There’s something about a warm bowl of squash and pumpkin soup that feels like a hug in a bowl. It’s comfort food at its finest, perfect for chilly evenings or when you need something soothing. Making squash and pumpkin soup is simple, and with a few tips and tricks, you can whip up a batch that will have everyone asking for seconds.
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Why Squash and Pumpkin Soup?
Squash and pumpkin soup is not just delicious; it’s also packed with nutrients. Both squash and pumpkin are high in vitamins A and C, fiber, and antioxidants. They’re great for boosting your immune system and keeping your skin healthy. Plus, this soup is versatile—you can make it creamy or leave it chunky, spice it up or keep it mild.
Squash and Pumpkin Soup
Ingredients You’ll Need
To make a hearty squash and pumpkin soup, you’ll need a few basic ingredients:
- 1 small pumpkin, peeled and diced
- 1 butternut squash, peeled and diced
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- Salt and pepper to taste
- Olive oil for sautéing
Feel free to adjust the spices according to your taste. Some people like a hint of curry powder or ginger to give the soup an extra kick.
Step-by-Step Squash and Pumpkin Soup Cooking Instructions
1. Prep the Veggies
First, peel and dice your pumpkin and squash. If you’ve ever wrestled with a butternut squash, you know it can be tricky. A sharp knife and a steady hand are your best friends here.
2. Sauté the Aromatics
Heat a splash of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they’re soft and fragrant. This usually takes about 5 minutes.
3. Cook the Squash and Pumpkin
Add the diced pumpkin and squash to the pot. Stir everything together and let it cook for about 10 minutes. This helps to soften the squash and pumpkin and allows them to soak up the flavors of the onion and garlic.
4. Add the Broth and Spices
Pour in the vegetable broth, then add the cinnamon and nutmeg. Give it a good stir, then bring the mixture to a boil. Once it’s boiling, reduce the heat to low and let it simmer for about 30 minutes. You’ll know it’s ready when the squash and pumpkin are tender.
5. Blend Until Smooth
Using an immersion blender, blend the squash and pumpkin soup until it’s smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches. Just be cautious as hot liquids can splash.
6. Add the Coconut Milk
Stir in the coconut milk, then let the soup simmer for another 5 minutes. The coconut milk adds a lovely creaminess without the need for dairy.
7. Season to Taste
Taste your soup and season with salt and pepper as needed. Everyone’s palate is different, so adjust according to your preference.
Serving Suggestions
Serve your squash and pumpkin soup hot, garnished with a swirl of coconut milk or a sprinkle of roasted pumpkin seeds. It pairs beautifully with a slice of crusty bread or a simple side salad.
Serving your squash and pumpkin soup in a hollowed-out pumpkin adds a festive touch, perfect for Halloween gatherings. Imagine the delight on your guests’ faces as they ladle soup from a pumpkin bowl. To elevate the Halloween theme, create a spider web pattern on the soup’s surface using sour cream. Simply fill a piping bag or a plastic sandwich bag with sour cream, snip off a tiny corner, and draw concentric circles on the soup. Then, use a toothpick to draw lines from the center outward, creating a spooky, yet delightful, spider web design. This creative presentation not only looks impressive, but also adds a fun and festive flair to your Halloween celebration.
Prep and Cook Times
Let’s break down the time for each step:
- Peel and dice the pumpkin and butternut squash: 15 minutes
- Heat olive oil, chop onion and mince garlic: 5 minutes
- Sauté onion and garlic: 5 minutes
- Cook diced pumpkin and butternut squash: 10 minutes
- Simmer with broth and spices: 30 minutes
- Blend the soup: 5 minutes
- Add coconut milk and simmer: 5 minutes
Total estimated time: 75 minutes (1 hour and 15 minutes)
Considering preparation and cooking time, the recipe takes about 75 minutes to complete.
Tips for Perfect Soup Every Time
Choose the Right Squash: Not all squash are created equal. Butternut squash is my go-to for this recipe because it’s naturally sweet and blends well. If you want a soup with more texture, try using a mix of different squash.
Don’t Skip the Spices: The spices are what make this soup special. Nutmeg and cinnamon add warmth and depth. If you like a bit of heat, a dash of cayenne pepper can do wonders.
Make Ahead: This soup is perfect for making ahead. It keeps well in the fridge for up to five days and freezes beautifully. Just reheat gently on the stove, and it’s as good as new.
Experiment: Don’t be afraid to play around with the ingredients. Add a chopped apple for sweetness, or throw in some carrots for extra flavor. The beauty of soup is that it’s incredibly forgiving.
Squash and Pumpkin Soup
Ingredients
- 1 small pumpkin peeled and diced
- 1 butternut squash peeled and diced
- 1 large onion chopped
- 2 cloves of garlic minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Peel and dice the pumpkin and butternut squash.
- Heat a splash of olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic.
- Sauté until soft and fragrant, about 5 minutes.
- Add the diced pumpkin and butternut squash to the pot.
- Stir and cook for about 10 minutes until softened.
- Pour in the vegetable broth.
- Add the ground cinnamon and nutmeg.
- Stir well, then bring the mixture to a boil.
- Reduce the heat to low and let it simmer for about 30 minutes.
- Check that the squash and pumpkin are tender.
- Use an immersion blender to blend the soup until smooth (or carefully transfer to a regular blender in batches).
- Stir in the coconut milk.
- Let the soup simmer for another 5 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with a swirl of coconut milk or roasted pumpkin seeds if desired.
Final Thoughts
Squash and pumpkin soup is a crowd-pleaser. My son has a lot of food allergies (milk, eggs, peanuts, and tree nuts), so it’s hard to find soup recipes that are safe for him. It’s vegan, gluten-free, and can be made ahead of time, making it perfect for busy weeknights or dinner parties. Plus, it’s a fantastic way to use up those fall vegetables. The flavors are warm and comforting, making it the perfect dish to enjoy when the weather starts to cool down.
Making squash and pumpkin soup is easy, nutritious, and incredibly rewarding. It’s a dish that brings people together and provides comfort in every spoonful. Whether you’re making it for a family dinner or just for yourself, it’s sure to become a favorite.
So, the next time you’re looking for something warm and cozy, give squash and pumpkin soup a try. You won’t be disappointed.
