Try Ina Garten’s Cozy Pumpkin Soup for a Delicious Autumn Meal

Pumpkin soup is a favorite during the fall and winter months. It can be eaten as a starter, appetizer, or main course. But it’s perfect for those cold days when you need something warm inside your body. And one of the best is the famous Ina Garten pumpkin soup.

Ina Garten has created a recipe that will satisfy you without guilt. This healthy dish from Ina Garten is easy to make and will keep you confident when nothing else seems like enough on those cold days.

What Do We Know About Ina Garten?

Ina Garten is a famous chef. She has an Emmy award-winning show on the Food Network called “The Barefoot Contessa” for Culinary Program.

She has won a Daytime Emmy Award for Outstanding Culinary Host. You may also know her as the woman who made Thanksgiving dinner easy and delicious for millions of people all over America.

Ina Garten Butternut Squash Soup

For her pumpkin soup, Food Network celebrity Ina Garten is always known to mix it with butternut squash.

Butternut Squash

Butternut squash is a type of winter squash that grows on a vine. It has a sweet, nutty taste similar to that of a pumpkin. This butternut squash is known as butternut pumpkin or gramma in Australia and New Zealand.

The benefit of using butternut squash is that it is available all year round, while pumpkins are only available from September to October. As for the nutrition profile, butternut squash is more nutritionally well-rounded. However, pumpkins have fewer carbs and calories.

Why do we mix pumpkins and butternut squash? It is so that we can get all benefits from both pumpkins, including better texture and more flexible availability.

Barefoot Contessa Butternut Squash Soup Recipe

Today, she’s sharing one of her favorite recipes: pumpkin soup! This recipe is so good that it will have you returning this winter season again. If you’re looking for a healthy and easy way to enjoy autumn dishes, look no further than this dish.

Ina Garten Pumpkin Soup Recipes

Ina Garten Butternut Squash Soup (Winter Squash Soup)

• Level: easy
• Prep: 20 min
• Cook: 30 min
• Yield: 4 servings

Ingredients

• Two tablespoons of unsalted butter
• One tablespoon of good olive oil
• 2 cups chopped yellow onions (2 onions)
• 1 (15 – ounce) can of pumpkin puree (not pumpkin pie filling)
• 1 1/2 pounds of butternut squash, peeled and cut into chunks
• 3 cups homemade chicken stock or canned broth
• Two teaspoons of kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup half-and-half
• Creme fraiche, grated Gruyere, or croutons (see Note) for serving (optional)

Directions

1. Heat the butter and oil in a heavy-bottomed stockpot, add the onions, and cook over medium-low heat for 10 minutes or until translucent.
2. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium-high heat for about 20 minutes, until the butternut squash is very tender.
3. Process the mixture through the medium blade of a food mill. Return to the pot, add the half-and-half and heat slowly. If the soup needs more flavor, add another teaspoon of salt.
4. Serve hot with garnishes, if desired.
5. Cook’s Note: To serve with croutons, remove the crusts from 2 slices of white bread, cut them into 1/2-inch cubes, and saute them in 1 tablespoon of butter until browned. Season with salt and pepper.

Ina Garten Pumpkin Curry Soup

• Level: easy
• Prep: 25 min
• Cook: 45 min
• Yield: 4 servings

Ingredients

For the Soup:

• 3 to 4 pounds of butternut squash, peeled and seeded
• Two yellow onions
• 2 McIntosh apples, peeled and cored 
• Three tablespoons of good olive oil
• Kosher salt and freshly ground black pepper
• 2 to 4 cups chicken stock, preferably homemade
• 1/2 teaspoon good curry powder

For the Condiments:

• Scallions, white and green parts, trimmed and sliced diagonally
• Flaked sweetened coconut, lightly toasted
• Roasted salted cashews, toasted and chopped
• Diced banana

Directions

1. Preheat the oven to 425 degrees F.
2. Cut the butternut squash, onions, and apples into 1-inch cubes. Place them on a sheet pan and toss them with olive oil, one teaspoon salt, and 1/2 teaspoon pepper.
3. Divide the squash mixture between 2 sheet pans and spread it in a single layer.
4. Roast for 35 to 45 minutes until very tender. 
5. Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a food mill fitted with a medium blade. (Alternatively, you can place the roasted vegetables in batches in a food processor fitted with a steel blade.
6. Add some of the chicken stock and coarsely puree.) When the vegetables are processed, please place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, one teaspoon salt, and 1/2 teaspoon pepper.
7. Taste for seasonings to ensure enough salt and pepper to bring out the curry flavor.
8. Reheat and serve hot with condiments either on the side or on each serving.  

See also: 7 Easy Can Pumpkin Soup Recipes to Fall in Love With

4 Ingredient Pumpkin Soup Recipe

4 Ingredients

• One tablespoon of olive oil
• One large brown onion, peeled and sliced
• 750-gram pumpkin, peeled and chopped
• 1 liter GF chicken stock

Instructions

• In a large frying pan, heat the olive oil. Sauté onion and pumpkin until golden—season with cracked pepper.
• Add the chicken stock plus 1 cup (250ml) of water.
• Over medium heat, gently bring to a boil, then cover, reduce heat and simmer for 30 minutes. Cool for 10 minutes, then use a stick blender to purée.

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