Pumpkin Soup

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This smooth, creamy pumpkin soup recipe is a fall and winter classic. Pin it to your comfort food board and try it on a cold night! Recipe from Real Food Real Deals.

Roasted pumpkin soup is a fall classic. This delicious, creamy soup recipe brings the seasonings of pumpkin pie to your dinner table. It’s a little savory and a little sweet — the perfect combination in my book.

I recently discovered the Hubbard squash, which generates a smoother, creamier texture than a sugar pumpkin. This squash looks and tastes like pumpkin, and it’s actually not unusual for canned pumpkin to contain Hubbard squash rather than pumpkin. (How do the canned pumpkin people get away with this? Read about that here.)


It’s important to learn how to season a dish according to your preferences. This recipe is a great one for experimenting with this kitchen skill. Some broths are saltier than others, so it’s always good to taste a soup recipe before adding any salt. The ginger, cinnamon, and/or cumin can be doubled for a stronger flavor, and the maple syrup can be increased for a sweeter soup. Start with the proportions listed below (minus the salt), and keep tasting the soup and adjusting the seasonings until you love it.

Pumpkin Soup

This pumpkin soup is an easy, light appetizer for fall.
Print Recipe
Prep Time:10 minutes
Cook Time:1 hour
Total Time:1 hour 10 minutes


  • 8 lbs Hubbard squash or sugar pumpkin
  • 2 tbs olive oil
  • 1/4 cup diced onion
  • 2 stalks celery chopped
  • 1 clove garlic minced
  • 5 cups chicken broth
  • 3 tbs maple syrup
  • 1/2 tsp cinnamon
  • 1/8 tsp cumin
  • 1/8 tsp ginger
  • 1 tsp salt
  • 1/8 tsp cayenne pepper or to taste; optional
  • Cream for garnish optional


  • Preheat the oven to 375 degrees. Cut the squash or pumpkins in half and remove the loose stringy membrane and seeds. Place the squash cut side down on a greased baking sheet, and roast in the oven until tender (about 40 minutes). Let the squash cool, then remove the peels. Place the squash in a food processor or blender, and process until smooth. This will yield approximately 4 1/2 cups of mashed squash.
  • In a large pot, saute the onion and celery in the olive oil over medium low heat until tender. Add the garlic and saute for another 30 seconds.
  • Add the roasted squash, broth, and maple syrup. Then add the cinnamon, cumin, ginger, and cayenne pepper (if using). Stir everything together, then simmer for 20 to 30 minutes, until thickened to your liking.
  • Taste the soup and add the teaspoon of salt (or more) if needed. Adjust the other seasonings as needed.
  • Use an immersion blender to make a smooth pureed soup. If you don’t have an immersion blender, use a regular blender or food processor to puree the soup in small batches.

Approximate Nutrition Info

Calories: 180kcal | Carbohydrates: 36g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 835mg | Potassium: 1684mg | Fiber: 2g | Sugar: 17g | Vitamin A: 38627IU | Vitamin C: 52mg | Calcium: 112mg | Iron: 4mg
Servings: 8
Calories: 180kcal
Cost: $1.23 per serving

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Pumpkin Soup Price Breakdown

This soup costs a total of $9.83 to make, or $1.23 per one-cup serving (with the squash costing $1 per pound). If you grow your own pumpkins, this recipe will cost practically nothing to make. Try this pumpkin soup for an easy, delicious appetizer or light dinner.

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