Don your fluffiest jumper and cosiest pair of slippers: our favourite time of the year – pumpkin soup season – is almost here! The iconic winter dish has been a staple round Aussie dinner tables for decades because of how simple and delicious it is.
Everyone’s mum or nanna has a slightly different version of the same recipe: pumpkin, onion, stock, a handful of spices and herbs and, of course, something creamy to finish. My mum liked adding curry powder to the pumpkin as it steamed, and now I make it like that every time.
Tips for the best pumpkin soup ever
I’ve tried Thai-style pumpkin soup with loads of ginger, garlic and other aromatics like fresh chilli, lemongrass, lime and even fish sauce added (this Thai-style pumpkin soup goes off every soup season). Every twist is delicious, and everyone will claim their version of pumpkin soup is the best. BUT, there’s just something about the simple genius of Matt Preston’s zany twist that we can’t get enough of, because it really transports pumpkin soup to a whole new level.
Matt Preston knows a thing or two about adding unusual twists to classic recipes (Apple Pie made with cheese, anyone?) to give them an unconventional and always totally delicious charm.
So we’re very excited to share his secret weapon for foolproof pumpkin soup (the best part is you’ve probably already got a few on hand): good old Granny Smith Apples. Yep, Matt Preston swears by roasting your pumpkin with apples to balance the intense savoury-ness of pumpkin soup with the sweet, tart flavour of green apples. Apples also help make your soup ultra smooth and perfectly thick.
Add some onion, garlic, cinnamon and nutmeg, and you’re well on your way to the best pumpkin soup you’ve ever had. So whip up a batch (it only takes 15 minutes to prep), fill your bowl to the brim and devour – cheers to soup season!
Matt Preston’s secret pumpkin soup
Ingredients:
- 30 fresh sage leaves
- 2kg kent pumpkin, peeled, deseeded, cut into wedges
- 2 brown onions, cut into thick wedges
- 3 granny smith apples, peeled, cored, coarsely chopped
- 5 unpeeled garlic cloves
- 100ml extra virgin olive oil
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 2L Massel Stock Chicken Style
- Sea salt flakes, for the garnish
- 250g creme fraiche, sour cream or cream
- 1 Granny Smith apple, sliced into fine batons
- 50g chopped hazelnuts
Method:
- Step 1: Heat oil over high heat. Flash fry the fresh sage leaves for 30 seconds. Carefully transfer to a paper-towel lined plate to drain. Set aside.
- Step 2: Preheat the oven to 180C. Add pumpkin, onion, apple and garlic to a large baking tray. Add the olive oil and toss until combined. Sprinkle with the cinnamon and nutmeg. Season. Toss again.
- Step 3: Bake your vegetables in the oven for 30-40 minutes until cooked and nicely softened. Set aside on the pan to cool slightly.
- Step 4: When they are still hot but safe to handle, take the skin off the pumpkin and squeeze garlic from its skin. Transfer all baked ingredients to a large pot – garlic, pumpkin, onions and apples. Add your stock and bring to the boil.
- Step 5: Reduce heat to low and simmer for 15 minutes or until reduced. Remove from heat. Use a stick blender to blend until smooth. Season.
- Step 6: If you want a silky smooth soup, pass it through a fine sieve using a wooden spoon. (To be honest, I usually cannot be bothered).
- Step 7: To serve, dollop a generous amount of crème fraîche on the soup. Top with apple batons, hazelnuts and the crispy sage so you have a little pile in the middle of the soup. Season with a little flake salt and a grind of black pepper.
What can I add to tasteless pumpkin soup?
If your pumpkin soup isn’t as delicious as you’d hoped, there are plenty of ways to give it a boost! Try these hacks for tasteless pumpkin soup:
- Add a few tablespoons of garlic or chilli-infused oil to the soup and stir until well combined before serving.
- Add toasted nuts to serve; pepitas, pine nuts, hazelnuts, walnuts, pecans or sunflower seeds will all add extra flavour and texture.
- Stir through some thickened cream, coconut cream or crème fraîche.
- Top with lots of fresh herbs. Parsley, dill, coriander and sage all add freshness and punchy flavour to soup.
- Season generously – a little salt and pepper (and some chilli flakes) can go a long way!
Is pumpkin soup healthy?
Yes, pumpkin soup is healthy. Pumpkin is packed with vitamins and minerals, and it’s relatively low in calories. It’s also high in beta-carotene, with antioxidant and immuno-regulatory properties. If made according to a low-fat, low-sugar recipe, pumpkin soup is considered to be healthy.
Can you freeze pumpkin soup?
Pumpkin soup is easy to freeze. Simply let the soup cool to room temperature, then transfer the soup into freezer-safe airtight containers. Be sure to leave some room at the top for expansion. For best results, pumpkin soup should be frozen without cream or additions like nuts or croutons. Frozen pumpkin soup will last for 2-3 months in the freezer if stored correctly.
