Pumpkin Soup without Cream

This pumpkin soup without cream is a delightful autumn treat, perfect for warming up on chilly days. Made with fresh pumpkin, aromatic spices, and a touch of nutmeg and cinnamon, it offers a light and delicious flavor.

Course Soup

Cuisine American

Prep Time 25

Cook Time 35

Servings servings

Calories 261kcal

Author Adina

Equipment

Large soup pot
Immersion blender Note 1

Ingredients

1 small pumpkin about 2 lbs, Note 2
1 medium onion
2 medium carrots
1 large potato about 9-10.5 oz/ 250-300 g, Note 3
1 apple
2 tablespoons olive oil
2 teaspoons brown sugar or white sugar
½ teaspoon cinnamon Note 4
½ teaspoon thyme
¼ teaspoon red chili flakes more or less to taste
a few gratings of nutmeg
4 cups vegetable broth or chicken stock, 1 liter, Note 5
fine sea salt and ground black pepper

Instructions

Prepare the vegetables: Peel and coarsely chop the onion and the carrots. Cut the pumpkin or squash in half, and scoop out the seeds using a spoon. Quarter it, and if using anything but Hokkaido, peel it, then chop it coarsely. Peel, wash and coarsely chop the potatoes. Peel the apple, remove the core, and chop it.
1 medium onion + 2 medium carrots + 1 small pumpkin + 1 large potato +1 apple
Sauté: Heat 2 tablespoons of oil over medium heat in a large soup pot. Add the vegetables, apple, and sugar, and sauté for about 5 minutes, stirring regularly. Add the spices and some salt and pepper.
2 tablespoons olive oil + vegetables + 2 teaspoons brown sugar + ½ teaspoon cinnamon + ½ teaspoon thyme + ¼ teaspoon red chili flakes + a few gratings of nutmeg + fine sea salt and ground black pepper
Simmer: Deglaze with vegetable broth and let the soup simmer gently for about 20-25 minutes until everything is tender.
4 cups vegetable broth/ 1 liter
Blend the soup with an immersion blender and adjust the taste with salt and pepper (Note 1,5). Sprinkle it with fresh, chopped herbs just before serving.

Notes

Blending the soup: When dealing with hot soups or liquids, an immersion blender is safer and more convenient than a regular one. However, if using a regular blender, it's essential to prioritize safety. Blend your soup in smaller batches to prevent spills and splatters, start at a low speed, gradually increasing to avoid sudden messes or motor overload, and securely hold the lid with a towel to prevent it from popping off due to pressure.
Pumpkin: Use flavorful pumpkins like Hokkaido, sugar pumpkin, or butternut squash. Avoid carving pumpkins; they have utterly no flavor at all.
Potatoes: Use starchy or all-purpose potatoes. Avoid waxy potatoes when making soup.
Cinnamon is great in this recipe, but if you are unsure about it, you can leave it out or replace it with other spices (for instance, your favorite curry powder).
Consistency control: The soup's thickness can be adjusted with the amount of vegetable broth you use. You will need about 4 cups/1-liter broth for a relatively thick soup. Use only 3 cups/ 750 ml for an even thicker soup, or add more broth (about 2 extra cups/ 500 ml) for a thinner consistency.

Nutrition