Pumpkin Soup without Cream

A bowl of pumpkin soup, made without cream, with a drizzle of tahini sauce on top.

Print Recipe

5 from 7 votes

This delicious pumpkin soup is pure comfort, but made completly without cream or dairy.

Prep Time15

Cook Time35

Total Time50

Course: Appetizer, lunch, Soup

Cuisine: American, british

Servings:

Calories: 114kcal

Author: Louise-Claire Cayzer

Equipment

Ingredients

1000 g pumpkin Peeled, deseeded and chopped into 2cm cubes.
200 g onion about 2 medium onions
6 cloves garlic
2 tablespoon olive oil
1 teaspoon ground ginger
½ teaspoon freshly grated nutmeg
1 teaspoon chilli flakes
1 teaspoon turmeric
1 teaspoon white pepper
800 ml vegetable stock or 2 teaspoons vegetable boullion or stock powder in 800ml water.
Flakey Sea Salt to taste

Metric - American

Instructions

Peel and finely chop the onion and half the garlic. The other garlic cloves, remove their papery skin but leave whole.
Peel remove the seeds from the pumpkin or squash. Chop into 3cm (1.5") cubes.
In a large saucepan, add the oil, then sautee the onions and garlic over a low heat.
200 g onion, 6 cloves garlic, 2 tablespoon olive oil
Add the pumpkin pieces. Sautee until the onion is translucent , and the squash and whole garlic cloves are starting to colour a bit on the edges.
1000 g pumpkin
Add all the spices to the pan and stir for a minute. This allows all the flavour of the spices to release their aromas.
1 teaspoon ground ginger, ½ teaspoon freshly grated nutmeg, 1 teaspoon chilli flakes, 1 teaspoon turmeric, 1 teaspoon white pepper
Add the stock/boullion and simmer the whole lot until the pumpkin is soft. Add extra water if you need it.
800 ml vegetable stock
If you are using an immersion blender, gently put the blender in and blend until creamy.
If you are using a jug blender, allow the soup to cool, then blend in batches until creamy.
Now is the time to test for salt and add any extra chilli in if you like. If the soup is too watery, let it simmer some more. If the soup is too thick, add water.
Flakey Sea Salt to taste
Serve hot with crusty bread, croutons and a tahini drizzle if you like.

Video

Notes

TIPS for making this soup:

If you struggle to peel and chop a pumpkin or squash, pop it in the oven for 20 mins, or in the microwave for 5 mins. This softens the skin enough so you can chop right through it.
Don't skip the step where you add the spices in and turn in the hot pan, before adding the stock/veggie boullion. Toasting the spices really brings out their flavour, creating the best pumpkin soup!

STORAGE:

Like most soups, this stores well in the fridge for up to 5 days. It also freezes perfectly for up to 3 months.

Freeze this pumpkin soup in one or two-person portions so you can easily have a quick meal when you need a big comforting bowl of soup. The soup can be reheated directly from frozen.

Nutrition