Remember that pumpkin soup from your favorite restaurant and you wondered how painstaking it would be to create that at home! You also wished it were not that expensive, but you were willing to pay just so that you can enjoy that smooth, creamy pumpkin soup you always wanted. The recipe we are going to share with you here will give you all your wishes: easy (not painstaking), cheap (no, no, not expensive at all), and yeah, you can create that at home!


What is pumpkin soup?

As the name suggests, pumpkin soup is made from fresh pumpkins; pumpkin flesh to be more specific. Canned pumpkin puree can also be used, but we will show you in this recipe how easy it is to use that fresh pumpkin in your pantry that is waiting to be noticed. When you are done cooking this, and you see them served into bowls, you can take a nice deep breath and smile to yourself and thank My Mothers’ Kitchens for the recipe!


Ingredients for pumpkin soup

Discounting the spices and the garnishings, the only major ingredient for this recipe is no other than fresh pumpkin. I used butternut squash in this recipe.  Gee, what’s happening here, you might ask. Alright, let us talk a bit about the difference.  I will make it easy for you and for me (yep!) by asking the help of My Fitness Pal in their post, which said that “the difference between Pumpkin and Squash is that Pumpkin has a stem that is hard and jagged. The seeds of Pumpkin are rich in fatty acids. On the other hand, the stem of a Squash is light and hollow. The seeds of Squash are rich in fiber and protein.”


  • garlic and white or yellow onion. Garlic and onions provide the secret flavor in the soup. They will hide in the creaminess of this soup, you would not even notice them, nor their aroma. Sounds good? It should sound good because we do not like the pumpkin taste taken away by other flavors, in fact, we want those other flavors to simply play the role of flavor enhancer. This recipe does that. White or yellow onion are good choices – just not the red counterpart as this might turn out to be strong and could discolor its original orangy hint.
  • olive oil (divided) to brush the pumpkin before roasting and to saute the garlic and onion. You can use butter in sauteeing if you wish. It is a greater flavor enhancer, but you would need to adjust the heat of the stove.
  • cumin powder, ginger powder, salt, and black pepper.  Just like garlic and onions, this array of spices have the special function of enhancing the flavor of the soup to retain its maximum pumpkin flavor.
  • water or vegetable broth or chicken broth
  • garnishings (all optional)
    • yogurt or heavy cream
    • pumpkin seeds
    • dried coriander
    • croutons

How to Cook Pumpkin Soup at Home

  1. Get all the ingredients ready starting from fresh pumpkin: sugar pumpkin, butternut squash, or any of the same variety.Butternut Squash
  2. Cut in quarters.
    Quartered pumpkins
  3. Brush with olive oil, then place on a baking sheet with parchment paper in the oven until pumpkin quarters are seared –  like patches of golden brown on its skin.Pumpkin soup images
  4. Scoop the flesh of the pumpkin using a spoon, then mash (or skip mashing and use an immersion blender later).Scooped pumpkin flesh
  5. Sautee garlic and onion for two minutes or until translucent, then add the pumpkin flesh. Add spices and mix.
  6. Add water or vegetable broth, let boil, then lower the heat. Mix with an immersion blender (if you skipped mashing the pumpkin earlier). Simmer over medium-low heat for a few more minutes.Pumpkin soup - immersion blender
  7. Season with salt and black pepper.
  8. Serve soup into bowls and top with garnishings.

Pumpkin Soup

Storing/Keeping Leftover Soup

Leftover soup can be stored in an airtight container in the fridge for a couple of days, or in the freezer for a month and reheated before serving. It is, of course, preferred the left-over soup is stored without the garnishings.


Cooking tips

  • Add a tablespoon or two of coconut milk for a creamier version.
  • A tablespoon of brown sugar or maple syrup will sweeten the soup if you prefer it. The perfect balance lies in your taste buds.



Pumpkin Soup
5 from 1 vote

Creamy Pumpkin Soup

Course Soup
Keyword creamy pumpkin soup, pumpkin soup, pumpkin soup recipe
Prep Time 15 minutes
Cook Time 1 hour
Servings 6 servings
Author Magida


  • 1.2 kg pumpkin or any type OR butternut squash , unpeeled weight (Note 1)
  • 1 onion sliced (white or yellow)
  • 3 cloves garlic minced
  • 3 cups vegetable or chicken broth or water
  • Salt and pepper
  • 1 tsp cumin powder
  • 1 tsp ginger powder

garnishings (optional)

  • yogurt or heavy cream
  • pumpkin seeds
  • dried coriander
  • croutons


  1. Cut pumpkin into quarters.
  2. Brush with olive oil, then place on a baking sheet lined with parchment paper.
  3. Place in the pre-heated oven (400C, roast)for about half an hour or until pumpkin quarters are seared and the flesh is soft.
  4. Scoop the pumpkin flesh using a spoon.
  5. Sautee garlic and onion for two minutes or until translucent, then add the pumpkin flesh.
  6. Add ginger and cumin powder and mix over medium heat.
  7. Add water or vegetable broth, let boil, then lower the heat a bit. Mix with an immersion blender. Simmer for a few minutes.
  8. Season with salt and black pepper.
  9. Serve soup into bowls and top with garnishings.



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