Pumpkin Soup Recipe (2 Ways)

It is soup season, what better way to start the season other than this thick, creamy pumpkin soup. This will be the best pumpkin soup with only 100 calories per serving makes it a satisfying meal. I have shared two version of soup which you can choose from. A simple classic pumpkin soup which is subtle in taste, a roasted pumpkin soup with more robust flavour. Don't miss to enjoy this with some crusty bread or bread rolls.

Pumpkin soup Recipe

I was not a fan of pumpkin soup until I tried it in a restaurant. The soup is made with roasted pumpkins and came to me piping hot with a drizzle of cream served with dinner rolls.

About Pumpkin Soup

Fall is around the corner, There is no better way to start the season than this soup. When pumpkins are abundant and the weather turns cold. This soup is what I crave.

This classic soup is made with pumpkins, onions and garlic cooked in stock of choice and pureed till smooth. The sweetness of pumpkin shines in this soup and makes a satisfying meal on its own. Pumpkin soup is thick and creamy without the addition of cream. This squash soup is incredibly creamy without addition of cream.

Healthy and tasty pumpkin soup which is perfect on a cold winter day. This soup is great for people who are in diet or in weight loss. You can make this for lunch and enjoy a huge bowl of it without any guilt.

It is Soup season, check out my other soup recipes like Sweet Corn Chicken Soup, Dal Veg Soup, Mushroom Cream Soup and Veg Clear Soup

Pumpkin Soup Vegan

You can easily make this pumpkin soup vegan and plant based. You can skip the milk used in this recipe. Also if you want it completely dairy free, Instead of milk or cream, you can use coconut milk or coconut cream and finish with a drizzle of extra virgin olive oil.

Watch Me Make Pumpkin Soup

Pumpkin Soup Ingredients

Pumpkin - you can use any variety of pumpkin in this recipe. Pick Pumpkin with tender skin can be used as it is. But if pumpkin skins are thick, peel them and use.

Onions - white onions, yellow onions or even green onions gives subtle onion flavour in your soup. Red onions adds pungent onion flavour.

Garlic - feel free to use lots of garlic. garlic pairs well with pumpkin and makes it delicious.

Seasoning - I prefer using salt and pepper as seasonings. But you can use any spice powders and herbs.

Milk or Cream - soup is finished with milk for lighter option. Cream gives rich luxurious taste.

Oil or Butter - use flavourless oil or butter is used for cooking soup.

Optional - you can flavour your soup with any herbs like thyme, rosemary, paprika.

How to Peel Pumpkin for Soup

If your pumpkin skin looks thick and tough, it is best to peel them before you cook. Because it won't puree properly so you might end up with hard bits in your soup.

I pick small variety of pumpkin for making soup. This is how I peel and cube pumpkin easily.

• Halve pumpkin and use a spoon to remove the seeds and membrane.
• Quarter each half of pumpkin so it is in more manageable size.
• use a peeler to peel the tough skin.
• Now chop them into small pieces.

Best Pumpkin for Pumpkin Soup

For making pumpkin soup, you can use any type of eating pumpkins. I prefer to use tender, young pumpkins which has much tender flesh.

Butternut squash - peel skin, halve them using a sharp knife and cube them.

Sugar pumpkins, Any variety of squash can be used.

Canned pumpkin puree - for shortcut option, you can use pumpkin puree for making soups.

How to Make Homemade Pumpkin Soup from Scratch (3 easy steps)

1. Peel and cube pumpkin.
2. Saute onions, garlic, pumpkin in oil or butter. Cook them in stock till tender.
3. Puree cooked pumpkin, reheat and add seasoning. Serve hot.

Variations & Flavours

While simple pumpkin soup is one of my comfort food and that is how I make and serve my soup often. Sometimes you can add different flavours and make robust flavoured soup.

Roasted Pumpkin Soup - I have shared a recipe for my roasted pumpkin soup below this recipe.

Thai flavoured - add a tbsp of thai green curry paste and finish the soup with a drizzle of coconut milk.

