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Home Soups

Pumpkin Soup

By:Nagi
Published:13 Apr '20Updated:8 Jul '20
500 Comments
Recipe v Video v Dozer v

This is a classic, easy pumpkin soup made with fresh pumpkin that is very fast to make. Thick, creamy and full of flavour, this is THE pumpkin soup recipe you will make now and forever!

Don’t forget the hot buttered crusty bread for dunking! {Bonus: pumpkin soup is super healthy with just 189 calories per serving!}

Close up of dunking crusty bread into thick and creamy pumpkin soup in a rustic white enamel bowl.

Pumpkin soup

Some recipes should be kept simple as nature intended them to be, and in my opinion, Pumpkin Soup is one of those dishes. The natural flavour of pumpkin is good enough that you need very little to make a beautiful, creamy, full flavoured soup.

And while sometimes it’s nice to have a dolled up version with all the bells and whistles, 99% of the time, this simple recipe is how I make it.

It’s just 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!

The secret ingredients to make pumpkin soup tastier is onion and garlic!

Thick and creamy pumpkin soup in a black cast iron pot, fresh off the stove, ready to be served.

What goes in Pumpkin Soup

To make this great quick and easy pumpkin soup, you will need:

  • Pumpkin – Peeled and chopped into large chunks (or purchase it pre-cut). See below for the best pumpkin to use and recipe notes for canned pureed pumpkin option;
  • Onion and garlic – the secret ingredients that adds extra savouriness into the soup flavour!!
  • Stock/broth and water – for a tastier pumpkin soup, don’t skip the broth!
  • Milk, cream or half and half stirred through at the end. 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. I usually make Pumpkin Soup with milk instead.

If you don’t have cream but want extra richness in your soup, just add a touch of butter!

What goes in pumpkin soup

Do you have to peel pumpkin for soup?

Yes, you do. The skin is too tough and won’t puree properly so you’ll end up with hard bits in the soup.

Best pumpkin for pumpkin soup

Use any type of eating pumpkin you want OR butternut squash (which is called butternut pumpkin in Australia). DO NOT use Halloween carving pumpkin used to make Jack-O-Laterns. While they are edible, they are not that tasty!

US: sugar pumpkin or butternut squash.

Australia: common ideal types include Jap/Kent, Jarradale, Queensland Blue or Butternut Pumpkin (which is called butternut squash in the US)

If you’re not a fan of chopping and peeling pumpkin, try my No-Chop Roasted Pumpkin Soup!

A classic, super easy pumpkin soup that's fast to make. No cream required to make a luscious creamy pumpkin soup! On the table in 20 minutes! recipetineats.com

How to make pumpkin soup from scratch

  1. Place peeled pumpkin, onion, garlic, broth/stock and water into a pot;
  2. Boil rapidly for 15 minutes until pumpkin is very tender;
  3. Use a stick blender or transfer to blender to blitz smooth; and
  4. Adjust salt and pepper to taste, then add either milk OR cream – whichever you prefer.

The secret ingredients are the garlic and onion. It makes all the difference to add extra savouriness!

How to make Pumpkin Soup

How to add flavours to pumpkin soup

While plain pumpkin soup is my favourite and the way I serve it most often, sometimes it’s nice to change things up by adding other flavours! Here are a few suggestions:

  • Curried pumpkin soup – stir in a touch of curry powder once you blitz it, add little by little
  • Thai red curry – start by sautéing 2 tbsp red curry paste in 1/2 tbsp oil over medium heat. Cook for 2 minutes until really fragrant, then proceed with recipe ie add liquids and pumpkin etc. Then instead of using cream, use coconut cream. Garnish with coriander/cilantro. SO GOOD!
  • Ginger– saute 1 tbsp finely chopped ginger in 1/2 tbsp oil or butter, then proceed with recipe.
  • Lightly Spiced – stir in 1/2 tsp each cumin, coriander and smoked paprika.
  • Turmeric – 1 1/2 tsp each ground turmeric, coriander and 1/4 tsp cayenne pepper

Thick and creamy pumpkin soup in a rustic white enamel bowl with a silver spoon, ready to be eaten.

Storing pumpkin soup

Pumpkin soup will keep in the fridge for 4 to 5 days, or can be frozen for 3 months – just thaw then reheat using your chosen method.

If your soup is too thick, just loosen it with a touch of water when reheating.

