Pumpkin Soup

Perfect for fall, this soup is rich, creamy & flavorful, while still staying light!

Course Soup
Cuisine American, Middle Eastern
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6 people
Author Deana


  • 12 ounces vegetable broth
  • 2 pounds pumpkin, cooked
  • 2 cloves garlic, pressed
  • 1 large yellow onion, chopped (about 2/3 cup)
  • 1 cup yogurt, plain
  • 2 tbsp sugar
  • 1/4 tsp cinnamon, ground
  • 1/8 tsp cloves, ground
  • 1/8 tsp ginger, ground
  • 1/8 tsp nutmeg, ground


  1. After peeling and cutting up pumpkin, place in a large pot and cover with water. Cook on medium-high heat until the pumpkin is tender. Save 1-2 cups of pumpkin water in case you want to thin soup later.

  2. Pour vegetable broth into a large pot. Add pumpkin, garlic and onion. Cook until all veggies are super tender and falling apart. Use an immersion blender or transfer soup to a regular blender and process until it's an even consistency (if it's too thick, at this point you will add reserved pumpkin water). Pour back into the pot.

  3. On low heat, continue to simmer. Add in yogurt and stir until well incorporated. Then add all the spices and stir well again. Enjoy!

Recipe Notes

Play around with the spices. If you like certain spices more than other use less or leave out all together! Garnish with some veggies chips or roasted pumpkin seeds and a touch of yogurt!