Creamy Pumpkin Soup Recipe – Easy, Healthy & Delicious

Key Takeaways

• The recipe was developed entirely by Culinary Arts students at CAAS as part of their hands-on training, highlighting the school’s focus on creativity, real-world experience, and skill development in a professional kitchen setting.
• With common vegetables, pantry staples, and flexible add-ins, this recipe proves that you don’t need fancy ingredients to create a rich, flavorful soup that can be easily customized to suit your taste.
• Beyond just cooking, students at CAAS learn to think like culinary professionals—mastering techniques like roasting, blending, garnishing, and even food styling to create dishes that taste as good as they look.

Pumpkin soup is comfort in a bowl—the kind of dish that turns a rainy afternoon into a moment of warmth and stillness. This flavorful, roasted pumpkin soup, also called joumou, hails from Haiti and is traditionally prepared on January 1 as a symbol of the country's independence.

This particular pumpkin soup recipe was thoughtfully developed by students in our Bachelor's program in Culinary Arts. As part of their hands-on training, they were tasked with designing a soup from scratch, testing it in our professional kitchens, and capturing the final result with beautifully styled photos. They focused on using ingredients that are easy to find and crafted simple, step-by-step instructions that anyone can follow—whether you're a seasoned home cook or just getting started.

The result? A soup that’s rich yet light, savory with just a touch of sweetness, and endlessly customizable.

Ingredients You’ll Need

Before you get started, gather your ingredients—this recipe keeps things simple but flavorful, using everyday vegetables and pantry staples that are easy to find. We've also included a few optional add-ins if you'd like to give your soup an extra layer of richness or a touch of flair when serving.

Main Ingredients:

• Pumpkin (can be substituted with butternut squash), 2 kg
• Carrots, 2 medium, peeled and chopped
• Celeriac, 150 g
• Garlic, 3 cloves, peeled and cut in half
• Rosemary, a sprig
• Yellow onions, 200 g
• Chicken or vegetable stock, 1.5 l (easier to use powder)
• Cream, 200 ml (35% fat)
• Salted butter, 30 g
• Olive oil
• Salt and pepper

Optional Add-ins and Garnishes:

• Parmesan cheese, 50 g
• Parsley, as garnish
• Paprika powder, a sprinkling as garnish
• Slice of toasted bread

How to Make Pumpkin Soup

Like many great soups, this one begins with simple ingredients and slow heat. It’s a dish that rewards patience, smells like home, and can be dressed up or kept humble depending on the day. Let’s take it step by step.

Step 1: Roast the Pumpkin (or Prep it for the Pan)

Start by preheating your oven to 170°C (about 340°F). If you don’t have an oven, no worries—skip ahead and cook the pumpkin directly with the vegetables in a pan.

Cut your pumpkin into manageable chunks (The thicker your cuts, the longer they’ll need) and scoop out the seeds—but don’t toss them. They’ll make a lovely garnish later. Rub the pumpkin flesh with olive oil, salt, pepper, and garlic, and top each piece with a sprig of rosemary. Then place them in the oven and roast for about an hour, or until the pumpkin is tender all the way through. 

If you're going stovetop-only, peel and chop the pumpkin, then move straight into the next step—your soup will still be delicious.

Step 2: Toast the Aromatics

In a large pot, heat a generous drizzle of olive oil over medium-high heat. Add in chopped onions, carrots, and any garlic you roasted with the pumpkin. Let the vegetables cook until soft and fragrant—just a few minutes. This is where the base of the soup starts to build.

Step 3: Build the Base Flavor

Peel the roasted pumpkin from its skin and add it to the pot. Sprinkle in salt, pepper, paprika, and any other spices you love. A little nutmeg or cumin can add depth, while a pinch of chili flakes brings gentle heat.

Let everything toast together for 3–5 minutes. The vegetables will start to sweat, and the whole kitchen will smell like a promise of something cozy. This is a good moment to stir in a bit of parmesan if you're feeling indulgent—it melts in and adds a savory richness that complements the pumpkin beautifully.

