Pumpkin Soup

This pumpkin soup is perfect for those chilly winter evenings!
  • Prep time 10 mins
  • Cook time 15 mins
  • Yields 4

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  • Recipe Attribution Heather


  • 1 tbsp butter
  • 1 medium onion, chopped
  • 2 cloves garlic, finely chopped
  • 2 1/2 cups pumpkin purée*
  • 3 cups vegetable stock
  • 1 tbsp tomato paste
  • 1/4 tsp cumin
  • 1/2 cup shredded parmesan cheese
  • salt and pepper to taste


  • Medium pot
  • Mixing spoon
  • Sharp knife
  • Cutting board
  • Measuring cup
  • Measuring spoons


  1. Melt the butter in the pot over medium heat. Add onions and garlic and cook until translucent (about 5 minutes) stirring frequently.
  2. Add the pumpkin, stock, and paste. Stir well. Bring to a boil and let simmer until the soup thickens (about 10 minutes).
  3. Remove from heat and stir in cumin, salt, and pepper.
  4. Serve warm with grated cheese on top.

*Make your own Pumpkin Purée insead of using canned.

If you want to bring out a sweeter taste, replace the cumin with 1/4 tsp nutmeg, 1/4 tsp cinnamon, and 1/2 tsp balsamic vinegar.

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