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Pumpkin Soup Recipe

Pumpkin Soup is a light creamy soup that makes a very comfort dish for lunch or dinner. This recipe use fresh pumpkin cooked with onion, garlic and few mild spices, then blended till smooth into soft velvety soup. The flavor stays gentle but still has depth, so you can enjoy when you feel like having something easy but filling too.
Prep Time15 minutes
Cook Time25 minutes
Total Time45 minutes
Servings5
AuthorSharmilee J

Ingredients

  • 4 cups pumpkin
  • 2 tablespoon olive oil
  • 2 tablespoon garlic
  • 1 tablespoon ginger
  • 2 medium sized onion
  • 3 cups water
  • ½ teaspoon crushed pepper
  • ½ teaspoon pepper powder
  • ½ teaspoon oregano
  • 1 teaspoon mixed herbs
  • salt to taste

Instructions

  • To a large pot heat 2 tablespoon olive oil - add 2 tablespoon garlic chopped, 1 tablespoon ginger chopped. Sauté until it turns golden.
  • Add 2 medium sized onion sliced, Sauté until it turns golden.
  • Add 4 cups pumpkin chopped into small cubes.
  • Sauté in medium flame for minimum 5 minutes. Then add salt to taste, ½ teaspoon crushed pepper.
  • Add around 3 cups water.
  • Let it boil.
  • Cook covered for 12- 15 minutes or until pumpkin turns soft and mushy.
  • Check by pressing it with a spoon, it should be easily mashable.
  • Using a hand immersion blender, start blending.
  • Blend until smooth and creamy.
  • If you like it chunky then blend accordingly.
  • Add 2 tablespoon fresh cream, 1 teaspoon mixed herbs, ½ teaspoon oregano and ½ teaspoon pepper powder.
  • Mix well, add you want it more thin.
  • Let it boil for a minute, switch off.
  • Serve hot!

Video

Notes

  • Pumpkin choice – I have used orange pumpkin because it cooks soft and is naturally sweet. If you use yellow one, soup will be more mild, so I usually add extra spices in that case.
  • Blending – I mostly use hand blender directly in pan, saves time and less mess. You can also use mixie jar, just let pumpkin cool a bit before blending.
  • Seasoning – You can play with seasonings. I sometimes add chilli flakes or small pinch nutmeg when I want soup to taste little different.
  • Cream or no cream – You can make this soup without cream too as the soup itself is creamy enough on its own. You can add spoon of fresh cream before serving if you like it rich.
  • Serving style – I usually drizzle fresh cream with a sprinkle of mixed herbs and serve it with toasted or plain bread.
Nutrition Facts
Pumpkin Soup Recipe
Amount Per Serving
Calories 505 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 5g31%
Polyunsaturated Fat 3g
Monounsaturated Fat 21g
Sodium 133mg6%
Potassium 2026mg58%
Carbohydrates 60g20%
Fiber 7g29%
Sugar 24g27%
Protein 9g18%
Vitamin A 39948IU799%
Vitamin C 64mg78%
Calcium 221mg22%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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