Pumpkin soup

Soup made from purée of pumpkin This article is about a puréed vegetable soup. For the Kate Nash song, see Pumpkin Soup. You can help expand this article with text translated from the corresponding article in German.  (September 2012) Click [show] for important translation instructions. View a machine-translated version of the German article. Machine translation, like DeepL or Google Translate, is a useful starting point for translations, but translators must follow the LLM translation guideline, revise errors as necessary and confirm that the translation is accurate, rather than simply copy-pasting machine-translated text into the English Wikipedia. Do not translate text that appears unreliable or low-quality. If possible, verify the text with references provided in the foreign-language article. You must provide copyright attribution in the edit summary accompanying your translation by providing an interlanguage link to the source of your translation. A model attribution edit summary is Content in this edit is translated from the existing German Wikipedia article at [[:de:Kürbissuppe]]; see its history for attribution. You may also add the template {{Translated|de|Kürbissuppe}} to the talk page. For more guidance, see Wikipedia:Translation. Pumpkin soupA bowl of pumpkin cream soupTypeSoupServing temperatureHot or coldMain ingredientsPumpkin, broth or stock Cookbook: Pumpkin soup  Media: Pumpkin soup Pumpkin soup is a usually 'bound' (thick) soup made from a purée of pumpkin. It is made by combining the meat of a blended pumpkin with broth or stock. It can be served hot or cold, and is a common Thanksgiving dish in the United States. Various versions of the dish are known in many European countries, the United States and other areas of North America, in Asia and in Australia. Squash soup is a soup prepared using squash as a primary ingredient. Squash used to prepare the soup commonly includes acorn and butternut squash.

[edit] Squash that has initially been separately roasted can be used in soup preparation. The roasting of squash can serve to concentrate the gourd's flavor. Squash soup can be prepared with chunks or pieces of squash and also with puréed squash. Pre-cooked, frozen squash can also be used, as can commercially prepared packets of pre-cooked frozen squash purée. Butternut squash soup may have a sweet flavor, due to the sugars present in the squash. Additional basic ingredients in squash soup's preparation can include broth, onion, cream, spices such as sage and thyme, salt and pepper. Other recipes have been known to include split peas and more exotic spices such as cumin and cinnamon. Pumpkin soup can be served hot or cold, and is a popular Thanksgiving dish in the United States.

[edit] Pumpkin "pies" made by early American colonists had more similarities to being a savory soup served in a pumpkin than a sweet custard in a crust. Pumpkin soup was a staple for the prisoners of war in North Vietnamese prison camps during the Vietnam War. Squash soup is a soup in African cuisine. It is a part of the cuisine of Northern Africa, and the cuisines of Mozambique and Namibia, both of which are located in Southern Africa. Squash soup is also served in other countries and is a part of other cuisines. A variety of pumpkin soup, called soup joumou, originated in Haiti during their independence. Designed to be a statement to French colonists that the Haitian people could work together to create something. It is traditionally consumed in the Haitian Independence Day (January 1) to commemorate the revolution in 1804.[citation needed]

[edit]

Pumpkin soup

Squash soup

Roasted butternut squash soup

Tomato pumpkin soup

Styrian pumpkin soup always served with pumpkin seed oil

Pumpkin’s natural sweetness and smooth texture make it a comforting backdrop for the richer flavours that dominate Christmas meals – think chestnut, sage, or a splash of brandy. The deep orange hue adds a splash of seasonal colour, brightening a winter spread that can otherwise be dominated by reds and greens. Because the soup is usually thickened with cream or a roux, it can double as a starter that satisfies without being overly heavy, leaving room for roast and pudding later. Its gentle spices – nutmeg, cinnamon or clove – echo the same notes found in mince pies and plum pudding, creating a seamless flavour bridge across the whole menu.

For a velvety puree, choose a sugar or “pie” pumpkin (also called a Cinderella pumpkin) rather than a large carving variety; the former is sweeter and has less fibrous flesh. Look for a pumpkin that feels firm, heavy for its size, and has a matte, unblemished skin – those signs indicate fresh, moist flesh. If you’re short on time, frozen pumpkin cubes work well and retain flavour, just thaw and pat dry before cooking. When selecting stock, a low‑sodium vegetable or chicken broth lets you control the final salt level, while a splash of cream or coconut milk at the end adds richness without overwhelming the pumpkin’s natural taste.

Finish each bowl with a drizzle of chilled crème fraîche or a swirl of toasted pumpkin seed oil for visual contrast and a nutty bite. A sprinkle of toasted pepitas, cracked pepper, and a few fresh thyme leaves adds texture and a pop of colour. For a touch of indulgence, fold in a spoonful of chestnut purée or a dash of aged sherry just before serving. If you prefer a cooler version, chill the soup overnight and serve it in frosted glasses, garnished with a sprig of rosemary – a crisp, aromatic alternative that still feels very much Christmas.