Creamy Pumpkin Soup Recipe

creamy pumpkin soup recipe
This soup has the delicious flavors of fall and will warm you up on a cold night.


Total time:  02 M 

Servings:  6

Calories:  100


  • 1 tbsp. mascarpone cheese
  • 1/4 tsp. curry powder
  • 1/4 tsp. ground black pepper
  • 1 tsp. kosher or sea salt
  • 1/2 tsp. chili powder
  • 2 cups yams baked and peeled
  • 3/4 cup pumpkin puree
  • 3 cups vegetable broth
  • 1/4 medium onion roughly chopped
  • 1 clove garlic
  • 1 tbsp. olive oil

Nutritional Information

  • Serving Size: 1 cup
  • Fat: 3g
  • Saturated Fat: 1g
  • Cholesterol: 5mg
  • Sodium: 860mg
  • Carbohydrates: 17g
  • Fiber: 3g
  • Sugar: 2g
  • Protein: 1g


  1. Cook garlic and onion in olive oil until tender.
  2. Transfer to WildSide+ jar, and add remaining ingredients in order listed.
  3. Secure lid and select "Soup."


  • Teresa

    I tried the soup button on my blender and it does not get it hot enough for soup. Do you then have to heat it up separately??

  • Blendtec

    Cream cheese or heavy whipping cream may be substituted for mascarpone cheese.

  • Robert Myers

    what can I sub in for the mascaparone? I never buy that kind of cheese.

  • Emil

    try organic grassfed butter

  • Lucia

    can you sub yogurt for the mascaparone?

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