Pumpkin Soup

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This Pumpkin Soup Recipe gives you an easy and tasty homemade pumpkin soup all made in one-pot. The slightly sweet, earthy flavor of the yellow pumpkin, along with added herbs and spices, gives this soup a satisfyingly sweet and savory taste.

pumpkin soup topped with cheese and served in a blue soup mug with a blue spoon on a dark blue wooden board

About This Recipe

This easy-to-prepare delicious soup is made with the mellow, slightly sweet yellow pumpkin. More of a European/American style recipe, this pumpkin soup recipe does not have any Indian flavors or taste.

I’ve made this soup similar to the creamy and yummy Bottle Gourd Soup recipe I shared some years back.

Light and healthy, this gluten-free pumpkin soup is not heavy and creamy like many squash soups. In fact, if you leave out the oil, this soup is a non-fat dish. However, you can add butter or garnish with cream to get a heartier dish.

No cream is added, however, the consistency of the pumpkin still gives a nice light creaminess to the dish.

I have used a stove-top pressure cooker for the recipe shown in the step-by-step photo guide and used a pan in the recipe video.

You can cook the pumpkin cubes in an Instant pot as well. I have mentioned the details below for cooking in a pan and Instant pot below after the step-by-step guide and in the recipe card.

Step-by-Step Guide

How to make Pumpkin Soup

Cooking Pumpkin

1. Rinse, peel and chop 250 grams pumpkin in cubes. Also chop 1 medium sized onion and 1 to 2 small garlic cloves. You can use any variety of edible pumpkin.

chopped pumpkin cubes in a colander

2. Add the pumpkin cubes, chopped onions and garlic in a 2-litre pressure cooker.

pumpkin cubes, onions and garlic in a pressure cooker

3. Now add ¾ to 1 cup water. For a thicker pumpkin soup add less water.

water added

4. Cover and pressure cook on medium flame for 8 to 9 minutes. If you do not have a pressure cooker, then you can even cook the pumpkin cubes in a covered pan.

Add 1.5 cups water or as required if cooking in a pan (check the recipe video to see the cooking steps in a pan).

In the Instant Pot, pressure cook on high for 5 to 7 minutes. Give a quick release (QR) after 5 to 6 minutes.

ingredients being pressure cooked

Pureeing the Ingredients

5. When the pressure settles down, open the lid. Let the pumpkin mixture become warm.

ingredients cooked

6. Then with an hand held mixer or beater, blend the whole mixture. You can even add the mixture in a blender or grinder jar and then blend to a smooth puree. Do not blend when hot as the mixture will splutter.

ingredients being blended

7. Blend until smooth. Or you can keep the soup slightly chunky if you want.

ingredients blended to a smooth consistency

Making Pumpkin Soup

8. Now put the cooker back on stovetop on a low flame. Add 2 to 3 teaspoons olive oil. Adding olive oil is optional and you can skip it completely for a no fat soup. You can even add butter or sunflower oil instead of olive oil.

olive oil being added

9. Mix very well.

olive oil mixed

10. Then add ¼ teaspoon oregano and ½ teaspoon thyme and crushed black pepper powder as required. You can add your choice of herbs. Both dried herbs or fresh herbs can be added.

dried herbs and crushed black pepper added

11. Season with salt as per taste.

salt being added

12. Mix well.

salt mixed

13. Then add ½ teaspoon sugar (optional). If the pumpkin is sweet, then skip adding sugar.

sugar being added

14. Stir well. Let the soup come to a gentle simmer till it becomes hot. Then switch off the heat.

pumpkin soup simmering

15. Serve pumpkin soup hot or warm. Garnish with some grated cheese or herbs or bread croutons or cream. This pumpkin soup can be served chilled too.

