So what do you do when Halloween is over and you’re left with more pumpkins and squash than you can use? Pumpkins and winter squashes are versatile, underrated ingredients that work in both sweet and savory dishes. They’re delicious in soups, ravioli, and filled pastas, and they’re perfect for repurposing decorative jack-o’-lanterns. This easy cream of pumpkin soup transforms leftover pumpkin into a silky, comforting bowl of fall flavor — and it can be prepared entirely with a microwave and a blender.
Tips for making easy cream of pumpkin soup
This recipe is designed for simplicity. Cook the diced pumpkin in the microwave and finish the soup in a blender for a smooth texture. A high-power blender (for example, a Vitamix) produces the creamiest, silkiest puree; a food processor will work in a pinch but typically yields a slightly less uniform result.
Low profile Vitamix
Pumpkin
All edible varieties of pumpkin and squash can be used, including many of the pumpkins sold for carving. Some have very thick skins, so a heavy cleaver or a serrated knife can make cutting easier. For quicker, even cooking, peel the pumpkin and cut it into 1-inch (about 2.5 cm) cubes. Place the cubes in a microwave-safe bowl to cook.
Mushroom bouillon
Mushroom bouillon adds a wonderful savory, umami depth and is an excellent alternative to plain salt. It rounds out flavors and enhances vegetables in a way that feels natural rather than overpowering. If you haven’t tried mushroom bouillon, it’s worth adding to your pantry and using it to season this soup.
All natural mushroom seasoning
Nutmeg
Freshly grated whole nutmeg offers a far more vibrant aroma and flavor than pre-ground nutmeg. Use a fine grater to shave whole nutmeg into the soup mix. If you use pre-ground nutmeg, taste it first — spices lose potency over time, and you may need to adjust the amount.
Whole nutmeg
Use a fine grater to grate nutmeg
Milk
This recipe uses milk to add creaminess without heavy cream. Whole milk will produce a richer result, but lower-fat milks can be used as well. Heat the milk in a microwave-safe jug until hot, then add it to the blender and pulse just enough to combine — avoid over-blending or producing froth, which changes the soup’s texture.
Place ingredients with cooked pumpkin / squash in blender or food processor
Add milk to the puree and blend just to combine
Garnish
I like to top this soup with pumpkin seeds, freshly ground black pepper, and a sprinkling of freshly grated Parmesan. If you have truffle oil, a few drops add an indulgent finishing note that elevates the flavor.
If you try this recipe, please share your experience in the comments!
EASY CREAM OF PUMPKIN SOUP
Michelle Sam
Equipment
-
Vitamix or blender
Ingredients
- 750 grams cubed pumpkin
- 3 Tbsp dark brown sugar
- 1½ tsp mushroom bouillon
- ½ tsp fresh ground pepper
- 3 Tbsp unsalted butter
- ½ cup mascarpone cheese
- ½ tsp ground cinnamon
- ½ tsp freshly grated nutmeg
- 2 Tbsp grated parmesan cheese
- 1 cup whole milk
- salt and fresh ground pepper to taste
Garnish
- Pumpkin seeds
- Parmesan cheese
- Fresh ground pepper
- Truffle oil (optional)
Instructions
-
Place cubed pumpkin in a microwave-safe bowl. Microwave on high for about 10 minutes, or until very tender.
-
Transfer the cooked pumpkin to a blender. Add the brown sugar, mushroom bouillon, unsalted butter, mascarpone cheese, grated Parmesan, cinnamon, nutmeg, and a pinch of salt and pepper.
-
Puree the mixture until smooth and velvety.
-
Heat the milk in the microwave for about 1½–2 minutes until hot. Add the hot milk to the blender and pulse just until combined — avoid over-blending to prevent froth.
-
Taste and adjust seasoning with additional salt and pepper if needed.
-
Ladle into bowls and garnish with pumpkin seeds, freshly ground pepper, and grated Parmesan. Finish with a few drops of truffle oil if desired.