Classic Pumpkin Soup – Fast & Easy

Especially in winter, there’s nothing better than dunking crusty bread into a big bowl of creamy pumpkin soup (but with no cream in it!). The way I make it, it’s darn tasty and just 4 steps – a bit of chopping, plop 5 ingredients into a pot, simmer until cooked, then whizz into a soup. It’s that easy.

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Classic Pumpkin Soup - plop 5 ingredients into a pot, simmer for 10 minutes then whizz. It's that easy!

5.0 from 2 reviews
Pumpkin Soup - Classic and Easy
Prep time
Cook time
Total time
Especially in winter, there’s nothing better than dunking crusty bread into a big bowl of creamy pumpkin soup. This recipe is ridiculously easy, and if you have a stick blender it's a one-pot-wonder.
Recipe type: Soup
Serves: 4 - 6
  • 2lb/1 kg pumpkin (any), chopped into large chunks (remove skin and seeds)
  • 2 medium onions, sliced
  • 2 cloves of garlic
  • 3 cups / 750ml chicken or vegetable stock
  • 1 cup / 250ml milk (see notes for vegan subs)
  • Salt and pepper
  1. Combine all ingredients (except salt and pepper) in a saucepan and bring to boil, then reduce heat and let simmer until pumpkin is tender.
  2. Remove from heat and use a stick blender to blend until smooth. If you don't have a stick blender, use a blender - see notes.
  3. Season to taste with salt and pepper, then serve with crusty bread.
  4. Variations: For a richer finish, substitute the milk with cream, but add after blending and do not bring to boil.
  5. Garnishes: Dollop of yoghurt, sour cream or creme fraiche goes wonderfully.
1. To make it vegan, substitute with almond or soy milk.
2. If you don't have a stick blender, you can use a blender BUT you must make sure that the soup is cooled slightly before blending it, otherwise you will find out the hard way that hot soup + blender = soup explosion (literally, the lid will blow off the blender when you start blending it).

Nutrition assumes 4 people

Pumpkin Soup Nutrition


    • Nagi | RecipeTin says

      Hi there! Nope, you don’t need water. Just be sure to use a medium size saucepan so the stock + milk just about covers the pumpkin. Then that’s all you need to do!!

  1. Sarah says

    Which would be better to do, cook and freeze or freeze fresh pumpkin and cook as the need arises? I am asking because i have a big pumpkin but am the only one at home who likes pumpkin.

    • Nagi | RecipeTin says

      Hi Sarah – pumpkin soup freezes really well! So I would freeze the soup cooked. I am not sure that frozen uncooked pumpkin would work. I suspect it will go soggy and lose flavour. Just ensure that when you reheat the soup you don’t bring it to the boil otherwise the milk might split slightly (only slightly, milk doesn’t split as much or as easily as cream).

    • Nagi | RecipeTin says

      Hi Justine – substitute it with about 1 3/4 lb of canned pumpkin. Because you just substitute fresh with canned pumpkin in equal amounts. 2 lb of pumpkin = approximately 1 3/4 lb of pumpkin after removing the skin and seeds.

  2. says

    Pumpkin soup is probably my favourite soup – I like a little heat so I add some spices and fresh chilli – a huge bowl with some homemade bread and topped with yoghurt and seeds is my idea of a perfect lunch.

    • Nagi | RecipeTin says

      What spices do you like to add? I’ve played around with it a lot over the years but keep falling back to the classic! I had one the other day at a bistro with orange in it……not convinced about that!

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