Easy and Tasty Pumpkin Soup Recipe

Author: Veruska Anconitano, Award-Winning Food Travel Journalist, Sommelier & Outdoor LoverAuthor information
About the author
Veruska Anconitano
Veruska is a a food travel journalist with awards to her credit, such as World Best Food Travel Journalist. She holds a certification as a sommelier and she is also an ardent lover of the outdoors. Aside from this, Veruska is a Multilingual SEO and Localization Consultant and co-owns multiple websites that cater to a global audience.
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This easy and tasty pumpkin soup recipe is what you need on a cold dark evening: it’s rich, packed with nutrients and extremely easy to make. Such a tasty pumpkin soup, it’s hard not to fall in love with.

In fact, this recipe doesn’t include any strange ingredient: just carrots, pumpkin and some broth. We don’t use any cream to make it creamy, and that’s what makes it healthy and delicious (just like our potato soup!)

This recipe calls for a bit of work to be done in the oven: in fact, we roast the pumpkin in the oven because it is so easy and everything tastes better when it’s homemade! Using store-bought puree for this soup is absolutely unnecessary, even not recommended to be honest.

Roasting the pumpkin is the only boring part of this recipe and it takes a few time. Once you’re done with the roasting, the soup is almost done!

What type of pumpkin should I use for this easy and tasty pumpkin soup recipe?

Ingredients for 2 portions

  • 300 grams of pumpkin
  • 5 peeled carrots
  • Vegetable broth
  • Salt
  • Pepper


  1. Cut the pumpkin into cubes and put it in the oven, letting it cook.
  2. Boil the carrots then, once the pumpkin is cooked, blend it with the carrots with the broth using an immersion blender or a classic one. Add hot water/broth as needed based on how much you want the soup to be liquid.
  3. Once the carrots and the pumpkin are blended, add salt and pepper to taste. Serve with warm bread or add strips of grilled ham.


Preparation time: 10 minutes

Cooking time: 40 minutes

Total time: 50 minutes

Pumpkin soup

Tips to Perfect Pumpkin Soup

  • We love to add some ginger directly into the soup, because it gives it an extra kick. To do so, just mix some ginger powder with water and add it to the soup. If you wanna use fresh ginger, grate it and add it to the soup while cooking;
  • Top each serving with cheddar cheese, if you like;
  • Make sure you’ve the right amount of vegetables: if you have too many or too little pumpkin, and too many/too little carrots your soup will change in the consistency and in the taste;
  • You can store your soup in an airtight container in the refrigerator for up to 3 days. Just reheat it and serve;
  • To add more creaminess to your soup, add some coconut milk: it will give the soup a nice flavor and smell, and it will still be vegetarian if this is what you’re up to;
  • Add sliced chorizo or Italian sausage for a real kick!
  • This soup freezes well; let it cool, put it in an airtight container and freeze it for up to 3 months.

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