Quick and Easy Pumpkin Soup Recipe

This quick and easy Pumpkin Soup recipe will not only warm your tummies but your heart as well. This recipe is the perfect recipe to make when you’re in a hurry but still want a taste of a soup that is very rich in flavour. It is thick and creamy even without milk or any type of creamer because the thickness comes from the pumpkin itself.

Bonus! I have added in a flat bread recipe perfect for dunking!

Ingredients for Pumpkin Soup & Flat Bread:

  • Pumpkin
  • Chillies
  • Nutmeg
  • Whole-Wheat Flour
  • Water
  • Salt

Instructions

For the Flat Bread:

  1. Grab a bowl and add in 3 cups of whole-wheat flour. Pour 2 cups of water and add 1 tsp of salt.
  2. Mix everything until ingredients are fully incorporated.
  3. Knead for about 5 minutes.
  4. Take a handful size and of dough and make a medium-sized ball. Roll it into a flat pastry
  5. The fun part is you can make it into any shape you like. Fry it on a non-stick frying pan without oil to make it extra healthier.

For the Pumpkin Soup:

  1. Blend 500g of frozen pumpkin. I like to keep the skin of the pumpkin because it adds up flavour and texture to the soup.
  2. Transfer the pumpkin puree to a pan and add another 2 cups of water to reduce the thickness of the pumpkin. Aim for a little runny consistency.
  3. Add in 1 tsp of chillies, 1 tsp of nutmeg and salt to taste.
  4. Boil and simmer for about 10 minutes.

Quick and Easy Pumpkin Soup Recipe

This quick and easy Pumpkin Soup recipe will not only warm your tummies but your heart as well. This recipe is the perfect recipe to make when you're in a hurry but still want a taste of a soup that is very rich in flavour. It is thick and creamy even without milk or any type of creamer because the thickness comes from the pumpkin itself. 
5 from 5 votes
Prep Time 20 mins
Cook Time 15 mins
Course Soup
Cuisine French
Servings 2 people
Calories 683 kcal

Equipment

  • Non-stick Frying Pan
  • Blender

Ingredients
 
 

  • 500 g Frozen Pumpkin
  • 1 tsp Chillies
  • 1 tsp Nutmeg
  • 2 tsp Salt
  • 3 cups Whole Wheat Flour
  • 2 cups Water

Instructions
 

For the Flat Bread

  • Grab a bowl and add in 3 cups of whole-wheat flour. Pour 2 cups of water and add 1 tsp of salt. 
  • Mix everything until ingredients are fully incorporated. Knead for about 5 minutes. 
  • Take a handful size and of dough and make a medium-sized ball. Roll it into a flat pastry. The fun part is you can make it into any shape you like!
  • Fry it on a non-stick frying pan without oil to make it extra healthier. 

For the Pumpkin Soup

  • Blend 500g of frozen pumpkin. I like to keep the skin of the pumpkin because it adds up flavour and texture to the soup.
  • Transfer the pumpkin puree to a pan and add another 2 cups of water to reduce the thickness of the pumpkin. Aim for a little runny consistency. 
  • Add in 1 tsp of chillies and 1 tsp of salt to taste.
  • Boil and simmer for about 10 minutes.

Nutrition

Serving: 2gCalories: 683kcalCarbohydrates: 147gProtein: 26gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 2344mgPotassium: 1515mgFiber: 21gSugar: 8gVitamin A: 21324IUVitamin C: 26mgCalcium: 124mgIron: 9mg
Keyword vegan, soup, bread, pumpkin,
Tried this recipe?Let us know how it was!

If you want to know the benefits of eating pumpkins, click here.

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by | Oct 28, 2021

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About the Author

<a href="https://strongwithplants.com/author/inga/" target="_self">Inga K</a>

Inga K

Inga became vegan in March 2018. After a series of documentaries that hit hard, she and her husband switched to a plant-based diet within a week and vegan soon after.Inga has a UK Level 5 Advanced Diploma in Diet and Nutrition.

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Strongwithplants.com is a blog for anyone who strives for a healthy and happy life. We share healthy plant-based (and often oil-free) recipes and give you the best tips on finding vegan local food whilst travelling, promoting a plant-based lifestyle focusing on good health and spiritual wellbeing.

A plant-based lifestyle is not about giving up. It’s about embracing all that’s good. Eat food that doesn’t harm your body, animals, or the planet. Use a little as possible and recycle everything. Eat local and unprocessed food to minimise your carbon footprint. Avoid buying anything that contributes to animal suffering.

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10 Comments

  1. Carrie

    Love everything pumpkin and soups are one of my favorite things to make!

    Reply
  2. Jean

    5 stars
    so comforting, I love a good pumpkin soup recipe.

    Reply
  3. Evie

    Just the recipe we needed for a nice fall chilly day. Today was calling for a soup recipe and this one is so simple and will have the house smelling wonderful.

    Reply
  4. Kaybee lives

    5 stars
    This looks like the perfect warm and cozy dinner for the upcoming stormy weekend we are having here! Thanks for sharing a great recipe!

    Reply
  5. Marnie

    5 stars
    YUM! So simple but delicious. Love the idea of keeping the skin on! Marnie xx

    Reply
  6. Shelley

    I love pumpkin but have never tried pumpkin soup. I just may try this recipe. Thank you for sharing 🙂

    Reply
  7. Lani

    I’ve been looking for this recipe for a long time. Can’t wait to try this.

    Reply
  8. Headphonesthoughts

    5 stars
    I love soup. Soup is such a great meal. This soup looks so good, totally have to try it out.

    Reply
  9. Krysten Quiles

    5 stars
    Love how easy this is, will totally be trying this.

    Reply
  10. Jenn

    This looks like a yummy one!

    Reply

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