Pumpkin Soup

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What Started it all:

A warm and comforting pumpkin soup that is perfect for a cozy dinner on a chilly evening. The creamy texture and rich flavors of this soup will leave you wanting more.


  • 1 medium-sized pumpkin
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 2 tablespoons olive oil
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground nutmeg
  • Salt and pepper to taste
  • Optional toppings: croutons, sour cream, or fresh herbs


  1. Preheat your oven to 400°F (200°C). Cut the pumpkin in half and remove the seeds and stringy pulp. Place the pumpkin halves on a baking sheet, cut side down, and roast in the oven for about 45 minutes or until the flesh is tender. Let it cool slightly.
  2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until they become translucent and fragrant.
  3. Scoop out the roasted pumpkin flesh from the skin and add it to the pot with the onions and garlic. Stir well to combine.
  4. Pour in the vegetable broth and add the dried thyme and ground nutmeg. Season with salt and pepper to taste. Bring the soup to a boil, then reduce the heat and let it simmer for about 15 minutes to allow the flavors to meld together.
  5. Using an immersion blender or a regular blender, puree the soup until smooth and creamy. If using a regular blender, be sure to blend in batches and take caution as the soup will be hot.
  6. Once the soup is smooth, return it to the pot and heat it over low heat until warmed through. Taste and adjust the seasoning if needed.
  7. Serve the pumpkin soup hot, garnished with your choice of toppings such as croutons, a dollop of sour cream, or fresh herbs.

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