10 Best Pumpkin Soup Recipes You Probably Haven't Tried Before
1、Classic Pumpkin Soup
Ingredients:
1 medium pumpkin
1 onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
3 cups chicken or vegetable broth
1 cup heavy cream
Salt and pepper to taste
1/2 teaspoon nutmeg (optional)
Fresh parsley or chives for garnish
Instructions:
Prepare the Pumpkin:
Cut the pumpkin, remove seeds, peel, and chop into small cubes.
Sauté Aromatics:
Heat olive oil in a large pot over medium heat.
Add chopped onion and garlic, sauté until the onion is soft.
Cook the Pumpkin:
Add pumpkin cubes to the pot and sauté for a few minutes.
Pour in the broth, bring to a boil, then reduce heat and simmer for about 20 minutes, or until the pumpkin is tender.
Blend the Soup:
Use a blender or immersion blender to puree the soup until smooth.
Add Cream:
Return the soup to the pot, stir in the heavy cream.
Season with salt, pepper, and nutmeg (if using).
Garnish and Serve:
Serve hot, garnished with fresh parsley or chives.
Enjoy with crusty bread.
2、Creamy Pumpkin Soup
Ingredients:
250g peeled pumpkin
6 mushrooms
50g milk
30g whipping cream
10g butter,
adequate black pepper,
adequate salt
Instructions:
Slice the pumpkin and steam it until tender. Blend it into a puree and set aside.
Slice the mushrooms and set aside.
Melt the butter in a pan, add the sliced mushrooms, and stir-fry until soft. Season with adequate black pepper and salt.
Add the milk and bring it to a boil. Then, add the pumpkin puree and stir well. Cook for 1-2 minutes, stirring continuously to prevent the mixture from sticking to the bottom of the pan.
Finally, add the whipping cream, stir well, and heat for a short while before serving.
3、Spicy Pumpkin Soup
Ingredients:
1 tablespoon olive oil
1 small yellow onion, diced
2 tablespoons red curry paste
1 tablespoon grated garlic
1 tablespoon grated ginger
1 tablespoon lemon grass paste
1 tablespoon chili garlic paste
1 teaspoon curry powder
1/2 teaspoon turmeric
1 can of pumpkin puree (or fresh pumpkin steamed and mashed)
1 can of coconut milk
1/2 lemon, juiced
Coarse salt
Toppings
Chopped cilantro
Chopped onion
Pumpkin seeds
Greek yogurt
Instructions:
Add olive oil to a soup pot and heat over medium heat.
Add the onion and sauté for 5 minutes or until it starts to soften slightly.
Add the red curry paste, grated garlic, grated ginger, lemon grass paste, chili garlic paste, curry powder, and turmeric.
Transfer the mixture in the pan along with the pumpkin puree and coconut milk to a blender and blend until smooth.
Return the soup mixture to the soup pot and adjust the heat to low-medium for about 10 minutes. Add lemon juice, taste, and add coarse salt if needed.
Garnish with chopped cilantro, chopped onion, pumpkin seeds, and a dollop of Greek yogurt.
4、Roasted Pumpkin Soup
Ingredients
2 small baking pumpkins
50ml Olive Oil
Salt to taste
1 Onion
2 Potatoes
3 Carrots
Ground Coriander
1 Small Root of Ginger
1 Leek
1 Tomato
3 Cloves Garlic
750ml Water
450ml Vegetable Boullion
Paprika
Ground Cloves
Ground Cayenne Pepper
Sprig of an herb for garnish
4 Slices Bacon
Instructions:
Preheat the oven to 205°C 🔥. Cut one of the pumpkins lengthwise in half, scoop out and discard the seeded flesh. Place the pumpkins on a baking sheet and rub the inside with a teaspoon of olive oil. Bake until soft when pierced with a fork, about 45 to 55 minutes. Remove from the oven and scoop out the tender flesh with a spoon into a heat-resistant bowl.
Heat the remaining olive oil in a large pot over medium heat. Add the onion and sauté until almost translucent, about 10 minutes. Then add the potatoes 🥔, carrots, and cilantro. Cover the pot, reduce the heat to low-medium, and cook for 20 minutes, stirring every five minutes to ensure even cooking.
