Thick And Creamy Pumpkin Soup | Winter Recipes

Thick and creamy pumpkin soup from fresh pumpkin


  • 2 tbs oil
  • 1 onion , chopped
  • 1/2 cup carrots
  • 1/2 cup celery
  • 1/2 cup apples, chopped
  • 1 1/4 cups roasted pumpkin
  • 1 tsp cumin powder
  • 1/2 tsp garlic powder
  • salt, as needed
  • 1 tsp ground  pepper
  • 2 cups chicken stock
  • 1/2 cup half and half


 How to roast pumpkin

      Cut the pumpkin in half with a sharp knife. Scoop out the seeds, place it on a baking dish, cut side down . Season with salt and pepper Add 1/4 cup water.
Bake at 350 degrees F for about 40 to 50 minutes depending on how big is your pumpkin till tender. Remove from oven, discard the skin and scoop out the pumpkin flesh.

Heat oil in a stockpot, saute onions, carrots, celery, apples and pumpkin adding cumin, garlic powder  and salt. Cook for about 10 minutes till all the vegetables are tender. Puree  them in a blender or food processor. Return the puree to the pot, add chicken stock, low the flame and cook for another 10 minutes. Add half and half , adjust salt and pepper, simmer for 5 more minutes. Serve hot.


  1. Soups are always comforting in this cold weather.

  2. Very healthy and delicious looking soup.. love it :)

  3. I love pumpkin Vrindha....... and you bowled me over with that cute bowl

  4. Such a super filling soup,delicious and healthy.

  5. Delicious soup.. Perfect for the weather..

  6. I don't love pumpkin much,but the color looks appetizing n perfect for this chill!!!

  7. Nice texture, would definitely give a try. check my blog for lemon cup cake with cream cheese frosting :):)


  8. First time here, fell in love with your blog...and happily following it...


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