Pumpkin Broccoli Soup Recipe
I am making this delicious Pumpkin Broccoli Soup on repeat these days; it is so good. Try my easy recipe.
I have a lot of soup recipes on the blog. Here are some of my favorites: Tomato Florentine Soup, Cuban Chicken Soup, Tom Kha, Thai Pumpkin Curry Soup, and Pumpkin Apple Soup.
Last week, I was sitting in the backyard with my cup of evening green tea and felt a slight chill in the air. The weather in Bentonville keeps changing all the time. Some days are very warm and some are really cold. I decided to make a nice broccoli and pumpkin soup for dinner, and we loved it so much that we have already made it 3 times this week.
I used my broccoli almond soup recipe base and just added some pumpkin to it. It was a nice change, and I could include broccoli and pumpkin in Mohit’s diet, who runs away from these veggies otherwise.
About Pumpkin Broccoli Soup
Pumpkin Broccoli Soup is a delicious soup made mainly using yellow pumpkin and broccoli. This comforting soup is vegetarian and gluten-free, and it comes together quickly.
I like to serve it with toasted sourdough bread for a hearty meal.
Note: This soup may have a slightly bitter taste due to the presence of broccoli. If you don’t like that taste and want to mellow it down, then reduce the quantity of broccoli to half.
Ingredients
Broccoli – I used fresh broccoli to make this soup, but you can also use frozen broccoli.
Pumpkin – I used a sugar pumpkin, which is readily available in the US. However, if you live in India, use a yellow pumpkin for the best taste. You can also replace pumpkin with butternut squash or kabocha.
Almonds give this soup a creamy texture and also add to its nutritional value. I blanched the almonds as they are easier to blend than the dried ones. You can replace almonds with walnuts or cashew nuts.
Other Ingredients – You will also need light olive oil, lots of garlic, onions, a vegetable stock cube, milk, freshly cracked black pepper powder, and salt.
Garnishing – I like to garnish this broccoli and pumpkin soup with swirls of heavy cream, pumpkin seeds, and fresh parsley.
You can add some grated Parmesan cheese, cheddar cheese, or Gouda cheese to the soup for a nice umami flavor.
Adding a teaspoon of dried herbs like parsley or basil also elevates the taste of the soup.
How To Make Broccoli Pumpkin Soup
Preparation
Soak almonds in boiling water for 20 minutes. Then peel them.
Peel the pumpkin and cut it into ½-inch pieces. To save time, you can buy already-cut pumpkin.
Cut broccoli into small florets.
Gather the remaining ingredients.
Cook the Veggies
Add 2 tablespoon of light olive oil to a pan and heat it over medium-high heat.
Once the oil is hot, add 1 tablespoon of minced garlic and ½ cup of chopped onions, and cook until the onions turn a light brown color. Stir frequently while cooking.
Now add 100 g of broccoli florets, 200 g of pumpkin (peeled and cut into small pieces), and 10-12 blanched almonds to the pan and mix well.
Add 2 cups of water and 1 vegetable stock cube and mix well.
Let the mixture come to a boil.
Now reduce the heat to medium and cover the pan with a lid.
Cook the veggies for 15 minutes, stirring a few times in between.
Make The Soup
Remove the pan from the heat and let the cooked veggies cool down for 10 minutes.
Now transfer them to a blender along with the leftover liquid and blend to make a smooth paste.
Transfer the paste back to the pan and keep the pan over medium heat.
Note – For a very creamy soup, you can pass the paste through a mesh strainer.
Add 1 cup of milk and ½ teaspoon freshly cracked black pepper powder and mix well.
Add some more water if the soup is too thick for your liking and mix well.
Now cook the soup for 2-3 minutes.
Taste the soup for salt and add more if needed. I did not add any salt earlier as the vegetable stock has a lot of salt in it, and if you add more salt, then the soup can become very salty.
Pour the soup into serving bowls and garnish it with cream swirls, pumpkin seeds, and chopped parsley. Serve hot.
Storage Suggestions
Pumpkin and broccoli soup can be easily made beforehand and stored for 3-4 days. Cool the soup to room temperature and transfer it to an airtight container. Now refrigerate it. Whenever you want to serve it, reheat it in a pan or a microwave until it is nicely hot. Garnish and serve. If the soup appears thick after refrigeration, add milk or water to adjust its consistency.
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Pumpkin Broccoli Soup Recipe
Ingredients
- 2 tablespoons light olive oil
- 1 tablespoon minced garlic
- ½ cup chopped onions
- 3.5 ounce broccoli florets
- 7 ounce pumpkin (cut into small pieces)
- 10-12 blanched almonds
- 2 cups water
- 1 vegetable stock cube
- 1 cup milk
- ½ teaspoon freshly cracked black pepper
- salt (as needed)
Instructions
Cook The Veggies
- Add oil to a pan and heat it over medium-high heat.
- Once the oil is hot, add garlic and onions and cook until the onions turn lightly brown, stirring frequently.
- Now add broccoli florets, pumpkin pieces, and blanched almonds to the pan and mix well.
- Add water and stock cube and mix well.
- Bring the mixture to a boil.
- Now reduce the heat to medium and cover the pan with a lid.
- Cook for 15 minutes, stirring a few times in between.
Make The Soup
- Remove the pan from the heat and let the ingredients cool down for 10 minutes.
- Now transfer the cooked ingredients to a blender and blend to make a smooth paste.
- Transfer the paste back to the pan and keep the pan over medium heat.
- Add milk and black pepper powder and mix well.
- Add more water if the soup looks thick.
- Cook for 2-3 minutes.
- Check for salt and add more if needed. I did not add any salt earlier as the vegetable stock has a lot of salt in it, and if you add more salt, then the soup can become very salty.
- The soup is ready. Pour it into serving bowls. Garnish with cream swirl, pumpkin seeds, and parsley, and serve hot.
A great soup to make in the fall season. Very tasty.