1. Pumpkin - ~2.4lb / 1.2kg pumpkin before peeling and removing seeds. Approximate is fine - use the liquid levels in the video as a guide for quantity.
Butternut Squash is also ideal in this. It's called Butternut Pumpkin in Australia.
To make this with canned pumpkin puree, you will need 2 cans. Add it in place of the fresh pumpkin and follow recipe as is.
2. Cream - I usually make pumpkin soup without cream because I don't always have cream on hand. So I usually make this with milk - also because I find this satisfying enough as it is because it's so thick and has such a great flavour. You can use any type of milk you want - full fat, low fat, almond, soy etc.
Half and half is an American dairy product that is half cream, half milk. In Australia, our equivalent is low fat pouring cream. Any kind of cream is suitable for this recipe. Basically, the higher the fat % and thicker the cream, the richer the finished soup.
3. Pureeing - If you don't have a stick blender, you can use a blender BUT you must make sure that the soup is cooled slightly before blending it, otherwise you will find out the hard way that hot soup + blender = soup explosion (literally, the lid will blow off the blender when you start blending it).
4. RECIPE COMMENTARY: The idea with this recipe is that the pumpkin is boiled uncovered so you're left with the right amount of liquid at the end such that once pureed, the soup is lovely and thick. You don't need the liquid to cover the pumpkin, the steam and bubbling will cook all the pumpkin through. I don't think using onion + garlic is common in other recipes but I promise you, it adds that extra savoury flavour that really makes this a truly great pumpkin soup, despite being so crazy easy.
5. Nutrition per serving, assuming 4 servings and made with cream.
Pumpkin Soup - Classic and Easy
Amount Per Serving (561 g)
Calories from Fat 99
% Daily Value*
Saturated Fat 6g38%
Vitamin A 22095IU442%
Vitamin C 25mg30%
* Percent Daily Values are based on a 2000 calorie diet.
* Originally published June 2014, recipe slightly streamlined and video added in 2017, photos replaced in 2018.