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Pumpkin soup recipes - 12 recipes

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By á-10847

Rate this recipe 4.6/5 (10 Votes)
Thai Pumpkin Soup 1 Picture
Details

Servings 4
Preparation time 5
Cooking time 15

  • 2 tablespoons red curry paste
  • 2 cups chicken broth or vegetable broth
  • 1 (14-ounce) can coconut milk
  • 2 (15-ounce) cans pumpkin purée or 4 cups homemade pumpkin purée
  • 2 tablespoons fish sauce or soy sauce
  • 2 tablespoons palm sugar or brown sugar
  • 2 tablespoons lime juice (juice of 1 lime)
  • Option: If you want to start with raw pumpkin, get two small 3 pound pumpkins, peel them, seed them, cut them into 1 inch cubes, add to the coconut milk and broth and simmer, covered, until tender, about 15-20 minutes, before puréeing.
  • Option: Use another sweet winter squash like butternut squash or kabocha instead of pumpkin.
  • Option: Add 1/4 cup peanut butter! Try it, you'll love it!

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This tasty Thai-inspired pumpkin and coconut soup takes less than 15 minutes to make with canned pumpkin purée! Ha...

Top rated Pumpkin soup recipes

By

This easy pumpkin soup is made with chicken, pumpkin puree, chicken stock, and fresh vegetables

  • 5 tablespoons extra virgin olive oil
  • 1 cup onion, chopped
  • 1 cup celery, diced
  • 1 cup carrots, diced
  • 3 tablespoons garlic, minced
  • 3 cups cooked chicken breast, shredded
  • 32 ounces reduced sodium chicken broth
  • 1 (15-ounce) can pumpkin purée
  • 1/2 cup heavy cream
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic salt
  • 1/4 cup fresh cilantro, finely chopped
  • 1 cup sharp cheddar cheese, shredded
4.1/5 (15 Votes)

By

Pumpkin and apple blend perfectly in a comforting fall soup

  • Garnish:
  • Vegetable oil
  • 3 pounds sugar pumpkin, seeded and halved
  • Salt, to taste
  • 3 tablespoons unsalted butter
  • 1 small white onion, chopped
  • 3 Granny Smith apples, peeled, cored, diced
  • 1 clove garlic, minced
  • 1 tablespoon light brown sugar, firmly packed
  • 1/2 teaspoon cinnamon, freshly ground
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon nutmeg, freshly ground
  • 1/8 teaspoon cayenne pepper
  • 3 cups low-sodium vegetable broth
  • 1 cup unfiltered apple cider
  • Kosher salt
  • 1/2 cup heavy whipping cream
  • Candied walnuts
  • 1 Granny Smith apple, cored and finely diced
4.5/5 (57 Votes)

By

Curry and ginger add delicious flavor to a creamy coconut milk pumpkin soup

  • 2 tablespoons coconut oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 2-inch piece fresh ginger, minced
  • 2 heaping teaspoons curry
  • 1 Hokkaido pumpkin about 2 lbs, peeled and chopped into 1 inch pieces (approximately 2 pounds)
  • 5 to 6 small potatoes, diced
  • 5 to 6 carrots, peeled and chopped into 1 inch pieces
  • 1 container vegetable stock
  • Salt and pepper to taste
  • 1 can coconut milk
4.4/5 (9 Votes)

By

This chunky pumpkin soup has cubes, coins, and ribbons of vegetables swimming in a fragrant, spicy broth

  • Vegetable oil
  • 3 medium onions or large shallots, finely minced
  • Salt to taste
  • 2 teaspoons cumin seeds
  • One large wedge pumpkin, about 3 1/3 pounds, seeded, peeled and diced
  • 4 small or 2 medium potatoes, ideally half waxy and half floury, scrubbed and diced
  • 1 quart vegetable or chicken stock, ideally homemade
  • 1 tablespoon harissa, or to taste
  • Greens from 2 to 3 stalks of Swiss chard or the tops from a bunch of turnips, finely minced
  • Cilantro blossoms or leaves, for garnish
  • Walnuts, shelled and crumbled, for garnish (Optional)
0/5 (0 Votes)

By

A delightfully different pumpkin soup with chile, apple and spices

  • 2 tablespoons unsalted butter
  • 1/2 cup pepitas (shelled pumpkin seeds)
  • 1 medium onion, sliced 1/4-inch thick
  • 1 dried ancho chile, stemmed, seeded and torn in small strips
  • 1 apple, peeled, cored and chopped
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cinnamon, preferably Mexican canela
  • 3 cups plain canned pumpkin (about 1 1/2 cans)
  • Salt to taste
  • 1/2 teaspoon sugar
  • 1/2 cup Mexican crema, or crème fraîche, mascarpone or sour cream
5/5 (3 Votes)

By

You can now have Panera's Autumn Squash Soup year-round with this copycat recipe that tastes just as good as the or...

