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.
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.
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Savory Pumpkin Soup Ingredients
- 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
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.
Step 2. Make the yogurt drizzle. While the vegetables are being cooked, mix the Greek yogurt with the cumin powder, salt and pepper.
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.
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
When the soup has cooled, store it in an airtight container in the fridge for up to 5 days.
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.
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.
More Delicious Fall Soups to Try
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
Savory Creamy Pumpkin Soup
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
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
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Monica Haas says
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.
Joss D says
Glad to hear!