Simple Pumpkin Soup with Greek Yogurt

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Simple Pumpkin Soup with Greek Yogurt

This simple pumpkin soup recipe will warm your heart on a fall day!  It is quick enough to make for an evening meal and rich enough for the holiday table.  My easy healthy Pumpkin Soup uses greek yogurt to bring rich flavor and protein to savory bowl of goodness. 

Simple Pumpkin Soup-pin2

I’m not the first or the last person on the “I love pumpkin” bandwagon.

But this soup is different.

Simple Pumpkin Soup-12-3

Example A: It’s rich and decadent but secretly healthy.

Example B: It’s brimming with spices.

Example C: It’s vegetarian pumpkin soup . No chicken stock here!

Example D: And the creaminess comes from protein packed Greek Yogurt.

(I could go on, but I’ll stop there)

So no, it’s not exactly like every other recipe you’ll see out there.

This simple pumpkin soup recipe is better, if I do say so myself.

Simple Pumpkin Soup-17-4Easy healthy pumpkin soup.

Try it for dinner tonight.

I promise you just may like it enough to add it to your Thanksgiving menu.

Simple Pumpkin Soup-24-5

Pumpkin mania satisfaction.


Simple Pumpkin Soup Recipe with Greek Yogurt

Julie Wunder
This simple pumpkin soup recipe will warm your heart on a fall day! It is easy enough to make for an evening meal and vegetarian, but rich enough for the holiday table. My easy healthy Pumpkin Soup uses greek yogurt to bring rich flavor and protein to savory bowl of goodness.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Soup
Cuisine American
Servings 4


  • 1 tablespoon olive oil
  • 1 small sweet onion, minced
  • 1 teaspoon minced garlic
  • 2 15 oz cans pumpkin puree, not pumpkin pie mix
  • 1 quart low sodium vegetable broth
  • 3 tablespoon maple syrup
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup plain Greek yogurt, can use 0%
  • Garnish: toasted pumpkin seeds


  • Sauté the onion in the olive oil over medium heat. Be careful not to burn. Cook until translucent about 3 minutes.
  • Add the garlic. Cook for an additional minute. Do not brown or burn. Season the onions and garlic with a pinch of the salt and pepper.
  • Add the pumpkin puree, vegetable broth, maple syrup, ginger, nutmeg cinnamon, salt and pepper to the pot. Bring the soup to a boil and then reduce to a simmer. Cook for 20 minutes.
  • Remove the soup from the heat and stir in the Greek yogurt.
  • Blend soup using an immersion blender or in batches in the regular blender.
  • Served with sweetened or spiced pumpkin seeds.


If you don't use low sodium broth, start off with less salt. Adjust to taste.

I found pumpkin spice pumpkin seeds at Trader Joes. They work perfect for the soup!
Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!

Your turn!

Are you on the pumpkin bandwagon? 
I am sort of on it.  I buy a few things pumpkin, but I actually can’t wait for peppermint flavored everything!

What are you doing for Thanksgiving?

By | 2018-06-28T14:26:37-04:00 November 20th, 2014|All Vegetarian, Dinner, Food, Lunch, Soups|24 Comments


  1. […] Simple Pumpkin Soup […]

  2. […] Greek Yogurt Simple Pumpkin Soup * […]

  3. Annette November 25, 2014 at 6:35 pm - Reply

    I made this soup today, it is delicious. I have been looking for a good pumpkin soup for a long time. This has just the right amount of seasoning and no heavy cream.

    • JulieWunder November 30, 2014 at 9:45 am - Reply

      Thanks Annette! I’m so glad you liked it! I really enjoy the touch of ginger 🙂

  4. Tina muir November 24, 2014 at 2:37 pm - Reply

    Thanks for joining us Julie! I already commented my thoughts on this, but just wanted to say thanks for bringing your recipe to the linkup! I hope you do again next monday 🙂

  5. Sara @ Lake Shore Runner November 24, 2014 at 12:47 pm - Reply

    This sounds awesome! I have been enjoying Pumpkin Soup from TJ’s but wish it was a little thicker. I think adding the greek yogurt would do that. I am gonna ditch the store bought soup and make it from scratch next time 🙂

  6. Sarah November 24, 2014 at 11:50 am - Reply

    I love pumpkin soup, delicious, healthy, comfort food!

  7. Tina muir November 22, 2014 at 7:30 am - Reply

    I loooooveee thick and creamy soups, and this one sounds wonderful! Perfect winter warmer for a cold night! Thanks Julie 🙂 Pinning!

  8. Coco November 21, 2014 at 8:35 pm - Reply

    I love pumpkin soup – this recipe looks like it has some fantastic flavors. Mmmm maple!

  9. Leigh Powell Hines November 21, 2014 at 12:23 pm - Reply

    This looks great.

  10. Tina Saib November 21, 2014 at 9:53 am - Reply

    Yum!!! Can’t wait to Ty this with the yogurt substitute!

  11. I like the addition of the maple syrup in there. I am trying this for sure

    • JulieWunder November 23, 2014 at 9:26 pm - Reply

      The maple syrup and ginger really bring out tons of flavor!

  12. Andrea B (@goodgirlgonered) November 21, 2014 at 8:49 am - Reply

    This looks amazing. I love pumpkin soup but I’ve never actually made it – I just tend to pin loads of recipes on how to. Maybe now I can try!?

  13. Stacie @ SimplySouthernStacie November 21, 2014 at 7:35 am - Reply

    This looks just like Panera’s butternut squash so which I love! Therefore, I’m thinking this would be a hit for me : )

    • JulieWunder November 23, 2014 at 9:20 pm - Reply

      There soup is so good too! I have a butternut squash in my fridge just waiting to get turned into soup…………. (hopefully it will happen tomorrow…)

  14. Cindy November 20, 2014 at 3:44 pm - Reply

    Sounds wonderful! If I reduced the amount of maple syrup, do you think it would still be tasty? My husband is diabetic so I have to be careful with sweeteners.

    • JulieWunder November 20, 2014 at 4:53 pm - Reply

      I didn’t test it with less, but I’m sure it will be fine. Can he have stevia?

  15. jill conyers November 20, 2014 at 7:34 am - Reply

    I love pumpkin soup but never thought to make it with greek yogurt. I’ll have to try it.

    • JulieWunder November 20, 2014 at 9:14 am - Reply

      It makes it really creamy without adding the cream 🙂

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