Pumpkin Soup

Pumpkin Soup

65 Reviews 3 Pics
  • Prep

    5 m
  • Cook

    55 m
  • Ready In

    1 h
Recipe by  Craig

“Serve with crusty bread and a slop of extra cream for decoration. Try to find a really dark orange-colored pumpkin - it will look lots better. Enjoy”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Place pumpkin, carrots and onions in a baking dish or roasting pan. Drizzle with vegetable oil.
  3. Bake in preheated oven 40 minutes, until soft but not blackened.
  4. In a large pot over medium heat, bring water and bouillon to a boil. Cook potato in simmering water until soft, about 20 minutes.
  5. Combine potato and water with roasted vegetables and puree in a blender or food processor or using an immersion blender until smooth. Return to pot over low heat, and stir in cream, nutmeg, pepper and salt. Heat gently; serve.

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Reviews (65)

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Yes, this makes a very rich, creamy soup. It was quite filling and, with croutons and some bread, was a very satisfying meal. I used Half and Half to lower the fat content and found it quite suitable. In fact, the pumpkin puree is so smooth and rich, I feel even a low fat 2% milk or even water would suffice. I have yet to experiment! I found it difficult to cut and cube the sweet pumpkin raw, so I seeded it and cut it in half, drizzled it with oil and baked it in the oven with the other vegetables with the skin on. After 40 minutes or so the skin just fell off and I could continue baking the pumpkin until nice and soft. I am also going to try adding a few cloves of garlic to the roasted vegetables to give it some added zing next time! One last word of caution...watch the nutmeg. It gives the soup a real nice flavor, but too much can be overpowering. I really recommend giving this soup a try...it is rich and flavor-some and quite easy to prepare.



This soup was absolutely delicous! The only changes I made were to use 2% milk instead of cream and I used about 1 teaspoon of nutmeg which was just right. Everyone loved it and asked for seconds!



I made this recipe for 50 people - a great success! I added a couple of large garlic bulbs to the roasting vegetables and squeezed out the roasted cloves to add in when pureeing the soup. Only used 1 teaspoon nutmeg based on 4kg pumpkin. The roasted flavor was distinctive, and the soup was not sweet. The roasted garlic flavour came through strongly due to the quantity I used - but would do the same again! The best pumpkin soup I've ever made - and I've made plenty! My family loves soup - this will become a regular.

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Amount Per Serving (6 total)

  • Calories
  • 307 cal
  • 15%
  • Fat
  • 21.4 g
  • 33%
  • Carbs
  • 27.5 g
  • 9%
  • Protein
  • 4.3 g
  • 9%
  • Cholesterol
  • 55 mg
  • 18%
  • Sodium
  • 613 mg
  • 25%

Based on a 2,000 calorie diet



previous recipe:

Pumpkin Flower Soup (Sopa de Flor de Calabaza)


next recipe:

Cream of Pumpkin Soup