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5 from 1 vote

Creamy pumpkin soup (vegetarian)

Healthy, full of veggies and fall flavor- your favorite creamy pumpkin vegetarian soup!
Prep Time5 mins
Cook Time25 mins
Course: Soup
Cuisine: American
Keyword: creamy pumpkin soup
Servings: 4 servings
Calories: 222kcal


  • 1/3 of a large pumpkin
  • 1/2 onion
  • 3 medium size carrots
  • 2 small potatoes
  • 3 cups vegetable stock
  • 1 cup of water
  • about 1/2 tspn salt
  • pepper to taste
  • 1/2 cup cream (half and half)
  • raspberries


  • Cut all veggies in chunks and add to a pot with the veggie stock and water (add more if needed) and cook over medium heat until tender.
  • Once vegetables are tender to fork( about 20-25 minutes), add salt and pepper and transfer them to your blender and BLEND( or use a stick blender right in your pot)
  • Stir in cream and garnish with raspberries( or like my daughter- mash them in the bowl and then add soup on top)


Calories: 222kcal | Carbohydrates: 29g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 50mg | Potassium: 932mg | Fiber: 4g | Sugar: 7g | Vitamin A: 17728IU | Vitamin C: 31mg | Calcium: 72mg | Iron: 2mg