Next, add the garlic, ginger, scallions, tomatoes, and the scooped-out roasted pumpkin chunks. Stir-fry for 20 minutes, stirring every five minutes. Add water, bouillon cubes, chili powder, cloves, and paprika. Stir well to combine. Cover the pot, reduce the heat to low, and simmer for 30 minutes, stirring every 10 minutes.
Taste and adjust the seasoning. Then, transfer the soup mixture to a blender or food processor and blend until smooth. Scoop the blended soup back into the roasted pumpkin shells. Serve hot, garnished with crumbled cooked bacon (optional) and herb sprigs for decoration 🍴.
5.Thai Pumpkin Soup
Ingredients
1 tablespoon vegetable oil
1 onion, chopped
3 cloves garlic, chopped
1 tablespoon fresh ginger, chopped
1 tablespoon red curry paste
1 can (14 oz) coconut milk
2 cups pumpkin puree (fresh or canned)
2 cups vegetable or chicken broth
1 tablespoon brown sugar
1 tablespoon fish sauce (or soy sauce for vegetarians)
1 tablespoon lime juice
Salt and black pepper, to taste
Fresh cilantro, chopped (for garnish)
Red chili peppers or chili flakes (optional, for garnish)
Roasted pumpkin seeds (optional, for garnish)
Instructions:
Sauté the Aromatics:
Heat the vegetable oil in a large pot over medium heat.
Add the chopped onion and cook for about 5 minutes until softened.
Add the garlic and ginger, and cook for an additional 1-2 minutes until fragrant.
Add the Curry Paste:
Stir in the red curry paste and cook for 1-2 minutes to allow the spices to bloom.
Make the Soup Base:
Pour in the coconut milk, pumpkin puree, and vegetable or chicken broth. Stir to combine.
Add the brown sugar and fish sauce, and stir until well mixed.
Simmer:
Reduce the heat to low and simmer the mixture for 15-20 minutes, stirring occasionally, until the soup is heated through and the flavors have melded.
Blend the Soup:
Use an immersion blender to blend the soup until smooth, or carefully transfer the soup in batches to a countertop blender.
Blend until creamy.
Adjust Seasonings:
Stir in the lime juice and season with salt and black pepper to taste.
Serve:
Ladle the soup into bowls and garnish with chopped cilantro, sliced red chili peppers or chili flakes (if using), and roasted pumpkin seeds.
Notes:
Pumpkin Puree: If using fresh pumpkin, roast or steam it until tender, then blend or mash it into a puree before adding to the soup.
Creamy Texture: For an extra creamy flavor, you can add an additional 1/2 cup of coconut milk or cream.
Spice Level: Adjust the amount of red curry paste to control the heat level.
6.Coconut Pumpkin Soup
Ingredients
1 kg pumpkin
3 tablespoons coconut oil
1 large onion
2 cloves garlic
1 tablespoon ginger
500 ml vegetable broth (or use concentrated broth cubes)
400 ml coconut milk
1 tablespoon coconut sugar
1/2 teaspoon sea salt
Instructions:
Peel the pumpkin and cut it into bite-sized pieces. Chop the onion, garlic, and ginger.
Preheat the oven to 180°C (350°F).
Grease a baking tray with 1 tablespoon of coconut oil and place the pumpkin pieces on it. Bake in the oven for 1 hour.
In a large pot, heat 2 tablespoons of coconut oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened.
Add the garlic and ginger, and sauté for 1 minute.
Stir in the baked pumpkin, vegetable broth, coconut milk, coconut sugar, and sea salt. Mix well.
Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes.
Remove from heat and blend in a blender until smooth.
7.Cinnamon Apple Pumpkin Soup
I never knew cinnamon apples would pair so well with a slightly salty pumpkin soup. It's a real treat for those who enjoy both sweet and savory flavors.
