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Creamy Pumpkin Soup With Yogurt

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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.

spoonful of creamy pumpkin soup ready to eat

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 recipes soon!

Cooking diced onions and spices in large dutch oven.

I originally shared this recipe back in 2016. I thought it was time to 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.

dutch oven of creamy pumpkin soup with wooden spoon.

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!

bowl of pumpkin soup in front of dutch oven of soup.

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.

bowl of pumpkin soup with yogurt and sage leaves.

For another great fall soup, try making Instant Pot bean soup with Kielbasa. It is hearty and delicious.

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.

spoonful of creamy pumpkin soup ready to eat

Creamy Pumpkin Soup With Yogurt

Servings: 10 Servings
Author: Carlee
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!
5 from 10 ratings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 1 Tablespoon butter or coconut oil
  • 1 medium onion chopped
  • 1 teaspoon ground turmeric
  • 1 clove garlic
  • ½ teaspoon ground ginger
  • 1 pinch nutmeg
  • 30 ounces canned pumpkin puree or 3½ to 4 cups
  • 2 cups whole milk
  • 2 tsp all-purpose flour
  • 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.
    1 Tablespoon butter or coconut oil, 1 medium onion
  • Add the spices and cook until fragrant.
    1 teaspoon ground turmeric, 1 clove garlic, ½ teaspoon ground ginger, 1 pinch nutmeg
  • 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.
    30 ounces canned pumpkin puree, 2 cups whole milk
  • 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.
    2 tsp all-purpose flour, 1½ cups plain yogurt
  • Serve with a dollop of yogurt and either a fried sage leaf or a few toasted pumpkin seeds.



Serving: 1ServingCalories: 129kcalCarbohydrates: 13gProtein: 6gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 2gCholesterol: 11mgSodium: 98mgFiber: 2gSugar: 7g

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating


Tuesday 17th of November 2020

Oh my, this Pumpkin soup sends delicious. We are big pumpkin lovers here.


Tuesday 24th of November 2020

Thank you, it is a great savory way to have pumpkin.


Monday 16th of November 2020

I am craving a big bowl of this now - that texture is just beautiful!


Tuesday 24th of November 2020

I wish I could share! Thank you

Sneha's Recipe

Monday 16th of November 2020

A perfect winter soup, love the flavors.


Tuesday 24th of November 2020

Thank you!

Andrea Nine

Monday 16th of November 2020

I have made this since you shared last and it is so good! I love pumpkin and I love soup and the flavor of this is perfect! Happy Monday babe!


Tuesday 24th of November 2020

I am so glad you enjoyed it!

Sidsel Munkholm - Author

Sunday 15th of November 2020

I'm just going to have stock up on squash again. I love a good pumpkin soup and this looks like it is right up my alley.


Tuesday 24th of November 2020

You can never have to much squash this time of year!