Imagine the aroma of warm spices wafting through your kitchen as you prepare a comforting bowl of Pumpkin Squash Soup.
This cozy dish is wonderfully easy to make, offering a delightful embrace on a chilly day.
Watch as simple ingredients like pumpkin, squash, and coconut milk transform into a smooth, flavorful soup that soothes the soul.
Let’s bring this heartwarming dish to life and enjoy its comforting allure together.
Kitchen Tools Required
- 1 large pot
- 1 blender
- 1 ladle
- 1 knife
- 1 cutting board
- 1 wooden spoon
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium pumpkin, peeled, seeded, and cubed
- 1 medium butternut squash, peeled, seeded, and cubed
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons fresh parsley, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Pumpkin Squash Soup, here’s a suggested timeline that includes reading, prep work, cooking activities, and resting time.
Timeline for Pumpkin Squash Soup:
- Reading & Preparation: 10 Minutes
- 0:00 – 0:05: Read through the full recipe and instructions thoroughly to understand the steps and gather all necessary equipment and ingredients.
- 0:05 – 0:10: Set up your workspace, making sure all tools and ingredients are easily accessible.
- Prep Work: 15 Minutes
- 0:10 – 0:15: Peel, seed, and cube the pumpkin and butternut squash.
- 0:15 – 0:20: Chop the onion and mince the garlic.
- Cooking: 30 Minutes
- 0:20 – 0:23: Heat olive oil in a large pot over medium heat.
- 0:23 – 0:26: Add chopped onion and minced garlic to the pot; sauté until the onion is translucent.
- 0:26 – 0:30: Add cubed pumpkin and squash to the pot, stirring well.
- 0:30 – 0:32: Pour in the vegetable broth and bring the mixture to a boil.
- 0:32 – 0:52: Reduce heat to low and let it simmer for 20 minutes, or until the pumpkin and squash are tender.
- Resting & Blending: 10 Minutes
- 0:52 – 0:55: Remove the pot from heat and allow it to cool slightly.
- 0:55 – 1:00: Transfer the soup in batches to a blender and blend until smooth.
- Finishing Touches: 5 Minutes
- 1:00 – 1:05: Return the blended soup to the pot on low heat.
- 1:05 – 1:08: Stir in coconut milk, salt, black pepper, cinnamon, nutmeg, and cayenne pepper.
- 1:08 – 1:10: Cook for 2 more minutes to heat through, stirring occasionally.
- Serving:
- 1:10: Ladle the soup into bowls, garnish with fresh parsley, and serve.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add chopped onion and minced garlic to the pot and sauté until the onion is translucent.
Add cubed pumpkin and squash to the pot and stir well.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce heat to low and let it simmer for 20 minutes or until the pumpkin and squash are tender.
Remove the pot from heat and allow it to cool slightly.
Transfer the soup in batches to a blender and blend until smooth.
Return the blended soup to the pot on low heat.
Stir in coconut milk, salt, black pepper, cinnamon, nutmeg, and cayenne pepper.
Cook for 5 more minutes to heat through, stirring occasionally.
Ladle the soup into bowls and garnish with fresh parsley before serving.
Serving Tips
- Crusty Bread: Pair the soup with warm, crusty bread to soak up every last drop of the delicious flavors.
- Grilled Cheese Sandwich: Serve alongside a gooey grilled cheese sandwich for a comforting and satisfying meal.
- Toasted Pumpkin Seeds: Sprinkle toasted pumpkin seeds on top for added crunch and a nutty flavor.
- Mixed Green Salad: Complement the soup with a fresh mixed green salad for a lighter, balanced meal.
- Garlic Breadsticks: Enjoy with garlic breadsticks to enhance the savory notes of the soup.
Storage
To store pumpkin squash soup, let it cool completely.
Then, refrigerate in an airtight container for up to 4 days.
For longer storage, freeze for up to 3 months.
Freezing
To freeze Pumpkin Squash Soup, let it cool completely.
Then, transfer to airtight containers, leaving room for expansion.
Label with the date, and freeze up to three months for ideal flavor.
Reheating
To reheat Pumpkin Squash Soup, gently warm it over low heat on the stove.
Stir occasionally.
Alternatively, microwave in a covered container.
Stir halfway through to guarantee even heating.
Final Thoughts
Pumpkin squash soup is a comforting and delicious dish, perfect for a cozy meal.
The combination of pumpkin and butternut squash creates a rich flavor profile.
Adding spices like cinnamon and nutmeg enhances the warmth of the soup.
Consider adjusting the spices to suit your taste preferences.
For a creamier texture, you can substitute coconut milk with heavy cream.
Garnishing with fresh parsley adds a touch of freshness to the dish.
Serve the soup with crusty bread for a complete meal experience.
Enjoy the delightful flavors and comforting warmth of this homemade soup.
Frequently Asked Questions
Can I Use Canned Pumpkin Instead of Fresh?
You can definitely use canned pumpkin for convenience. Just guarantee it’s pure pumpkin, not pie filling. It may alter the texture slightly, so adjust the liquid ratio if needed. Fresh flavors might be subtly different, though.
What Can I Use Instead of Butternut Squash?
Substitute butternut squash with acorn squash or sweet potatoes for a similar texture and sweetness. They blend seamlessly and pair well with the spices. Just make sure you adjust cooking times for ideal tenderness and flavor integration.
Is This Soup Gluten-Free?
Yes, this soup’s gluten-free. You’re using naturally gluten-free ingredients like pumpkin, squash, and vegetable broth. Verify your broth’s certified gluten-free. Pair with gluten-free bread for a complete, delicious, and safe meal experience.
How Can I Make It Spicier?
You can add more cayenne pepper or include fresh chopped chili for an extra kick. Consider adding a dash of smoked paprika or red pepper flakes. Balance flavors with a touch of honey to enhance complexity.
What Wine Pairs Well With This Soup?
You’ll want a crisp, chilled Chardonnay or a light Pinot Grigio to complement the soup’s flavors. These wines balance the creamy texture and spices, enhancing the dish’s comforting warmth without overpowering its subtle sweetness.
Pumpkin Squash Soup
Equipment
- 1 Large pot
- 1 Blender
- 1 Ladle
- 1 Knife
- 1 Cutting board
- 1 Wooden spoon
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 medium pumpkin peeled, seeded, and cubed
- 1 medium butternut squash peeled, seeded, and cubed
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper optional
- 2 tablespoons fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic to the pot and sauté until the onion is translucent.
- Add cubed pumpkin and squash to the pot and stir well.
- Pour in the vegetable broth and bring the mixture to a boil.
- Reduce heat to low and let it simmer for 20 minutes or until the pumpkin and squash are tender.
- Remove the pot from heat and allow it to cool slightly.
- Transfer the soup in batches to a blender and blend until smooth.
- Return the blended soup to the pot on low heat.
- Stir in coconut milk, salt, black pepper, cinnamon, nutmeg, and cayenne pepper.
- Cook for 5 more minutes to heat through, stirring occasionally.
- Ladle the soup into bowls and garnish with fresh parsley before serving.
Notes
