Pumpkin SOUP recipe

Pumpkin SOUP recipe

Pumpkin soup is a creamy and enveloping soup, the perfect comfort food to savor on cold autumn and winter evenings.

A healthy soup, rich in vitamins and antioxidants, light but very tasty.

The recipe is quick and easy, does not present any difficulty and is also suitable for those who are not particularly skilled at cooking.

To prepare velvety pumpkin soup, just clean the pumpkin, cut into cubes and cook in water

Then it is blended directly in the pot where it was cooked and mixed with ricotta cheese to obtain perfect creaminess.

It is based on a few simple ingredients: pumpkin, ricotta cheese, water, salt and pepper.

To flavor pumpkin soup you can decide to add spices such as saffron, curry or ginger.

Pumpkin velvety, warm and creamy, ready in just 20 minutes, it is certainly a very suitable recipe for winter days.

To impress your guests you can serve inside the hollowed out pumpkin peel.

Video recipe of the day

  • DifficultyVery easy
  • CostVery cheap
  • Preparation time5 Minutes
  • Cooking time15 Minutes
  • Serving4
  • CuisineItalian


1 lb pumpkin (diced)
3 cups water
3.5 oz ricotta cheese
extra-virgin olive oil (to taste)
1 pinch black pepper
q.s. salt
173,38 Kcal
calories per serving
Info Close
  • Power 173,38 (Kcal)
  • Carbohydrates 9,63 (g) of which sugars 3,53 (g)
  • Proteins 4,16 (g)
  • Fat 14,43 (g) of which saturated 3,39 (g)of which unsaturated 0,86 (g)
  • Fibers 0,81 (g)
  • Sodium 516,38 (mg)

Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.

* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov





Clean pumpkin (remove peel and seeds) and cut into small cubes.

Boil in a large saucepan for about 15 minutes (from when the water boils), stirring occasionally.

When pumpkin is ready it becomes soft enough to mash with a fork.


Remove pot from the stove and blend pumpkin directly into pot with an immersion blender. It must become a smooth and homogeneous cream.

Now add ricotta and whisk again to mix.

Season with salt and add a pinch of pepper.

Serve pumpkin soup dressed with a drizzle of extra virgin olive oil, accompanied by toasted croutons.



Pumpkin soup can be kept in the refrigerator for up to 2 days. You can prepare in advance and keep in the freezer for up to 1 month.


If you want a tastier pumpkin cream fry the pumpkin in a pan with the chopped onion and 2 tablespoons of extra virgin olive oil before blending it

You can replace pumpkin with peas or asparagus or add mushrooms to this recipe for a change.


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