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Pumpkin Soup


Delicious, thick and creamy soup that is great on a cold winter night. It can be served pareve or dairy, hot or cold. Most of all--it's very easy to make.

  • Duration
  • Cook Time
  • Prep Time
  • 10-12 ServingsServings


  • 3-4 medium onions
  • 2-3 tablespoon oil
  • 1 large piece pumpkin peeled and cubed
  • 6-8 medium sweet potaoes peeled and cubed
  • 10 medium carrots peeled and cubed
  • 1 piece ginger 2 inces-peeled and crushed
  • 1 pinch salt and pepper
  • 1 tablespoon cinnamon
  • 1 cup pumpkin seeds optional
  • 3 teaspoon white wine optional
  • 1/2 cup plain yogurt optional


Saute onion in oil in a large pot.  After it has browned slightly, add the rest of the vegetables and water to cover.  Add spices.  Bring to a boil, then lower to a simmer for about an hour until the vegetables are tender.

Puree with immersion blender.  If pareve--add a few tablespoons of white wine.  If dairy-swirl some plain yogurt in each bowl after the soup is in the bowl.