If it’s too thin (unlikely, but could happen!), then just simmer on the stove for a while to let it reduce – this will thicken it.

Soup Dunkers

A soup this thick and creamy demands bread for dunking! Try one of these:

Cheese stretch picking up piece of Quick Cheesy Garlic Bread
Quick Cheesy Garlic Bread
Close up of crispy crust of world's easiest yeast bread
World’s Easiest Yeast Bread recipe – Artisan, NO KNEAD crusty bread
Better than Pizza Hut! For a truly religious Garlic Bread experience, skip the artisan bread and use a basic French stick. And no skimping on butter! recipetineats.com
Better-Than-Dominos Garlic Bread
Close up of slice of Irish Soda Bread (no yeast bread)
World’s best No Yeast Bread – Irish Soda Bread
These No Knead Dinner Rolls are like magic! Astonishingly easy, no stand mixer, just mix the ingredients in a bowl! recipetineats.com
Soft No Knead Dinner Rolls
Close up photo of a stack of Savoury Cheese Muffins
Savoury Cheese Muffins
Close up of a piece of Cornbread with butter and honey
Cornbread recipe
Close up of sandwich bread without yeast
Sandwich Bread WITHOUT yeast

4 steps. A bit of chopping, plonk it all in a pot, blitz, season then serve.

A thick and creamy pumpkin 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


Watch how to make it

 

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Close up of dunking crusty bread into thick and creamy pumpkin soup in a rustic white enamel bowl.

Pumpkin Soup - Classic and Easy

Author: Nagi | RecipeTin Eats
Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Soup
Western
5 from 113 votes
Servings4 - 6
Tap or hover to scale
Print
Recipe VIDEO above. Just a touch of cream adds a hint of luxury to this super easy pumpkin soup! If you don't have cream, use milk or add a knob of butter. Make this with any type of pumpkin OR butternut squash / butternut pumpkin (same thing!). FLAVOUR VARIATIONS - see list in post above (includes quantities).

Ingredients

  • 1.2 kg / 2.4 lb pumpkin (any type) OR butternut squash , unpeeled weight (Note 1)
  • 1 onion, sliced (white, brown, yellow)
  • 2 garlic cloves , peeled whole
  • 3 cups (750ml) vegetable or chicken broth/stock , low sodium
  • 1 cup (250 ml) water
  • Salt and pepper

Finishes:

  • 1/2 - 3/4 cup (125 - 185 ml) cream , half and half or milk (Note 2)

Instructions

  • Cut the pumpkin into 3cm / 2.25" slices. Cut the skin off and scrape seeds out (video is helpful). Cut into 4cm / 1.5" chunks.
  • Place the pumpkin, onion, garlic, broth and water in a pot - liquid won't quite cover all the pumpkin. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender (check with butter knife) - about 10 minutes.
  • Remove from heat and use a stick blender to blend until smooth (Note 3 for blender).
  • Season to taste with salt and pepper, stir through cream (never boil soup after adding soup, cream will split). 
  • Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired. Serve with crusty bread!

Recipe Notes:

1. Pumpkin - ~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.
Butternut Squash is also ideal in this. It's called Butternut Pumpkin in Australia.
To make this with canned pumpkin puree, you will need 2 cans. Add it in place of the fresh pumpkin and follow recipe as is.
2. Cream - cream will add a layer of richness to the mouthfeel. But it is truly still delicious even made without - I often make it with just milk. To add a rich finish, I sometimes stir through a bit of butter instead!
3. Pureeing - 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. Flavour variations - see in post for list of suggestions, including quantities.
5. Nutrition per serving, assuming 4 servings and made with cream.

Nutrition Information:

Serving: 561gCalories: 189cal (9%)Carbohydrates: 22g (7%)Protein: 3g (6%)Fat: 11g (17%)Saturated Fat: 6g (38%)Cholesterol: 40mg (13%)Sodium: 723mg (31%)Potassium: 912mg (26%)Fiber: 1g (4%)Sugar: 9g (10%)Vitamin A: 22095IU (442%)Vitamin C: 25mg (30%)Calcium: 81mg (8%)Iron: 2.1mg (12%)
Keywords: Pumpkin Soup
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

* Originally published June 2014,  photos replaced in 2018, brand new improved video added in September 2019, minor housekeeping 2020 (no change to recipe).

