In Recipe, Soup on
May 2, 2015

Pumpkin Soup


When I first started this blog, some 5 or so years ago, never would I have thought that I’d post a recipe for pumpkin soup. Nor would I have thought that this pumpkin soup would be one that I’d love so much that I’d make it weekly during Autumn (because one batch never really lasts a week!). 
You see, I’ve never really been much of a fan of pumpkin, with pumpkin soup being one of my least favourite soups- one I try to avoid whenever possible. So when the waiter at a restaurant I was visiting told me that the only soup they had that day was pumpkin soup, I almost ordered something else instead.


But seeing as I was in the mood for soup since it was a cold day, I ordered it anyway and was surprised to find that I really enjoyed it- it wasn’t anything particularly fancy, but it was nice and sweet, and super creamy, quite unlike the bland versions I’ve had before.

With pumpkins being ridiculously cheap at the moment, I had a go at making some at home. There isn’t really much of a recipe since it’s ridiculously easy- throw in some pumpkins, other veggies, water and cream and then blend together and you’ve got yourself a pretty tasty batch of pumpkin soup. The only hard work really is cutting the pumpkin which is a job that can always be outsourced to other family members 😉


Pumpkin Soup Recipe

Recipe adapted from here

1 kg pumpkin (any), chopped into large chunks (remove skin and seeds)
1 large potato
2 medium onions, sliced
2 cloves of garlic
3 cups / 750ml chicken or vegetable stock
1 cup / 250ml milk (see notes for vegan subs)
1/2 tsp ground nutmeg
2 teaspoons ground cumin
Salt and pepper

  1. Combine all ingredients (except salt and pepper) in a saucepan and bring to boil, then reduce heat and let simmer until pumpkin is tender.
  2. Remove from heat and use a stick blender to blend until smooth. If you don’t have a stick blender, use a blender
  3. Season to taste with salt and pepper, then serve with crusty bread.

Note: You can also make the soup creamier by using cream instead of milk, or if you want to keep it healthy-ish, adding a couple of tablespoons of skim milk powder to the soup.

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  • Angie Schneider

    I am a HUGE fan of pumpkins. I wish I could find some at this time of year. Your soup looks creamy and very comforting.

    May 2, 2015 at 7:55 AM Reply
  • Amelia

    Hi Von, your comfort soup look very appetizing. Yet to try pumpkin soup but I'm sure it taste great with toast bread. Thanks for sharing.

    Have a nice weekend, regards.

    May 2, 2015 at 9:47 AM Reply
  • Navaneetham Krishnan

    Pumpkin always and forever my fav. I have made my version twice. Yours is so divine too.

    May 3, 2015 at 1:48 AM Reply
  • Emma Ferguson

    I adore pumpkin soup this looks creamy and dreamy!

    May 22, 2015 at 7:52 PM Reply
  • Nippon Nin

    I always liked pumpkin soup so I'm glad to see this recipe. I like your writing style…so cute!

    June 4, 2015 at 5:20 AM Reply
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