Pumpkin Cream Soup with Orange & Drizzled Yogurt Dressing

In the Kitch is reader-supported. External links may earn us a commission at no additional cost to you.

When the first chill of autumn hits the air, I am instantly in a “soup” mood. There is something so cozy about warming up with a bowl of delicious, hearty soup. This recipe uses everyone’s favorite fall staple, pumpkin, for a nutritious and delicious meal.

Pumpkin Cream Soup with Orange & Drizzled Yogurt Dressing, on blue cloth.

When you add a drizzle of the creamy and spicy Greek yogurt dressing on top, you’re in for a flavor explosion! Try this comforting soup for a filling lunch or quick and easy dinner. Everyone will be asking for seconds!

With ginger and cumin, this soup takes warm and comforting to the max. The best part of this recipe, aside from the yummy taste, is how crazy easy it is to prepare!

Pumpkin Cream Soup with Orange & Drizzled Yogurt Dressing, on blue cloth.

In just 30 minutes you can have a hearty and healthy meal that is packed full of tons of essential nutrients and even more delicious flavor. Plus who can say no to a pumpkin recipe in autumn?

Did you try this recipe? How did it turn out? What’s your favorite fall soup?

Pumpkin Cream Soup with Orange & Drizzled Yogurt Dressing, on blue cloth.

Pumpkin Cream Soup with Orange and Drizzled Yogurt Dressing

Joss D
This recipe uses everyone's favorite fall staple, pumpkin, for a nutritious and delicious meal.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Soup
Cuisine American
Servings 2
Calories 145 kcal

Ingredients
 
 

  • 2 cups pumpkincut into large pieces
  • 1 small carrotcut into large pieces
  • 1 onioncut into large pieces
  • 1 garlic clovechopped
  • 2 cups vegetable stock
  • ½ cup orange juice
  • 1 tsp. gingergrated
  • salt and pepperto taste

For the dressing:

  • ½ cup greek yogurt
  • 1 tsp. cumin powder
  • salt and pepperto taste

Instructions
 

  • Place the pumpkin, carrot, onion, garlic and vegetable stock in a pot.
  • Bring to a boil and then reduce heat and let simmer rapidly until pumpkin is tender, about 20 minutes.
  • While the vegetables are being cooked, mix the Greek yogurt with the cumin powder, salt and pepper.
  • Remove from heat and blend until smooth.
  • Pour back in the pot and add the orange juice, ginger, salt and pepper. Cook until desired consistency. (if it’s too dense, you can add a bit of water)
  • Serve and drizzle with Greek yogurt dressing.

Equipment

Blender
Pot

Notes

My go-to vegetable stock base for any soup is Better than Bouillon.
 

Nutrition

Calories: 145kcalCarbohydrates: 28gProtein: 8gFat: 1gCholesterol: 2mgSodium: 983mgPotassium: 793mgFiber: 2gSugar: 15gVitamin A: 14705IUVitamin C: 47.4mgCalcium: 130mgIron: 2.8mg

Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.

Tried this recipe?Mention @inthekitchdotnet or tag #inthekitchgrams!

You might also enjoy…Iced Lemon Mousse

Leave a Comment: