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    In the Kitch » Recipes » Soups, Sauces & Dressings

    Updated: Oct 25, 2024 · Published: Aug 29, 2018 by Joss Dyckson · This post may contain affiliate links ·

    Savory Creamy Pumpkin Soup

    Jump to Recipe
    Pumpkin soup in soup bowls with text overlay that says 'creamy pumpkin soup'.
    Pumpkin soup in soup bowls with text overlay that says 'savory creamy pumpkin soup'.

    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. Get some good use out of your garden produce this fall with this savory, creamy pumpkin soup recipe.

    Pumpkin soup in white porcelain soup bowls.

    With ginger, cumin and fresh pumpkin, this savory 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! In just 30 minutes you can have a hearty meal on the table. Plus, who can say no to a pumpkin recipe in autumn? That and leek and potato soup are cozy fall favorites that I can't stay away from.

    You can check out some more of my warm and cozy fall recipes here.

    Jump to:
    • Savory Pumpkin Soup Ingredients
    • How to Make Creamy Pumpkin Soup
    • Serving Suggestions
    • Creamy Pumpkin Soup FAQs
    • More Delicious Fall Soups to Try
    • 📋Recipe

    Savory Pumpkin Soup Ingredients

    Pumpkin soup ingredients labeled.
    • fresh pumpkin - peeled and cut into large pieces
    • small carrots - carrots add a natural sweetness to the soup to balance the flavors as well as add bolder orange color
    • medium yellow onions - while yellow onions are the best for this soup you can also try sweet onions or white onions
    • vegetable broth - or chicken broth if you prefer
    • orange juice - unsweetened
    • ginger - choose ginger that feels firm and heavy for its size--avoid pieces that feel soft or spongy, as they may be old or starting to rot
    • Greek yogurt - for some creaminess
    • cumin powder - adds warm, earthy, and slightly smoky flavor

    *Check recipe card for full list of ingredient amounts.

    Chef's Note: After you've prepped the pumpkin, if you don't want to throw away the seeds, check out my posts on how to clean and roast squash seeds and pumpkin seed milk.

    How to Make Creamy Pumpkin Soup

    Pumpkin and broth in pot.

    Step 1. Simmer. Place the pumpkin, carrot, onion, garlic and vegetable broth in a pot. Bring to a boil and then reduce heat and let simmer rapidly until pumpkin is tender, about 20 minutes.

    Greek yogurt drizzle in glass dish with spoon.

    Step 2. Make the yogurt drizzle. While the vegetables are being cooked, mix the Greek yogurt with the cumin powder, salt and pepper.

    Pumpkin soup blended in pot.

    Step 3. Blend. Remove from heat and blend with an immersion blender until smooth. Return to medium heat and add the orange juice, ginger, salt and pepper. Cook until heated through.

    Pumpkin soup in soup bowl with Greek yogurt drizzle and thyme.

    Step 4. Serve. Serve the savory, creamy pumpkin soup in bowls drizzled with the Greek yogurt sauce.

    Pro Tip: Depending on the sweetness of the pumpkin, sometimes I like to add a touch of sugar or agave nectar to enhance the flavor of the soup.

    Serving Suggestions

    • Try this comforting pumpkin soup for a filling lunch or quick and easy dinner. Everyone will be asking for seconds.
    • Serve with with crusty bread, pretzel bread, toast points or even this fall pumpkin garlic naan bread to soak up the pumpkin goodness.
    • When you add a drizzle of the creamy Greek yogurt dressing on top, you're in for a flavor explosion! If you're in the mood for something with a little more tang, use sour cream instead or ranch dressing with sour cream.
    • If you're serving it in the evening for guests, pair it with this festive fall pumpkin punch.

    Creamy Pumpkin Soup FAQs

    How long can you refrigerate leftovers?

    When the soup has cooled, store it in an airtight container in the fridge for up to 5 days.

    Can you freeze savory pumpkin soup?

    Yup! It can be frozen for up to 3 months. Here's a tip: put a date on the container so that you don't lose track of the time it's been in there.

