Sugar Pumpkin Soup with Ricotta and Leek

This is a beautiful, brightly colored pumpkin soup recipe for the fall, which is ideal for you if you appreciate recipes for creamy pumpkin soups. Try to get small, two or three pound sugar pumpkins for this recipe. The big jack-o-lantern types have lost their sugar and are quite tough. In addition, some of the big ones have been waxed for longevity and are not good for eating.

The ricotta cheese is used in this classic pumpkin soup recipe instead of cream or milk and its flavor works really well with the other ingredients for a rich and creamy finish.

If you want to dress this pumpkin soup recipe up differently, you can try crumbled bacon, a spoonful of sautéed chanterelle mushrooms, or some small croutons on top, instead of the thyme and cream. You might want to add a pinch of spicy red chili powder to the cream before you whip it for a spicy kick. You can also use a thinner type of cream if you do not want to use whipped cream for a garnish.

Recipe for Creamy Pumpkin Soup with Thyme


  • 2 tablespoons extra virgin olive oil
  • ½ cup heavy cream
  • 1 leek, white part only, sliced thinly
  • ¾ cup ricotta cheese
  • 6 cups chicken broth
  • 1 lb sugar pumpkin, peeled and diced
  • 1 onion, sliced thinly
  • Salt and freshly ground pepper
  • Sprigs fresh thyme, for garnish


  1. Heat the olive oil over a medium heat, add the leek and onion, and cook for a couple of minutes until they are soft and starting to become translucent.
  2. Stir in the pumpkin and season with salt and black pepper. Add the broth and bring the mixture to a boil over a high heat. Turn the heat to low and let the soup simmer for 45 minutes, stirring a few times.
  3. Remove the soup from the heat, add the ricotta cheese, and stir well.
  4. Puree the soup in a blender until smooth and adjust the seasoning if necessary.
  5. Whip the heavy cream with some salt until you get stiff peaks.
  6. Ladle the soup into warmed soup bowls and garnish each one with a dollop or a spiral of whipped cream and a sprig of thyme.

(Serves 6)

This delicious pumpkin soup with ricotta, leek and onion, is topped with cream and a sprig of thyme for a simple yet elegant finish. Serve recipes for creamy pumpkin soups with onion buns or cheese topped buns for perfect dunking material. Classy soup tureens and soup bowls add a touch of style to the pumpkin soup when you serve it to your hungry family or guests. This is such a timeless kind of soup. As long as there are pumpkins, we will be enjoying pumpkin soup.

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