An easy recipe for roasted pumpkin soup without cream, aka Soupe au Potiron. From scratch and perfect for sharing, this classic recipe makes a super creamy and smooth pumpkin soup, no cream required. Beef stock, milk, butter, and delicious roasted pumpkins create a silky soup that’s perfect for the cooler season.
A nourishing bowl of warming pumpkin soup makes a great lunch or simple dinner on a busy day. Roasted pumpkins offer flavor and comfort galore and make an incredibly creamy soup.
If you have an abundance of pumpkins, you can easily double or triple the recipe and freeze portions for the winter months ahead.
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- Pumpkins – Crown pumpkins or butternut squash work best as they create a creamy texture and sweet flavor.
- Beef stock – I use beef stock for a hearty flavor but you can substitute it with chicken, vegetable or lamb stock.
- Seasoning – I prefer to keep it fairly simple and season the pumpkin soup with salt, pepper, sage, and a bay leaf. To add more flavor and depth you can add ginger, cumin, and fresh herbs.
- Blender: I use an immersion blender to purée the soup but you can also use a blender – just make sure the steam can easily escape to avoid a mess.
- Sharp knife – Sharp knives are always safer than blunt ones but when it comes to cutting larger pumpkins you need a large, sharp knife to avoid any accidents.
- Double batching – You can easily double or triple the recipes depending on the number of pumpkins you have on hand. A large soup or stock pot will be the best for larger quantities.
Garnish the soup with freshly ground pepper, pumpkin seeds, and chili flakes. Some crispy bacon pieces add extra flavor and texture as well.
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Can I freeze pumpkin soup?
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The soup is too thick. What can I do?
Roasted Pumpkin Soup (without cream)
- 2 medium crown pumpkins quartered
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tbsp extra virgin olive oil
- 1 brown onion diced
- 1 potato peeled and diced
- 2 carrots peeled and diced
- 2 cloves garlic minced
- 3 cups beef stock
- 1 dried bay leaf
- 1 tsp dried sage
- 1 tbsp butter salted
- 1/4 cup milk
- Salt & Pepper
- Chilli flakes optional
- Pumpkin seeds optional
- Preheat the oven to 180C/350F.
- With a sharp knife, quarter the crown pumpkins.2 medium crown pumpkins
- Add the pumpkin quarters to a baking tray and drizzle with olive oil, salt, and pepper. Roast them in the oven for 30 minutes.2 tbsp extra virgin olive oil, 1/2 tsp salt, 1/4 tsp pepper
- Remove the pumpkins from the oven and let them cool. Remove the seeds and skins from the pumpkins and set them aside. You need 3 cups of roasted pumpkins for this recipe.
- In a large pot, heat the olive oil and add diced onion, carrots, and potatoes. Cook them on high heat for 1-2 minutes. Add minced garlic and cook for another minute.1 tbsp extra virgin olive oil, 1 brown onion, 1 potato, 2 carrots, 2 cloves garlic
- Add the beef stock, roasted pumpkins, bay leaf, and sage. Bring to a boil and lower the temperature. Let the soup simmer for 20 minutes.3 cups beef stock, 1 dried bay leaf, 1 tsp dried sage
- Remove the pot from the stove and purée the soup with an immersion blender.
- Add milk and butter, and season with salt and pepper to taste.1 tbsp butter, 1/4 cup milk, Salt & Pepper
- Garnish with chili flakes, pepper and pumpkin seeds and serve hot.Chilli flakes, Pumpkin seeds