Squash Soup with Pumpkin Seeds Recipe

Name: Squash Soup with Pumpkin Seeds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup vegetable oil; 2 large onions, finely chopped; 2 garlic cloves, minced; Kosher salt; 4 cups chicken stock or low-sodium broth; 2 pounds thawed frozen squash puree; Pinch of grated nutmeg; 1 cup pumpkin ice cream; White pepper; Unsweetened whipped cream, for serving; Toasted shelled pumpkin seeds, for serving

Servings: persons

1
In a large saucepan, heat the oil until shimmering.
2
Add the onions, garlic and a generous pinch of salt and cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 10 minutes.
3
Add the stock, squash and nutmeg and bring to a boil.
4
Simmer over moderate heat, stirring, until the onion is very soft, about 5 minutes.
5
Stir in the pumpkin ice cream until melted.
6
Working in batches, puree the soup in a blender until smooth.
7
Return the soup to the saucepan and reheat.
8
Season with salt and white pepper.
9
Ladle the soup into bowls and swirl in dollops of whipped cream.
10
Top with toasted pumpkin seeds and serve.

828

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup vegetable oil, 2 large onions, finely chopped, 2 garlic cloves, minced, Kosher salt, and more.

Yes, Squash Soup with Pumpkin Seeds falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Squash Soup with Pumpkin Seeds

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions