Category

• HBF03RDUK Hand Blender
• CKFC2411 (26cm)
• PGF31G2 30cm Gas Hob with 1 Burner
• SI5633D 60cm Induction Hob with 3 Zones
• SF6381X 60cm Classic Oven

 

Introduction

Nothing embodies the warmth of a home like a creamy pumpkin soup recipe that balances rustic charm with velvety sophistication. This healthy pumpkin soup is designed for the modern lifestyle, focusing on nutrient-rich ingredients and an effortless preparation process with SMEG's iconic appliances. 

Featuring variable speeds and a Turbo function, they power through the heartiest mixtures, while the FlowBlend™ technology ensures smooth, consistent results every time. For the perfect simmer, our casserole cooking pots are an essential companion; their premium non-stick coating lets you brown aromatics without sticking, and the patented base ensures seamless compatibility with both gas and induction hobs.

If you prefer a deeper flavour in your soup, our wall ovens allow you to roast your pumpkin to caramelised perfection before blending. Because our casserole pots are oven-safe up to 250°C, you can enjoy a seamless transfer from hob to oven for convenient one-pot cooking that locks in juices. Best of all, our cookware is dishwasher safe, ensuring your post-dinner cleanup is as pleasant and refined an experience as your soup itself.

 

Ingredients

• 1.2 kg / 2.4 lb pumpkin (any type) or butternut squash (unpeeled weight)
• 1 onion, sliced (white, brown, yellow)
• 2 garlic cloves, peeled whole
• 750 ml vegetable or chicken broth/stock, low sodium
• 250 ml water
• Salt and pepper to taste
• 125 - 180ml cream, half and half or full-cream milk

 

How to Make Pumpkin Soup

1. Prep the Pumpkin: Slice the pumpkin into 3cm (2.25") sections. Remove the skin, scrape out the seeds, and cut the flesh into 4cm (1.5") uniform chunks.
2. Optional Roast for Depth: Toss your chunks in a little olive oil, then place them in the oven at 200°C for 15 minutes, until the edges are golden and caramelised.
3. Combine and Simmer: Place the pumpkin chunks, onion, garlic, broth, and water into your SMEG casserole pot. Don't worry if the liquid doesn't completely submerge the pumpkin; this lower water ratio is ideal for achieving a more concentrated, rich flavour profile. Bring the mixture to a boil on an induction hob or gas hob, then reduce the heat to a rapid simmer for approximately 10 minutes, or until the pumpkin is tender enough to be pierced easily with a butter knife.
4. Blend to Perfection: Remove the pot from the heat. Using the variable speed settings on the SMEG's hand blender, begin blending directly in the pot. For stubborn chunks, engage the Turbo function for a consistent, creamy texture.
5. Season and Finish: Season to taste with salt and pepper. Gently stir in the cream. Do not boil the soup after this stage, as the cream may split.
6. Garnish and Serve: Ladle the golden soup into bowls. For a professional finish, drizzle a small amount of cream on top and sprinkle with fresh parsley. Serve hot with crusty bread.

 

Frequently Asked Questions About the Pumpkin Soup Recipe

How do I thicken pumpkin soup?

 To achieve a thicker consistencyin this pumpkin soup recipe, simply reduce the amount of water or stock during the boiling phase, or allow the soup to simmer for a few extra minutes before blending to let excess moisture evaporate. The high-performance motor of an SMEG blender also helps create a natural, thick emulsion without the addition of flour or cornstarch.

Is it better to steam or boil pumpkin?

Boiling is the most efficient at-home method for a quick, healthy pumpkin soup, as it allows the pumpkin to absorb the savoury notes of the broth. However, if you have extra time, including roasted chunks as stated in the recipe before boiling will intensify the natural sweetness, resulting in a deeper taste.

Which pumpkin variety is best for soup?

Butternut squash or Japanese Kent pumpkins are highly recommended. They provide a dense, non-fibrous texture that transforms beautifully into a velvety puree when processed in a high-quality blender.

 

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