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 recipes soon!
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.
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.
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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.
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.
Creamy Pumpkin Soup With Yogurt
Ingredients
- 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
- 1½ cups plain yogurt
- salt and pepper
- optional garnish: more yogurt fried sage leaves, pumpkin seeds
Instructions
- In a large stock pot or dutch oven, melt 1 Tablespoon butter or coconut oil over medium heat. Add the 1 medium onion (diced) and cook until it starts to soften.
- Add 1 teaspoon ground turmeric, 1 clove garlic, ½ teaspoon ground ginger, and 1 pinch nutmeg and cook until fragrant.
- Stir in 30 ounces canned pumpkin puree and 2 cups whole 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 2 tsp all-purpose flour into 1½ cups plain 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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Oh my, this Pumpkin soup sends delicious. We are big pumpkin lovers here.
Thank you, it is a great savory way to have pumpkin.
I am craving a big bowl of this now – that texture is just beautiful!
I wish I could share! Thank you
A perfect winter soup, love the flavors.
Thank you!
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!
I am so glad you enjoyed it!
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.
You can never have to much squash this time of year!
What a perfect start to a Thanksgiving meal or to warm up on a cold blustery day like we are having in Michigan today.
Yes, it really would be great for either!
I have a ton of squash in my kitchen right now. I'll definitely give your soup – or Lisa's soup – a try. I love the kiss of tart from the yogurt.
The balance is really nice. I hope you enjoy it!