Savory Pumpkin Soup

Savory Pumpkin Soup

Soup Season

When the air turns crisp and the leaves start to change colors, you know it’s pumpkin season! Which also means that it’s soup season! This Savory Pumpkin Soup will hit the spot, and check both seasonal boxes.

On a chilly day, there’s nothing better than a warm bowl of soup. And there’s something even better about a creamy vegetable soup and a nice piece of crusty bread to dip in it.

Though, technically, pumpkin is a fruit, because it has seeds.

What makes this soup special is not only the flavor (which is delicious), but how easy it is to make!

Savory Pumpkin Soup


When cooking or baking, recipes usually call for pumpkin puree from a can. But there’s something kind of cool about using an actual pumpkin that you clean and dice yourself. Honestly, that’s the hardest part about this recipe. And it’s not very hard at all. But if you can find diced pumpkin in the produce section of your grocery store, have at it!

If you’ve ever cut up any other winter squash (butternut, acorn, etc.), it’s the same process. Peel the skin off and cut it into chunks.

For this soup, they don’t need to be pretty or even. They’ll get cooked down, then blended to make a creamy, smooth soup.

Savory Pumpkin Soup


Pumpkin is pretty bland by itself. It will take on whatever flavors you add to it. We start with onion and Chef Shamy Garlic Butter. These strong, amazing flavors really help the soup off to a good start.

The soup is further enhanced by some nutmeg, ginger, and a little pinch of cayenne pepper, to add some heat on the end. Then some fresh sage as a garnish really adds some great freshness and depth.


As always, taste your food! Add salt and pepper to your liking. You’re going to be eating it, so take control of the flavors, and season the soup so it will be delicious to you!


Savory Pumpkin Soup

Savory Pumpkin Soup

Savory Pumpkin Soup

Recipe by Chef ShamyCourse: Dinner


Prep time


Cooking time




  • 3 T Chef Shamy Garlic Butter

  • 2½ cup diced pumpkin

  • 1 onion, sliced

  • 3 cups chicken or vegetable broth

  • ¼ tsp nutmeg

  • ¼ tsp ginger

  • Pinch of cayenne pepper

  • 1/2 cup cream

  • Salt and pepper

  • Fresh sage, to garnish


  • In a large pot, melt Garlic Butter over medium heat. Once melted, add diced pumpkin and onions, and saute 3-5 minutes, or until onions are soft.
  • Add broth, nutmeg, ginger, and cayenne and bring to a boil. Cover and reduce heat. Simmer 15-20 minutes, or until pumpkin is completely tender.
  • Blend with an immersion blender, or in a blender until smooth. Stir in cream, then season with salt and pepper to taste.
  • Garnish with some fresh chopped sage.
  • Serve immediately, with Garlic Bread.