Best Pumpkin Soup Recipe (No Cream Used)

Stepwise Recipe to make Best ever Pumpkin Soup Recipe for winter or fall season with fresh pumpkin puree. Thick, creamy soup without cream.

Best Pumpkin Soup Recipe (No Cream Used)

Best ever Pumpkin Soup Recipe – Warm, Comforting and perfect soup for winter or fall season. It is made with fresh home made pumpkin puree and a few basic ingredients. Thick, luscious and creamy soup recipe without any cream! Can you believe it?

We love pumpkins at home. This is one of those vegetables that’s always a “must buy” from the vegetable market simply because we use this in a ton of recipes.

In the US, Pumpkin based recipes are made during Thanksgiving. If you are planning to host a thanksgiving dinner and have vegetarian guests, this soup would certainly make a great choice as entree or appetizer.

You might also want to check out my Vegan Pumpkin Sauce Pasta Recipe that is absolutely delicious, loaded with vegetables and whole wheat fusilli pasta. Another great choice for vegetarians and vegans.

In India, we get 1 or 2 varieties of pumpkin or “Kaddu” (Hindi). A low calorie vegetable, this is quite filling and bulks up any dish, if you ask me personally.

I bought a kilo of petite plump orange Pumpkin from the vegetable market and decided to make soup for lunch.

Pumpkin

The best part about pumpkins is the light sweetness that it imparts to the dish. This soup, for example, is mildly sweet and frankly the very reason I don’t add a ton of ingredients to our pumpkin soup. It is quite simple.

This is an extremely kid friendly soup especially for toddlers (black pepper and/or smoked paprika can be easily skipped). Since the soup is not at all chunky and smooth, it is easy for them to consume and digest.

Pumpkin puree is silky and thick and the very reason I stay away from adding any cream to the recipe. Honestly, it doesn’t need cream. I mean, why add excess calories?

Let’s take a look at the list of ingredients.

Ingredients for Best Pumpkin Soup Recipe

Pumpkin – I have used 750 gms of pumpkin (please note the weight of the pumpkin is before slicing the thick skin and removing the guts). They are chopped roughly into thick chunks and cooked on stove top. (Approximately 2 cups {250 ml cup} chopped pumpkin)

Onion and Garlic – Provides flavour to the soup. They are sauteed in olive oil. Use butter for best results.

Water – To Cook the pumpkin. You can use vegetable stock for this recipe for the added flavour. You can use home made stock and / or store bought.

Tumeric Powder – I don’t miss adding turmeric powder in soups especially during winters (immunity boosting). The colour is just bonus!

Black Pepper Powder – I have added this while cooking the pumpkin and then again while serving the soup. Pepper is amazing during winters as it warms the body.

Nutmeg – Pumpkin and Nutmeg make a wonderful combination. The aroma of nutmeg really brings out the flavours from the pumpkin.

Bay leaf – This is added while cooking the pumpkins for the aroma. Remove the bay leaf before pureeing the pumpkin.

Milk – Since we are not adding any cream, I am using milk. Just enough to adjust the consistency of the soup which is otherwise very thick because of the pumpkin puree. I have used A2 Organic Cow Milk for this recipe.

In case you are vegan, this can be easily swapped with coconut milk.

Before serving the soup, I love sprinkling some black pepper and smoked paprika for the heat. This is totally optional, but highly recommended. You can also drizzle some cream and serve some bread croutons on the side too.

Serving Ideas for Pumpkin Soup

Soup and bread make an excellent combination as a light lunch or early dinner. I am recommending couple of bread recipes below that you bake and serve with pumpkin soup to make it a filling meal for the whole family.

If you want to avoid bread and prefer a lighter meal, try the Pear Salad with Feta and Walnuts with my 5 ingredient salad dressing that you can easily make at home.

You could also make a quick South Indian Style Salad recipe with carrots, lentils and coconut called Carrot Kosumalli.

Soup recipes like these that require the least amount of effort yet has maximum flavours are my favourite. I do not have an immersion blender which blends the soup in the pot itself so had to use my mixer grinder jar. Otherwise, its a one pot soup recipe!

Thick Creamy Pumpkin Soup without cream

If you love Asian flavours and are particularly looking for light, vegetarian soup recipe, please try the Sweet Corn Soup loaded with vegetables made without any cornflour.

How to Make Pumpkin Soup – Step-wise recipe

Roughly chop the pumpkin (After cutting the thick skin and removing the guts) into thick chunks.

Roughly chopped pumpkin pieces

Heat a pan, add olive oil, finely chopped onions and garlic along with 1 bay leaf. Saute until the onions slightly caramelize.

Onions, garlic and bay leaf sauteed in olive oil

Add the pumpkin pieces, 2 cups of water, 1/2 tsp of turmeric powder and salt to taste. Cook the pumpkin on medium heat until it mashes easily and is not hard.

If you are using stock, use that instead of water.

Adding turmeric powder to the pumpkins

Once cooked, Cool it completely. Remove the bay leaf and blitz the mixture into a thick puree. You can either add the contents into a mixer grinder jar (as below) or use an immersion blender.

Please note that there was some water left after cooking the pumpkins which I have added while blitzing.

Making the pumpkin puree

Get the pumpkin puree back on the stove top and add milk along with black pepper powder. Ensure the gas flame is low. I have added 3/4 cup of milk to the pumpkin puree.

Check seasoning and add extra, if required.

Adding milk to the pumpkin puree

Once the soup has achieved the desired consistency, add nutmeg powder. Mix once and switch off the flame. Serve pumpkin soup with a side of bread or salad.

