We've put together a large selection of pumpkin soup recipes for every taste, just for you. Vegetable, meat, pureed – everything your heart desires!
1. Classic Pumpkin Soup Recipe
A classic way to make a vibrant and beautiful cream soup from simple ingredients.
You will need: 700 ml vegetable broth, 800 g pumpkin, 1 onion, 2 cloves garlic, 2 tbsp olive oil, 4 tbsp heavy cream, spices.
Preparation: Slice the onion into half-rings and crush the garlic. Sauté them in olive oil, and after 5-7 minutes, add the pumpkin slices with spices. After a couple of minutes, pour in the broth, bring to a boil, reduce heat, and simmer for 20 minutes with the lid on. Blend the soup with an immersion blender along with the cream.
2. Pumpkin Soup with Bell Pepper and Dried Apricots
Add aromatic cilantro and rings of hot pepper when serving.
You will need: 1 kg pumpkin, 2 bell peppers, 1 head garlic, 1 onion, 100 g dried apricots, 600 ml broth, olive oil, spices.
Preparation: Cut the pumpkin into slices and place on a baking sheet. Add the bell pepper and garlic head, drizzle everything with oil, and bake for half an hour at 200 degrees Celsius. Mince the onion, slice the dried apricots into strips, and sauté them together.
Add the pumpkin, vegetable broth, and bring the mixture to a boil. Finally, add the pulp of 1 bell pepper and garlic to the soup and blend it with an immersion blender. Slice the second bell pepper into thin strips and add to the bowls.
3. Pumpkin Soup with Cider
It's best to use dry cider so the soup isn't too sweet.
You will need: 1 kg pumpkin, 1 onion, 150 ml cider, 800 ml broth, spices, olive oil.
Preparation: Mince and sauté the onion, add the pumpkin cubes to it, and stew everything together under a lid for 10 minutes. Pour in the broth, bring to a boil, and simmer for another 20 minutes, then blend with an immersion blender. Separately, boil the cider, reduce it by about a third, pour into the soup, add spices, and heat through.
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4. Pumpkin Soup with Mascarpone
A flawless combination of flavors and textures.
You will need: 80 g butter, 700 g pumpkin, 1 onion, 70 g fortified wine, 2 cloves garlic, 1.2 l broth, 200 g mascarpone, spices.
Preparation: Roughly chop the pumpkin and coat it with half of the melted butter. Bake it for half an hour in the oven at 180 degrees Celsius. Sauté the onion and garlic in the remaining butter, pour in the wine and reduce it. Add the pumpkin and broth, bring to a boil, reduce heat, and simmer for 20 minutes. Blend the soup with an immersion blender, add spices and mascarpone, and mix again.
5. Pumpkin Soup with Chickpeas
Add bacon, shrimp, or cheese to taste when serving.
You will need: 400 g pumpkin, 400 g cooked chickpeas, 2 cloves garlic, 2 sprigs rosemary, nutmeg, spices, olive oil.
Preparation: Dice the pumpkin into small cubes and sauté it with garlic and fresh rosemary. Add spices and cooked chickpeas, 1 liter of hot water, and simmer for 10 minutes. Remove the rosemary, add more spices to taste, and puree the soup with an immersion blender.
6. Pumpkin Soup with Mushrooms
You can use champignons, but porcini mushrooms are much more aromatic.
You will need: 300 g pumpkin, 2 porcini mushrooms, 1 onion, 30 ml cream, spices.
Preparation: Finely chop and sauté the onion, add the mushrooms to it, and continue frying. After a couple of minutes, add the chopped pumpkin and stew everything together. Pour in 200-300 ml of water, and after 5 minutes, season the soup. Puree it with an immersion blender, add cream, and garnish with sautéed mushroom slices.
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7. Pumpkin Soup with Potatoes
A light diet soup that doesn't need to be blended.
You will need: 100 g pumpkin, 1 onion, 2 potatoes, half a carrot, half a bell pepper, 1 tomato, 1 l water, spices, vegetable oil.
Preparation: Dice the potatoes into small cubes and boil for 10 minutes. Add the minced onion and pumpkin, and after another 10 minutes, add grated carrots and chopped tomatoes with bell pepper. Season the soup, and after 15-20 minutes, remove it from the heat.
8. Pumpkin Soup with Apples
Cinnamon with cayenne pepper would be an excellent spice choice here.
You will need: 1 kg pumpkin, 2 apples, 1 onion, 1 carrot, 4 cloves garlic, 700 ml water, 1 celery stalk.
