pumpkin cream soup

Creamy Pumpkin Soup

pumpkin cream soup

Creamy Pumpkin Soup

Adina Elena Vladulescu
Meet my favorite pumpkin soup recipe. It’s super creamy, nourishing and comforting. It’s gently spiced, but the pumpkin flavor still shines above the rest.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course, Soup
Servings 10 portions


  • 3 carrots chopped
  • 3 onions chopped
  • 4-5 cups cooked chickpeas
  • 4-5 cups raw pumpkin cut in large cubes
  • 1 tbsp ginger minced
  • 2 tbsp olive oil
  • To taste salt, pepper, turmeric and paprika


  • In a cauldron, start by cooking the onions over medium heat in olive oil and with a pinch of salt.
  • Once they become translucent, add the ginger and cook for a few more minutes. Add the spices and the carrots, and let them grill for a few minutes.
  • Add the pumpkin and the chickpeas and cover with water. Cook until everything has soften up. Try not to overcook the pumpkin as it will lose some of its bright color.
  • Using a hand mixer or a blender, mix until you obtain a smooth consistency. Add more water to fill the cauldron until you reach the volume of soup desired. Add more spices to taste. Bring to boil one last time.
  • Enjoy!

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