clear bowl of cream colored pumpkin soup

This pumpkin soup is so good that we make it every fall without fail and crave it all year long. It's made with fresh pumpkin, not from the can which makes it so much more flavorful and perfect for fall since we all have extra pumpkins lying around.

Tasty and with Health Benefits

Pumpkins are also filled with tons of vitamins, particularly vitamin A which can help with eyesight and other vitamins that can help boost immunity. Pumpkin also contains a lot of antioxidants.

For this recipe you can use any type of pumpkin but I just used the regular kind you can get from the store right now for carving.

A pumpkin cut in half
Chopped pumpkin

I started by cutting the pumpkin into quarters and scooping out all of the guts.

I then took the peels off with a normal vegetable peeler. You can also use a knife but my pumpkin was kind of thin so I had more control with the vegetable peeler but use whatever you feel comfortable with. 

Then cut the pumpkin into large cubes and set to the side.

Next, I cut up an entire white onion and fried it in a soup pot over medium heat with olive oil, salt, pepper, poultry seasoning and nutmeg until the onions were translucent. 

Onions in a blender.

Next add in all of the pumpkin and vegetable broth and let that cook with the lid on, stirring occasionally until the pumpkins are fork tender, about 20-30 minutes.

Once you feel the pumpkin and onion mixture is done cooking add the entire mixture to a blender with about a half cup of cashews and a cup of water and blend. The cashews and water blended with the rest of the soup creates a makeshift cashew milk to make the soup creamy. 

Boiling pumpkin in a bowl
Cashews in a bowl

Once the soup is completely blended I added mine back to the pot and taste tested to see if I needed any extra seasoning. I ended up adding a bit more of everything I mentioned before but do whatever you like to make it taste the way you want it to!

Tasty Pumpkin Soup Recipe & Ingredients:

Serves 4


  • ¼ cup olive oil
  • 1 whole white onion roughly chopped
  • 1 whole medium/small pumpkin roughly chopped
  • 1 TSP poultry seasoning
  • 1 TSP nutmeg
  • 1 TSP salt
  • 1 TSP pepper
  • 4 cups vegetable broth
  • 1/2 cup cashews
  • 1 cup water
  • any extra seasoning needed


  1. Roughly chop onion and add to a soup pot over medium heat with olive oil, salt, pepper, nutmeg and poultry seasoning
  2. Let cook until onions are translucent
  3. Roughly chop and peel pumpkin
  4. Once onions are translucent add pumpkin and vegetable broth and let that cook until pumpkin is fork tender, about 20- 30 minutes
  5. Put entire mixture into a blender with the cashews and extra cup of water and blend until smooth
  6. Return mixture to pot and season as needed
  7. Serve and enjoy!


This recipe is perfect for fall and so delicious. Pumpkin is filled with antioxidants and essential vitamins. This soup is so good you'll come back to it every fall and crave it all year long. I definitely recommend giving it a try!

You might also be interested in: "Roasted Pumpkin Seed Recipe"


*This article is intended for informational purposes. The statements above have not been evaluated by the Food and Drug Administration (FDA). This product is not intended to diagnose, treat, cure or prevent any disease.