More recipes for pumpkin soup with a twist:
- Japanese pumpkin soup
- Thai-style pumpkin soup
- Indian pumpkin and bean soup
FAQs
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.
Is pumpkin soup nutritious? ›
At the end of the day, pumpkin soup is loaded with plenty of nutrients, including vitamins, fibre, minerals as well as antioxidants. It is time to add a pumpkin soup recipe to your weekly meal plan to take advantage of the many benefits offered by it. Pumpkin soup offers several health benefits.
How do you thicken pumpkin soup? ›
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.
What meat goes well with pumpkin soup? ›
Pumpkin will go well with any roast fowl, so turkey, chicken, cornish hens and the like are all good choices. I've had spicy pumpkin puree with lamb and pork, both a good combo. And you can make pumpkin soup as a main course or as an appetizer.
How do I increase the depth of flavor in soup? ›
Perk up a Bland Soup With Simple Pantry Staples
Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt. Go ahead—it's ok. Salt perks up flat flavors and helps balance out bitter-tasting ingredients.
Is too much pumpkin soup bad for you? ›
Pumpkin is high in potassium, containing up to 564 milligrams of it in a 1-cup serving. Potassium helps your muscles contract, supports healthy blood pressure, and regulates minerals and fluid in your body. However, having too much potassium may cause a serious condition called hyperkalemia.
Is pumpkin soup good for blood pressure? ›
Additionally, the ample amount of potassium in pumpkin soup can help maintain your blood pressure, and vitamin C contributes to the preservation of strong and flexible blood vessels. Together, these three nutrients form a nice combination to provide extra support for your heart and blood vessels.
Can I eat pumpkin every day? ›
Pumpkin is very healthy and considered safe for most. However, some people may experience allergies after eating pumpkin (32). It's also considered mildly diuretic, which means eating a lot of pumpkin may induce a “water pill”-like reaction, increasing the amount of water and salt your body expels through urine (33).
Can diabetics eat pumpkin soup? ›
Pumpkin ranks high on the glycemic index at 75, but low on the glycemic load at 3. People might assume that it is bad for diabetics because of its high GI, but that is not true. Its low GL rank indicates that having a small portion of pumpkin is perfectly safe and will not drastically increase your blood sugar levels.
How do you take the bitterness out of pumpkin soup? ›
Onion and leek: To get the most out of this creamy pumpkin soup, ensure you soften the onion and leek until they just start to release some of their juices and flavours, but don't go so far as to let them caramelise. This gives the soup a subtle sweetness of flavour without any bitterness.
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.
How long does homemade pumpkin soup last? ›
Storing pumpkin soup
Pumpkin soup will keep in the fridge for 4 to 5 days, or can be frozen for 3 months – just thaw then reheat using your chosen method. If your soup is too thick, just loosen it with a touch of water when reheating.
Why does my pumpkin soup taste sour? ›
Add water and boil. If you don't roast your pumpkin before cooking soup out of it, I expect it won't turn sour on you... Possibly because you are adding the cream and then leaving the soup out of the fridge, this cream will turn sour; causing soup to go sour.
What fruit goes well with pumpkin? ›
Be sure to pick your favorites, start small with the recipe and see which fruit you want to go with your pumpkin recipe.
- Orange.
- Lime.
- Blood orange.
- Pears.
- Apples.
- Raisins.
- Craisins.
- Cranberry.
Bread and crackers are arguably the best side dish to serve with soup to soak up all that goodness. Pumpkin soup is the ideal soup to eat with bread because it's smooth and creamy. No little bits will fall off your cracker or slice, and the carbs will keep you satisfied long after you've cleaned your bowl.
How to rescue bland pumpkin soup? ›
What can I add to tasteless pumpkin soup?
- Add a few tablespoons of garlic or chilli-infused oil to the soup and stir until well combined before serving.
- Add toasted nuts to serve; pepitas, pine nuts, hazelnuts, walnuts, pecans or sunflower seeds will all add extra flavour and texture.
- slice it up thinly and put it on pizza.
- dice it up and add it to couscous, rice, or pasta sauce (a cream-based sauce with paprika and garlic is nice, maybe sauteed sliced onions, spinach, bacon, chicken)
- make some pumpkin pie spice and use it and the pumpkin for baking: cupcakes, brownies, whatever.
Q: My pumpkin pie doesn't taste much like pumpkin. Why not? First off, make sure you're using the right kind of pumpkin! Look for pumpkins labeled "sugar pumpkin" or "baking pumpkin." The pumpkins typically used for jack-o'-lanterns are stringy, watery, and bland.
What to do when your soup has no flavor? ›
If your broth tastes like it lacks savory richness, you can pack in umami flavor by putting soy sauce, miso, roasted onion, mushrooms, tomato paste, or seaweed. These ingredients provide depth to the broth, but you must ensure that your chosen ingredients match the recipe.