Preparation: Lightly sauté the coarsely chopped pumpkin, carrots, onion, and celery. Sprinkle them with spices, add apples, and pour in hot water. Simmer the soup for about 20 minutes until the pumpkin is soft, add garlic and more spices to taste, and puree with an immersion blender.
9. Pumpkin Soup with Beef
This pumpkin soup can even be served cold.
You will need: 300 g pumpkin, 1 onion, 100 g peas, 200 g potatoes, 200 g zucchini, 300 g beef, spices.
Preparation: Cover the beef with water, bring to a boil, change the water, add spices and half an onion, and cook for about an hour. Dice the potatoes, pumpkin, and zucchini into large cubes. Remove the meat from the broth and add the vegetables, and after 15 minutes, add the peas. After 5 minutes, season the soup again, remove from heat, and return the sliced meat to the pot.
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10. Pumpkin Soup with Tomatoes
It has an even brighter and richer hue.
You will need: 300 g pumpkin, 1 red onion, 200 g canned tomatoes (in their own juice), 1 tsp curry, 1 tsp balsamic vinegar, 2 cloves garlic, 1 cup water, 100 ml cream, spices.
Preparation: Mince the onion and garlic and sauté until soft. Add spices, pumpkin cubes, and after 7 minutes, the tomatoes. Pour in water and balsamic vinegar, season the soup to taste, simmer for 15 minutes, and blend with an immersion blender with cream.
11. Pumpkin Soup with Lentils
We recommend using red lentils to preserve the color.
You will need: 200 g pumpkin, 1 cup lentils, 1 onion, 3 cloves garlic, 1 l water, ginger, spices.
Preparation: Mince the onion, garlic, and ginger, sauté them, and add pumpkin cubes with lentils. After a couple of minutes, pour in water or broth, bring to a boil, reduce heat, and cook for about 15 minutes with the lid on. Before serving, blend the soup with an immersion blender.
12. Pumpkin Soup with Bacon
Another winning combination of flavors.
You will need: 1 kg pumpkin, 2 potatoes, 3 onions, 2 cloves garlic, 200 ml cream, 200 g bacon, 30 g butter, 1 l water, curry, ginger, spices, croutons.
Preparation: Sauté the onion, garlic, and ginger in butter. Add curry, then add the potato and pumpkin pieces, and after 5 minutes, pour in water. Cook the soup until the vegetables are tender, drain some of the broth, and blend the mixture with an immersion blender. Add warm cream and spices, adjust consistency, and pour into bowls. Arrange fried bacon and croutons or toasted bread on top.
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13. Pumpkin Soup with Chicken
The finished soup can be served as is or blended.
You will need: 800 g chicken, 600 g pumpkin, 600 g potatoes, 100 g onion, 100 g carrots, 100 g wheat groats, 1 tbsp salt, 3 l water, spices.
Preparation: Cover the chicken with water and cook for about 40 minutes, skimming off any foam. Add diced potatoes and pumpkin, minced onion, and grated carrots. Season the soup and immediately add the wheat groats. Stir, bring to a boil, and simmer over low heat until the vegetables and groats are cooked – about 20 minutes.
14. Pumpkin Soup with Red Fish
Smoked fish is better – it's tastier and more aromatic.
You will need: 120 g smoked red fish, 1.5 kg pumpkin, 6 walnuts, 30 g Parmesan, 800 ml broth, 100 ml cream, spices, a pinch of cinnamon.
Preparation: Dice the pumpkin and bake it in foil for half an hour at 180 degrees Celsius. Transfer the pumpkin to boiling broth, cook for a couple of minutes, and blend with an immersion blender. Add cream and spices, and bring to a boil again. Ladle the soup into portions, add slices of fish, walnuts to each, and sprinkle with grated Parmesan and cinnamon.
15. Pumpkin Soup with Shrimp and Coconut Milk
A spectacular and aromatic Thai-style pumpkin soup.
You will need: 700 g pumpkin, 3 cloves garlic, 4 cm ginger root, 2 onions, 1 tsp curry, 15 large shrimp, 400 g coconut milk, spices, olive oil.
Preparation: Dice the pumpkin and bake on parchment paper for 25 minutes at 200 degrees Celsius. Mince the onion and sauté, and after a couple of minutes, add half of the chopped ginger with garlic. Add curry and 1 liter of water, bring to a boil, add the pumpkin to the soup, and cook for 10 minutes.
Puree the soup with an immersion blender, mix with coconut milk, and bring to a boil. Sauté the peeled shrimp with the remaining garlic and ginger, and add to the soup.