Homemade Pumpkin Soup never tasted so good. A lighter Pumpkin flavour, thanks to a few added ingredients. Creamy and delicious. Don’t forget to add some Parmesan Croutons.
I think one of the best things about Fall, (although I have to admit Fall is my favourite season, so I love everything about it), has to be soup!
Squash is everywhere in the stores now. So I have been experimenting a bit with it this year. I even made a very tasty Pumpkin Focaccia with Black Olives.
My daughter and my husband aren’t crazy about a really strong Pumpkin taste so I made it creamy and on the lighter side with the addition of potatoes and leek.
How to Make Pumpkin Soup
- In a large pot add olive oil and the chopped leek, cook for about 2 minutes.
- Then add the cubed pumpkin, potatoes, parsley, salt, pepper and broth.
- Cook for approximately 30 minutes.
- Then blend until smooth.
- Re heat with a little cream and serve with Homemade Parmesan Croutons.
It’s so easy to make Parmesan Croutons, just take some day old crusty Italian bread. Cut a few slices, I remove the crust but you probably don’t have to.
Cut the slices into cubes, toss with a little olive oil and a couple of tablespoons of parmesan cheese. Place the cubes on a cookie sheet and bake for 10-15 minutes, halfway through mix them up so they brown on all sides.
Pumpkin Soup Recipe
More Delicious Winter Soups
Pasta and Beans (Pasta Fagioli)
One of the best things about a thick hearty soup such as this Pumpkin Soup is that you really don’t need anything else, except maybe a good crusty bread and a simple salad.
Since I added a few extra ingredients to this Soup Recipe to lessen the taste of the pumpkin I think pretty well any available squash would work in this soup.
Such as butternut, acorn, Kabocha and pumpkin (such as Small Sugar, New England Pie, Baby Pam, and Pik-A-Pie).
So if you are looking for a tasty Homemade Pumpkin Soup to make this Fall and Winter Season, I hope you give this a try. Buon Appetito!
Homemade Pumpkin Soup with Parmesan Croutons
- 1 1/2 tablespoons olive oil
- 1 leek (cleaned & sliced)
- 1 pound pumpkin (cubed)
- 3 medium potatoes (cubed)
- 2 tablespoons fresh parsley (chopped)
- 1/4 teaspoon salt (to taste)
- 1-2 dashes pepper
- 3 cups vegetable broth
- 1/4 cup cream
HOMEMADE PARMESAN CROUTONS
- 4 slices day old crusty bread (about 2 cups, remove crusts if desired)
- 2 tablespoons olive oil
- 2 tablespoons freshly grated parmesan cheese
- In a large pot add the olive oil and sliced leek, cook for approximately 2 minutes. Then add the cubed pumpkin, potatoes, parsley, salt, pepper and vegetable broth.
- Bring to a boil on medium high heat, then lower heat and continue to cook for approximately 25-30 minutes or until vegetables are tender.
- Pour into a blender and blend until smooth, pour soup back into pot and add the cream, stir to combine and heat until hot. Serve with homemade parmesan croutons. Enjoy!
HOMEMADE PARMESAN CROUTONS
- Pre-heat oven to 350F (180C).
- In a medium bowl toss together the cubed bread, olive oil and grated parmesan cheese. Place on a cookie sheet and bake for approximately 10-15 minutes, halfway through baking flip the cubes and continue baking.
This site is so spoiling me! I have never cooked or baked without first double checking the user comments.
But now, I am just following recipes without thinking and they always turn out awesome and delicious.
Thank you for posting and sharing with us.
The soup is absolutely fantastic!
Hi Mina, thanks glad you enjoy the site and the soup. Have a great week.
Any tips for cutting a raw pumpkin? I’m imagining that like butternut squash it’s probably tough. Thanks!!
Hi Hannah I just place it on a wood lard and with a sharp carving knife I cut it into pieces, then with a smaller knife I carefully remove the skin. Hope that helps.