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Pumpkin Soup

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1 medium-sized (about 3-4 pounds) Pumpkin
1, diced Onion
2 cloves, minced Garlic
4 cups (1 liter) Vegetable or chicken broth
1 cup (240ml) Coconut milk or heavy cream
2 tablespoons Olive oil or butter
Optional garnishes roasted pumpkin seeds, a drizzle of cream, chopped chives or parsley

Nutritional information


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Pumpkin Soup

  • Vegan
  • Easy



  1. Prepare the Pumpkin:
    • Start by peeling the pumpkin, removing the seeds, and cutting it into chunks.
  2. Sauté Onion and Garlic:
    • In a large pot, heat the olive oil or butter over medium heat. Add the diced onion and minced garlic, and sauté until they are soft and translucent, about 5-7 minutes.
  3. Cook the Pumpkin:
    • Add the pumpkin chunks to the pot and sauté them with the onion and garlic for another 5 minutes, stirring occasionally.
  4. Add Broth:
    • Pour in the vegetable or chicken broth, making sure the pumpkin is mostly covered. Bring the mixture to a boil, then reduce the heat and let it simmer until the pumpkin is tender, about 15-20 minutes.
  5. Blend the Soup:
    • Once the pumpkin is soft, remove the pot from the heat and let it cool slightly. Use an immersion blender or transfer the soup to a blender in batches, and blend until smooth.
  6. Add Coconut Milk or Cream:
    • Return the blended soup to the pot over low heat. Stir in the coconut milk or heavy cream until well combined. Let the soup simmer for an additional 5-10 minutes to allow the flavors to meld together.
  7. Season and Serve:
    • Season the soup with salt and pepper to taste. Adjust the seasoning according to your preference.
    • Ladle the soup into bowls and garnish with your choice of toppings, such as roasted pumpkin seeds, a drizzle of cream, or chopped herbs.
  8. Enjoy:
    • Serve the pumpkin soup hot and enjoy its creamy texture and rich flavor!

Feel free to adjust the ingredients and seasoning to suit your taste preferences. This recipe serves about 4-6 people, depending on portion size. Enjoy your homemade pumpkin soup!

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