Ina Garten Pumpkin Soup: Healthy and Easy Recipe

Pumpkin soup is a favorite during the fall and winter months. It can be eaten as a starter, appetizer, or even main course. But it’s perfect for those cold days when you need something warm inside your body. And one of the best pumpkin soups is the famous Ina Garten pumpkin soup.

Ina Garten has created her recipe that will leave you feeling satisfied without any guilt. This healthy pumpkin soup from Ina Garten is easy to make and will keep you confident when nothing else seems like enough on those cold days.

Pumpkin Soup: What Is It?

pumpkin soup
Pumpkin soup. Credit: canva

Pumpkin soup is a warm or hot soup that typically has pumpkin as the main ingredient. It’s often served as an appetizer, starter, side dish, or main course during colder months, filling you with warmth without guilt.

Generally, pumpkin soup is made of a pumpkin puree or squash, stock, sugar, spices, and cream. The main ingredients are cooked together in a pot until it becomes thick and creamy.

The soup is often garnished with cheese such as parmesan or crème Fraiche to add flavor and texture. Pumpkin soup can also be served with breadsticks for dipping, making it an excellent starter for any meal.

Pumpkin soup can be served in different ways, such as mixed with cream or tomato sauce, topped with chives, seasoned with curry spices, and cooked until it becomes thick and creamy.

Why Is It a Favorite During Fall and Winter?

Pumpkin soup is a favorite during the fall and winter months because it’s warm, comforting, tasty, and simple to make. Not only are these ingredients perfect for cooler weather, but they also provide all the nutrients your body needs, such as vitamins A & C.

Health Benefits

Pumpkin. Credit: canva

Pumpkin soup is highly nutritious and has many health benefits. It’s made with all-natural ingredients, which can be great for digestion, the immune system, and the heart. Pumpkin is also high in antioxidants that fight free radicals while boosting serotonin levels in your brain.

Pumpkin contains plenty of fiber, such as pectin and beta-carotene, which are great for gut health. And these nutrients can also help lower your risk of heart disease and promote weight loss.

What Do We Know About Ina Garten?

Ina Garten is a famous chef. She has an Emmy award-winning show on the Food Network called “The Barefoot Contessa” for Culinary Program. And Ina Garten has won a Daytime Emmy Award for Outstanding Culinary Host. You may also know her as the woman who made Thanksgiving dinner easy and delicious for millions of people all over America.

Ina Garten Butternut Squash Soup

For her pumpkin soup, Food Network celebrity Ina Garten is always known to mix it with butternut squash.

Butternut Squash

Ina Garten Pumpkin Soup: Healthy and Easy Recipe
Butternut squash. Credit: canva

Butternut squash is a type of winter squash that grows on a vine. It has a sweet, nutty taste similar to that of a pumpkin. In Australia and New Zealand, this butternut squash is known as butternut pumpkin or gramma.

The benefit of using butternut squash is that it is available all year round, while pumpkins are only available from September to October. As for the nutrition profile, butternut squash is more nutritionally well-rounded. However, pumpkins have fewer carbs and calories.

Why do we mix pumpkins and butternut squash in a pumpkin soup? It is so that we can get all benefits from both pumpkins, including better texture and more flexible availability.

Barefoot Contessa Butternut Squash Soup Recipe

Today, she’s sharing one of her favorite recipes: pumpkin soup! This recipe is so good that it will have you coming back, again and again, this winter season. If you’re looking for a healthy and easy way to enjoy autumn dishes, look no further than Ina Garten Pumpkin Soup.

Ina Garten Pumpkin Soup Recipes

Ina Garten Butternut Squash Soup (Winter Squash Soup)

butternut squash
Butternut squash cubes. Credit: canva
  • Level: easy
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 4 servings


  • 2 tablespoons unsalted butter
  • 1 tablespoon good olive oil
  • 2 cups chopped yellow onions (2 onions)
  • 1 (15 – ounce) can of pumpkin puree (not pumpkin pie filling)
  • 1 1/2 pounds of butternut squash, peeled and cut into chunks
  • 3 cups homemade chicken stock or canned broth
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup half-and-half
  • Creme fraiche, grated Gruyere, or croutons (see Note) for serving (optional)


  1. Heat the butter and oil in a heavy-bottomed stockpot, add the onions, and cook over medium-low heat for 10 minutes or until translucent.
  2. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium-high heat for about 20 minutes, until the butternut squash is very tender.
  3. Process the mixture through the medium blade of a food mill. Return to the pot, add the half – and – half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt.
  4. Serve hot with garnishes, if desired.
  5. Cook’s Note: To serve with croutons, remove the crusts from 2 slices of white bread, cut them into 1/2-inch cubes, and saute them in 1 tablespoon of butter until browned. Season with salt and pepper.

