Seasonal Cooking: Quick Pumpkin Soup Recipe

At Baby2Body, there’s nothing we love more than a recipe that uses fresh and seasonal ingredients! And as fall is upon us, we’re sharing our favorite quick and easy pumpkin soup recipe!

Pumpkins are a fantastic plant-based source of Vitamin A, and it's rich in fiber to help regulate your digestion and improve overall gut health. You can freeze this recipe and warm it up on the days when you’re too busy — or too tired! — to cook making it a perfect fall meal for busy mamas. This soup is quick, easy, and above all wholesome.

Quick pumpkin soup recipe

Servings: 4-6 | Prep time: 10 minutes | Cook time: 25 minutes

Here’s what you’ll need:

• 2 lb. pumpkin or squash, peeled, seeds removed and chopped into chunks

• 1 sweet onion, finely chopped

• 1 large carrot, chopped into chunks

• 1 celery stalk, chopped

• 1 large clove garlic, crushed

• 2 cups vegetable or chicken stock

• 5 oz plain yogurt

• 1 TBSP mixed seeds, per serving

• Salt and pepper, to taste

Here’s how to make it: 

1. Heat the olive oil in a large saucepan, add the onion, garlic, carrot, and celery and cook for 5 mins over medium-high heat until soft, but not brown.

2. Add the pumpkin or squash to the pan and cook for a further 3 minutes stirring occasionally.

3. Pour the stock over the veg and bring to the boil. Simmer until pumpkin is soft.

4. Remove from heat and using a stick blender, blend until smooth.

5. Stir in the plain yogurt and season with salt and pepper.

6. Ladle into a soup bowl and top with some pumpkin and sunflower seeds for an extra crunch and an extra dose of nutrients including vitamins and flavonoids — and enjoy!

What recipe do you want to see next? Let us know in the comments!

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