How to make creamy garlic pumpkin soup in 20 minutes

Make a smooth, garlicky pumpkin soup on the stovetop in about 20 minutes. It suits busy weeknights and needs only a pot and a blender. The recipe uses Kent pumpkin, onion, garlic, vegetable stock and coconut cream.

20 Minutes Easy Garlic Creamy Pumpkin Soup | How to Make Pumpkin Soup, by sooodlishfood on YouTube. 6 min 2 s.

Video length
6 min 2 s
Time to do it
20 minutes
Difficulty
Easy
Steps
7

What you need

Steps

  1. Peel the Kent pumpkin, scoop out the seeds and cut the flesh into rough 3cm cubes. Chop the onion and peel the garlic cloves.

  2. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 4 to 5 minutes until soft and translucent.

  3. Add the garlic cloves and cook for about 1 minute until fragrant. Do not let the garlic brown or it will taste bitter.

  4. Tip in the pumpkin cubes and stir to coat in the oil. Sprinkle over the Italian herbs and a few grinds of black pepper.

  5. Pour in the 1 1/2 cups of vegetable stock. Bring to a boil, then lower the heat, cover and simmer for 12 to 15 minutes until the pumpkin is fork tender.

  6. Take the pot off the heat. Blend with a stick blender or in a countertop blender until completely smooth.

  7. Stir in the 50g of coconut cream and warm through gently. Taste and add salt or pepper if needed, then serve.

Tips and common mistakes

Use salted stock and taste before adding extra salt, since the stock already seasons the soup.

If the soup is too thick after blending, loosen it with a splash of hot stock or water.

Vent the blender lid when blending hot soup, or use a stick blender to avoid steam pressure.

Keep the pot on medium heat when frying the onion so it softens without burning.

Questions

Can I use a different pumpkin?

Yes. Butternut or other firm pumpkin varieties work well, but cooking time may vary slightly. Test with a fork before blending.

Can I make this soup dairy free?

Yes, the recipe already uses coconut cream instead of dairy cream. Check that your vegetable stock is dairy free too.

Can I make it ahead of time?

Yes. Cool the soup, store it in the fridge for up to 3 days and reheat gently on the stove. Add a little stock if it thickens.

This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.

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