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–+ servings
Creamy Pumpkin & Winter Squash Soup – vegetarian recipe
Stav Kogan

Creamy Pumpkin & Winter Squash Soup

A velvety smooth and surprisingly simple creamy pumpkin soup, perfect for chilly evenings. This versatile recipe works with various winter squashes and is a true fall comfort food.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 serving
Calories: 350
Ingredients Method Nutrition

Ingredients
  

  • 3 tablespoons (45 g / 1.59 oz) butter or neutral oil
  • 3 lbs (1.4 kg / 3.09 lb) sugar pumpkin or other winter squash, peeled, seeded, and cubed
  • 1 medium onion, roughly chopped
  • 1 tablespoon (15 ml / 0.5 fl oz) fresh sage, chopped, or 1 teaspoon fresh rosemary, chopped
  • 5 cups (1200 ml) (1.2 L) vegetable stock or water
  • 1 cup (240 ml) heavy cream or half-and-half
  • Salt and freshly ground black pepper to taste
  • For a deeper flavor, roast the cubed squash at 400°F / 200°C for 20-25 minutes before adding it to the pot.
  • To make this soup vegan, use a neutral oil instead of butter and substitute full-fat coconut milk for the heavy cream.
  • The soup freezes beautifully! Let it cool completely, then store it in an airtight container for up to 3 months. Leave out the cream and add it when you reheat.

Method
 

  1. In a large pot or Dutch oven, heat the butter or oil over medium-high heat.
  2. Add the cubed pumpkin and chopped onion.
  3. Sauté, stirring occasionally, for about 5 minutes until the onion has softened.
  4. Stir in the fresh herbs, a generous pinch of salt, and pepper.
  5. Cook for another minute until fragrant.
  6. Pour in the vegetable stock and bring the mixture to a boil.
  7. Reduce the heat to a simmer, partially cover the pot, and let it cook for about 30 minutes, or until the pumpkin is very tender and falling apart.
  8. Carefully blend the soup until smooth. You can use an immersion blender directly in the pot or transfer the soup in batches to a regular blender. Be cautious when blending hot liquids!
  9. Return the puréed soup to the pot over low heat.
  10. Stir in the cream and heat gently until warmed through—do not let it boil.
  11. Taste and adjust seasoning with more salt and pepper if needed.
  12. Serve hot.
  13. Garnish with toasted pumpkin seeds (pepitas), a swirl of olive oil, or some crispy sage leaves for extra texture and flavor.

Nutrition

Calories: 350kcalCarbohydrates: 25gProtein: 5gFat: 28g

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