Savory Creamy Pumpkin Soup

5 from 4 votes

Savory Creamy Pumpkin Soup

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.

Prep Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: American

Diet: Low Calorie, Low Fat, Vegetarian

Servings:

Calories: 139kcal

Author: Joss Dyckson

Equipment

Immersion blender

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

US Customary - Metric

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.

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