  • 1 extra large butternut squash
  • 2 to 3 tablespoons extra virgin coconut oil
  • Salt and pepper, to taste
  • 1 (15-ounce) can Libby’s Pumpkin
  • 1 1/2 cups apple juice
  • 1 1/2 cups vegetable broth
  • 1 1/2 cups half-and-half
  • 1 1/2 tablespoon honey
  • 1/4 teaspoon curry powder
  • 1/2 teaspoon cinnamon
  • 1 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Roasted pumpkin seeds for garnish
4.2/5 (34 Votes)

By

Great fall flavors, simple to make! Low in fat and calories! A rich combination of spices make this soup very flavo...

  • for garnish:
  • 1 T olive Oil
  • 1 sm onion chopped
  • 1 t minced garlic
  • 1 t curry powder
  • 1 t cumin powder
  • 1/4 t cardamom
  • 1/4 t salt
  • 1/4 t ground black pepper
  • 1/4 t pepper flakes
  • 1 pinch cayenne
  • 2 C low sodium chicken broth
  • 1 15oz can pumpkin
  • 1 12oz can fat free evaporated milk
  • 1 T brown sugar/or more, adjust to taste
  • low fat greek yogurt
  • chopped parsley
4.3/5 (35 Votes)

By

Fall flavors are a natural with pumpkin, of course, and are enhanced with a warm spice mix, potatoes and a touch of...

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 leek, white part only, finely sliced
  • 1 garlic clove, crushed
  • 1/2 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon freshly grated nutmeg
  • 1 kg peeled pumpkin, diced
  • 1 large potato, peeled, diced
  • 1 L Campbell's Real Stock Chicken or Vegetable
  • 1/2 cup (125ml) thin cream
4.6/5 (5 Votes)

By

This yummy vegan pumpkin soup is smooth as silk with blended ingredients

  • 2 cans pumpkin purée
  • 6 cups vegetable stock
  • 2/3 cups applesauce
  • 2 granny smith, or other tart apples, diced
  • 1 small onion, diced
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon sage
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon thyme
  • 1/4 cup brown sugar
  • kosher salt
  • olive oil
4.6/5 (5 Votes)

By

So good! Warm, slightly spicy with just a touch of sweet

  • 4 Tbsp unsalted butter
  • 2 medium yellow onions, chopped
  • 2 teaspoons minced garlic
  • 1/8 to 1/4 teaspoon crushed red pepper
  • 2 teaspoons curry powder
  • 1/2 teaspoon ground coriander
  • Pinch ground cayenne pepper (optional)
  • 3 (15 oz) cans 100 percent pumpkin or 6 cups of chopped roasted pumpkin*
  • 5 cups of chicken broth, vegetable broth, or water
  • 2 cups of milk or soy milk
  • 1/2 cup brown sugar
4.4/5 (9 Votes)

By

A complex blend of flavors creates a singular pumpkin soup

  • For the Croutons:
  • 1 medium onion – diced
  • 2 stalks of celery – chopped
  • 3 cloves of garlic – chopped
  • 2 inch piece of ginger – chopped fine
  • 1 small jalapeño – chopped with seeds
  • 1 cup pumpkin purée
  • 1 tbs. sesame oil
  • 1 tbs. olive oil
  • Juice of 1/2 lemon
  • 4 cups of chicken broth
  • 15 oz. can of black beans – drained
  • 1/4 cup of cilantro - chopped
  • 1 tsp. ground cumin
  • 1/4 tsp. turmeric
  • 1/4 tsp. red pepper flakes
  • 1 tsp. salt
  • 1/2 tsp. garlic powder
  • Dollop of sour cream for garnish
  • Drizzle of honey for garnish
  • Day old Italian bread – about 1/2 a loaf
  • 2-3 tbs. Olive oil
  • 1/2 tsp. Salt
  • 1/2 tsp. Black pepper
  • 1/4 tsp. Turmeric
  • 1/4 tsp. Garlic powder
4.4/5 (7 Votes)

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