Creamy Pumpkin Soup


Thick, creamy pumpkin soup. Another fantastic sick-day meal.

You’ll notice that this recipe is very similar to my Creamy Potato & Broccoli Soup. Why? Because I finally nailed the method for making a perfect cream soup, without the cream, that’s why!


Creamy Pumpkin Soup

Creamy Pumpkin Soup


  • 1/4 cup whole wheat flour
  • 1/4 cup extra virgin olive oil
  • 4 cups vegetable stock
  • 3 cloves garlic
  • 2 pounds pumpkin, peeled and chopped
  • 1 cup milk
  • Salt, to taste
  • Pepper, to taste
  • Your favorite vinaigrette, for topping


  1. Heat the oil in a large stockpot over low heat. Whisk in the flour until smooth. Add the stock 1/2 cup at a time, whisking after each addition until smooth. Stir continually for five minutes to allow the stock to thicken.
  2. Add the pumpkin and garlic, cover and bring to a boil. Reduce to a simmer and allow to cook for 25-40 minutes, until the pumpkin is fork-tender.
  3. Using an immersion blender, cream the soup until completely smooth. Stir in the milk and season to taste with salt and pepper.
  4. Top each bowl with 1-2 tablespoons of your favorite vinaigrette. I used Garlic Gold's new Red Wine Vinaigrette. I'm loving these new vinaigrettes. In fact, I can't eat a cream soup without a little Garlic Gold Vinaigrette on top anymore!


What’s your favorite soup recipe? Or are you sick of soup and ready for spring?


  1. says

    I am so ready for spring! But I am one of those weird people who enjoys soup all year long (except on especially hot days) I think my favorite kind of soup is baked potato or chicken tortilla. The pumpkin looks delicious though 🙂