Pumpkin Soup

Pumpkin Soup

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John Goins


Everyone loves pumpkin. This is a easy, but hearty soup recipe to please the masses! There is no cinnamon in this dish, but there are savory spices that you’ll love like cumin and ginger.

You can use pumpkins, but butternut squash and acorn squash are also delicious in this recipe.

Try this recipe out as a starter or just pair it with a salad. Pumpkin and apple are a classic combination. It would be lovely with this Apple Fennel salad at lunch.


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20 Min
45 Min
Stove Top


  • 1/4 c
    toasted sesame oil
  • 1/4 c
  • 3 clove
  • 1
  • 1
  • 2
  • 1 tsp
  • 1 tsp
    cumin powder
  • 1 tsp
    powdered ginger
  • 1 tsp
    smoked paprika
  • 2 c
    chopped fresh pumpkin
  • 4 c
    vegetable stock
  • 1 c
    plain yogurt
  • ·
    salt and pepper
  • ·
    pumpkin seeds
  • ·
    sesame seeds
  • ·

How to Make Pumpkin Soup


  1. Dice leek and onions.
  2. Crush garlic.
  3. Cut shallots into wedges.
  4. Crush garlic.
  5. Saute garlic, onion, leek in butter in large stock pot until soft.
  6. Add spices and cook for one minute more.
  7. Add pumpkin and stock. Bring to boil, stirring occasionally.
  8. Reduce heat and simmer until veggies are tender.
  9. Puree cooked ingredients.
  10. Return to soup to heat and stir the yogurt.
  11. Season with salt and pepper to taste.
  12. Heat oil to smoking point. Fry shallots until brownd and crispy
  13. Before serving garnish with fried shallots, pumpkin seeds and chives.

Printable Recipe Card

About Pumpkin Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy

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