Nutmeg added to pumpkin soup recipe

Recipe Notes –

  • Amount of milk added to the recipe is personal choice and depends on the consistency you prefer for a soup.
  • If you are using the immersion blender, there is no need to cool the ingredients. You can blend directly. Since I was using a mixer grinder jar to blend, I had to cool it for 10 minutes. Avoid grinding anything hot. It will just spill all over.
  • Black pepper powder, smoked paprika powder and some milk was drizzled on top while serving the soup (as seen in the pics)

FAQ’s

Can I add cream to the recipe?

Skip the milk and add around 1/4 cup to 1/2 cup of cream. If you find your soup consistency too thick, adjust using some water or stock. Whisk the cream well before adding.

How long does the Pumpkin Soup stay fresh?

This soup stays fresh in the refrigerator for 3 to 4 days. I usually make enough soup to last for the next day.

Can I re-heat the soup?

I always re-heat soup on stove-top on low heat instead of the microwave.

How to adjust consistency of the soup if it becomes too thick?

Add stock and / or milk to the soup and stir it well on low heat. This should adjust the consistency.

What other ingredients can be added to the pumpkin soup recipe?

You can add fresh herbs especially rosemary or thyme which pair well with pumpkin. You can also add some red chilli flakes while serving, if you prefer spicy soup.

Adding herbs is entirely your choice and availability.

Is the recipe Gluten Free?

Yes the recipe is gluten free.

How to make the soup Vegan?

Use Almond Milk, Soy Milk or Coconut Milk (personal preference) for the soup instead of milk. If you are using coconut milk, you can add some curry powder instead of nutmeg and other spices.

Best Pumpkin Soup Recipe (No Cream Used)

Best Pumpkin Soup Recipe (No Cream Used)

Vidya Narayan
Best ever Pumpkin Soup Recipe – Warm, Comforting and perfect soup for winter or fall season made with fresh home made pumpkin puree. Thick, luscious and creamy vegetarian pumpkin soup recipe without any cream. Serve as an appetizer with bread or salad as light lunch or dinner.
0 from 0 votes
Prep Time 15 mins
Cook Time 15 mins
Cooling Time 10 mins
Total Time 40 mins
Course Appetizer, Soup
Cuisine American
Servings 3 people

Equipment

  • Mixer Grinder or Immersion Blender

Ingredients
  

  • 750 gms Pumpkin (weight before cutting the skin and removing the guts) Or 2 cups thick cubes of chopped Pumpkin (1 cup is 250 ml measurement)
  • 1/4 cup Onions (finely chopped)
  • 5 – 6 nos Garlic cloves (finely sliced) small garlic cloves used here
  • 1 no. Bay Leaf or Tej Patta
  • 1/2 tsp Turmeric Powder or Haldi Powder 1 tsp is 5 ml
  • 1 tsp Olive Oil
  • 3/4 cup Milk Boiled and at room temperature
  • 2 cups Water
  • 1/4 tsp Black Pepper Powder
  • A pinch of nutmeg
  • A pinch of smoked paprika for garnish while serving
  • Salt to taste

Instructions
 

  • Roughly chop the pumpkin (After cutting the thick skin and removing the guts) into thick chunks.
  • Heat a pan, add olive oil, finely chopped onions and garlic along with 1 bay leaf. Saute until the onions slightly caramelize.
  • Add the pumpkin pieces, 2 cups of water, 1/2 tsp of turmeric powder and salt to taste. Cook the pumpkin on medium heat until it mashes easily and is not hard.
    Note – You can add stock instead of water.
  • Once cooked, Cool it completely. Remove the bay leaf and blitz the mixture into a thick puree. Note – Water left after cooking the pumpkins were added while blitzing.
  • Get the pumpkin puree back on the stove top and add 3/4 cup of milk along with black pepper powder. Ensure the gas flame is low. Check seasoning and add extra, if required.
  • Once the soup has achieved the desired consistency, add nutmeg powder. Mix once and switch off the flame.
  • Serve pumpkin soup with a side of bread or salad.

Notes

  • Amount of milk added to the recipe is personal choice and depends on the consistency you prefer for a soup.
  • If you are using the immersion blender, there is no need to cool the ingredients. You can blend directly. Since I was using a mixer grinder jar to blend, I had to cool it for 10 minutes. Avoid grinding anything hot. It will just spill all over.
  • Black pepper powder, smoked paprika powder and some milk was drizzled on top while serving the soup (as seen in the pics)
FAQ’s
Can I add cream to the recipe?
Skip the milk and add around 1/4 cup to 1/2 cup of cream. If you find your soup consistency too thick, adjust using some water or stock. Whisk the cream well before adding.
How long does the Pumpkin Soup stay fresh?
This soup stays fresh in the refrigerator for 3 to 4 days. I usually make enough soup to last for the next day.
Can I re-heat the soup?
I always re-heat soup on stove-top on low heat instead of the microwave.
How to adjust consistency of the soup if it becomes too thick?
Add stock and / or milk to the soup and stir it well on low heat. This should adjust the consistency.
What other ingredients can be added to the pumpkin soup recipe?
You can add fresh herbs especially rosemary or thyme which pair well with pumpkin. You can also add some red chilli flakes while serving, if you prefer spicy soup.
Adding herbs is entirely your choice and availability.
Is the recipe Gluten Free?
Yes the recipe is gluten free.
How to make the soup Vegan?
Use Almond Milk, Soy Milk or Coconut Milk (personal preference) for the soup instead of milk. If you are using coconut milk, you can add some curry powder instead of nutmeg and other spices.
Keyword Pumpkin Soup Recipe, Savory Pumpkin Recipes
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!

Vidya Narayan

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Vidya Narayan

Hi Everyone, I am Vidya Narayan & Welcome to my blog MasalaChilli. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

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