Try These Homemade Pumpkin Soup Recipes

Pumpkin is not just used to decorate for Halloween in November. These three homemade pumpkin soup recipes offer a good quantity of nutrients.
Try These Homemade Pumpkin Soup Recipes

Last update: 21 December, 2019

Pumpkins are rich in fiber and low in calories.

They produce a feeling of satiety and have a lot of water that helps in hydration. Because of this, they help in weight loss. Plus, they even reduce levels of glucose in the blood and increase insulin.

The lutein and zeaxanthin found in pumpkins, two potent antioxidants, prevent cataracts. Also, they combat viruses, infections, bacteria, and fungi.

Meanwhile, their beta carotene combats cancer, especially lung and prostate cancer. In addition, it protects from ultra violet rays. It also helps to maintain youthful skin.

Finally, the high vitamin C content in pumpkins prevents colds and helps in recovering from colds. Both vitamins are a protective shield against free radicals.

Let’s take a look at some pumpkin recipes!

3 Recipes for Cream of Pumpkin Soup

1. Vegan cream of pumpkin soup

pumpkin soup

Ingredients for 2 People

  • Salt to taste
  • 1 Leek
  • 1 pumpkin (a little less than a pound)
  • 2 carrots
  • 5 cups of water
  • Small potatoes (about 1/2 pound)
  • 8 tablespoons of olive oil


1.Peel the pumpkin and cut into cubes. Cut off the tops and bottoms of the carrots, peel and cut into 1/2 inch slices.

2. Wash the leek and cut into slices. Set aside one slice. Peel the potato and cut as if to fry.

3. Heat water and add the vegetables.

4. Add the olive oil and 1/2 teaspoon of salt and heat on a medium setting for 20 minutes.

5. Then, beat with an electric mixer until you get a cream.

6. To serve, cut the rest of the leek into fine pieces and sprinkle on the surface.

 2. Pumpkin soup with cream

Pumpkin soup with cream

Ingredients for 4 people

  •  1 pumpkin (about a pound)
  •  5 large carrots
  •  1 white part of a leek
  •  Salt and olive oil to taste
  •  1 bag of medium potatoes (about 1/2 pound)


1.Place all of the clean and cut vegetables in a pressure cooker.

2. Cover with water, add a dash of olive oil and salt to taste.

3. Then, cover and allow to cook on medium heat for 20 minutes.

4. Remove the excess broth.

5. Mix it together with the cream and olive oil. If it’s too thick, add a little bit of broth.

6. Serve hot.

3. Cream of pumpkin and broccoli soup

Cream of pumpkin and broccoli soup

Ingredients for 4-6 people

  •  2 potatoes
  •  2 leeks
  •   1 zucchini
  •   a pumpkin ( a little less than a pound)
  •   1 onion
  •   A glass of water
  •   1 teaspoon of curry
  •   A broccoli stem
  •   1 bag of carrots (1/4 pound)
  •   A handful of toasted corn kernels
  •   Extra virgin olive oil, salt and pepper to taste

Preparation for the broccoli

1.Prick the leeks and zucchini with a fork and place in a pan.

2. Add the washed broccoli, but save some stems.

3. Add the peeled and cut potato.

4. Cover the ingredients with water and add a the spices.

5. Heat for 15 minutes.

6.  Then, stir, add a pinch of salt and pepper, and put aside in a container.

 Preparation for the pumpkin

1. Cut the onion, the carrots, and the pumpkin into small cubes. Put some of the pumpkin pieces aside.

2.  Peel the other potato and cut into pieces.

3. Put all of the ingredients in a pot, season and cover with water.

4. Add a dash of olive oil and heat for 15 minutes.

5. Then beat, adding a pinch of salt and pepper and put aside.

The corn dressing

1. In a mortar and pestle, crush the toasted corn kernels.

2. Place in a pan with the curry and a dash of oil. Mix and set aside.

3. Put the saved broccoli and pumpkin in boiling water for a few minutes. Drain and save.

4. In a bowl, mix the two creams together, one on each side until they meet in the center of the bowl.

5. Place the pumpkin cubes over the broccoli cream and the broccoli stems over the cream of pumpkin soup.

6. Place the corn dressing on the line in the middle that separate the two and serve.

  • Seo, J. S., Burri, B. J., Quan, Z., & Neidlinger, T. R. (2005). Extraction and chromatography of carotenoids from pumpkin. In Journal of Chromatography A.
  • Kim, M. Y., Kim, E. J., Kim, Y. N., Choi, C., & Lee, B. H. (2012). Comparison of the chemical compositions and nutritive values of various pumpkin (Cucurbitaceae) species and parts. Nutrition Research and Practice.
  • Medjakovic, S., Hobiger, S., Ardjomand-Woelkart, K., Bucar, F., & Jungbauer, A. (2016). Pumpkin seed extract: Cell growth inhibition of hyperplastic and cancer cells, independent of steroid hormone receptors. Fitoterapia.