This is an easy pumpkin soup recipe with just the right amount of warmth and flavor. I wouldn’t call it a spicy pumpkin soup, but the fresh ginger and smoked paprika give it a subtle kick that makes every spoonful extra delicious.
Pumpkin season is really one of my favorite seasons and this delicious pumpkin soup is a must-make. It’s super easy to make, can easily be adjusted to your taste preference and is great for the freezer too. Making it the perfect meal prep soup for those busy fall festivities!
Making this pumpkin soup is easy and I’ll give you a couple of ingredients swaps below as well. Make sure to double-check the exact ingredients in the recipe card below.
Both varieties are excellent choices for making pumpkin soup. I’ve made this recipe many times with Hokkaido pumpkins, but it’s just as delicious with butternut squash.
One of the things I love most about both types is that you can use the skin. The skin actually adds extra flavor to the soup, especially when using a Hokkaido pumpkin.
Because the pumpkin simmers long enough to become completely tender, the skin softens and blends smoothly into the soup with an immersion blender. When I leave the skin on, I always buy organic pumpkins. I simply remove the stem ends and the seeds, and the rest goes straight into the pot.
BAKING TIP: I love using a cordless immersion blender. It’s especially convenient when making soups.
Since you leave the skin on for this recipe you start by washing the pumpkin and removing the stem ends and the seeds. Cut roughly into chunks.
Prepare the rest of your vegetables and place a large soup pot on the stove. Turn the heat up to medium and add a little bit of olive oil. Sauté the shallots, garlic and the ginger until it becomes fragrant.
Now add the pumpkin cubes and cook for a few minutes while occasionally stirring. Peel the apple in the meantime.
Add the apple, a bit of smoked paprika, the stock cubes and the water.
Cover the pan with a lid and let the soup simmer gently for around 20 minutes or until the pumpkin is completely soft and tender.
Blend the soup with an immersion blender and serve with cilantro and Greek yogurt.
Stored in an airtight container, pumpkin soup will keep in the refrigerator for up to 5 days.
I usually divide it into individual portions, but you can also store it in a larger container if you prefer.
Absolutely! Pumpkin soup freezes very well and will keep for up to 3 months.
I like to freeze it in individual portions so it’s easy to grab whenever I need a quick meal.
Thaw the soup overnight in the refrigerator, then reheat it gently in a saucepan or in the microwave before serving.
On it’s own this pumpkin soup is quite a light meal but you can make it more filling by serving a delicious bread alongside the soup. Check the recipes below for some suggestions:
I love a good bowl of soup and if you are the same, make sure to check out the other soup recipes too!
This recipe already uses a generous amount of pumpkin, but if you happen to have some left over, you can always double the recipe and make an extra-large batch of soup.
Another great option is to cut the leftover pumpkin into cubes and freeze it for the next time you’re making pumpkin soup or another pumpkin recipe.
For this recipe, I boil the pumpkin until it’s soft enough to blend into a smooth soup. It’s quick, easy, and produces a wonderfully creamy texture.
If you prefer a deeper, sweeter pumpkin flavor, you can roast the pumpkin instead.
Cut the pumpkin into cubes, toss with a little olive oil, and roast for 30-45 minutes at 200°C/400˚F (conventional oven) until tender and lightly caramelized.
Absolutely! Both butternut squash and Hokkaido pumpkin work wonderfully in this recipe. Hokkaido has a slightly richer, nuttier flavor, while butternut squash is sweeter and creamier.
Not necessarily. If you’re using an organic Hokkaido pumpkin or butternut squash with tender skin, you can leave the peel on. Once cooked, it blends into the soup beautifully with an immersion blender.
This recipe has only a mild kick. If you’d like more heat, add chili powder, cayenne pepper, red pepper flakes, or your favorite hot sauce to taste.
It can be. Simply use vegetable bouillon instead of chicken bouillon, and you’ll have a delicious vegetarian pumpkin soup.
Freezer: Pumpkin soup freezes beautifully for up to 3 months. I like freezing it in individual portions for quick lunches or easy weeknight dinners. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave before serving.
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