Pumpkin Soup Without Stock

This easy pumpkin soup skips stock & blenders, yet bursts with nutty, sweet & creamy goodness. Perfect for a cozy winter night - all in one pot!

5 from 3 votes

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Course: Soup

Cuisine: fusion

Diet: Diabetic, Gluten Free, Low Fat

Prep Time: 10

Cook Time: 45

Servings:

Calories: 452kcal

Author: Lei

Prepare the Pumpkin: Cut the pumpkin into medium-sized chunks. Microwave for 5-7 minutes or roast at 180°C for 30 minutes until soft. then dice.
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.
Final Touch: Add toasted pine nuts and pepper before serving.

Easy Cutting: Microwave the pumpkin to soften it, making cutting easier.
Significantly Reduced Cooking Time: Freeze pumpkin pieces overnight to drastically reduce the time needed for cooking.
Storage: This soup can be refrigerated in an airtight container for a few days. It also freezes well, so you can make a larger batch and save some for later
Bread Pairing: A slice of crusty bread goes wonderfully with this soup. Consider serving it with your favorite type of bread, whether it’s a baguette, whole-grain, or gluten-free option.
Customization: While toasted pine nuts and black pepper add a nice touch, feel free to get creative with your garnishes. You can add spices like nutmeg or cinnamon for extra warmth and flavor. If you’re looking to make it vegan, you can substitute the cream with coconut milk or a dairy-free alternative.