Creamy Pumpkin Soup

by Annie

Meet my classic and one of my favorite pumpkin soup recipes made of fresh vegetables, truly creamy loaded with aromatic flavors. This super creamy and deliciously infused aroma soup will be an ideal dish for cozy fall evenings.  

Healthy, satisfying, and truly savory this 6-ingredients pumpkin soup is all you need on perfect cold weather. I adore pumpkin in pies and soups, this slightly sweet and aromatic veggie is very healthy and nutritious. But, I have to admit that I like it mixed with other veggies if I speak about soups, or mixed with nuts and cinnamon if I speak about pies. I like the healthiness of pumpkin, but I can not say that I can easily eat it every day. I tried and liked it baked in the oven topped with some parmesan and Italian herbs.   

This vegan pumpkin soup, that is so creamy and utterly delicious, is done in just 15 minutes and, for me, it has the perfect fall flavor. Easy to prepare this rich and creamy savory pumpkin soup has a light texture, truly aromatic and very delicious. What I love most about this soup is that my daughter also loves it (I use to trick her with some grilled bacon over it). 

Usually, I cook it the classic way with lots of fresh veggies, herbs, and the best sweet pumpkin. We serve this soup for supper, lunch, or as a side dish on our holiday table. It is one of the meals that is not missing if talking about Thanksgiving. 

Is Pumpkin Soup Healthy?

Definitely Yes. Pumpkin flesh and seeds have lots of vitamins, minerals, antioxidants and are low in calories. It is full of vitamin C and E that help the immune system, as well as a good fight-cancer veggie. Pumpkin seeds are also very beneficial, as I try to add these seeds in many other dishes I make year-round. This great and healthy veggie that is low in calories is ideal for women that want to lose some weight.   

How to make Pumpkin Soup?

I am a cream soup fan, be it either a pea soup, lentil soup, cheese soup or pumpkin soup, I love all of them on a daily basis. What I like most about these creamy soups – is the healthiness in one spoon. All the ingredients are well mixed together to create an entire aroma from all veggies because you don’t feel the boiled onion, the beetroot or the boiled carrots. This is the trick you have at the finish – a delicious vegetable plate with nice aroma that is truly healthy. 

For my classic pumpkin soup recipe, I use some secret ingredients that makes my soup taste better with an inviting nice color. 

First of all, I wash all my veggies and peel them properly. In a bowl, I put all the chopped vegetables in small size cubes to cook quicker. In the heated saucepan, I pour 2-3 tbsp of olive oil, add 2-3 smashed cloves of garlic with the chopped onion and simmer for 5 minutes at low heat. When the onions are soft, I add the rest of the chopped vegetables and simmer for 10 more minutes until soft and smooth. Season with sea salt and black pepper occasionally. I pour some vegetable broth (or still water in case you don’t have some broth).


just to cover the mixture. When the veggies are soft and done, I take my hand-mixer and puree the mixture until gets a nice consistency. In case you have obtained a more thick consistency, I recommend to thin it out with some vegetable broth or with some heavy creamy cheese. I never use heavy cream cheese to this kind of soup, but if you like a more satisfying and hearty consistency you can freely add. Serve immediately topped with some pumpkin seeds and grated parmesan.     

What type of pumpkin is best to use? 

Pumpkin (Butternut).I like to use butternut pumpkins best in my soup as it is sweeter, has a harder more creamy texture after being blended. Also, roasted butternut pumpkins are great with cinnamon, or grated parmesan as it makes a great nutty flavor, utterly tasty and aromatic. Also, you can use sugar pumpkin or any other pumpkins that have an intense orange color and have a harder texture. It is very healthy and useful to eat pumpkin, at least when it is the pumpkin season. 

How do you thicken the pumpkin soup?

Well, thickening a cream soup is super easy. Either you use a broth or a heavy cream cheese. Usually, I use broth – but there are soups that need heavy cream cheese. Also, you can dissolve cornstarch or flour in the water and then pour over the soup to thicken it tightly. It depends on the consistency you want to obtain the soup.

What to serve with Pumpkin Soup?

 I use to serve my cream soups, especially this pumpkin soup, with home-made croutons, or with a fresh slice of baguette. It is optional because it depends on how you are serving this dish: as a main dish, or as an aside dish. A nice glass of dry white wine will also make a great partner.   

Pumpkin Soup Tips:

  • You can choose whatever pumpkin you like to make this dish delicious and savory, from the one that is very sweet, to the one that is harder and slightly sweet.
  • You can add any veggies you like, for example, I like celery root, my secret ingredient, so I have used it in my soup. However, you can avoid it, or substitute with potatoes if you want it less sweet or with more carrots if you like it sweeter. 
  • You can garnish the pumpkin soup with bacon, parmesan, cilantro, or chorizo.
  • You can add heavy sour cream instead of broth, or even water in case you don’t have anything.
  • Garnish the soup with roasted seeds, I like to use pumpkin seeds.

This decadent pumpkin soup has a rich, creamy texture and is utterly delicious and satisfying. I adore how it tastes and how perfect it associates with fall cozy evenings. Bon Appetit! 

Creamy Pumpkin Soup

Meet my classic and one of my favorite pumpkin soup recipes made of fresh vegetables, truly creamy loaded with aromatic flavors. This super creamy and deliciously infused aroma soup will be an ideal dish for cozy fall evenings.
No ratings yet
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Soup
Cuisine American
Servings 4
Calories 88 kcal


  • Bowl
  • Large cutting board
  • rubber spatula
  • Saucepan


  • 1 potato
  • 1 onion
  • 1 carrot
  • 1/2 celery root
  • 4 cloves garlic
  • 1 pinch sea salt
  • 1 pinch black pepper
  • 1/2 olive oil
  • pumpkin seeds


  • Peel all vegetables and wash them properly.
  • Chop all vegetables in small size cubes.
  • Pour olive oil in a saucepan and let heat.
  • Throw in the smashed cloves of garlic and chopped onion.
  • Let simmer for 3-5 minutes at low heat.
  • Add the rest of the chopped vegetables.
  • Season with salt and pepper.
  • Let simmer for 10 more minutes at low heat.
  • Add some water or vegetable broth to cover the simmering mixture.
  • Use a hand-mixer to blend everything.
  • If necessary, add some hot water or broth to lose the soup consistency.   
  • Check for salt and pepper, ass some more pinches if you feel that it is too sweet. 
  • Serve with pumpkin seeds on top.


Calories: 88kcalCarbohydrates: 19gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 108mgPotassium: 565mgFiber: 4gSugar: 3gVitamin A: 2548IUVitamin C: 16mgCalcium: 68mgIron: 2mg
Keyword Pumpkin Soup, Pumpkin Soup Recipe
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1 comment

Alissa November 8, 2019 - 3:17 pm

My favorite soup for the fall. Awesome, nice pics and post 😉


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