Curtis Stone Pumpkin Soup Recipe

Curtis Stone Pumpkin Soup Recipe is made with pumpkin, onion, carrot, garlic, chicken or vegetable stock, heavy cream, and olive oil, seasoned with salt and pepper and optionally garnished with fresh parsley or chives. This easy and comforting Curtis Stone Pumpkin Soup Recipe creates a hearty dinner or lunch option that takes about 40 minutes to prepare and can serve up to 4 people.

Curtis Stone Pumpkin Soup Recipe Ingredients

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 kg pumpkin, peeled, deseeded, and cut into small cubes
• 1 medium carrot, peeled and chopped
• 750 ml chicken or vegetable stock
• 250 ml heavy cream (plus extra for garnishing)
• Salt and pepper, to taste
• Crusty bread or croutons (optional, for serving)
• Fresh parsley or chives, finely chopped (optional, for garnish)

Curtis Stone Pumpkin Soup Recipe Instructions

1. Sauté the aromatics Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant (about 3–4 minutes).
2. Cook the vegetables Add the pumpkin cubes and chopped carrot to the pot. Stir well to coat the vegetables in the oil and aromatics, cooking for another 5 minutes.
3. Simmer the soup Pour in the chicken or vegetable stock. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20–25 minutes or until the pumpkin and carrot are tender.
4. Blend the soup Remove the pot from heat and let it cool slightly. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender.
5. Add the cream Stir in the heavy cream and season with salt and pepper to taste. Return the soup to low heat and warm through, but do not let it boil.
6. Serve Ladle the soup into bowls and drizzle with extra cream, if desired. Garnish with fresh parsley or chives for a pop of color. Serve with crusty bread or croutons for dipping.

Recipe Tips

• Roast the Pumpkin for Extra Flavor: For a richer, more intense pumpkin flavor, roast the pumpkin cubes in the oven at 400°F (200°C) for about 20 minutes before adding them to the soup. This caramelizes the natural sugars and deepens the taste.
• Add Fresh Herbs for Aroma: Add a few sprigs of fresh thyme or rosemary during the simmering process. Remove them before blending, and you’ll have an aromatic, herb-infused soup with a delightful savory kick.
• Blend Smooth for Creaminess: For a super silky texture, use an immersion blender right in the pot to puree the soup. If you prefer an ultra-smooth finish, pass the soup through a fine mesh sieve to remove any remaining bits.

How To Store Curtis Stone Pumpkin Soup Recipe

Refrigerate: Cool the Curtis Stone Pumpkin Soup completely. Then, transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.

Freeze: For extended storage, freeze the soup. Pour the cooled soup into a freezer-safe container or freezer bag, leaving some space for expansion. The soup can be frozen for up to 2 months. When ready to eat, thaw it overnight in the refrigerator before reheating on the stove or in the microwave.

How to Reheat Leftover Curtis Stone Pumpkin Soup Recipe

On The Stovetop: Pour the leftover soup into a pot and reheat over medium heat, stirring occasionally, until it is heated through. Add a splash of water or stock if the soup has thickened too much during storage.

In The Microwave: Transfer a portion of the soup to a microwave-safe bowl and cover it loosely with a microwave-safe lid or plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.

In The Slow Cooker: Pour the soup into a slow cooker and set it to low heat. Let it reheat gently for about 1-2 hours, stirring occasionally, until warm. This method is ideal for reheating larger quantities.

What To Serve Curtis Stone Pumpkin Soup Recipe

Curtis Stone Pumpkin Soup Recipe pairs well with crusty bread, garlic bread, buttery dinner rolls, and cheese biscuits. It also can be served alongside side salads, grilled vegetables, roasted nuts, and light sandwiches for better savoring of the meal.

Frequently Asked Questions

Can I use canned pumpkin instead of fresh pumpkin?

Yes, you can substitute canned pumpkin for fresh pumpkin. Use about 2 ½ to 3 cups of canned pumpkin puree in place of the fresh pumpkin, and skip the peeling and chopping step.

Can I make the soup dairy-free?

Yes, you can make this soup dairy-free by using coconut milk or almond milk instead of heavy cream. You can also use dairy-free butter or olive oil instead of butter.

How can I make the soup spicier?

To add some heat to the soup, consider adding a pinch of cayenne pepper, a chopped chili, or a dash of hot sauce during the cooking process. You can adjust the amount to your preferred spice level.

Try more recipes:

• Phil Vickery Tomato Soup Recipe
• Pete Evans Mums Chicken And Vegetable Soup Recipe
• Paula Deen Chicken Soup Recipe