No-cream no dairy pumpkin soup, anyone? This recipe is especially useful for people who happened to have some pumpkin but no cream at home, who are lactose intolerance, or simply dislike soup that is too creamy.

So, without cream nor dairy, what made the soup still looks and tastes creamy? … Potato, a starchy food, is the key. This recipe uses simple and easy ingredients, mainly pumpkin, potato, onion and chicken broth. Of course, you can try replacing pumpkin with carrot, more potato, sweet potato.

Frankly, there is nothing much to write about this soup. It is very simple and fast to prepare this soup. You just need a pot and blender or food processor. If you do not have the latter, you just need a fork, as easy as that!

Shall we cook it now?


  • Measuring cup / scale
  • Pot
  • Food processor / blender


  • 500g Pumpkin / Butternut Pumpkin, peeled and cut to small pieces
  • 1 medium to large sized potato (approximately 100g), peeled and cut to small pieces
  • 1 onion, peeled and sliced
  • 2.5 cups of soup stock (I used chicken stock)
  • Sea salt, to taste
  • Black pepper, to taste
  • 1/4 - 1/2 teaspoon Ground cumin (optional, if prefer slightly spicier option)
  • Bay leaf flakes (optional)

Serving size: 5 bowls

pumpkin soup


1. Heat oil in the frying pan. Add onion and fry until clear. Add ground cumin if prefer spicier soup.

2. Add pumpkin, potato and soup stock. Cover and bring to boil.

pumpkin soup
pumpkin soup

3. Cook until the vegetables are soft.

pumpkin soup

4. Puree the vegetable mixture in a food processor / blender or push them through a sieve.

5. Season with pepper and salt to taste. Sprinkle some bay leaf flakes. Serve.

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