Equipment
Ingredients
Soup Base
- 100 g onion, minced
- 75 g celery, chopped
- 90 g butter
- 2270 g cheese
- 1900 ml pumpkin pulp
- 480 ml milk
- 1 g nutmeg, freshly grated
- 5 g salt
- 2 g white pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 603 kcal
- Protein
- 20 g
- Carbohydrates
- 20 g
- Fat
- 51 g
- Fiber
- 1 g
- Sugar
- 13 g
- Sodium
- 818 mg
- Saturated Fat
- 29 g
- Monounsaturated Fat
- 13 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 160 mg
- Potassium
- 909 mg
- Calcium
- 307 mg
- Iron
- 1.6 mg
- Magnesium
- 44 mg
- Phosphorus
- 371 mg
- Zinc
- 2.2 mg
- Vitamin A
- 1201 mcg
- Vitamin C
- 15 mg
- Vitamin D
- 0.5 mcg
- Vitamin E
- 2.7 mg
- Vitamin K
- 7 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.8 mcg
- Thiamin
- 0.14 mg
- Riboflavin
- 0.54 mg
- Niacin
- 1.4 mg
- Folate
- 58 mcg
- Water
- 314 g
Sources: USDA FoodData Central
Method
Steam the pumpkin until the flesh is tender, then scoop out the pulp to yield 1900ml.
Melt butter in a large pot over medium heat and sauté the minced onion and chopped celery until they are soft and translucent.
Transfer the steamed pumpkin pulp and the sautéed vegetables into a food processor or blender and puree until the mixture is completely smooth.
Return the puree to the pot and stir in the cheese, milk, salt, and white pepper.
Heat the soup gently over low heat, approximately 70°C-80°C (158°F-176°F), ensuring it does not reach a boil.
Serve the soup immediately in bowls, garnished with a dusting of freshly grated nutmeg.
Chef's Notes
- Due to the high cheese content, this soup is very rich; ensure you use a cheese that melts well, such as a mild cheddar or Gruyère.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 3 months — Thaw in refrigerator before reheating.
Reheating: Warm over low heat on the stovetop, stirring frequently to maintain the emulsion.
Troubleshooting
Soup texture is grainy or broken
Cause: The high volume of cheese was heated too quickly or the soup reached a boil.
Fix: Use an immersion blender or high-speed blender to re-emulsify the soup.
Prevention: Maintain low heat and stir constantly once dairy and cheese are added.
Soup is excessively thick
Cause: High ratio of cheese to liquid.
Fix: Whisk in additional milk 50ml at a time until desired consistency is reached.
Prevention: Ensure pumpkin pulp and milk are measured accurately.
Cultural Context
While pumpkin soup has roots in various culinary traditions, this particular rich and cheesy rendition is a comforting, hearty American classic, often enjoyed during autumn and winter holidays like Thanksgiving. It showcases the versatility of pumpkin beyond sweet pies, offering a savory and satisfying meal.
