clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Diana
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 6-8 1x
  • Cuisine: American


  • One 4 lb small pumpkin
  • 3 tbsp olive oil, divided
  • 1 medium onion, chopped
  • 2 garlic cloves, finely chopped
  • 4 cups (944 ml) chicken, beef or vegetable broth or stock
  • 1 cup (236 ml) water
  • Salt & pepper to taste
  • ½¾ cup (118177 ml) heavy cream, half and half or milk


  1. Preheat oven to 400°F (204°C).
  2. Wipe clean your pumpkin with a damp paper towel. Carefully cut it in half with a sharp knife and scoop out the seeds with a large spoon.
  3. Drizzle the pumpkin with 1 tbsp of olive oil and season with salt and pepper to taste. Place the pumpkin skin side down on a baking sheet lined with parchment paper. Roast for about 40-60 minutes or until tender. You’ll know it’s done when you can easily pierce it with a knife or fork. Let the pumpkin cool for a few minutes and then peel off the skin. You will end up with about 4-4½ cups (2-2¼ lbs) of cooked pumpkin. Set aside.
  4. Heat the remaining 2 tbsp of olive oil in a large Dutch oven or heavy pot over medium heat. Add the chopped onion and cook for about 3-5 minutes or until soft. Now, add the chopped garlic and cook for one more minute.
  5. Add the cooked pumpkin, broth, water and season with salt and pepper to taste. Bring to a boil, then reduce the heat to medium-low and simmer for about 20 minutes.
  6. Remove from the heat and then blend the soup either in a regular blender or with a hand-held blender until smooth. Return the pot of soup to the stove, add the heavy cream, season with more salt and pepper, if needed, and simmer for a few more minutes.
  7. Serve immediately and drizzle with some more heavy cream. You can also serve it with your favorite bread or toppings.


  • You can use 2 cans (4 cups) of pumpkin puree instead of the fresh pumpkin.
  • If you don’t want to roast the pumpkin, you can boil it in water for about 15 minutes or until tender.
  • Serve this wonderful soup with your favorite rice or bread. You can also serve it with chopped cilantro, pumpkin seeds, pepitas, roasted nuts, or crispy bacon!