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Best Pumpkin Soup Recipe (No Cream Used)
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4.67 from 3 votes

Best Pumpkin Soup Recipe (No Cream Used)

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.
Course Appetizer, Soup
Cuisine American
Keyword Pumpkin Soup Recipe, Savory Pumpkin Recipes
Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings 3 people
Author Vidya Narayan

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.