Easy Pumpkin Soup Recipe + Video Instructions | Savory Nothings (2024)

FAQs

What thickens pumpkin soup? ›

There are several ways to thicken pumpkin soup. The easiest method is to reduce the soup by cooking off some of the liquid. Alternatively, use a slurry of all-purpose flour or cornstarch and water, add a teaspoon or two of either thickener to a small bowl and stir in 2 to 3 teaspoons of the soup to create a slurry.

If you think the soup is bland, try adding salt to make all the flavors pop. Use All The Spices Listed. I know it might seem like a long list, but they are all delicious and important for giving the soup a warm and spicy quality: Thyme, Cumin, Ginger, Poultry Seasoning and Cinnamon.

“Soft fleshed pumpkins can make the soup a little watery. They are a different beast… from your standard greengrocer pumpkin.” As lovely as pumpkin is, its natural sweetness needs a little back-up to really shine. Try sweating a chopped leek with, or instead of, onion at the start of cooking.

Cook the Base: Heat butter in a large saucepan over medium heat. Cook onion and garlic for 5 minutes until golden. Simmer the Soup: Add pumpkin, water, cream, and salt, and simmer for 30 minutes until the pumpkin is soft. Mash and Adjust: Mash the soup with a potato masher, and adjust the consistency with water.

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

Stir through a little freshly squeezed orange juice after blending along with salt to season and some red wine vinegar for an edge just like they did to that first recorded pumpkin soup. Flavour the onions with a generous teaspoon of smoked paprika.

Rich in vitamins, minerals and antioxidants, pumpkin is incredibly healthy. What's more, its low calorie content makes it a weight-loss-friendly food. Its nutrients and antioxidants may boost your immune system, protect your eyesight, lower your risk of certain cancers and promote heart and skin health.

Foods that have a great deal of acidity, like lemon juice, vinegar, white wine, and tomato puree, can help liven up the flavor of bland-tasting bone and other broths. "The acidity of these ingredients works to complement and enhance the broth's flavors, not mask it.

Why does my pumpkin soup taste sour? ›

If the fresh pumpkin is overripe, it can start to ferment and develop a sour taste. Another factor to consider is the type of fresh pumpkin you're using. Some pumpkin varieties, such as butternut squash or Kent pumpkins, have a sweeter flavor than others.

Pumpkin will go well with any roast fowl, so turkey, chicken, cornish hens and the like are all good choices. I've had spicy pumpkin puree with lamb and pork, both a good combo. And you can make pumpkin soup as a main course or as an appetizer.

Replace broth with water and 1/4 to 1/2 cup of wine. White will brighten this Passatelli in Brodo (add citrus juice, too) and Broccoli, Lemon, and Parmesan Soup soup. Red wine, on the other hand, adds a deep, earthy flavor. You'll find it in a lot of ragu recipes!

The simple answer is yes, it's usually okay to substitute vegetable stock with water. In most recipes that call for vegetable stock, its main advantage over water is that it provides flavor, which is especially important if you're making vegetarian or vegan food that's missing the richness from meat.

Butternut, buttercup, honeynut and acorn squashes are all suitable substitutes. Each of these types of squash has a similar texture to pumpkin and some natural sweetness. To substitute these squashes for pumpkin, prepare them as you would pumpkin for fresh pumpkin puree: clean, roast, puree in a food processor.

The process is simple. By slowly cooking pumpkin purée on the stovetop (10 to 15 minutes, depending on the recipe), the water is forced to evaporate off, resulting in an ingredient that's thicker and more concentrated.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

If a batch of pumpkin puree appears thin or watery, let it drain in a fine-meshed strainer for 1 hour to remove excess liquid. Most roasted or steamed pumpkin just needs a quick mash to turn soft and creamy-smooth. If lumps remain, place the puree in a blender or food processor, and blend until smooth.

If your puree is more watery than canned puree, you should strain it in a cheesecloth-lined mesh strainer for 15-30 minutes or until thickened before using the puree in your favorite pumpkin pie recipe. You can also spread it out on a baking sheet and bake it at 300°F, stirring frequently, until thickened.