TOTAL TIME
40 minutes
SERVINGS
8 servings
DIFFICULTY
Easy
CALORIES (PER SERVING)
150 kcal
Few things warm the heart like Pumpkin Soup on cold days, evoking memories of family comfort. Recipe tested and approved by Ana Beatriz Pose, food specialist, is simple and yields 8 servings in just 40 minutes. Ideal for comforting and creamy pumpkin soup.
Now that your pumpkin soup is ready, serve it hot in rustic bowls, sprinkled with crispy bacon and fresh parsley for perfect texture contrast. Pair with toasted bread or grated cheese, ideal for cold nights or comforting starters in family meals.
Pumpkin Soup Ingredients
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5 strips of bacon (optional) – Adds crunch and smoky flavor to the soup.
Substitution: Diced ham or omit for light version. -
2 tablespoons olive oil (30 ml) – To sauté the vegetables and enhance natural flavors.
Substitution: Olive oil or clarified butter. -
1 piece of pumpkin (500 g) – Main base of the soup, brings creaminess and natural sweetness.
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1 small onion in large cubes (about 100 g) – Adds aroma and mildness to the sauté.
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1 chopped garlic clove – Intensifies the umami flavor of the pumpkin soup.
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1 packet of yellow seasoning mix (about 10 g) – Enhances flavor without excess salt.
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1 pinch of salt to taste – Adjusts the final salt level.
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1 cup water (200 ml) – To cook the pumpkin until soft.
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1 carton heavy cream (200 g) – Makes the soup creamy and velvety.
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1 tablespoon chopped parsley (5 g) – Finishes with freshness and vibrant color.
Utensils for Making Pumpkin Soup
Organizing the utensils before starting the pumpkin soup ensures smooth preparation, avoiding interruptions and maintaining kitchen hygiene for 8 servings in just 40 minutes.
- Large pot
- Blender
- Microwave with shallow plate
- Paper towels (4 sheets)
- Wooden spoon or spatula
- Knife and cutting board
How to Make Pumpkin Soup
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Prepare the crispy bacon (optional): Place 2 paper towel sheets on a shallow microwave plate, arrange the 5 bacon strips on top and cover with 2 more sheets. Set medium power for 5 minutes, until dry and crispy – the paper absorbs excess fat, avoiding extra oil. Remove, let cool slightly and break into pieces with clean hands. Store covered for finishing the pumpkin soup. -
Sauté the vegetables: Heat the 2 tablespoons olive oil in large pot over high heat until lightly smoking. Add 500g pumpkin in large cubes, onion in cubes and chopped garlic. Sauté stirring occasionally for 10 minutes, until pumpkin softens externally but keeps structure – this caramelizes natural sugars. Season with yellow seasoning packet, pinch of salt and 200ml water, cover and reduce to medium heat for 15 minutes. Ready when pumpkin mashes with spoon touch. Transfer to blender and blend on medium power for exactly 2 minutes until smooth cream. -
Incorporate the cream and finish: Return blended cream to hot pot, add carton of heavy cream (200g) and stir over medium heat for 2 minutes until gently boiling – do not exceed to avoid curdling. Turn off heat, mix 1 tablespoon chopped fresh parsley and top each serving with bacon pieces. Serve immediately.
Chef’s secret: “Always blend the hot cream in the blender with loose lid to release steam and avoid explosions”, says Ana Beatriz Pose.
Nutritional Information for Pumpkin Soup
The values below are approximate estimates per serving, calculated based on official food composition tables.
| Nutrient | Amount per serving |
|---|---|
| Calories | 350 kcal |
| Carbohydrates | 25 g |
| Proteins | 8 g |
| Total fats | 25 g |
| Dietary fiber | 4 g |
| Sodium | 450 mg |
Macronutrient Distribution per Serving
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