Ingredients needed
Butter. Olive oil can be used instead. Leeks. Substitute with onion or shallots. Garlic. Sage. Pumpkin. Butternut squash can be substituted. Canned pumpkin/pureed pumpkin can also be used. Chicken stock / Chicken broth. Vegetable broth can be substituted. Using a rich stock or broth will add a lot of flavor to the soup. Brown sugar. Cream. Heavy cream/whipping cream. Coconut milk is a good vegan alternative. Salt and pepper. I kept this recipe simple, flavored with leeks, garlic and sage but feel free to add spices like curry powder, cumin, cayenne pepper, coriander, nutmeg, etc.
How to make pumpkin soup
Stovetop instructions:
In a large pot or Dutch oven, melt the butter and add the leeks, garlic and sage. Sauté for 5 minutes until soft and translucent. (For maximum flavor, roast the pumpkin before adding to the soup.) Add the pumpkin, stock and seasoning then bring to a boil. Simmer over medium low heat for 30 minutes until the pumpkin is cooked. Blend with an immersion blender until smooth then pour in the cream. Adjust seasoning if necessary and allow to simmer for another 5 minutes before serving.
Can I make this ahead?
Soup is always a great recipe to prepare in advance. Make the soup as directed then allow to cool to room temperature. Transfer to an airtight container or freezer bags. Store the soup in the refrigerator for up to 4 days then reheat in a saucepan or in the microwave or freeze for up to 3 months.
What to serve with pumpkin soup
Crusty bread is all you really need to serve with any soup but any of these bread recipes will also be delicious:
Soup recipes
This recipe isn’t sponsored but I am partnered with Instant Pot South Africa.
