Cream of pumpkin soup

So what do you do when Halloween is over and you have an overabundance of pumpkin and squash?  Pumpkins and squashes are so versatile and underrated. They can be made into both sweet and savory dishes. Pumpkins and squashes can be made into butternut squash with crispy sage and truffle oil, butternut squash ravioli with sage brown butter and pumpkin / squash tortellini, just to name a few. This easy cream of pumpkin soup is another way to repurpose those ornamental pumpkins.  It's delicious and can be made entirely with a microwave and blender!

Tips for making easy cream of pumpkin soup

This easy cream of pumpkin soup can be made entirely in the microwave with the help of a blender.  A powerful blender like a vitamix will blend the soup into a smooth consistency.  A food processor can be used but the consistency will not be as smooth as a powerful blender.

vitamix - Low profile

Low profile vitamix


ALL varieties of pumpkin are edible, including those used for Jack-o-lanterns! Some pumpkins have a tough skin to cut through.  However, using a cleaver or a serrated knife seems to cut the pumpkins fairly easily.

For this easy cream of pumpkin soup, use a knife to remove the skin of the pumpkin and then cut the pumpkin into 1 inch cubes (2.5 cm). Diced pumpkin cooks faster than large segments of pumpkin.  Place the cubes in a microwave-safe bowl for cooking.

Cubed squash or pumpkin.

Mushroom Bouillon.

This seasoning is a game changer! Mushroom bouillon is absolutely amazing!  It provides a savory umami and is now my go-to salt replacement.  It just provides a rounded salty umami balance that also brings out the flavor of the item, almost like a natural flavor enhancer.  I highly recommend buying some mushroom bouillon and using it in place of salt, especially when sautéing vegetables!

All natural mushroom seasoning.

All natural mushroom seasoning.


For this soup, I highly recommend buying a whole nutmeg and grating it.  The flavor is SO intense and brings out the aroma and taste.  A fine grater is needed to grate the nutmeg.  If using ground nutmeg, taste the nutmeg to ensure that it still has a good flavor.  Otherwise, you may need to check the expiration date on the container!

whole nutmeg

Whole nutmeg

Use a fine grater to shave. nutmeg

Use a fine grater to grate nutmeg.


This recipe calls for milk.  Whole milk will taste creamier than non-fat milk.  I usually keep Organic 1% milk in the refrigerator so that's what I use.  Heat the milk in a microwave-safe jug until boiling hot.  Add this to the blender and blend quickly just to incorporate the milk but not make it too frothy.  You don't want a hot vegetable smoothie!

Place ingredients in blender or food processor

Place ingredients with cooked pumpkin / squash in blender or food processor

Add milk to the puree

Add milk to the puree and blend just to combine.


I love garnishing this delicious soup that tastes creamy, but has no cream, with pumpkin seeds, coarse ground black pepper and freshly grated parmesan cheese.  If you have truffle oil, add a few drops to send this already awesome soup over the top!

If you've tried this recipe, let me know what you think in the comment section!

Cream of pumpkin soup


Michelle Sam
An easy and creative way to re-purpose Halloween squash and pumpkins to make this cream of pumpkin soup that tastes like FALL.
5 from 1 vote
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Appetizer, Soup
Cuisine American
Servings 4 servings
Calories 334 kcal


  • Vitamix or blender


  • 750 grams cubed pumpkin
  • 3 Tbsp dark brown sugar
  • tsp mushroom bouillon
  • ½ tsp fresh ground pepper
  • 3 Tbsp unsalted butter
  • ½ cup mascarpone cheese
  • ½ tsp ground cinnamon
  • ½ tsp freshly grated nutmeg
  • 2 Tbsp grated parmesan cheese
  • 1 cup whole milk
  • salt and fresh ground pepper to taste


  • Pumpkin seeds
  • Parmesan cheese
  • fresh ground pepper
  • truffle oil


  • Place cubed pumpkin in a microwave-safe bowl. Microwave on high for 10 minutes until soft.
    750 grams cubed pumpkin, 3 Tbsp dark brown sugar, 1½ tsp mushroom bouillon, 3 Tbsp unsalted butter, ½ tsp fresh ground pepper
    Cubed squash or pumpkin.
  • Place squash in a blender.
    3 Tbsp unsalted butter
    Place ingredients in blender or food processor
  • Add brown sugar, butter, mascarpone, parmesan, cinnamon and nutmeg
    ½ cup mascarpone cheese, ½ tsp ground cinnamon, ½ tsp freshly grated nutmeg, 2 Tbsp grated parmesan cheese, salt and fresh ground pepper to taste
  • Puree until smooth
  • Microwave milk for 1½ -2 minutes until hot.
  • Add to puree and pulse until just combined, but not frothy!
    Add milk to the puree
  • Season to taste with additional salt and pepper if necessary.
  • Garnish with pumpkin seeds, fresh ground pepper and freshly grated parmesan cheese.
    Cream of pumpkin soup


Serving: 4servingsCalories: 334kcalCarbohydrates: 25gProtein: 7gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 60mgSodium: 669mgPotassium: 753mgFiber: 1gSugar: 17gVitamin A: 16741IUVitamin C: 17mgCalcium: 190mgIron: 2mgNet Carbohydrates: 24g
Keyword pumpkin
Tried this recipe?Let me know how it was or if you have any questions or suggestions!
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