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Classic Pumpkin Soup

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  • Prep 5 min
  • Total 25 min
  • Servings 4
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Created Jun 1, 2018
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  • 2 lb (1 kg) pumpkin, peeled, seeded and coarsely chopped
  • 1 leek, washed and coarsely chopped (white part only)
  • 1 large onion, cut into pieces
  • 2 cloves garlic, finely chopped
  • 4 cups chicken broth or vegetable broth
  • 1 cup heavy cream (optional)
  • Salt and pepper to taste
  • 1/2 cup Greek plain yogurt


  • 1
    Place the pumpkin, leek, onion, garlic and broth in a large pot over medium heat and cook for 15 minutes or until the pumpkin is soft.
  • 2
    Remove from the heat and combine with a hand mixer until the cream is velvety soft and without lumps. Add the heavy cream now if you’d like. Taste and adjust the salt and pepper to your liking.
  • 3
    Serve hot with a spoonful of yogurt.

Expert Tips

  • Tip 1
    If you don't have a hand mixer, you can use a regular blender, you should let it cool first because the heat may cause the blender to explode and burn you.

Nutrition Information

No nutrition information available for this recipe
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