Pumpkin Soup

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.

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.

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.

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

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

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.

Pureeing the Ingredients

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

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.

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

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.

9. Mix very well.

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.

11. Season with salt as per taste.

12. Mix well.

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

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

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.

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.

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.

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