    How do you make pumpkin soup thicker?

    You can try adding in some flour or cornstarch. You could also add more pumpkin and carrots; once you cook and purée them into the soup, it should end up thicker.

    Pumpkin soup in white porcelain soup bowl.

    More Delicious Fall Soups to Try

    • Homemade roasted garlic tomato soup in white soup bowl.
      Homemade Roasted Garlic Tomato Soup
    • Tom yum soup with shrimp in bowls.
      Thai Tom Yum Seafood Soup
    • Red lentil and dill soup in bowl.
      Easy Red Lentil Soup
    • Mango soup in white bowl with spices on top.
      Mango Soup

    If you tried this Savory Creamy Pumpkin Soup Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

    📋Recipe

    Creamy pumpkin soup in soup bowls.

    Savory Creamy Pumpkin Soup

    Joss Dyckson
    This savory, creamy, pumpkin soup recipe uses everyone's favorite fall staple, pumpkin, for a nutritious and delicious soup. It's drizzled with a creamy, Greek yogurt sauce.
    5 from 4 votes
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    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Soup
    Cuisine American
    Servings 4
    Calories 139 kcal

    Ingredients
     
     

    For the Soup

    • 4 cups pumpkin - peeled and cut into large pieces
    • 2 small carrots - peeled and cut into large pieces
    • 2 medium yellow onions - cut into large pieces
    • 2 garlic cloves - chopped
    • 4 cups vegetable broth
    • 1 cup orange juice
    • 2 teaspoons ginger - minced
    • salt and pepper - to taste

    For the Creamy Drizzle

    • 1 cup Greek yogurt
    • 2 teaspoons cumin powder
    • salt and pepper - to taste

    Instructions
     

    • Place the pumpkin, carrot, onion, garlic and vegetable broth in a pot. Bring to a boil and then reduce heat and let simmer rapidly until pumpkin is tender, about 20 minutes.
      4 cups pumpkin, 2 small carrots, 2 medium yellow onions, 2 garlic cloves, 4 cups vegetable broth
    • While the vegetables are being cooked, mix the Greek yogurt with the cumin powder, salt and pepper.
      1 cup Greek yogurt, 2 teaspoons cumin powder
    • Remove from heat and blend with an immersion blender until smooth. Return to medium heat and add the orange juice, ginger, salt and pepper. Cook until heated through. If it’s too thick, you can add a bit of water or more vegetable broth.
    • Serve in bowls drizzled with the Greek yogurt sauce.

    Equipment

    • Immersion blender

    Notes

    • My Fave Broth: My go-to vegetable broth base for any soup is Better than Bouillon.
    • Storage: When the soup has cooled, store it in an airtight container in the fridge for up to 5 days. It can be frozen for up to 3 months. Put a date on the container so that you don't lose track of the time it's been in there.
    • To Thicken the Soup: You can try adding in some flour or cornstarch. You could also add more pumpkin and carrots; once you cook and purée them into the soup, it should end up thicker.
    • Pro Tip: Depending on the sweetness of the pumpkin, sometimes I like to add a touch of sugar or agave nectar to enhance the flavor of the soup.

    Nutrition

    Calories: 139kcalCarbohydrates: 27gProtein: 8gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gTrans Fat: 0.003gCholesterol: 3mgSodium: 981mgPotassium: 777mgFiber: 2gSugar: 16gVitamin A: 14692IUVitamin C: 48mgCalcium: 120mgIron: 2mg

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

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    Comments

      5 from 4 votes (4 ratings without comment)

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      Recipe Rating




    1. Monica Haas says

      November 12, 2018 at 1:20 pm

      I made this soup with the last of the pumpkins. It was delicious.
      Very filling as well.
      I have tasted the Pumpkin & Garlic Naan Bread as well and believe that
      these two would go together very well.

      Reply
      • Joss D says

        November 12, 2018 at 4:48 pm

        Glad to hear!

        Reply

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    Hi, I'm Joss!

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