Ina Garten Pumpkin Curry Soup

  • Level: easy
  • Prep: 25 min
  • Cook: 45 min
  • Yield: 4 servings


For the Soup:

  • 3 to 4 pounds of butternut squash, peeled and seeded
  • 2 yellow onions
  • 2 McIntosh apples, peeled and cored 
  • 3 tablespoons good olive oil
  • Kosher salt and freshly ground black pepper
  • 2 to 4 cups chicken stock, preferably homemade
  • 1/2 teaspoon good curry powder

For the Condiments:

  • Scallions, white and green parts, trimmed and sliced diagonally
  • Flaked sweetened coconut, lightly toasted
  • Roasted salted cashews, toasted and chopped
  • Diced banana


  1. Preheat the oven to 425 degrees F.
  2. Cut the butternut squash, onions, and apples into 1-inch cubes. Place them on a sheet pan and toss with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
  3. Divide the squash mixture between 2 sheet pans and spread it in a single layer.
  4. Roast for 35 to 45 minutes until very tender. 
  5. Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a food mill fitted with a medium blade. (Alternatively, you can place the roasted vegetables in batches in a food processor fitted with a steel blade.
  6. Add some of the chicken stock and coarsely puree.) When the vegetables are processed, please place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 teaspoon salt, and 1/2 teaspoon pepper.
  7. Taste for seasonings to ensure there’s enough salt and pepper to bring out the curry flavor.
  8. Reheat and serve hot with condiments either on the side or on top of each serving.  

See also: 7 Easy Can Pumpkin Soup Recipes to Fall in Love With

4 Ingredient Pumpkin Soup Recipe

4 Ingredients

  • 1 tablespoon olive oil
  • 1 large brown onion, peeled and sliced
  • 750-gram pumpkin, peeled and chopped
  • 1 liter GF chicken stock


  • In a large frying pan, heat the olive oil. Sauté onion and pumpkin until golden—season with cracked pepper.
  • Add the chicken stock plus 1 cup (250ml) water.
  • Over medium heat, gently bring to the boil, then cover, reduce heat and simmer for 30 minutes. Cool for 10 minutes, then use a stick blender to purée.


How does Jamie Oliver make pumpkin soup?

Whilst there are many ways to make pumpkin soup, we think Jamie Oliver’s recipe is one of the best.
To make Jamie Oliver’s pumpkin soup, you will need:
1 kg pumpkin, peeled and deseeded
1 large onion, peeled and chopped
3 cloves garlic, peeled and chopped
olive oil
500 ml chicken orole milk
vegetable stock
To make the soup, start by roasting the pumpkin, onion, and garlic in olive oil until soft.
Then, add the chicken or vegetable stock and bring to a boil.
Finally, add the milk and purée the soup until smooth. Season to taste with salt and pepper.
Serve hot with crust bread.

What squash is good for pumpkin soup?

Butternut squash is the best type of squash to use for pumpkin soup. Butternut squash has a sweet, nutty flavor which goes well with the other flavors in pumpkin soup. Additionally, butternut squash is packed full of nutrients, making it a healthy choice for your soup.

How do you make pumpkin soup?

To make a pumpkin soup, you will need:
1 pumpkin, peeled and deseeded
1 onion, chopped
3 cloves garlic, chopped
olive oil
500 ml chicken or vegetable stock
To make the soup, start by roasting the pumpkin, onion, and garlic in olive oil until soft, about 30 minutes.
Add the chicken or vegetable stock and bring to a boil.
Finally, add the milk and purée the soup until smooth. Season to taste with salt and pepper.
Serve hot with crusty bread.

How do you make pumpkin soup thicker?

If you want a thicker pumpkin soup, you can add some cooked rice or pasta to the soup. Additionally, you can purée less of the soup so that there are more chunks of pumpkin in the final product. Finally, you can add some mashed potatoes to thicken the soup.

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