Ingredients
Pumpkin
Carrots
Yellow onion (you can also add mushrooms, ingredients ratio 1:1:1)
Milk
Apple
Cinnamon
Olive oil
Salt
Instructions:
Cut the pumpkin, carrots, and onion into thin slices for quick cooking.
Heat olive oil in a pan and sauté the sliced vegetables until they soften. Add a pinch of salt for seasoning.
Transfer the cooked vegetables to a blender and add an equal amount of milk. Blend until smooth. Alternatively, you can use an immersion blender and blend repeatedly until smooth. If the soup becomes too thin, you can return it to the pan to heat and thicken to your desired consistency.
Cut the apple into small cubes. In a skillet, add a little sugar and two spoonfuls of cinnamon powder. Stir-fry until the sugar melts and the apple cubes are evenly coated with cinnamon.
Pour the pumpkin soup into bowls, top with the cinnamon apple cubes, and garnish with green leaves for decoration.
This unique combination is perfect for a winter morning. Kids will love it, and it's packed with nutrients from multiple vegetables. ❗
8.Curried Pumpkin Soup
Ingredients
1️⃣ 1 tablespoon olive oil
2️⃣ ½ medium yellow onion, chopped (or 1-2 teaspoons onion powder)
3️⃣ 1-2 cloves garlic, minced
4️⃣ 800 grams pumpkin, cubed
5️⃣ 3½ cups vegetable broth
6️⃣ 3 teaspoons curry powder
7️⃣ 1 teaspoon ginger powder
8️⃣ ¾ cup full-fat coconut milk
🫕Seasonings:
1️⃣ ½ teaspoon salt
2️⃣ ½ teaspoon ground black pepper
3️⃣ 1-2 tablespoons honey (optional)
4️⃣ 1 teaspoon red pepper flakes (optional)
Instructions:
1️⃣ Preheat a pot over medium-high heat. Add olive oil and onion, cook for about 5 minutes (or until the onion softens).
2️⃣ Add garlic, pumpkin, vegetable broth, curry powder, and ginger. Cover the pot and bring to a boil, then reduce the heat to low and simmer for 15 minutes (or until the pumpkin softens).
3️⃣ Stir in coconut milk, then blend with an immersion blender or transfer to a blender and blend until smooth. Pour the mixture back into the pot and heat through. Finally, add all the seasonings and adjust to taste.
9.Vegan Pumpkin Soup
🌱Ingredients
Baby Pumpkin
Potato
Onion
Coconut Cream
Olive Oil, Salt & Pepper
Chopped Parsley
💚IInstructions:
Steam the baby pumpkin in a microwave until cooked, then remove the seeds and peel the skin.
Slice the potato and onion.
Heat olive oil in a pan over low heat, fry the onion first, then add the potato and cook until both are tender.
Place the pumpkin, potato, onion, and coconut cream into a blender and blend until smooth.
Pour the mixture back into the pan, add salt and pepper, and cook for 3-5 minutes, stirring constantly.
Transfer the soup to bowls and sprinkle with chopped parsley.
10.Pumpkin and Carrot Soup
🌱Ingredients
1 medium pumpkin, peeled and cubed
3 carrots, peeled and sliced
1 onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
4 cups vegetable or chicken broth
1 cup coconut milk (optional)
Salt and pepper to taste
1 teaspoon ginger, grated
Fresh parsley or cilantro for garnish
💚IInstructions:
Prepare the Pumpkin:
Cut the pumpkin, remove seeds, peel, and chop into small cubes.
Sauté Aromatics:
Heat olive oil in a large pot over medium heat.
Add chopped onion and garlic, sauté until the onion is soft.
Cook the Pumpkin:
Add pumpkin cubes to the pot and sauté for a few minutes.
Pour in the broth, bring to a boil, then reduce heat and simmer for about 20 minutes, or until the pumpkin is tender.
Blend the Soup:
Use a blender or immersion blender to puree the soup until smooth.
Add Cream:
Return the soup to the pot, stir in the heavy cream.
Season with salt, pepper, and nutmeg (if using).
Garnish and Serve:
Serve hot, garnished with fresh parsley or chives.
Enjoy with crusty bread.
