This savory pumpkin soup is perfect for fall. It is creamy, kissed with yogurt and accented with fun spices. It will warm you from the inside out.
This creamy pumpkin soup is a perfect starter course for a fall meal. Or serve it with a salad or fancy grilled cheese as the star of the meal. It has a smooth creamy texture that is accented by yogurt for a tiny bit of rich tang.
You can get creative with the spices, but this recipe is written just the way we love it. You will want to enjoy bowl after bowl all autumn long.
We are on quite the pumpkin kick this fall. I am not the least bit ashamed, I love pumpkin in both sweet and savory recipes. Usually I spend so much time working on apple recipes, we don’t get to spend too much time on pumpkin.
This year we are really giving the popular orange squash it’s due respect. Then it will be time to move on to Christmas treats soon!
I originally shared this recipe back in 2016. I thought it was high time I come back and share it with you again.
It is a lovely flavorful soup that is super easy to make. It would be great for a dinner party or as a cozy meal for your family.
We were first introduced to this soup at our birthday dinner in 2015. You see, my husband and I have birthdays that are one week apart and his brother’s birthday is the day after mine.
So we spend the week parading from one birthday dinner to the next! Last year my husband’s dad and his wife, Lisa, served us a delicious dinner that started with a perfect pumpkin soup.
She had made her own pumpkin puree with pumpkins right from the garden. She even served it out of a parcooked pumpkin. It was such a fun presentation to a really lovely soup.
Of course I had to get my hands on the recipe. She was happy to share!
This is slightly different spin on her recipe, mostly because she used mostly fresh savory and garlic. I don’t have any savory in my herb garden so I took a slightly different spin with a bit of ginger.
Little Dude and I whipped up some pumpkin puree of our own. We couldn’t be outdone!
Though you can definitely use canned pumpkin, it will take two cans. Or you could use butternut squash puree if that is what you happen to have on hand.
The flour may seem like an odd addition, but it helps thicken the soup up and give it a luscious mouthfeel without adding heavy cream. If you prefer a thinner soup, you are welcome to leave it out.
As always, this is a great base recipe that we love just as it is written. But feel free to tinker and make it your own.
If you come up with something out of the world phenomenal, I would love to hear all about it. Or just let me know how you liked my version.
I always love to hear your feedback and suggestions in the comments or on social media. It is so fun to know what you think!
More great squash recipes
Some blogger friends and I are celebrating all things squash today. They are such a versatile vegetable and have a lovely shelf life, which is one of my favorite parts about them.
At the end of the year, I always have trouble keeping on top of all of the veggies from our CSA boxes. Luckily that is when the hard squash start rolling in, so I pile them up and use them throughout the fall.
I am really excited to turn some of my stash into these fabulous
recipes. The only problem is deciding which one to make first!
- Curried Squash Soup by Palatable Pastime
- Roasted Bruschetta Pattypan Squash by Food Lust People Love
For more great squash recipes, check out my collection of favorite winter squash recipes. There are some really fabulous options in there!
I hope you love this savory and delicious soup as much as we did. It is a perfect starter course for a dinner party or a great warm and comforting lunch or dinner on a crisp fall day.
- 1 Tablespoon butter or coconut oil
- 1 medium onion, chopped
- 1 teaspoon turmeric
- 1 clove garlic
- 1/2 teaspoon ground ginger
- 1 pinch nutmeg
- 2 (15 oz) cans pumpkin puree (or 3 1/2 to 4 cups homemade)
- 2 cups whole milk
- 2 tsp flour
- 1.5 cups plain yogurt
- salt and pepper
- optional garnish: more yogurt, fried sage leaves, pumpkin seeds
- In a large stock pot or dutch oven, melt the butter or coconut oil over medium heat. Add the chopped onion and cook until it starts to soften.
- Add the spices and cook until fragrant. Stir in the pumpkin and milk, allow to cook just until a low boil and then reduce to a simmer. Cover and simmer for 10-15 minutes.
- If you would like a smooth soup, either blend it until smooth or use an immersion blender until the onions are completely processed.
- Stir the flour into the yogurt and then stir the yogurt into the soup. Continue to cook until heated through. I like the soup on the thick side, but feel free to thin it out with a bit of water or broth until you get the desired consistency. Season to taste with salt and pepper.
- Serve with a dollop of yogurt and either a fried sage leaf or a few toasted pumpkin seeds.
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Amount Per Serving: Calories: 129Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 11mgSodium: 98mgCarbohydrates: 13gFiber: 2gSugar: 7gProtein: 6g
All nutritional information is estimated and will depend on the exact ingredients you use.