Delicious Pumpkin Soup Recipe

Some of us have passion for eating pumpkins while others remember them only when it is Halloween time! Personally, I use them occasionally but as they have a certain exotic and healthy appeal, I am lately trying to introduce them more into my healthy diet plan.

In my view, pumpkin is yet another super food that is rather neglected, despite its numerous health benefits; for example, pumpkin is beneficial for our heart, eyes and skin. Pumpkin can even boost and support our immune system. It is unbelievably rich in nutritional value as a post-workout food that is sweet and tasty and so easy to prepare.

How to Consume Pumpkin?

Pumpkin can be prepared and consumed in a variety of ways; you can use it in salads, stir fry it with meats, you can wash and sun-dry pumpkin seeds and consume them as an evening snack (to get the maximum flavors going on,  you can toast the seeds in some olive oil and herbs).

What is more, you can create delicious deserts from pumpkins (pumpkin pie, pumpkin vegan cookies, vanilla pumpkin crumb cake), make mouth-watering creamy garlic pumpkin puree and to top it all, you can make a variety of exotic pumpkin soup recipes (for example, Orange & Cinnamon Pumpkin Soup, Creamy Apple & Pumpkin Soup or a Coconut & Curry Cinnamon Soup).

How to Make a Pumpkin Soup

If you are looking for a fun and healthy pumpkin soup recipe please check out the following lines and make sure to try and taste the suggested pumpkin soup in the near future:

1. Orange & Cinnamon Pumpkin Soup Recipe


  • 300 gr of diced pumpkin
  • 2-3 potatoes
  • 1 onion
  • Spices and herbs (black pepper / cinnamon)
  • 1-2 tablespoons of bouillon powder or salt
  • Orange zest (1 teaspoon or grated zest)
  • 1l of warm water
  • 10 tablespoons of cooking cream


Thoroughly wash, clean and cut a piece of a pumpkin (approximately 300 gr) and dice it with a kitchen knife. Peel off the potatoes and after washing, cut them in small pieces, together with the peeled and precut onion.

Firstly put the cut onion pieces into the preheated oil and stir fry; then add the diced pumpkin and potatoes, together with herbs and spices (if you don’t like cinnamon too much, then simply add a dash of it, otherwise you can use ¼ of a teaspoon, together with some black pepper).

Gently poor in warm water and add the bouillon powder to the consistency. Let the soup boil and simmer for 30 minutes. Put the almost prepared soup into the blender and pulse until you get a creamy soup consistency (if you have one, use a stick blender, it is much handier for use as you can blend directly in the cooking pot).  

After the soup has been blended enough, eventually add the cooking cream (if necessary, add more spices and herbs according to your own taste). In order to spice up the soup a bit more and give it that special, exotic taste, add the orange zest  – and for the final touch, stir it all in.

There is no need for the soup to boil anymore, after you have added the cream and all of the spices. Your soup will taste and smell as pure perfection! After making this soup recipe, you could measure up with any good old chef’s recipe!

As a small suggestion for your palatable, heavenly experience, toast some garlic and olive oil bread to go with your creamy and comfort pumpkin soup that you will be able to enjoy whether in the summer time as a dinner time treat or with the fall time, at your own, cozy Halloween porch!

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