Creamy Pumpkin Soup

I’m obsessed with pumpkin now…thank you Morgan…THANK YOU!

Seriously, I think last Saturday I have spent a solid hour reading recipes with pumpkin…:pumpkin bread, pumpkin scones, pumpkin ice cream, pumpkin cookies…then I got up and decided to make myself a soup…with pumpkin of course!

This recipe is very very simple and healthy! This is how you make it!

Ingredients (serves 4):

  • 1 small pumpkin
  • 1/2 red onion
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 cup heavy cream or yogurt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1 tsp salt
  • 2 1/2 – 3 cups chicken broth

Grab your pumpkin

wash it and cut it in half

remove the internal seeds

then cut it into small pieces and place them on a baking tray

Bake at 180 C until pumpkin is completely cooked (it took about 1 h in my toaster oven…I bet in a proper oven would not take longer than 40 min…)

When cooked removed from the oven and let cool down then eliminate the skin and place the pulp into a bowl

and mash it up with a fork

Chop up 1/2 of a red onion

In a sauce pan heat up olive oil and butter

add the chopped onion and let it sweat

then add the mashed pumpkin and cinnamon, nutmeg and ginger then stir around

Pour in about 2 and 1/2 to 3 cups of chicken broth

add salt then cover with a lid and let simmer for about 20 min.

When ready, using an immersion blender, cream the soup, then pour in about 2/3 cup of heavy cream or yogurt, if you want to keep it lighter…

Stir around and…dha dha…

your soup is ready!

Ladle it in a serving bowl, decorating with a few pumpkin seeds if you like

I think this is a great soup idea for the winter…it’s light, creamy and tasty!

You can also add some sage to the pumpkin before baking it…just to add some extra flavor!

Hope you guys will enjoy this!


– LittleDani

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.