Its versatility and forgiving nature are what make pumpkin soup so appealing, and this traditional pumpkin soup dish in particular. It just requires a small number of ingredients, is one of the simplest dinners to prepare, and is virtually error-proof.
This recipe was developed by the author, Valli Little, back in 2004 and was given to sample as one of the very first pumpkin soup recipes we ever posted online. With more than 350 positive ratings as of this writing, it has since become one of the most well-known pumpkin soup recipes in Australia. What makes it unique? It is meaty without being overly rich, creamy without being heavy, and lightly flavored without being hot. Almost all the qualities we want in a pumpkin soup (and we've tried many different recipes over the years!). Make sure to soften the onion and leek until they just begin to shed some of their juices to get the most flavor out of this pumpkin soup.
Ingredients
- 6 cups chicken stock
- 4 cups pumpkin puree
- 1 cup chopped onion
- 1 clove garlic, minced
- 1 ½ teaspoons salt
- ½ teaspoon chopped fresh thyme
- 5 whole black peppercorns
- ½ cup heavy whipping cream
- 1 teaspoon chopped fresh parsley
Directions
- Place chicken stock, pumpkin puree, onion, garlic, salt, thyme, and peppercorns in a large pot; bring to a boil. Reduce heat to low and simmer, uncovered, 30 minutes.
- Transfer soup to a blender or food processor in batches; blend until smooth. Return soup to the pan and bring to a boil; reduce heat to low and simmer, uncovered, for 30 minutes.
- Stir in heavy cream.
- Ladle soup into bowls and garnish with fresh parsley.
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