Spain on a Fork > All Recipes > Soups & Salads > Easy Homemade Pumpkin Soup Recipe
All Recipes, Soups & Salads / December 4, 2017

Easy Homemade Pumpkin Soup Recipe

– Homemade Pumpkin Soup Recipe –

Almost everyone I ask, Fall is their favorite season of the year, maybe it´s because of the weather, the kids going back to school, or just the fact that the holidays are around corner! My reason for loving fall is very simple, it´s all about the food! There are so many great ingredients that are available to us during this magical time of the year, and the all-mighty and popular pumpkin tops the list. So many different things you can make with pumpkin, from soups to desserts, to even drinks! In this post I will show you my easy to make Homemade Pumpkin Soup Recipe, this soup is always a winner during the Fall months.

Homemade Pumpkin soup….easier to make than you think

This recipe is fool-proof (what does that even mean?), well, it means that even if you have minimal kitchen experience, you can make this recipe with no problem, and if you´re a seasoned professional, this recipe will be a walk in the park. This soup offers simple spices & herbs like smoked paprika and thyme, and it will fill your kitchen with the most beautiful aromas ever, so get your taste buds ready! Watch the video below on how to make this Homemade Pumpkin Soup Recipe or check out the recipe card below, which you can also print 🙂 . Salud!

Watch the Video Below on How to Make Homemade Pumpkin Soup

Easy Recipe for Homemade Pumpkin Soup

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 2
Author Albert Bevia @ Spain on a Fork


  • -1 small pumpkin 1 lbs.
  • -3 tbsp extra virgin Spanish olive oil
  • -2 cloves of garlic
  • -1/2 onion
  • -1/2 tsp thyme
  • -1/4 tsp smoked paprika
  • -2 1/2 cups veg broth
  • -1/2 cup greek yogurt
  • sea salt
  • black pepper
  • Fresh parsley


  1. Begin by cutting a 1 pound pumpkin in half (I used a 2 pound pumpkin and used half of it for this recipe), then deseed it using a spoon, using a potato peeler peel off all the skin from the pumpkin, making sure to also remove the white parts left behind by the skin, cut the pumpkin into small chunks that are about 1/2 inch by 1/2 inch in size, also finely mince 2 cloves of garlic and finely dice 1/2 of an onion
  2. Heat a non-stick frying pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil
  3. Once the oil get´s hot add the garlic and mix with the oil, then add the diced onions and cook for about 3 minutes, then add the chunks of pumpkin into the pan and cook for about 20 minutes, stirring occasionally
  4. After cooking the pumpkin for 20 minutes, add 1/2 teaspoon of dried thyme, 1/4 teaspoon of smoked paprika, season with sea salt and freshly cracked black pepper, and mix everything together
  5. Add 2 1/2 cups of vegetable stock into the pan and let it simmer between 15-20 minutes until the pumpkin is soft, then turn off the heat and let it rest for about 5 minutes
  6. Transfer the pumpkin mixture into a tall plastic cylinder and using a handheld mixter puree the mix for about 3 minutes or until you form a creamy texture
  7. Transfer into 2 bowls and top off with a spoonful of Greek yogurt and fresh parsley
  8. Enjoy!

Recipe Notes

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  1. delipostsdotcom

    YUM! What a delicious idea for serving soup! Definitely try it soon.

    08 . Jan . 2018
    • Spain on a Fork

      Thank you for the comment 🙂

      08 . Jan . 2018

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