Pumpkin Soup Recipes

Category Vegetable
Pumpkin soup is perfect for the holidays. Adjust the spices and other ingredients for a variety of flavors. This page contains pumpkin soup recipes.


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This recipe is very old and originated, (I believe) in the mountains of New Zealand. It was introduced to our family by an exchange student from that country while he was living with our next door neighbors and studying in the USA. He was quite a cook for a teenage boy and I was so surprised how well we could work together in the kitchen. He'd been taught by his mother and grandmother just as I was by mine and it was fun to share stories of culinary favorites and adventures.

Pumpkin is excellent for you. It has no cholesterol, it is low in fat and sodium and rich in vitamins, in particular beta carotene and vitamin A. On top of being good for your health, it tastes good too. That's why it is part of the diet in almost every country in the world.




Cook onion in 2 Tbsp. butter for 10 minutes over a low stove setting, stirring frequently. Set aside.

Melt remaining 4 Tbsp. butter in large pot and stir in flour. Allow to cook slightly, then add milk, water, pumpkin, and cooked onion stirring until well blended. Season with salt, pepper, and nutmeg.

Simmer 20-30 minutes or until thoroughly heated through. If the egg is desired take out a little soup, blend with the beaten egg yolk, and stir back into the soup mixture just before serving.


Ladle into bowls, top with homemade, pan-toasted croutons and serve.

Servings: 6-8
Time:10 Minutes Preparation Time
40 Minutes Cooking Time

Source: Our young friend Chester from New Zealand who is now a very young 40 year-old father himself.

By Julia from Boca Raton, FL

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If you get to the grocery store right after hallow'een you may be lucky enough to find pumpkins being given away. Even if you buy them, they sure are cheap. This is a fast and popular lunch that is always a hit with my guests. I like pumpkin, but get tired of the cinnamon and nutmeg flavor and enjoy this for a change.



To roast your pumpkin, cut it in half and scoop out the seeds (put them aside for later). Coat the inside flesh with a bit of olive oil and salt, and place in a roasting pan open side down. Bake at 350 degrees F for an hour.

Heat oil or butter in soup pot, add onions, garlic and salt. Cook on medium low until onions become soft.

Add roasted pumpkin and chicken stock, bring to a slow boil, and reduce heat. Allow to simmer for about 15 minutes. Use an immersion blender (hand blender) to puree the soup.

Add remaining spices and cream. Bring back to heat, and allow to simmer for a few more minutes to let the flavors mingle.

Taste the soup, and add more curry or cayenne if you like. If the heat is too much you can add a bit more cream or brown sugar to take the edge off.


Note: I freeze bags of mashed pumpkin in the fall and use them all year round for this. The preperation time I have entered is not including preparing the pumpkin

Servings: 10
Time:10 Minutes Preparation Time
30 Minutes Cooking Time

By Leigh

Comment Was this helpful? 2

A very fast soup to make. Perfect for the snowy days we've been having!

A bowl of ginger-pumpkin soup.

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Saute' pepper, onion, parsley and bay leaf in butter until tender. Do not brown. Add tomatoes, pumpkin or squash, water and bouillon. Bring to a boil. Reduce heat.

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March 24, 2006

Microwave 1 cup water 1 minute. Place onions, celery and apple juice in 2 quart casserole. Cover and microwave 2 to 3 minutes or until celery is soft. . .

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Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.

Does anyone have a pumpkin soup recipe that uses tomatoes? Years ago there was a recipe in the newspaper that was so good, but we lost it.



By joan


April 24, 20120 found this helpful

You might be able to obtain it from that newspaper. Contact them.

Reply Was this helpful? Yes
April 25, 20120 found this helpful

Contacting the newspaper is a good idea if you remember which paper, what year and whether they have an indexed archive or not ;-) Just checked out oodles of pumpkin and tomato soup recipes and, in my humble opinion, this one sounds scrumptious and would be very easy. Personally would do both simmers for ten minutes instead of five minutes though.

Pumpkin and Tomato Soup

2 cups finely chopped onions
1/3 cup butter or olive oil
1/2 teaspoon nutmeg
1/4 teaspoon cayenne pepper
1/2 teaspoon fresh thyme, minced
1 can (1 lb 13 ounce size) pumpkin
1 can (14.5 ounce size) diced tomatoes
1/4 cup parsley, finely chopped
1 tablespoon honey
6 cups chicken stock
1 cup heavy whipping cream
1 can rinsed, drained small white beans
salt and pepper to taste

Sauté the onions until limp an translucent. Add the nutmeg, pumpkin, tomatoes, honey and chicken stock, stir and simmer for 5 minutes. Puree, add the cream and beans, simmer 5 minutes. Stir in parsley, adjust seasonings and serve.

**Southwest Variation: Replace nutmeg and thyme with 1/2 tsp each ground cumin and coriander; replace cayenne with chipotle powder. Replace parsley with chopped cilantro.

**North African Variation: Replace nutmeg and thyme with 1/2 tsp each ground cumin, coriander and paprika.

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October 15, 2007

How do you make pumpkin soup? My family enjoyed a bowl at the American Indian Museum in the food court. It was yummy. I have not been able to duplicate it. Any ideas would be great! Thanks.

krc from Madison, IN


October 15, 20070 found this helpful

This site has great pumpkin soup recipes, take your pick!


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October 16, 20070 found this helpful

Go to www.allrecipes.com for ideas. fantastic website.
Or www.topsecretrecipes.com

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January 18, 2011

  • 2 lb 4 oz pumpkin
  • 1 onion sliced
  • 1 garlic clove
  • 3 Tbsp. butter
  • 3 1/2 cups vegetable stock
  • 1/2 tsp. ginger
  • 1 tsp. lemon juice
  • 1-2 bay leaves
  • 1 2/4 cups milk
  • salt and pepper to taste
  • garnish with:
  • 4-6 Tbsp. heavy cream
  • chives
  • potato(optional)

Peel pumpkin and remove all the seeds.

Cut Pumpkin into cubes approximately 1 inch in size.

Melt butter in a heavy bottomed sauce pan. Add onion and Garlic, fry on Low until soft.

Add Pumpkin, cook for 2-3 minutes.

Add stock and bring to a boil on Medium.

Season with salt and pepper.

Add ginger, lemon juice and bay leaves.

Cover and simmer (on low) for 20 minutes until pumpkin is soft.

Remove bay leaves.

Let cool a little bit then press through a strainer or use a food processor to make smooth. (You can also leave the chunks in it, you could add cubed potato to the soup and have a chunky pumpkin soup).

Pour into sauce pan and milk, slowly reheat.

Add garnish.

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