Step 4: Simmer to Blendable Texture

Now, pour in enough chicken stock to cover the vegetables and bring it all to a gentle simmer. Keep it at a low to medium heat, letting the flavors mingle and the pumpkin break down even more. If the soup thickens too much, just add a bit more stock. You're aiming for a soft, blendable consistency.

Step 5: Blend and Cream It Up

Once everything's tender and well-simmered, it's time to turn this into soup. Add a swirl of cream and a small pat of butter for extra silkiness. A little more olive oil at this stage is optional, but it adds a golden finish.

Use a hand blender right in the pot until everything is smooth and velvety. If you don't have one, a standard blender works just as well—just blend in batches and be careful with the heat.

Step 6: Garnish and Serve

This part is all about the final details. While the soup blends, you can toss the pumpkin seeds with olive oil, salt, and pepper, then roast them in the oven at 180°C (about 355°F) for 10 minutes until they're crisp and nutty.

Chop or lightly fry some parsley, or leave it fresh—it adds color and a fresh note to each spoonful. Ladle the soup into warm bowls, drizzle a bit of cream on top, scatter the roasted seeds and parsley, and maybe finish with a grind of black pepper. 

It's a dish that feels both rustic and refined, especially when served with a slice of toasted baguette or sourdough.

Serving Suggestions

Pumpkin soup is versatile. It can be a starter, a light lunch, or the centerpiece of a cozy dinner. Here are a few ways to serve it:

• With cheese toast: Think melted gruyère or sharp cheddar on crusty bread.
• As part of a fall spread: Serve it alongside roasted root vegetables or a beet salad.
• Topped with extras: Try crispy pancetta, sautéed mushrooms, or a dollop of Greek yogurt for added texture and contrast.

Storage, Freezing & Reheating Tips

Pumpkin soup keeps wonderfully, and if we're being honest—it often tastes even better the next day, once all the flavors have had time to deepen. If you're storing it in the fridge, let it cool to room temperature first, then transfer it to an airtight container. It'll stay fresh for up to four days, making it a perfect make-ahead option for busy weeks or lazy evenings.

Freezing is also a great way to keep a batch on hand for future comfort. Just be sure to let the soup cool completely before portioning it out into freezer-safe containers. It'll last beautifully in the freezer for up to three months. If you plan to freeze it, it's best to leave out the cream and garnishes—those can be added in fresh when you reheat it, so the texture stays smooth and creamy.

When you decide to do so, gently reheat the soup on the stovetop over low to medium heat, stirring occasionally. If it thickens too much in the fridge or freezer, simply add a bit of stock, water, or even a splash of milk to loosen it up. In just a few minutes, you'll have a warm, velvety bowl ready to enjoy all over again.

Cozy Up with the Best Pumpkin Soup

From roasting the pumpkin to adding that final swirl of cream, this recipe captures the essence of slow, thoughtful cooking—something our Culinary Arts students learn to master at CAAS. Through hands-on training and creative freedom, they’ve crafted a soup that’s not only rich and flavorful but also approachable for anyone, no matter their cooking experience.

Want to take your culinary skills to the next level and create dishes like this from scratch with confidence? Join our culinary programs and gain real-world kitchen experience, guided by expert chefs in state-of-the-art facilities. You’ll get to develop your own recipes, experiment with techniques, and build a portfolio that goes far beyond soup.

Frequently Asked Questions

Can I use canned pumpkin?

Absolutely—you can use canned pumpkin in a pinch. It’s a great shortcut when you’re low on time but still craving that rich, comforting flavor. Just make sure you’re using 100% pure pumpkin and not the pre-sweetened pie filling (which is best saved for desserts).

What kind of pumpkin is best for soup?

The best pumpkins for soup are the smaller, sweeter varieties. Look for sugar pumpkins (also called pie pumpkins), Hokkaido (or red kuri squash), or even kabocha.

How can I make it spicy?

For gentle warmth, a pinch of smoked paprika or cayenne pepper can do wonders. Want more heat? Try adding a chopped chili pepper, a spoonful of harissa, or even a swirl of hot sauce right before serving.