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Creamy Thyme and Allspice Flavored Pumpkin Soup!

Nowadays, Pumpkins are everywhere. So made this thick and creamy pumpkin soup for lunch. This is an easy healthy, and creamy pumpkin soup. I made it with a farm-fresh pumpkin that is really flavorful. I also used allspice and thyme to flavor the soup. Thyme has a fresh lemony aroma that makes the soup refreshing and yummy. I also added nutmeg and heavy cream to this soup. Nutmeg and cream go well together. The aroma of nutmeg gives a gentle aroma to the soup.

Prep Time: 15 mins

Cooking Time: 30 Mins

Serving: 4 to 5 Servings


  • 750 grams of good Pumpkins (Peeled and cubed into large chunks)

  • 1 cup chopped onion

  • 2 cloves minced large garlic

  • 1/2 cup heavy cream

  • 1 tablespoon olive oil

  • 1 teaspoon allspice powder

  • 1/2 teaspoon freshly ground pepper

  • 1 teaspoon salt or as per your taste

  • pinch of nutmeg powder

  • 1/2 teaspoon dried red chili flakes

  • 4 cans of vegetable broth or chicken broth

  • 2 tablespoon toasted pumpkin seeds for garnish

  • 5 thyme sprigs or 1 teaspoon finely chopped thyme leaves

  • 1 Tablespoon of heavy cream to garnish


  • Take oil in a deep heavy bottom pan and put it on medium-high heat.

  • Add chopped onions and saute for two minutes.

  • When onion turns translucent, add minced garlic and saute for 30 seconds.

  • Next, add cubed pumpkins and saute for two minutes.

  • Add salt, fresh ground pepper, and chili flakes.

  • Then add broth and mix well.

Now add allspice powder and a pinch of ground nutmeg.

  • Bring it to a boil and let the pumpkin cook through.

  • With a hand grinder or with a mixer grinder, blend the pumpkins into a smooth paste.

  • Add heavy cream and chopped thyme into the soup.

  • Mix well.

  • Garnish with toasted pumpkin seeds and fresh cream.

  • Enjoy warm pumpkin soup with toasted crusty bread.

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