Roasted garlic flavour - Add a good amount of confit garlic in your pumpkin soup to get intense garlic flavour.

Curried - load with your favorite spice blend or curry powder to add tons of flavour.

Expert Tips

• Make sure you peel the skins from pumpkin for incredibly smooth thick pumpkin soup.
• Cook the pumpkin till soft and tender which makes incredibly creamy.
• Immersion blender is best for grinding soups. If you are using a blender, cool the soup and then blend.

Serving & Storage

Pumpkin soups are great for a quick lunch or dinner. It has incredibly long shelf life. You can make and store pumpkin soups in an air tight container in fridge upto a week. 2 to 3 months in freezer. For reheating, you can reheat in microwave or stove top.

This soup is a light meal on itself. You can serve them with breadsticks, white sauce pasta, red sauce pasta, salad or sandwiches for filling meal.

How to Make Pumpkin Soup (Stepwise Pictures)

1)Peel and slice onions. Peel your garlic and crush them lightly. Don't need to chop them finely. Heat 1 tbsp oil or butter in a pan. Saute onions and garlic for 2 to 3 minutes.

2)After 3 to 4 minutes cooking. Onions and garlic has got some colour in them.

3)Add in cubed pumpkins and saute for 2 to 3minutes.

4)Let the pumpkin get some colour on them. Those brown spots adds so much flavour to your soup.

5)Now cover your soup with vegetable stock or chicken stock.  Mix well scraping all the brown bits in. 

6)Cover and cook till your pumpkin is tender and cooked all the way through. 

7)Now we are going to puree the soup. If you have an immersion blender or stick blender, puree the soup directly in the pot. If you don’t have an immersion blender, Cool the soup, strain the pumpkin using a slotted spoon and add it in a blender.

8)Blend till smooth.

9)Pour this puree back into the pot, add more stock if needed. Season with salt and pepper. Bring everything to a boil. 

10)Drizzle in some milk or cream.

11)Serve hot. 

12)Season soup with extra black pepper and serve.

How to Make Roasted Pumpkin Soup

Roasting pumpkins with garlic and onion creates a caramelise taste to the soup. The sweetness of the pumpkin intensifies as you roast them. Also this method is easy than the classic recipe.

Roast pumpkins with your favorite spices and herbs. I like a combination of rosemary and thyme. Roasting time depends on the size you chop the pumpkins.

You can check Roasted pumpkin soup shorts video.

Ingredients

• 3 cups pumpkin (peeled & cubed)
• 1 onion (peeled & cubed)
• 8 garlic cloves
• 3 tbsp olive oil
• 1 tsp dried thyme
• ½ tsp dried rosemary
• salt & black pepper to taste
• 3 cups vegetable stock

For Maple Roasted Pumpkin Seeds

• 2 tsp butter
• ½ cup pumpkin seeds
• ½ tsp cayenne
• ¼ tsp dried rosemary
• 3 tbsp Maple syrup
• salt to taste

How to Make Roasted Pumpkin Soup

1)Preheat oven to 200 degree C. Take pumpkins, onions, garlic in a baking tray.

2)Drizzle with olive oil, rosemary, thyme, salt, pepper. Toss pumpkin in the oil mixture.

3)Place this in oven. Bake for 40 to 45 minutes. 

4)Once baked, take all the roasted veggies in a blender, pour in stock.

5)Puree till smooth.

6)Transfer pureed soup back in a pot and heat till hot.

7)Season with salt and pepper. Keep hot.

8)Now for making maple roasted pumpkin seeds. Heat 1 tsp butter in a frying pan. Add pumpkin seeds and toast them for 2 minutes till toasted.

9)Now add on dried rosemary, maple syrup, salt, cayenne and extra butter. Cook everything for 2 minutes.

10)Pour this mixture on a baking pan lined with parchment paper and allow them to cool. Once cooled the pumpkin seeds will turn crispy. 

11)Pour soup in a bowl and top with the crunchy maple roasted pumpkin seeds.

📖 Recipe Card

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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