Creamy Pumpkin Soup Recipe (2024)

FAQs

What makes soup more creamy? ›

Add Cream: Let's get the obvious one out of the way.

Whether you use a few tablespoons or a few cups, cream gives soup a silky mouthfeel and rich flavor. You can definitely add milk or other dairy as well, though it will taste gradually less creamy as you go down in percent.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

Sweetness can help balance bitterness, so consider adding ingredients like carrots, onions, or a small amount of sugar or honey. Acidic ingredients like tomatoes or a splash of vinegar can also help balance flavors.

Whichever brand you choose, there's one step you should probably take when baking with pumpkin purée this year: Add the pumpkin purée to a cheesecloth or paper towel and wring out the excess moisture that's inside. This tip is a particular favorite of TikTok creator and baker Sarah Fennel, the creator of Broma Bakery.

Thyme and bay leaves: I love these for their classic flavor. You can use fresh or dried. Something creamy: When the soup is blended, I stir in something creamy to make things extra delicious. I love cream or half-and-half, but you can use dairy-free coconut milk or this homemade cashew cream.

Use what you love! Cream: Half and half, heavy cream, light cream or thickened cream all yield similar results, however heavy cream adds richness.

The best way to thicken pumpkin soup, assuming you have pureed the soup with a stick blender or food processor, is to simmer it with the lid off for about half an hour. This will evaporate some of the liquid and result in a thicker soup.

Cook It on the Stove

Briefly cooking your canned pumpkin purée on the stove can help improve both the flavor and texture. This method helps reduce excess moisture, which gives the pumpkin a superior texture. It also releases the natural pumpkin flavor and helps reduce the metallic taste from the can.

If you think the soup is bland, try adding salt to make all the flavors pop. Use All The Spices Listed. I know it might seem like a long list, but they are all delicious and important for giving the soup a warm and spicy quality: Thyme, Cumin, Ginger, Poultry Seasoning and Cinnamon.

Why does my pumpkin soup taste sour? It's important to check the freshness of your pumpkin before you start. If the fresh pumpkin is overripe, it can start to ferment and develop a sour taste. Another factor to consider is the type of fresh pumpkin you're using.

How do you fix too much garlic in pumpkin soup? ›

What should you do if you add too much garlic to a recipe? Add some lemon juice if the recipe allows. Add some cane sugar, maple syrup or honey to the lemon juice if necessary to reduce the acidity. Lemon juice not only reduces the 'heat', or 'bite' and breath-smell of garlic but also softens the taste.

Mash beans, lentils, rice, or bread.

Rice, lentils, and beans release a lot of starch and naturally thicken soups simply from simmering, but you can also mash half the cooked rice/lentils/beans before adding to the soup for a simple way to thicken your dish.

Too Watery

The moisture content of pumpkins and winter squash can vary widely from variety to variety. how and where it was grown, and when it was harvested. If a batch of pumpkin puree appears thin or watery, let it drain in a fine-meshed strainer for 1 hour to remove excess liquid.

If you need to follow this step, remember to leave the cooked pumpkin in a strainer over a bowl for about 30 minutes to eliminate the excess water. But do not throw this liquid out as it is absolutely delicious to drink as is or to add it to smoothies, oatmeal, soup or any other dish.

There are several ways to thicken pumpkin soup. The easiest method is to reduce the soup by cooking off some of the liquid. Alternatively, use a slurry of all-purpose flour or cornstarch and water, add a teaspoon or two of either thickener to a small bowl and stir in 2 to 3 teaspoons of the soup to create a slurry.

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

Milk or Half-and-Half: This is the other magical ingredient that turns your homemade chicken noodle soup into the creamiest soup ever. Use 1 cup of whole milk or 1 cup of half-and-half. If you want to make regular (non-creamy) chicken noodle soup, replace the milk with more chicken broth.

Yogurt, Sour Cream, and Crème Fraîche – Dairy like yogurt, sour cream, and crème fraîche can add a creamy acidity to soups, but can curdle and be unpleasant if cooked over heat for too long, so swirl these in last.