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 creamy pumpkin soup recipe.

Ingredients

With ginger and cumin, this savory soup takes warm and comforting to the max.

• fresh pumpkin – peeled and cut into large pieces
• small carrots
• medium yellow onions
• garlic cloves
• vegetable broth
• orange juice – unsweetened
• ginger
• Greek yogurt
• cumin powder
• salt and pepper

How to Make it

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 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?

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.
2. Make the drizzle. While the vegetables are being cooked, mix the Greek yogurt with the cumin powder, salt and pepper.
3. Blend. Remove from heat and blend with an immersion blender until smooth.
4. Heat through. 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.
5. Serve. Serve in bowls drizzled with the Greek yogurt sauce.

Serving Suggestions

• Try this comforting pumpkin soup for a filling lunch or quick and easy dinner. Everyone will be asking for seconds.
• Serve wit with crusty bread or toast points 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.
• If you’re serving it in the evening for guests, pair it with this festive fall pumpkin punch.

Storage

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

Did you try this recipe? How did it turn out? What’s your favorite fall soup? Let me know in the comments and please share the recipe.

Creamy Pumpkin Soup

Joss Dyckson

This recipe uses everyone's favorite fall staple, pumpkin, for a nutritious and delicious soup, 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

 

US CustomaryMetric

 

1x2x3x

For the Soup:

• ▢ 4 cups pumpkin - peeled and cut into large pieces
• ▢ 2 small carrots - 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 - grated
• ▢ 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.
  1 cup orange juice, 2 teaspoons ginger
• Serve in bowls drizzled with the Greek yogurt sauce.

Equipment

Immersion blender

Notes

• 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.

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.

Keyword pumpkin

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