cozy fall recipes

Creamy Pumpkin Soup – The Ultimate Comfort Food

recipes

Time for a brand-new recipe! Pumpkin season is still in full swing here, and there’s no better moment to share another pumpkin dish. This creamy pumpkin soup is pure comfort food — warm, wholesome and perfect for chilly days.

But don’t worry: although it tastes wonderfully rich, I use a generous amount of milk instead of heavy cream. So if you’re watching your calories, this soup remains a lighter, feel-good option you can enjoy without guilt.

I’m a huge soup lover! Soup is easy, quick to prepare, and ideal for batch cooking. Especially during autumn and winter, I adore making a big pot on the weekend. After a long day working in the garden, there’s nothing better than wrapping my hands around a steaming bowl of soup. My kids love it too — a warm cup of soup after school is a cozy moment that tides them over until dinner.

Pumpkin: The Star Ingredient

Pumpkin is, of course, the heart of this recipe!
And here’s a great tip: you can save yourself time by using frozen or home-canned pumpkin. All the peeling and chopping is done beforehand, making this soup ready in just a few minutes (plus cooking time).

Store-bought frozen pumpkin works wonderfully too — perfect for busy days.

Pumpkin isn’t just delicious; it’s also incredibly nutritious. Like all vegetables, it’s low in calories and rich in vitamin C. But pumpkin also provides beta-carotene, vitamin A, fiber, and antioxidants. Plenty of good reasons to add this vibrant vegetable to your weekly menu!

What Type of Pumpkin Should You Use?

I personally prefer firmer pumpkins with drier flesh, such as Hokkaido, butternut squash, or muscat pumpkins. But truly, any pumpkin or winter squash variety works.

If you’re using a more watery pumpkin, simply reduce the amount of liquid (broth or milk). Start with about ¾ of the recommended amount, taste, and adjust gradually.

Time Needed

  • Prep: 20 minutes
  • Cook: 25 minutes
  • Total: 45 minutes

Ingredients

  • 1 kg pumpkin (about 2.2 lb)
  • 3 onions
  • A splash of olive oil or a knob of butter
  • 750 ml vegetable broth (about 3 cups)
  • 750 ml milk (about 3 cups)
  • Salt and pepper to taste
  • Optional: curry powder for a warm, spicy note

How to Make It

  1. Peel the onions and cut them into chunks. No need to chop too finely — the soup will be blended later.
  2. Peel the pumpkin and cut it into cubes.
  3. Sauté the onion and pumpkin in a little oil or butter for about 10 minutes. This step adds extra flavor.
  4. Pour in the vegetable broth and let everything simmer for 15 minutes, until the pumpkin is soft.
  5. Blend the soup until silky smooth, then add the milk.
  6. Heat gently but do not let the soup boil, otherwise the milk may split.
  7. Season with salt, pepper, and optionally a generous pinch of curry powder.
pompoen schillen met een dunschiller
Een pan met in blokjes gesneden pompoen en gesnipperde uien, klaar om gekookt te worden voor pompoensoep.
Een kom pompoensoep met een takje koriander bovenop, omringd door een snee brood met boter en twee verschillende pompoenen op de achtergrond.

Variations

Looking to switch things up?

  • Make an Asian-inspired version by replacing the milk with coconut milk and adding curry paste or turmeric. These flavors pair beautifully with pumpkin.
  • Try pumpkin soup with curry and orange for a festive twist — bright, aromatic, and perfect for special occasions.
  • Experiment with ginger, nutmeg, or a hint of chili flakes for extra depth and warmth.

Toppings & Finishing Touches

What’s better than topping pumpkin soup with pumpkin seeds?
Toast them in the oven and chop them roughly for a crunchy finish.

Other delicious toppings:

  • A drizzle of olive oil
  • Crumbled feta
  • A spoonful of sour cream
  • Fresh herbs like parsley or cilantro

All of these add color, texture, and even more flavor.

Storage Tips

Because this soup contains milk, it doesn’t keep quite as long as dairy-free soups. Store it for up to 3 days in the refrigerator.

You can freeze it — with or without the milk added. If the milk is already in the soup, just reheat gently without boiling to avoid curdling.

Serving Suggestions

I love keeping it simple: a bowl of hot soup with toasted bread and salted butter is my idea of heaven.
Pumpkin crackers or crispy breadsticks also make excellent companions.

Hosting a fall party?
Serve your pumpkin soup in a hollowed-out pumpkin — instant autumn vibes!

More Pumpkin Inspiration

If this soup has inspired you to cook more with pumpkin, here are some delicious recipes to try next:

Pumpkin is an incredibly versatile ingredient, and these recipes prove just how many delicious directions you can take it.

Pin this for later:

A bowl of creamy pumpkin soup garnished with a sprig of cilantro, alongside a slice of bread and decorative pumpkins in the background.

Check out our other Recipes for more inspiration

Subscribe to our newsletter and don’t miss a thing:

Subscriber EN

You may also like these:

How to Make Container Candles: Easy DIY Candles at Home

Make your own container candles at home with this easy step-by-step guide. Learn how to choose the right wax and wick, add scent and color, prevent tunneling, and reuse leftover wax for sustainable DIY candles.

Homemade Garlic Butter: Quick, Creamy & Delicious

Make your own creamy homemade garlic butter in just 5 minutes! Perfect for BBQ, pasta, shrimp, grilled veggies, or garlic toast. Includes storing, freezing tips, and tasty variations.

