How to Make the Best Creamy Vegetable Pumpkin Soup

Published Oct 31, 2022 By Lily Suing

Image by: Chef Jack Ovens

One of my favorite soups for this season is a creamy vegetable pumpkin soup, and this recipe by Chef Jack Ovens is simply the best one I have tried at home. It’s super easy to make and loaded with lots of delicious flavors. This is surely a hearty and satisfying dish on cold days. Read on or watch the video below for the full instructions.

Ingredients:

2.6 lbs butternut pumpkin or squash (diced)
2 pieces of carrots (peeled and sliced)
2 pieces of celery stalks (sliced)
2 cloves of garlic (thinly sliced)
2 pieces of brown onions (roughly chopped)
1 piece of spring onion (green part only, thinly sliced)
5 cups of vegetable stock or chicken stock
3/4 cup of double cream or coconut milk
seasonings to taste

For serving (optional):

nutmeg
cream
toasted bread

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Instructions:

Step 1:

Place a large pot over high heat. Once hot, add 2 tablespoons of olive oil, followed by the carrots, celery, garlic, and onion. Give it a good mix and fry it for about 5 to 6 minutes just until the onions become translucent. Frequently mix the vegetables to prevent color from forming.

Step 2:

After the onions are translucent, add the diced pumpkin or squash to the vegetables. Mix well, then cook for another 6 minutes. Make sure to stir it frequently.

How to Make the Best Creamy Vegetable Pumpkin Soup Ingredients — Image by: Chef Jack Ovens

Step 3:

Pour the 5 cups of vegetable or chicken stock, and mix well with the vegetables. Bring it to a boil. Once boiling, give it one last mix, reduce the heat to medium-low and allow it to simmer for 6 to 7 minutes or until you can easily break the pumpkin or squash with a spoon.

Step 4:

Remove from heat. If you are going to use a blender to puree the soup, allow it to cool down first for about 15 to 20 minutes to avoid cracking. If you are using an immersion blender, you can puree it straight away in the pot.