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Easy Pumpkin Soup Recipe!



Pumpkin Soup

Ready in: 45 minutes

Serves: 8 servings


1 – TBS Butter

1 – medium Onion (roughly chopped)

1 – Carrot (peeled and roughly chopped)

1 – small Sweet Potato (peeled and roughly chopped)

2 – pounds Pumpkin (peeled and deseeded, roughly chopped)

5 – cups Vegetable Stock

½ - TBS Brown Sugar

½ - tsp. Ground Cumin

¼ - tsp. Ground Ginger

1/8 – tsp. Ground Nutmeg

Salt & Pepper (to taste)

1 – Bay Leaf

Cream *optional (to taste)


1. Sauté the Vegetables:

Melt the butter in a large Dutch oven over medium heat. Add the onion, carrot, sweet potato and pumpkin, and cook for 2-3 minutes.

2. Season the Soup:

Season with brown sugar, nutmeg, cumin, ginger, salt and pepper. Roast the vegetable for another 3-4 minutes, until they begin to soften and brown.

3. Cook the Soup:

Pour the vegetable stock over the vegetables. Add the bay leaf and bring to a boil. Reduce the heat to a simmer and cook for 15 minutes.

4. Blend the Soup:

Take the pot off the heat and blend until smooth. I like to use a stick blender when I am short on time. Otherwise, you can use a regular blender (according to your blender guidelines/instructions for HOT Liquids).

5. Finish the Soup:

Add the soup back over medium heat and heat through. Stir in cream to your desired consistency; if desired. Warm for 2-3 minutes, then serve hot. ENJOY!


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