Something went wrong. Please refresh the page and/or try again.

Pumpkin, Cabbage and Chicken Tagine: A Heartwarming Autumn Recipe

recipes

The smell of a spiced stew simmering away on the stove — that’s autumn in a nutshell. This Pumpkin, Cabbage and Chicken Tagine is a warm, fragrant dish that’s perfect for chilly autumn days. The tender pumpkin, hearty cabbage and juicy chicken come together in a flavourful harmony, while the mix of Moroccan spices and a drizzle of honey create that deep, comforting warmth that fills your home with cosiness.

If you own a tagine, this is the perfect time to use it. But don’t worry — a sturdy pot with a lid works just as well!

A delicious balance of sweet and savoury

Pumpkin and cabbage might sound like an unusual combination, but they complement each other beautifully. The pumpkin adds a mild sweetness, while the cabbage gives the dish some bite. Together with warming spices like cumin, coriander and ginger, this tagine becomes both sweet and savoury — the perfect comfort food for a grey autumn evening.

I often make this dish with home-canned cabbage and canned pumpkin cubes from my pantry. It saves a lot of time on busy days and makes the preparation super easy.

Got a large pumpkin that you can’t finish in one go? You can always can your leftover pumpkin so nothing goes to waste. That way, you’ll have pumpkin on hand all year round for soups, stews or another comforting tagine.

Why these spices work so well together

The spices in this dish aren’t random — they’ve been paired together for centuries in North African cooking, where flavour, aroma and health benefits go hand in hand.

No worries! These days, you can easily find these spices in most supermarkets. But if, like me, you often cook with them, it’s worth visiting a North African or Asian grocery store. There, you can buy the spices in larger quantities — 250 or even 500 grams — and the difference in price per kilo is definitely noticeable!

  • Cumin adds an earthy, nutty note and supports digestion.
  • Coriander has a fresh aroma and helps cleanse the body.
  • Ginger adds warmth and a subtle heat.
  • Cinnamon ties everything together with a hint of sweetness.

Together, they form a balanced and aromatic blend that’s not only delicious but also soothing for your stomach — another reason to make this dish regularly throughout the colder months.

Ingredients (serves 4)

  • 4 chicken thighs (or a plant-based alternative)
  • 2 onions, sliced into half rings
  • 3 cloves of garlic, finely chopped
  • 9 oz (250 g) white cabbage, shredded
  • 1 lb 2 oz (500 g) pumpkin cubes (fresh or canned)
  • 2 cups (500 ml) chicken or vegetable stock
  • 2 tbsp honey
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp ground ginger
  • A pinch of cinnamon
  • A pinch of cayenne pepper (for extra heat)
  • Olive oil
  • 2 cups (about 400 g) couscous, to serve

Method

1. Brown the chicken
Heat a drizzle of olive oil in your tagine or pot and brown the chicken thighs on medium heat. This adds depth and richness to the flavour.

2. Add onions and garlic
Add the onions and sauté until translucent. Stir in the garlic and cook for another minute until fragrant.

3. Add cabbage and spices
Stir in the cabbage along with all the spices — cumin, coriander, ginger, cinnamon and cayenne pepper. Let everything cook gently for about 5 minutes, stirring occasionally so the flavours develop well.

4. Add pumpkin and stock
Add the pumpkin cubes and pour in the stock. If using home-canned pumpkin, include some of the liquid too. Place the chicken pieces on top of the vegetables and drizzle with honey.

5. Simmer
Cover and let the tagine simmer for about an hour on low heat. Stir occasionally. If the sauce looks too watery, remove the lid for the last 15 minutes so it can reduce..

Tajine met pompoen, kip en oosterse kruiden

6. Prepare the couscous
Meanwhile, prepare the couscous according to the package instructions. Using stock instead of water adds extra flavour.

7. Serve
Serve the tagine warm with couscous. Garnish with fresh coriander or parsley, and sprinkle with toasted almonds or raisins if you like.

Variations and inspiration

This dish is wonderfully flexible — adapt it to whatever you have on hand!

  • Vegetarian version: Skip the chicken and add a can of chickpeas instead.
  • Different vegetables: Try carrot, parsnip or aubergine instead of cabbage.
  • A fruity twist: Add a handful of dried apricots or raisins for a touch of sweetness.
  • Spicier: Add a bit more cayenne or a spoon of harissa paste.

Storage and meal prep

This tagine tastes even better the next day once the flavours have blended. It keeps for several days in the fridge and freezes beautifully.

You can also can the leftovers for later — perfect for busy weekdays when you still want a homemade meal without the effort.

Enjoy!

Whether you’re hosting friends or treating yourself after a long day, this pumpkin, cabbage and chicken tagine is a dish that brings comfort and warmth to the table. A true taste of autumn, rich with spice and soul.

Pin this for later:

    A vibrant assortment of pumpkins in various shapes and colors, including orange, white, and green, displayed on a bed of straw, with the title 'Tagine with Pumpkin, White Cabbage and Chicken' superimposed in an elegant font.

    Check out our other Recipes for more inspiration

    Subscribe to our newsletter and don’t miss a thing:

    Subscriber EN

    You may also like these:

    Something went wrong. Please refresh the page and/or try again.