creamy pumpkin soup
Prep time
Cook time
Total time
Recipe type: Vegetarian
Serves: 4 servings
  • 3cups fresh pumpkin, cubed
  • 4 carrots, roughly chopped
  • 2 stalks of celery, roughly chopped
  • ½ cup diced onion
  • 1 clove of garlic, smashed
  • 1½ cups vegetable broth
  • 1 cup heavy cream
  • 1 cup milk
  • 1 tsp olive oil
  • ½ tsp pumpkin pie spice mix
  • salt and pepper, as needed
  • additional cream and pumpkin seeds, to serve
  1. In a big pot, heat the olive oil on medium for a couple of minutes.
  2. Add in the onion, garlic, carrots, celery, and pumpkin cubes, and saute for a few minutes, stirring occasionally.
  3. Once the onions and celery have softened, add in the vegetable broth, salt, pepper, and spice, and turn the heat down to low. Cover, and let the soup simmer for at least one hour, preferably longer.
  4. When the vegetables are all cooked through and soft, remove the lid and turn the heat to medium-high to allow some liquid to evaporate.The soup should be thick and not too watery!
  5. Let the soup cool slightly, then add in the milk and cream, and use an immersion blender to puree everything until smooth. Alternatively, you can puree the soup in a regular stand blender and add the milk and cream in there!
  6. If you want a smoother texture, I recommend using a strainer to get the pieces of vegetables out! I personally didn't mind the soup the way it was out of the blender.
  7. Ladle in individual bowls, top with a drizzle of cream and some pumpkin seeds, and serve immediately with bread!
Recipe by The Baking Fairy at