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Pumpkin soup
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5 from 1 vote

Pumpkin Soup

Deliciously creamy pumpkin soup made with fresh pumpkin. This soup is quick and easy and makes a wonderful appetizer.
Prep Time10 mins
Cook Time20 mins
Course: Appetizer, Soup
Cuisine: American
Diet: Vegetarian
Servings: 6
Calories: 217kcal
Author: Alison


  • 1 Tbsp Olive Oil Extra Virgin
  • 1 Onion Chopped
  • 2 tsp Crushed Garlic
  • 1 tsp Minced Ginger
  • 1 tsp Dried Thyme
  • ½ tsp Cayenne Pepper
  • 2.2 pounds Pumpkin Peeled and Chopped (~9 cups)
  • 3 cups Vegetable Stock
  • 1 cup Fresh Cream
  • Salt and Pepper To Taste


  • Add the olive oil to a pot along with the chopped onion, crushed garlic, minced ginger, dried thyme and cayenne pepper and sauté until the onions are softened.
  • Add in the chopped pumpkin and vegetable stock and stir in.
  • Bring to the boil and then reduce the heat, cover the pot and simmer until the pumpkin is soft and cooked (10-15 mins).
  • Use an immersion (handheld/stick) blender to blend the soup directly in the pot. If you don't have an immersion blender then let the soup cool for a bit before transferring it in stages to your blender jug. When it's all blended return it to the pot.
  • Stir in the fresh cream. Add salt and pepper to taste.
  • Serve with a sprinkle of black pepper and a sprig of fresh thyme (optional).



  1. Sugar pumpkin is a great kind of pumpkin to use in this recipe, otherwise use any variety of pumpkin meant for eating or switch for butternut squash. 
  2. You can even use canned pumpkin purée in this soup, you would use two 15-ounce cans of pumpkin purée. Follow all the other directions of the soup as written. 
  3. Make It Dairy-Free: Use coconut cream in place of fresh cream to easily make this soup dairy-free. 
  4. Store leftovers in the fridge where they will stay good for 3-4 days. Reheat in the microwave or on the stovetop. 


Serving: 1Serving | Calories: 217kcal | Carbohydrates: 16g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 54mg | Sodium: 488mg | Potassium: 622mg | Fiber: 1g | Sugar: 6g | Vitamin A: 15061IU | Vitamin C: 17mg | Calcium: 70mg | Iron: 2mg