So what do you do when Halloween is over and you have an overabundance of pumpkin and squash?  Pumpkins and squashes are so versatile and underrated. They can be made into both sweet and savory dishes. Pumpkins and squashes can be made into butternut squash with crispy sage and truffle oil, butternut squash ravioli with sage brown butter and pumpkin / squash tortellini, just to name a few. This easy cream of pumpkin soup is another way to repurpose those ornamental pumpkins.  It's delicious and can be made entirely with a microwave and blender!

Tips for making easy cream of pumpkin soup

This easy cream of pumpkin soup can be made entirely in the microwave with the help of a blender.  A powerful blender like a vitamix will blend the soup into a smooth consistency.  A food processor can be used but the consistency will not be as smooth as a powerful blender.

Pumpkin

ALL varieties of pumpkin are edible, including those used for Jack-o-lanterns! Some pumpkins have a tough skin to cut through.  However, using a cleaver or a serrated knife seems to cut the pumpkins fairly easily.

For this easy cream of pumpkin soup, use a knife to remove the skin of the pumpkin and then cut the pumpkin into 1 inch cubes (2.5 cm). Diced pumpkin cooks faster than large segments of pumpkin.  Place the cubes in a microwave-safe bowl for cooking.

Mushroom Bouillon.

This seasoning is a game changer! Mushroom bouillon is absolutely amazing!  It provides a savory umami and is now my go-to salt replacement.  It just provides a rounded salty umami balance that also brings out the flavor of the item, almost like a natural flavor enhancer.  I highly recommend buying some mushroom bouillon and using it in place of salt, especially when sautéing vegetables!

Nutmeg.

For this soup, I highly recommend buying a whole nutmeg and grating it.  The flavor is SO intense and brings out the aroma and taste.  A fine grater is needed to grate the nutmeg.  If using ground nutmeg, taste the nutmeg to ensure that it still has a good flavor.  Otherwise, you may need to check the expiration date on the container!

Milk.

This recipe calls for milk.  Whole milk will taste creamier than non-fat milk.  I usually keep Organic 1% milk in the refrigerator so that's what I use.  Heat the milk in a microwave-safe jug until boiling hot.  Add this to the blender and blend quickly just to incorporate the milk but not make it too frothy.  You don't want a hot vegetable smoothie!

Garnish.

I love garnishing this delicious soup that tastes creamy, but has no cream, with pumpkin seeds, coarse ground black pepper and freshly grated parmesan cheese.  If you have truffle oil, add a few drops to send this already awesome soup over the top!

If you've tried this recipe, let me know what you think in the comment section!