This is a classic, easy pumpkin soup that is very fast to make. Thick and full of flavour, this is THE pumpkin soup you will make over and over again. Don’t forget the hot buttered crusty bread for dunking!
Especially in winter, there’s nothing better than dunking crusty bread into a big bowl of creamy pumpkin soup. And there are millions and millions of recipes “out there”, so why would you consider using this one?
Well, here’s the thing. There are many fancied up versions of pumpkin soup “out there”. Gourmet ingredients, spices, exotic spins.
But you don’t need all those frills to make a truly great classic pumpkin soup. And that’s what this recipe is – a great EASY Pumpkin Soup recipe, a classic version that has everything it needs and nothing it doesn’t to be can’t-stop-eating-it delicious.
This is a pumpkin soup recipe you’ll make over and over again. It’s incredible easy – just plonk pumpkin, onion, garlic, broth and water into a pot, and boil rapidly for 15 minutes, then blitz smooth. Adjust salt and pepper to taste then add either milk OR cream – whichever you prefer.
IS CREAM REALLY NECESSARY???
Here’s my view on cream. Does it make it better? Yes, insofar as adding richness to the soup. Is it necessary? Absolutely not. You do NOT need cream to make the soup thicker. All the thickness comes from the pumpkin itself.
Plus, this soup has added extra flavour from the onion and garlic. Without this, I’d probably say yes, cream is a must.
So in my recipe, it’s an optional extra.If you’re really busting for some extra richness and you don’t have cream, add a knob of butter – it works a treat!
4 steps. A bit of chopping, plonk it all in a pot, blitz, season then serve.
And this is what you end up with – a thick creamy soup that’s full of flavour. Sweet pumpkin flavour, savouriness from the broth, garlic and onion. You’ll be mopping up every last bit of this with your bread!! – Nagi x
PS If you’re not a fan of chopping pumpkin, try my No Chop Roasted Pumpkin Soup. It’s so crazy good!
Especially in winter, there’s nothing better than dunking warm crusty buttered 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 VIDEO below.
- 1.2 kg / 2.4 lb pumpkin (any), unpeeled weight (Note 1)
- 1 onion, sliced (white, brown, yellow)
- 2 garlic cloves, peeled whole
- 3 cups / 750ml vegetable or chicken broth, low sodium
- 1 cup / 250 ml water
- Salt and pepper
- 1/2 - 3/4 cup / 125 - 185 ml cream or half and half (Note 2) or 3/4 cup / 185 ml milk (any type, I use low fat)
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Cut the pumpkin into 3cm / 2.25" slices. Cut the skin off and scrape seeds out (video is helpful). Cut into chunks.
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Place the pumpkin, onion, garlic, broth and water in a pot - liquid won't cover all the pumpkin. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender.
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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.
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Season to taste with salt and pepper, stir through cream (never boil soup after adding soup, cream will split).
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Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired. Serve with crusty bread!
1. ~2.4lb / 1.2kg pumpkin before peeling and removing seeds. Approximate is fine - use the liquid levels in the video as a guide for quantity.
To make this with pumpkin puree, you will need around 2 1/2 cups of puree.
2. I usually make pumpkin soup without cream because I don't always have cream on hand. So I usually make this with milk - also because I find this satisfying enough as it is because it's so thick and has such a great flavour. You can use any type of milk you want - full fat, low fat, almond, soy etc.
Half and half is an American dairy product that is half cream, half milk. In Australia, our equivalent is pouring cream. Any kind of cream is suitable for this recipe. Basically, the higher the fat % and thicker the cream, the richer the finished soup.
3. 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).
4. RECIPE COMMENTARY: The idea with this recipe is that the pumpkin is boiled uncovered so you're left with the right amount of liquid at the end such that once pureed, the soup is lovely and thick. You don't need the liquid to cover the pumpkin, the steam and bubbling will cook all the pumpkin through. I don't think using onion + garlic is common in other recipes but I promise you, it adds that extra savoury flavour that really makes this a truly great pumpkin soup, despite being so crazy easy.
5. Easy Pumpkin Soup Nutrition per serving, assuming 4 servings and made with milk.
* Originally published June 2014, recipe slightly streamlined and video added in 2017, photos replaced in 2018.
WATCH HOW TO MAKE IT
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Made a double batch of this and it is delicious!!!
Great recipe nice flavour and easy to make.
I’m glad you enjoyed this Jake! Thank you for letting me know 🙂 N x
I’ve never had pumpkin soup, we love soup and I especially love the simple,easy recipes. Will be trying this when pumpkins are available.
Kia Ora,
This recipe seems too super simple: I had doubts!! but this soup tastes Fabulous.
Thank You Nagi.
That’s great to hear Kelly!! Thanks for letting me know you enjoyed it! N x
This a lovely blog ! Absolutely adore it !
Thank you for the compliment! 🙂 N xx
Hi Nagi, this looks amazing! Just wondering what alterations you would suggest so I could adapt it for the slow cooker? Thanks, Kathy
Hi Kathy! I would put it all the slow cooker for 2 hours on low then just whizz it up with a stick blender right in there!
hi i would just like to ask if it is ok for this recipe to store in the fridge and then serve the day after cooking? THANK YOU and I LOVE YOUR PAGE! <3
Sure can Kimberly! This keeps for 3 to 4 days in the fridge and freezes perfectly too 🙂 N x
This was very nice. We used veggie chicken stock, and went heavy on the seasoning of salt / pepper – this made a big difference. Mixed italian parsley thru and topped with chopped green onions – really tasty & easy, have shared the link on my Facebook for my friends to try 🙂 Thanks!
So great to hear Alli!! Thanks for letting me know you enjoyed this – N x
I don’t really like pumpkin, so when I started this pumpkin soup recipe, I opted for chicken noodle instead. I didn’t have most of the ingredients, but it looked like the can of Campbell’s I had would be close enough. It was. Just add one can’s worth of water and heat to your desired temperature. I add a dash of salt.
I love Campbell’s soup, especially chicken noodle.
Hi Dimitri!!! So you made pumpkin chicken noodle soup…?? 😊
Hello love your site just wondering how do I make this soup with pumpkin purée? Thank you 🙂
Hi Ella, I’m afraid I don’t know, I haven’t tried 🙂 N xx
Just made this and OH MY GOD – it turned out so good! Thank you!
That’s wonderful to hear Levs! Thanks for taking the time to let me know you enjoyed this! N xx
Hey Nagi
You should have a cooking show on tv. Or do a broadcast online. Your recipes are awesome.
Nicole
If you put cream in it. Can you freeze it. Or should you leave the cream out and when reheating add the cream then. Also is it thickened cream or sour cream. Classic pumkin soup
Thanks
Oh yummo- I just made this pumpkin soup and it’s delicious. Thank you so much
That’s so great to hear Joe! So glad you enjoyed it! N x ❤️