Rich & Creamy Pumpkin Soup With Nuts

When the weather is cold, I always think of a warm, thick soup with crusty bread. Living in Florida, it’s not that cold, but I still want soup as our temps drop.  Everyone has their favorite pumpkin soup recipe.  Here’s my spin on the autumn classic.  Feel free to adapt by adding spices or whatever pleases your palate.

My thick soup is creamy with a depth of flavor without adding cream.  I use yogurt, but if you have to avoid dairy, you can substitute coconut or almond milk.   Simmering pumpkin with garlic and onion is the key to the taste. You can use the real deal with small cooking pumpkins, or if you’re pushed for time, substitute prepared pumpkin puree. Nuts and seeds add a crunchy aspect to  the velvety pumpkin soup. Try toasting some sliced almonds in a dry pan set on a low flame until lightly browned. You can substitute pecans, walnuts, pignoli nuts, or seeds.


Rich and Creamy Pumpkin Soup With Nuts

Rich & Creamy Pumpkin Soup With Nuts is a thick soup with a depth of flavor without adding cream.  Use yogurt, but if you have to avoid dairy, you can substitute coconut or almond milk.   Simmering pumpkin with garlic and onion is the key to the taste.
Course Main Course, Soup
Cuisine American
Keyword pumpkin, pumpkin soup, soup
Servings 5


  • 2 tbsp Olive oil
  • 2 lbs Fresh pumpkin, peeled, seeded, chopped (Sub 2 1/2 cups puree)
  • 2 Medium onions sliced
  • 2 Cloves of garlic
  • 3 cups Vegetable or chicken stock
  • 1 cup Plain Greek yogurt (coconut or almond milk)
  • 1/2 cup Roasted nuts (almonds, pecans, walnuts, pignoli nuts, croutons, or seeds) 


  • Over medium heat, add oil to pot and saute onions for 1 minute 
  • Add pumpkin and garlic and saute for a couple of minutes
  • Add stock and salt and pepper and bring to a boil
  • Reduce heat and simmer until pumpkin is tender about 30 minutes
  • Blend with immersion blender or let cool slightly and remove to regular blender
  • Return to pot and add yogurt
  • Cook 1 minute on medium
  • Serve in soup tureen or individual bowls
  • Optional 1 tablespoon yogurt to swirl through the soup or drop into soup
  • Garnish with roasted nuts, seeds, croutons, or roasted chickpeas


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I was raised in Tennessee but have lived in Florida for many years. Love my small home in the Tampa Bay area and its developing garden. My decorating style is eclectic - some vintage, some cottage, all with a modern flair. Pursuing a healthier lifestyle. Spent many years in social services but am happily retired.

19 thoughts to “Rich & Creamy Pumpkin Soup With Nuts”

  1. This sounds so delicious! 🙂

    I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks:

    Thanks for joining Cooking and Crafting with J & J!

  2. I love soups like this in winter. I’m in Texas where it’s in the 80’s today, but when it gets cold again, I’m making this!

    1. Yes it went back up to low 80’s here today too, but still not as hot and humid as summer. You know when snow storms cross the country you and I (in Texas and Florida) will get “cool” weather!

  3. I love butternut squash soup, but have never tried pumpkin. Sounds yummy! Thanks for sharing with SYC.

  4. I’ve never made my own pumpkin soup, but this looks absolutely delicious! Thank you for the recipe. It’s COLD here today, so this pumpkin soup would really hit the spot!

    Thanks so much for joining the Grace at Home party at Imparting Grace. I’m featuring you this week!

    1. Thanks so much for the feature; I’m honored. The tip of each cold front up north brings cool weather to Florida. Last week I had Greek lemon chicken soup, then I made lentil vegetable soup, and I just finished Chicken, rice and vegetables soup. When it’s cold, bring on the soup!

  5. Hubby would like this soup!! Thanks so much for linking up at the #UnlimitedMonthlyLinkParty 5. Shared.

  6. Perfect for pumpkin season! Thanks so much for linking up at #AThemedLinkup 8 for Soup Recipes. Pinned.

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