Creamy Pumpkin Soup Recipe

Photo credit: © Eatwell101.com

by Christina Cherrier

Christina Cherrier

Christina Cherrier is a recipe developer and editor for Eatwell101 since 2011. She specializes in savory recipes, quick dinner options, and holiday menus. She is a professionally trained cook and worked as a consultant in the hospitality industry.

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Updated Aug 30, 2025

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This pumpkin soup reminds me of the warm and velvety colors of autumn. Yet a perfect comfort food. Don’t hesitate to add toasted croutons rubbed with garlic to give it more body; it’s delicious!

Ingredients list for the Pumpkin Soup Recipe

For 4 persons:

• 1 lb (500g) pumpkin flesh (net weight, peeled)
• 5 1/3 ounces (150g) plain Philadelphia cheese
• 2 pints (1 liter) of chicken stock
• 1 onion
• A knob of butter
• 1 teaspoon of curry
• Paprika
• Pepper

Cooking instructions

1. Sauté the onion over low heat in a pan containing the melted butter.

2. After 5 minutes, sprinkle with curry, stir, and add the diced pumpkin.

3. Sauté for 2 minutes, then add broth.

4. Bring to a boil, cover, and simmer for 20 minutes over low heat.

5. After 20 minutes of cooking, add the Philadelphia and blend the soup in a blender until it becomes smooth. Then put it back to heat for 2 minutes. Adjust the seasoning.

6. Serve hot. At the last moment, add a tablespoon of Philadelphia and sprinkle with a bit of paprika.

Photo credit: © Eatwell101.com

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Creamy Pumpkin Soup Recipe

Author: Christina Cherrier  |  Servings: 4

Prep Time: 10 min  |   Cook Time: 25 min

This creamy pumpkin soup can be served in small bowls as a dinner starter or as a "standalone" version.

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Ingredients

1x 2x 3x

• 1 lb (500g) pumpkin flesh (net weight, peeled)
• 5 1/3 ounces (150g) plain Philadelphia cheese
• 2 pints (1 liter) of chicken stock
• 1 onion
• A knob of butter
• 1 teaspoon of curry
• Paprika
• Pepper

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Instructions

1. Sauté the onion over low heat in a pan containing the melted butter.
2. After 5 minutes, sprinkle with curry, stir, and add the diced pumpkin.
3. Sauté for 2 minutes, then add broth.
4. Bring to a boil, cover, and simmer for 20 minutes over low heat.
5. After 20 minutes of cooking, add the Philadelphia and blend the soup in a blender until it becomes smooth. Then put it back to heat for 2 minutes. Adjust the seasoning.
6. Serve hot. At the last moment, add a tablespoon of Philadelphia and sprinkle with a bit of paprika.

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