Pumpkin Soup 🎃🍲

Pumpkin Soup 🎃🍲

Simple Creamy Pumpkin Soup (No Water Method)

Prep time: 10 mins | Cook time: 20 mins | Servings: 2

Ingredients

1/4 medium pumpkin (peeled, seeds removed, cut into small cubes)

1/2 onion (diced)

400 ml fresh milk

20 g butter

15 g extra virgin olive oil

1 tsp chicken bouillon (powder or 1/2 cube)

Krazy Mixed-Up Salt (to taste)

Freshly ground black pepper (to taste)

Topping:

Pumpkin seeds (hulled pepitas)

①Toast the Pumpkin Seeds

In a dry pan over medium-low heat, toss the pumpkin seeds for 2–3 minutes until lightly toasted and fragrant. Set aside for garnish.

② Sauté the Base

Melt the 20 g butter and 15 g olive oil in a medium pot over medium heat. Add the diced 1/2 onion and cook for 3–4 minutes until soft and translucent.

③ Simmer Pumpkin Directly in Milk

Add the pumpkin cubes, 1 tsp chicken bouillon, and the entire 400 ml fresh milk to the pot. Stir well and bring to a gentle simmer over low heat. Cover with a lid and let it simmer gently for 15 minutes, stirring occasionally to prevent the milk from burning at the bottom, until the pumpkin is fork-tender.

➃ Blend Until Smooth

Remove the pot from the heat. Puree the mixture directly in the pot using an immersion stick blender (or transfer to a blender) until silky smooth.

➄ Season and Heat Through

Return the pot to low heat for 1–2 minutes to ensure it is warm. Season to taste with Krazy Mixed-Up Salt and black pepper.

⑥ Garnish and Serve

Ladle the soup into bowls and top with the toasted pumpkin seeds.

It can be served either hot or cold.

✴️Hot: Ideal for a classic, cozy comfort meal—the butter and milk create a rich, silky aroma when warm.

✴️Cold: Excellent as a chilled summer soup (like a pumpkin vichyssoise). Simply let it cool to room temperature after blending, then chill it in the fridge for at least 2 hours before serving. You may need to stir in a splash of fresh milk before serving if it thickens up while cooling.