This savory pumpkin soup is perfect for fall. It is creamy, kissed with yogurt and accented with fun spices. It will warm you from the inside out.
This creamy pumpkin soup is a perfect starter course for a fall meal. Or serve it with a salad or fancy grilled cheese as the star of the meal. It has a smooth creamy texture that is accented by yogurt for a tiny bit of rich tang.
You can get creative with the spices, but this recipe is written just the way we love it. You will want to enjoy bowl after bowl all autumn long.
We are on quite the pumpkin kick this fall. I am not the least bit ashamed, I love pumpkin in both sweet and savory recipes. Usually I spend so much time working on apple recipes, we don’t get to spend too much time on pumpkin.
This year we are really giving the popular orange squash it’s due respect. Then it will be time to move on to Christmas recipes soon!
I originally shared this recipe back in 2016. I thought it was time to come back and share it with you again.
It is a lovely flavorful soup that is super easy to make. It would be great for a dinner party or as a cozy meal for your family.
We were first introduced to this soup at our birthday dinner in 2015. You see, my husband and I have birthdays that are one week apart and his brother’s birthday is the day after mine.
So we spend the week parading from one birthday dinner to the next! Last year my husband’s dad and his wife, Lisa, served us a delicious dinner that started with a perfect pumpkin soup.
She had made her own pumpkin puree with pumpkins right from the garden. She even served it out of a parcooked pumpkin. It was such a fun presentation to a really lovely soup.
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Of course I had to get my hands on the recipe. She was happy to share!
This is slightly different spin on her recipe, mostly because she used mostly fresh savory and garlic. I don’t have any savory in my herb garden so I took a slightly different spin with a bit of ginger.
Little Dude and I whipped up some pumpkin puree of our own. We couldn’t be outdone!
Though you can definitely use canned pumpkin, it will take two cans. Or you could use butternut squash puree if that is what you happen to have on hand.
The flour may seem like an odd addition, but it helps thicken the soup up and give it a luscious mouthfeel without adding heavy cream. If you prefer a thinner soup, you are welcome to leave it out.
As always, this is a great base recipe that we love just as it is written. But feel free to tinker and make it your own.
If you want to try a different spin on pumpkin soup, you can try pumpkin potato soup. It uses potatoes to give the soup body instead of dairy.
For another great fall soup, try making Instant Pot bean soup with Kielbasa. It is hearty and delicious.
I hope you love this savory and delicious soup as much as we did. It is a perfect starter course for a dinner party or a great warm and comforting lunch or dinner on a crisp fall day.
Creamy Pumpkin Soup With Yogurt
Ingredients
- 1 Tablespoon butter or coconut oil
- 1 medium onion chopped
- 1 teaspoon ground turmeric
- 1 clove garlic
- ½ teaspoon ground ginger
- 1 pinch nutmeg
- 30 ounces canned pumpkin puree or 3½ to 4 cups
- 2 cups whole milk
- 2 tsp all-purpose flour
- 1½ cups plain yogurt
- salt and pepper
- optional garnish: more yogurt fried sage leaves, pumpkin seeds
Instructions
- In a large stock pot or dutch oven, melt the butter or coconut oil over medium heat. Add the chopped onion and cook until it starts to soften.1 Tablespoon butter or coconut oil, 1 medium onion
- Add the spices and cook until fragrant.1 teaspoon ground turmeric, 1 clove garlic, ½ teaspoon ground ginger, 1 pinch nutmeg
- Stir in the pumpkin and milk, allow to cook just until a low boil and then reduce to a simmer. Cover and simmer for 10-15 minutes.30 ounces canned pumpkin puree, 2 cups whole milk
- If you would like a smooth soup, either blend it until smooth or use an immersion blender until the onions are completely processed.
- Stir the flour into the yogurt and then stir the yogurt into the soup. Continue to cook until heated through. I like the soup on the thick side, but feel free to thin it out with a bit of water or broth until you get the desired consistency. Season to taste with salt and pepper.2 tsp all-purpose flour, 1½ cups plain yogurt
- Serve with a dollop of yogurt and either a fried sage leaf or a few toasted pumpkin seeds.
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I love butternut squash soup so I need to try your pumpkin soup real soon!
I hope you love it as well!
This sounds so tasty!
Thanks!
I really love squash soup, and this sounds similar, so I know I'll love it. I like the spices added too; tumeric is so good for you, ginger is tasty and helps thin my blood, and so does garlic. This recipe has my name all over it! Pinning to add to our menu rotation for the winter, we love soup to warm us up from the inside out!
Thanks, Nikki! I really like the pumpkin soups that add cinnamon and nutmeg too, but thought it would be fun to go in a different direction this time! I hope you love it!
What a perfect soup to warm up with on a cool fall day!
Thank you!
Hi Carlee, your recipes never fail to make me hungry! Soups are one of the things about winter I love, and I can't say I've ever had a pumpkin soup before. The pumpkins here are massive. Any idea if the soup freezes well?
xx
Thank you so much, Debbie! I haven't tried freezing it, but I can't see why not. I would try freezing it before you add the yogurt though if possible.
Sounds really tasty!
I'm loving soups right now! I'll have to give yours a try!
Thanks
Michelle
I hope you love it, Michelle! I am a soup girl too, especially this time of year!
I love pumpkin soup, so comforting and nourishing.
Thank you so much, Wendy!
This pumpkin soup looks and sounds so delicious.
Thanks Carlee for sharing the recipe at Cooking and Crafting with J&J.
Enjoy the week.
Julie xo
Thank you so much, Julie!
YUMM! I really need to make pumpkin soup. I just roasted my first whole pumpkin and have a few cups that need a home – this might be it! 🙂
Oooh. I really want to roast my own pumpkin sometime soon too! Thank you!
WHAT pumpkin week!!!! YES!!!! Whoo hoo. I was so busy concentrating on the sweet pumpkin treats that I forgot about the fact that I like savory too, so this soup is right up my pumpkin Alley, LOL!
I know, right? Your pumpkin palooza definitely got me in the mood! I usually think sweet too, but I love savory pumpkin too.