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Pumpkin Soup

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.