Silky Pumpkin Soup
A luxuriously smooth soup that celebrates fall flavors, blending tender steamed squash with rich dairy for the ultimate comfort bowl.
Story
This velvety soup comes together in one pot and delivers deep, comforting flavor without any complicated techniques. Perfect for chilly evenings when you need something nourishing but effortless.
Ingredients
sugar pumpkin or butternut squash
1 small (about 2 lbs), peeled and chunked
yellow onion
1 medium, diced
unsalted butter
2 tablespoons
whole milk
2 cups
sea salt and black pepper
to taste
Instructions
1
Steam the squash
Set a steamer basket over simmering water and add the pumpkin chunks. Cover and cook until completely tender when pierced with a knife, about 12–15 minutes. Remove from heat and set aside.
2
Build the aromatic base
Meanwhile, melt the butter in a heavy-bottomed pot over medium heat. Add the diced onion with a pinch of salt and cook slowly, stirring occasionally, until softened and translucent but not browned, about 5–7 minutes.
3
Blend to silken perfection
Add the steamed pumpkin to the pot along with the milk. Using an immersion blender—or carefully transferring to a stand blender—purée until the soup is completely smooth and velvety with no lumps remaining.
4
Season and serve
Return the soup to gentle heat if needed. Taste and adjust seasoning with salt and plenty of freshly cracked black pepper. Ladle into warm bowls and serve immediately.
