Dinner
Creamy Pumpkin Soup with Parmesan
Prep
20 Minutes
Cook
30 Minutes
Smooth, savory, and built for colder nights, this creamy pumpkin soup with Parmesan stays rich without drifting sweet. Onion, garlic, stock, and Parmesan give it enough depth to feel like dinner, not dessert.
Ingredients
- 30 g butter (2 tbsp) 1 medium onion, chopped 2 garlic cloves, crushed 450 g pumpkin, diced (1 lb) 720 ml chicken stock (3 cups) 1 tbsp tomato paste 25 g Parmesan cheese, grated (¼ cup) ¼ tsp salt ¼ tsp black pepper
Instructions
- 1Melt the butter in a pot over medium heat. Add the onion and garlic and cook for 3 to 4 minutes, until softened. Add the pumpkin and cook for 3 minutes, stirring occasionally. Stir in the stock and tomato paste. Bring to a boil, then lower the heat, cover, and simmer for 20 minutes, until the pumpkin is very tender. Blend until smooth with an immersion blender or carefully in a blender. Stir in the Parmesan, salt, and pepper. Serve hot.
Best Served With
toast, grilled cheese, or roasted chicken
Cook's Note
Cook the pumpkin until fully tender before blending so the soup turns smooth instead of grainy. Blend carefully while hot, then stir in the Parmesan off the heat or over very low heat so it melts in cleanly.
Why This Recipe Works
Cooking the pumpkin directly in stock builds flavor from the start, while Parmesan adds savory depth and a fuller finish without turning the soup heavy. Tomato paste helps round out the sweetness and keeps the bowl in dinner territory.
Make It Yours
Add nutmeg for warmth. Add smoked paprika for a deeper savory edge. Add chili flakes for heat. Leave the soup slightly chunky instead of fully smooth. Stir in a small splash of cream at the end for a softer finish.