Warm, creamy, and full of fall flavor, this simple pumpkin soup brings together fresh local squash, aromatic spices, and a touch of cream for the perfect autumn comfort food.
Makes 4 servings
Prep time: 15 minutes
Cook time: 20 minutes
Ingredients
- 2½ pounds fresh pumpkin* or butternut squash*
- 1 medium yellow onion*, chopped
- 2 garlic cloves*, peeled
- 3 cups low-sodium vegetable or chicken broth
- 1 cup water
- ½ teaspoon dried thyme (or 2 sprigs fresh thyme*)
- ¼ teaspoon cumin
- ⅛ teaspoon nutmeg
- ½ cup heavy cream or half-and-half
- Salt and freshly ground black pepper, to taste
- Fresh parsley* and crusty bread*, for serving (optional)
Directions
- Peel the pumpkin, remove the seeds, and cut the flesh into 1½-inch cubes.
- In a large pot, combine the pumpkin, onion, garlic, broth, water, and thyme. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until the pumpkin is very tender.
- Remove from heat. Discard fresh thyme sprigs, if using, and blend the soup until smooth using an immersion blender. Alternatively, allow the soup to cool slightly before carefully blending in batches.
- Stir in the cream and season with salt and pepper. Warm gently over low heat without boiling.
- Ladle into bowls and garnish with fresh parsley, a drizzle of cream, or freshly ground pepper. Serve with crusty bread.
Market Tip: Look for sugar pumpkins (also called pie pumpkins) or butternut squash at the farmers’ market. Both have naturally sweet, smooth flesh that makes a wonderful creamy soup.
*Ingredients currently available at the Saratoga Farmers’ Market
This recipe was adapted from RecipeTin Eats, by Nagi Maehashi.
