Easy Butternut Pumpkin Soup Recipe

This is the pumpkin soup we make at home through winter. Thirty minutes, one pot, six ingredients, enough for four people with leftovers for lunch tomorrow. No fancy technique. No need to roast the pumpkin first unless you want a deeper flavour (more on that at the end).

What you need

• 1kg butternut pumpkin (about one medium, peeled and cubed)
• 1 large brown onion, roughly chopped
• 3 cloves garlic, crushed
• 2 tablespoons olive oil or butter
• 1 teaspoon ground cumin
• 1 litre vegetable or chicken stock
• Salt and pepper to taste

That is it. You probably already have most of this. The pumpkin is the main thing, and we will have good butternut on the shelf through winter.

Method

1. Prep the pumpkin. Peel with a sharp vegetable peeler or a knife, scoop out the seeds, cut into 2cm cubes. You want even sizes so they cook at the same rate.
2. Sautee the aromatics. Heat the oil in a large pot over medium heat. Add the onion and cook for 5 minutes until soft and translucent. Add the garlic and cumin, stir for another minute until fragrant.
3. Add the pumpkin and stock. Tip in the cubed pumpkin, stir to coat in the aromatics, then pour in the stock. The pumpkin should be just covered. Add a bit of water if needed.
4. Simmer. Bring to a boil, then reduce to a simmer and cook for 20 minutes, until the pumpkin is fork-tender.
5. Blend. Take off the heat. Use a stick blender to purée until completely smooth, or transfer to a blender in batches. Careful with hot liquid in a blender, leave the lid vent open.
6. Season. Taste. Add salt, pepper, and a squeeze more stock if it is too thick. Done.

Serving

Crusty bread is the obvious pairing. A swirl of cream or plain yoghurt on top, some cracked pepper, a few toasted seeds if you want texture. Fresh chives or parsley works.

Freezes beautifully. Portion into containers, freeze for up to three months, thaw and reheat gently.

Variations worth trying

Coconut cream

Replace a quarter of the stock with a can of coconut cream. Adds richness and a slight sweetness. Pair with a pinch of chilli for balance.

Curried pumpkin soup

Add 1 tablespoon of curry powder or garam masala with the cumin. Finish with a dollop of yoghurt and fresh coriander. Excellent variation.

Roasted first

If you have an extra 30 minutes, roast the cubed pumpkin at 200°C with olive oil and salt for 25 minutes before adding to the pot. Skip the simmering step (it is already soft) and just blend with the sauteed onion and hot stock. Deeper, sweeter, more caramelised flavour.

Smokier

Add half a teaspoon of smoked paprika with the cumin. Small change, big difference.

A quick note on pumpkin variety

Butternut is the classic soup pumpkin because it is sweet, smooth and easy to peel. Kent (Jap) makes a denser, richer soup. Queensland Blue is stronger flavoured and needs more seasoning. Any of them work. Butternut is our go-to.

Come grab a butternut from our shelves at Booval Fair. We will have them all winter.