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+ servings

Pumpkin Soup

Pumpkin Soup is velvety smooth and creamy without oodles of cream in it. The taste of pumpkin really shines through this healthy soup.
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 servings
Calories 257kcal
Author Subhasmita


  • 1 kg Fresh Pumpkin (2 pounds) ripe and sweet
  • 2 medium Carrots Chopped
  • 2 tablespoon butter
  • 1 teaspoon Oil
  • 1 medium Onion Chopped
  • 1 tablespoon Garlic Minced
  • 4 cups Stock Vegetable or Chicken
  • 2 sprigs Thyme (ref note 1)
  • ½ cup Cream
  • salt and pepper to taste


  • Start with skinning and deseeding pumpkin. Roughly chop it to small cubes.
  • In a heavy bottom pan, melt butter and oil. When hot add sliced onion and minced garlic.
    pumpkin soup step 1
  • When the onion has softened and garlic is aromatic, add chopped carrot and pumpkin.
  • Roast vegetables for about 10-15 minutes, stirring in between.
  • When you see small brown spots appearing on the pumpkin, Stir in the stock.
  • Season with thyme, salt and pepper.
  • Cover and cook until the veggies are cooked through and tender. Switch off the flame. Remove the sprig of thyme.
  • Using a hand blender, blend until it is smooth.
  • Put back the flame and let it cook for a couple of minutes.
  • Stir in cream and switch off the flame.



  1. If you don't have fresh thyme, add ¼ teaspoon of dried thyme. You can also add a sprig of rosemary.
  2. Adding warm stock (in step 5) to cooked vegetables will quicken the cooking process. 


Serving: 1g | Calories: 257kcal | Carbohydrates: 26g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 56mg | Sodium: 1026mg | Potassium: 1010mg | Fiber: 3g | Sugar: 12g | Vitamin A: 27514IU | Vitamin C: 28mg | Calcium: 92mg | Iron: 2mg