MORE SOUP RECIPES TO WARM YOUR SOUL

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  • Potato and Leek Soup
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  • Easy Chicken Noodle Soup or Chicken Noodle Soup from scratch
  • Lentil Soup (no bland lentil soup around here!)
  • Minestrone Soup
  • See all Soup recipes

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Classic Easy Pumpkin Soup - On the table in 15 minutes! Made with fresh pumpkin or butternut squash recipetineats.com

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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500 Comments

  1. Faye Johnson says

    January 10, 2021 at 8:08 am

    5 stars
    This soup was awesome.. will definitely make again

    Reply
  2. Hannah says

    January 7, 2021 at 3:28 pm

    5 stars
    This soup is the bomb. It’s so tasty and the best part is that it’s low calorie. I’ve been trying to lose weight and this has been a lifesaver. I made a big batch and keep it in office fridge and just reheat a serving for lunch.

    Reply
  3. Ninette Micallef says

    December 25, 2020 at 7:02 pm

    I followed the recipe to a T! Added the ginger option. It came out delicious and so simple to make! Definetely a keeper. Thanks for recipe.

    Reply
  4. Mark says

    December 19, 2020 at 1:05 pm

    5 stars
    I made some stock yesterday when cutting up veg for bolognaise, so used that. Steamed the pumpkin whilst caramelising garlic and onion with butter, added pumpkin and stock. Tasted amazing without cream or milk. Love your recipes 😁

    Reply
  5. Linda says

    November 27, 2020 at 2:59 pm

    I made pumpkin purée can I use this for the soup? It’s already blended

    Reply
    • Nagi says

      November 28, 2020 at 2:26 pm

      Hi Linda, is it just pumpkin, or does it contain added liquid? N x

      Reply
  6. Adelaide Knights says

    November 19, 2020 at 5:23 am

    5 stars
    Perfect! Just was I was looking for on a winter’s day.
    I loaded it with chilli flakes, salt and pepper after blending and it took it to the next level. Thanks for another great recipe, Nagi!

    Reply
  7. eduard seijdlitz says

    November 19, 2020 at 3:28 am

    Your butternut soup is great.
    Try also to punt a little bit of orange juice and a bit of cinnamon. Regards Eduard

    Reply
  8. Chin says

    November 17, 2020 at 9:52 pm

    5 stars
    I loved this soup. Also used milk instead of half and half. 😊 Very helpful post. Thank you!

    Reply
  9. Amy says

    November 17, 2020 at 12:20 am

    5 stars
    great, fast simple recipe! I brown the onions first and remove most of the garlic prior to blending. No cream or milk. Still turns out great!

    Reply
  10. Ginny Clover says

    November 10, 2020 at 9:20 pm

    This tastes delicious and is so simple. It was lovely and sweet too. I added milk at the end, as suggested. My third soup ever made and my husband and I loved it.

    Reply
    • Nagi says

      November 11, 2020 at 12:24 pm

      That’s awesome Ginny, thanks so much for the great feedback! N x

      Reply
  11. Peter says

    November 3, 2020 at 5:15 am

    What got me here was the simplicity – so simple that additions were easy.
    I used 1.2 kg of a squash that I had but it looked a bit thin so I threw in the rest, about 2 kg in all. Everything else with a couple of minor exceptions was per your recipe.
    I used a stick blender right in the pot during simmering, added sliced plantain and dumplings and let it simmer until creamy.
    To be frank, I was amazed at the final flavor – it didn’t even need salt!

    Reply
  12. Maureen says

    November 2, 2020 at 9:36 am

    This soup is scrumptious! Just the thing for cold weather. Thanks for the awesome recipe!

    Reply
    • Nagi says

      November 2, 2020 at 7:16 pm

      You’re so welcome Maureen! N x

      Reply
  13. dina Boger says

    October 31, 2020 at 8:16 am

    Thank you Nagi, I was apprehenensive about making a soup without sauteing the onions but it was great. Everyone loved it. I added some thyme and coconut milk

    Reply
  14. lee says

    October 31, 2020 at 6:47 am

    This is personal taste:

    Roast peeled pumpkin chunks first till well charred,onion and garlic too if you like for a lightly smoked flavour also add about 100gms of red lentils if you want a thicker soup.
    Lovely soup by the way. 🙂

    Reply
  15. Joyce says

    October 28, 2020 at 11:12 pm

    5 stars
    Made this today and it was AMAZING.

    Reply
  16. Muriel says

    October 27, 2020 at 7:00 pm

    So yummy !! Loved it 😋

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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