This easy pumpkin soup is quick to make and tastes amazing!

Easy Pumpkin Soup

This easy pumpkin soup is a hit during the cold fall and winter months. The perfect healthy comfort food for the whole family!
Course Lunch, Main Course
Cuisine American, Traditional
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 people
Calories 68kcal
Author Nora Rusev


  • 1 tablespoon butter
  • 1 medium onion roughly diced
  • 1 carrot peeled and roughly chopped
  • 1 small sweet potato peeled and roughly chopped
  • 2 pounds pumpkin peeled and deseeded, roughly chopped
  • 5 cups water OR chicken stock
  • 1/2 tablespoon brown sugar
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg or less if you're not a huge fan
  • Salt + pepper to taste
  • 1 bay leaf
  • Cream to taste (optional)


  • 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.
  • Season the soup: Season with brown sugar, nutmeg, cumin, ginger, salt and pepper. Roast the vegetables for another 3-4 minutes, stirring from time to time, until they are starting to soften and brown.
  • Cook the soup: Pour the chicken stock over the vegetables. Add the bay leaf and bring to a boil. Reduce the heat to a simmer and cook for 15 minutes.
  • Blend the soup: Take the pot off the heat and blend the soup until smooth. I like to use a stick blender when I'm short on time, but you can use a regular blender according to your manufacturer's instructions for hot liquids.
  • Finish the soup: Add the soup back over medium heat and heat through. Stir in cream to thin to your desired consistency, if desired. Warm for 2-3 minutes, then serve hot.


Calories: 68kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Cholesterol: 3mg | Sodium: 36mg | Potassium: 484mg | Fiber: 1g | Sugar: 5g | Vitamin A: 13275IU | Vitamin C: 12mg | Calcium: 39mg | Iron: 1.1mg