Home Lunches and Dinners Creamy Pumpkin Soup Recipe

Creamy Pumpkin Soup Recipe


Meet this wonderful Creamy Pumpkin Soup. It is super creamy and healthy. All the concentrated flavor of the pumpkin in this preparation.

Creamy Pumpkin Soup Recipe

This Creamy Pumpkin Soup is definitely a good option for cold days. A magnificent choice for the whole family, full of nutrients and flavor. To consume as an entrance or main course.

It is easy to do and tastes even better the day after its preparation. Which if you have a little time you can prepare this soup one day in advance.
The wonderful thing about this creamy soup is that it has few ingredients and they are simple and easily accessible. You can choose the pumpkin you like best to make this recipe.

For best results, this soup needs the pumpkin to be cooked in the oven and thus preserve the maximum flavor of its star ingredient that is the pumpkin. The success of this soup will depend on the flavor of the pumpkin chosen or how it is cooked.

Sopa Cremosa de Calabaza

Creamy Pumpkin Soup

Serves: 4 Prep Time: Cooking Time:
Rating 5.0/5
( 2 voted )


  • 4 tbsp olive oil
  • 1 pumpkin
  • 1 chopped onion
  • 4 cloves garlic, minced
  • 4 cups of vegetable stock
  • ½ cup milk, coconut milk or thick cream.
  • 2 tablespoons maple syrup or honey
  • ¼ cup pumpkin seeds
  • To season: salt, nutmeg, cinnamon, pepper (to taste)
  • Optional: croutons, fresh parsley, grated cheese, etc.


  1. Preheat the oven to medium temperature. Place lard paper on a tray to facilitate cleaning after cooking (optional). Cut the squash in half and remove the seeds (you can roast the seeds to use in different recipe)
  2. Cut each half of the pumpkin again, sprinkle with a little olive oil and place it on the trays with the peel facing up. Bake for 30-45 minutes or until easily punctured with a fork. Reserve until it cools.
  3. In a pot, place the remaining olive oil, when it is hot place the onion, garlic and a pinch of salt. Cook stirring occasionally until the onion is translucent (approximately 8-10 minutes).
  4. Clean the cooked pumpkins by removing the peel.
  5. Add the pumpkin and seasonings of your choice to the pot, stir. Pour the vegetable stock, bring it to a boil, then reduce the heat and simmer for 15 minutes.
  6. Once the soup is ready, add the milk of your choice and honey or maple syrup. Remove from heat and let cool slightly. Process the soup with a miniprimer (you can use a blender or a processor too) very carefully so as not to burn yourself.
  7. Try the soup and adjust it with condiments if necessary.
  8. Serve in individual bowls, sprinkle with roasted seeds, chopped fresh parsley, grated cheese, etc. Also a good option are the croutons.
  9. In the refrigerator it lasts about 4 days and in the freezer about 3 months

how to make creamy pumpkin soup


Variants: Dairy free: use coconut milk. Vegans: use coconut milk and maple syrup.

Did You Make This Recipe?
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