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Indulge in the cozy and comforting flavors of pumpkin and zucchini with this delicious and nourishing soup recipe. The combination of creamy pumpkin, tender zucchini, and aromatic spices creates a delightful and satisfying soup that is perfect for cooler days. This recipe is easy to make, packed with nutrients, and suitable for vegetarians and vegans. Treat yourself to a bowl of warm and comforting pumpkin zucchini soup that will surely become a new favorite.

Pumpkin Zucchini Soup

This pumpkin zucchini soup recipe brings together the natural sweetness of pumpkin and the subtle flavor of zucchini, resulting in a creamy and nutritious soup. The soup is seasoned with aromatic spices like cumin and cinnamon, enhancing the depth of flavors. It's a great way to incorporate seasonal vegetables into your meals and enjoy the comforting taste of homemade soup. Serve it as a light lunch or dinner with a side of crusty bread for a satisfying and wholesome meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Course Soup
Cuisine international


  • large pot
  • blender
  • knife
  • Cutting board
  • Wooden spoon
  • soup bowls


  • pumpkin
  • zucchini
  • onion
  • garlic
  • cumin
  • cinnamon
  • vegetable broth
  • coconut milk
  • salt and pepper
  • fresh cilantro


  • In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
  • Add the diced zucchini to the pot and cook for about 5 minutes, stirring occasionally, until the zucchini softens slightly.
  • Stir in the ground cumin and cinnamon, and cook for another minute to release their flavors.
  • Add the pumpkin chunks and vegetable broth to the pot. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes, or until the pumpkin is tender.
  • Using an immersion blender or regular blender, carefully puree the soup until smooth and creamy. If using a regular blender, work in batches and be cautious of the hot liquid.
  • Return the pureed soup to the pot. Stir in the coconut milk, and season with salt and pepper to taste. Heat the soup over low heat until warmed through.
  • Serve the pumpkin zucchini soup hot in bowls. Garnish with fresh cilantro or parsley, if desired.
  • Pair the soup with crusty bread or your favorite soup accompaniment for a complete meal.


For an extra kick of flavor, consider adding a pinch of cayenne pepper or a squeeze of fresh lemon juice to the soup.
Adjust the consistency of the soup by adding more vegetable broth or coconut milk, depending on your preference.
Feel free to customize the spices according to your taste. You can add a pinch of nutmeg or ginger for additional warmth and complexity.
Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop before serving.
Indulge in the creamy goodness of pumpkin zucchini soup, and savor the delightful combination of flavors and textures that will warm your body and soul.


Serving: 800g
Keyword pumpkin zucchini soup
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