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Creamy Pumpkin Soup with Parmesan

Print Recipe
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.
Prep Time 20 minutes
Cook Time 30 minutes
Servings 3

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

  • Melt 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.