pumpkin soup

Pumpkin soup with homemade croutons

It could be the most delicious Pumpkin Soup you have ever tried!!! I love this soup and I make it often because it’s both delicious and nutritious! I like eating it as it appears on the video as a thick soup because that’s where all the taste is! Try it and you will not be disappointed! A great recipe to celebrate pumpkin season!

pumpkin soup recipe
pumpkin soup recipe
pumpkin soup

Pumpkin soup with homemade croutons

Prep: 10m | Cook: 30m | Total: 40m | Serves: 4


  • 500g Pumpkin or Butternut Squash, cut into wedges  (measurement after its peeled and cut)
  • 1 leek (the white only), cut into slices
  • 1 large onion, cut into half-moons
  • 1 ​​sweet potato, cut into slices
  • 1/4 tsp Cumin (1g)
  • 1/4 tsp Red Chili flakes (1g)
  • 1/3 tsp Turmeric (2g)
  • 1/3 tsp Smoked paprika (2g)
  • 350 ml water (divided) (1 ½ cup)
  • 4 Tbsp Olive oil
  • Salt and Black Pepper to taste
  • A few croutons for serving

Ingredients for the croutons:

  • 4 slices of toast bread
  • 4 Tbsp Olive oil
  • 1 pinch of oregano
  • 1 clove of garlic, crushed
  • A little salt and pepper


  1. Saute the onion with the leek in a pot over high heat.
  2. After they withered a bit add the sweet potato and a little water (1/2 cup /100 ml).
  3. Bring to a boil, lower the heat and simmer for 10 minutes.
  4. Add the pumpkin and all the spices (cumin, turmeric, red chilly flakes, smoked paprika) together with 1 cup of water (250ml *Note1*).
  5. Bring to a boil and lower the heat, simmering for 20 minutes *Note2*, checking, and stirring occasionally.
  6. Once your pumpkins are fork-tender turn off the heat.
  7. Blend them *Note3* inside the pot while it’s still hot and check for seasoning.
  8. You can add a little bit more hot water to correct the texture of the soup depending on your taste and stop blending until you have a well-blended mixture.
  9. For the croutons: Add all the ingredients to a small bowl and mix them. Take 4 slices of bread and brush the oil mixture on top of them. Cut them into cubes and bake them in a baking tray aligned with parchment paper at 180C /350F for 5min, medium rack.
  10. Serve your delicious pumpkin soup with your freshly baked croutons and enjoy!


  • Note1: If you make a larger quantity you will also have to increase the water.
  • Note2: How long you will simmer depends on the volume of your pumpkin wedges. It might need another 10 minutes.
  • Note3*: You may use a kitchen processor or a stand blender if you prefer but you will need to wait until it cools down a bit to avoid accidents in the kitchen!
pumpkin soup nutrition facts

Did you make this recipe? Or are you planning to make it? Let me know in the comments below, tag me on Instagram @freshpiato or show me your photos on Pinterest!

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