual portions in the microwave, stirring at intervals.
Freezing: You can freeze pumpkin soup, but soups made with dairy may change texture after thawing. If you plan to freeze a batch, the best option is to freeze it before adding the evaporated milk, then thaw, reheat, and stir in the milk. If the soup has already been prepared, it can still be frozen, although it may need a good stir or blend after reheating.
For best quality, use frozen soup within about 2 to 3 months.
Frequently Asked Questions
Can I use canned pumpkin to make pumpkin soup?
Yes! Canned pumpkin puree works very well in this recipe. Use one 15-ounce can, which is a convenient substitute for the two cups of pumpkin puree called for in the ingredients. Make sure it is plain pumpkin rather than pumpkin pie filling.
Is pumpkin soup sweet or savory?
This recipe is savory. The garlic, onion, curry powder, turmeric, and broth give it a warm, seasoned flavor, while the pumpkin adds a mild natural sweetness.
Can I use vegetable broth instead of chicken broth?
Absolutely. Vegetable broth is an easy substitute and makes the soup vegetarian, provided the other ingredients you use are suitable for your diet.
Can I use regular milk instead of evaporated milk?
Evaporated milk is thicker and more concentrated than regular milk, which helps create the soup’s creamy texture. Regular milk may work, but the soup will likely be thinner. For the best results, use the evaporated milk listed in the recipe.
Do I need to blend pumpkin soup?
No. Since pumpkin puree is already smooth, blending is optional. An immersion blender is useful if you want the onion and garlic fully incorporated into the soup.
Can pumpkin soup be served cold?
Yes. Although it is especially comforting when served warm, you can chill the soup and serve it cold if that is your preference.
How do I make pumpkin soup thicker?
Allow the soup to simmer a little longer before adding the evaporated milk to reduce some of the liquid. You can also use a little less broth next time, although that would change the original recipe proportions.
A Simple, Cozy Soup for Fall
This easy pumpkin soup is a wonderful recipe to keep on hand when cooler weather arrives. With canned pumpkin, broth, a few seasonings, and evaporated milk, you can make a creamy, savory soup without spending much time in the kitchen.
Serve it with your favorite bread or sandwich, add a sprinkle of pumpkin seeds or fresh herbs, and enjoy a warm bowl of homemade comfort food.
Whether you’re looking for a simple fall lunch or an easy first course for dinner, this pumpkin soup is a delicious way to put a can of pumpkin in your pantry to good use.
Pumpkin Soup
Ingredients
- 1 Tbsp butter
- 1 small onion, finely chopped
- 3-4 cloves minced garlic
- 1 tsp curry powder
- ½ tsp turmeric powder
- ½ tsp garlic pepper (or salt and pepper to taste)
- 3 cups chicken or vegetable broth
- 2 cups pureed pumpkin (or 15 oz. canned pumpkin)
- 1 (12 oz.) can of evaporated milk
Instructions
- In a large saucepan over medium-high heat, melt butter. Add onion and garlic; cook, stirring frequently, for 3 to 4 minutes until the onion is tender.
- Stir in curry powder, turmeric powder, and garlic pepper; cook for 1 minute.
- Add broth and pumpkin, while stirring bring to a boil. Reduce heat to low; simmer stirring occasionally, for 15 to 20 minutes.
- Slowly stir in evaporated milk. If desired blend soup with an immersion blender or in batches in a regular blender.
- Garnish with parsley, cilantro, pumpkin seeds, cheese, or any desired toppings. Serve immediately or let cool and serve cold.
Notes
Nutrition
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