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Quick recipe for Pumpkin Soup

Pumpkin Soup

Quick recipe for Pumpkin Soup

When is it cold outside do you think of looking for a soup to warm up yourself? One of the quickest soup recipes is Pumpkin Soup, you can make it in less than 15 minutes with few ingredients. 

Zoom into the Pumpkin Soup

This time I bring this classic pumpkin soup recipe that could suit a lactose-free person because I only add some cream as a garnish that you can totally skip. I learned to do the pumpkin soup this way when I was on a diet that only could eat veggies and meat without adding any milk. 

I normally do that with mine, but add some cream to my husband’s soup. This time I made it with some beef stock that I had, but you can totally nail it with chicken or veggie stock. 

Ingredients that I use for the Pumpkin Soup Recipe:

  • Oil
  • Onion
  • Garlic
  • Pumpkin
  • Stock 
  • Salt and Pepper

You need to cut the onions, garlic and pumpkin, Fry them all, first the onions and garlic till they are translucent and finally add the pumpkin. Add some salt and pepper and pour the veggie stock and let it simmer for 15 minutes or until the pumpkin is tender. Finally, blend it with a hand blender or in a traditional blender and serve it with some croutons and crema if you want.

Frequently Asked Questions about the Pumpkin Soup:

  1. Can I prepare the soup with any type of pumpkin? Yes, you can but I really prefer the butternut pumpkin for this recipe, I love the taste that it gives. But as always, taste is a personal choice so experiment with other one or a mix of several.
  2. This Pumpkin Soup Recipe is for a Lactose-free diet? Yes, you can do it for a lactose free diet or for a baby diet. If you are a cream fun you can added as a final touch as I did it for the picture.
  3. Can I freeze the Pumpkin Soup? Yes, you can make it ahead a freeze it in portion for up to three month. Extra tip: if you are feeding a baby ypu can freeze in an ice cubre tray super convenient for those tiny portions.

Some Products I use for this recipe*: 

Eating Pumpkin Soup

*The above link is an affiliate link, meaning Canguro Criollo makes a commission if you purchase via our link. This does not affect the price you pay in any way or our decision to recommend them. We will provide an exact product or something similar if the same product is no longer available. 

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Pumpkin Soup

Quick recipe for Pumpkin Soup

  • Author: admin
  • Prep Time: 3 mins
  • Cook Time: 15 mins
  • Total Time: 18 minutes
  • Yield: 3 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: International
  • Diet: Low Lactose

Description

When is it cold outside? Do you think of looking for a soup to warm up yourself? One of the quickest soup recipes is Pumpkin Soup; you can make it with few ingredients in less than 15 minutes. 


Ingredients

Scale

1 tablespoon oil

1 onion

1 tablespoon of minced garlic

1 butternut pumpkin

500 ml stock (veggie, beef or chicken)

Garnish:

cream

bread cubes

Pepitas

pumpkin seeds


Instructions

  1. Cut the butternut pumpkin into chunks and set aside. 
  2. Peeled and cut the onion into tiny bits. Set aside. 
  3. Put a saucepan over medium heat and pour the oil over it. When it reaches medium temperature, fry the onions for a minute and add the garlic. Let it cook until the onions are translucent. Add the pumpkin chunks and mix everything together. Let it cook for a minute and add the stock. Add salt and pepper. Put the lid on and let it simmer for 10 minutes approximately or until the pumpkin is tender. Test it with a fork. 
  4. At this moment, you can blend it, or you can you a hand blender and do it over the pot until it is completely smooth. Test the salt and pepper and serve it with some cream (optional), toasted bread cubes, pepitas and pumpkin seeds. Enjoy and beat those cold days!

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