For the cheese, you can use Cheddar, gruyere or vegetarian parmesan cheese.

pumpkin soup topped with cheese and served in a blue soup mug with a blue spoon on a dark blue wooden board

Serving Suggestions

This pumpkin soup makes for a light dinner and I love serving it with a slice of warm toasted bread or a baguette. It also works great as a side, pairing it with a mixed veggie pasta dish, light salad or grilled veggie sandwich.

While serving you can garnish the soup with some grated cheese, herbs, bread croutons, crushed black pepper, cream or all of the above. You can serve the soup hot, warm or even chilled.

Scaling, storage & make ahead

Make a large batch and freeze the soup for a month. Reheat before serving and if required mix in some stock or water if the soup looks very thick. Reheat in a saucepan.

You can refrigerate any leftovers for a couple of days or freeze it for a month.

Tips

Helpful Tips

  • Cooking pumpkin in a pan or pot: To cook pumpkins in a pan, add 1.5 cups water or as required and cook the pumpkin cubes, onions etc in covered pan until the pumpkin cubes have softened. You can check the video in which the pumpkins are cooked in a pan.
  • Cooking pumpkin in Instant Pot: Add all pumpkin, onion, garlic and water in the steel insert of the Instant Pot. Seal the lid and position the steam valve to the sealing position. Pressure cook on high for 5 to 7 minutes. Give a quick release (QR) after 5 to 6 minutes. Then blend the ingredients. Add the herbs and seasonings. Press the sauté button and simmer for some minutes stirring often until you get the desired consistency.
  • Pumpkin: To make the soup, any edible variety of pumpkin works well. I recommend using yellow pumpkins or sugar pumpkins. You can use your favorite variety of pumpkin! The color of the soup will vary with the kind of pumpkin your have used.
  • Herbs: Both dried herbs and fresh herbs work well in the recipe. You can add your choice of herbs.
  • Vegan option: For a vegan option, skip adding cheese as a garnish. Top with some toasted bread croutons or herbs like cilantro or parsley. Check the pumpkin soup recipe video for the same!
  • Scaling: You can easily make a large batch of this soup by doubling or tripling the recipe ingredients.

More Delish Soup Recipes!

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pumpkin soup recipe

Pumpkin Soup

5 from 7 votes
This Pumpkin Soup Recipe gives you an easy and tasty homemade pumpkin soup all made in one-pot. The slightly sweet, earthy flavor of the yellow pumpkin, along with added herbs and spices, gives this soup a satisfyingly sweet and savory taste. 
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins

Cuisine American, World
Course: Side Dish, Starters
Diet: Gluten Free, Vegetarian
Difficulty Level: Easy

Servings 1
Units

Ingredients

For cooking pumpkin

  • 2.75 cups pumpkin or 250 grams pumpkin
  • cup chopped onions or 1 medium onion
  • 1 to 2 small garlic cloves – roughly chopped
  • ¾ to 1 cup water for stove-top pressure cooker or instant pot and 1.5 cups water for cooking in a pan

Other ingredients

  • 2 to 3 teaspoons olive oil – optional
  • ¼ teaspoon dry oregano
  • ½ teaspoon dry thyme
  • ½ teaspoon sugar – optional
  • crushed black pepper as required
  • salt as required

For garnish

  • 1 to 2 tablespoon grated cheese – cheddar, gruyere, vegetarian parmesan, optional
  • 1 to 2 tablespoon bread croutons – optional
  • 1 tablespoon whipping cream – optional
  • 1 to 2 tablespoons parsley or cilantro – optional

Instructions

Cooking pumpkin

  • Rinse, peel and chop pumpkin in cubes. Also onion and the garlic cloves.
  • Add the pumpkin cubes, chopped onions and garlic in a 2-litre pressure cooker.
  • Now add ¾ to 1 cup water. For a thicker soup add less water.
  • Cover and pressure cook on medium flame for 8 to 9 minutes. If you do not have a pressure cooker, then you can even cook the pumpkin cubes in a pan. Add water as required if cooking in a pan.
  • When the pressure settles down, open the lid. Let the pumpkin mixture become warm.
  • Then with an hand held mixer or beater, blend the whole mixture. You can even add the mixture in a blender or grinder jar and then blend to a smooth puree. Do not blend when hot as then the mixture splutters.
  • Blend till smooth. You can keep the soup slightly chunky if you want.

Making pumpkin soup

  • Now keep the cooker back on stovetop on a low to medium flame. Add olive oil. Adding olive oil is optional and you can skip it completely. You can even add butter or sunflower oil instead of olive oil.
  • Mix very well.
  • Then add oregano, thyme and crushed black pepper as required.
  • Add sugar (optional) and salt as per taste. 
  • Mix well. if the pumpkin is sweet, then skip adding sugar.
  • Let the soup come to a gentle simmer till it becomes hot. Then switch off the heat.
  • Serve pumpkin soup hot or warm.

Serving suggestions

  • Enjoy pumpkin soup as a light dinner. I like to serve it with a slice of warm toasted bread or a baguette. It also works great as a side, pairing it with a mixed veggie pasta dish, light salad or grilled veggie sandwich.
  • While serving you can garnish the soup with some grated cheese, herbs, bread croutons, crushed black pepper, cream or all of the above. You can serve the soup hot, warm or even chilled.

Scaling, storage & make ahead

  • Make a large batch and freeze the soup for a month. Reheat before serving and if required mix in some stock or water if the soup looks very thick. Reheat in a saucepan.
  • Any leftovers can be refrigerated for a couple of days or frozen for a month.

Video

Notes

  • Cooking pumpkin in a pot: Add 1.5 cups water or as required and cook the pumpkin cubes, onions etc in covered pan until the pumpkin cubes have softened. 
  • Cooking pumpkin in Instant Pot: Pressure cook the ingredients on high for 5 to 7 minutes. Seal the lid and position the steam valve to the sealing position. Pressure cook on high for 5 to 7 minutes. Give a quick release (QR) after 5 to 6 minutes. Blend the cooked ingredients. Mix in the herbs and seasonings. Use the sauté function and simmer soup for some minutes until you get the desired consistency.
  • Pumpkin: You can make the soup with any edible variety of pumpkin. I suggest to use yellow pumpkins or sugar pumpkins. But you can use your favorite variety of pumpkin as well. The color of the soup will vary with the type of pumpkin used in making it. 
  • Herbs: Both dried herbs and fresh herbs can be added in the recipe. You can add your choice of herbs.
  • Vegan option: For a vegan option, skip adding cheese as a garnish. 
  • Scaling: Make a large batch of this soup easily by doubling or tripling the ingredients.

Nutrition Info Approximate values

Nutrition Facts
Pumpkin Soup
Amount Per Serving
Calories 224 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g19%
Cholesterol 9mg3%
Sodium 1231mg54%
Potassium 1162mg33%
Carbohydrates 29g10%
Fiber 3g13%
Sugar 13g14%
Protein 6g12%
Vitamin A 27242IU545%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 2mg10%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 34mg41%
Vitamin E 5mg33%
Vitamin K 20µg19%
Calcium 141mg14%
Vitamin B9 (Folate) 61µg15%
Iron 3mg17%
Magnesium 44mg11%
Phosphorus 199mg20%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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10 Comments

  1. Tried this soup today and it was very delicious. just sauteed the onions and garlic in butter and then proceeded with the recipe.loved its creamy texture,slight sweetness and herby aroma.the grated cheese garnish just enhanced the taste.5 stars

    1. thanks winnie. this soup has delicate flavors which blend well with each other. definitely, grated cheese gives a nice umami flavor and tastes good. thanks again.

    1. souyma, its just one serving if you just plan to have only soup and a side bread or salad for dinner. if there is some more dishes like a main course of pasta or rice, then you can divide the soup by two and have two serving.

  2. Hi dassana. I prepared pumpkin soup today and it was delicious. Many thanks for the recipe.5 stars