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 over and over again!
Don’t forget the hot buttered crusty bread for dunking! {Super healthy: 189 calories per serving)
A pumpkin soup you’ll make again and again…
On cooler days, 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.
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 ingredient 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!
Best pumpkin for pumpkin soup
Use any type of pumpkin you want OR butternut squash (which is called butternut pumpkin in Australia).
Common types of pumpkin in Australia that are ideal for pumpkin soup with include: Jap/Kent, Jarradale, Queensland Blue or Butternut Squash. In the US, use any of the pumpkins generically sold as “sugar pumpkins” or “pie pumpkins” – or butternut squash.
DO NOT use Halloween carving pumpkin used to make Jack-O-Laterns. While they are edible, they are not that tasty!
How to make pumpkin soup
You’re just 4 easy steps away from this easy pumpkin soup which is so dreamy thick and creamy!
- Place peeled pumpkin, onion, garlic, broth and water into a pot;
- Boil rapidly for 15 minutes until pumpkin is very tender;
- Use a stick blender or transfer to blender to blitz smooth; and
- Adjust salt and pepper to taste, then add either milk OR cream – whichever you prefer.
The secret ingredients in this pumpkin soup are the garlic and onion. It makes all the difference to add extra savouriness!
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 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
PS If you’re not a fan of chopping pumpkin, try my No Chop Roasted Butternut Soup. It’s so crazy good!
Soup Dippers
Quick Cheesy Garlic Bread • Better-Than-Dominos Garlic Bread • Soft No Knead Dinner Rolls
MORE SOUP RECIPES TO WARM YOUR SOUL
- Broccoli Cheese Soup
- Potato and Leek Soup
- Creamy Carrot Soup – this is so amazing!
- Easy Chicken Noodle Soup or Chicken Noodle Soup from scratch
- Lentil Soup (no bland lentil soup around here! 😂)
- See all Soup recipes
MORE PUMPKIN RECIPES YOU’LL LOVE
- Creamy Baked Pumpkin Risotto
- Easy Homemade Pumpkin Gnocchi
- Roast Pumpkin Salad, Spinach and Feta Salad
- Coconut Curry with Lentils & Pumpkin
- Roast Pumpkin with Maple, Feta and Chili
- Pumpkin Cake with Cream Cheese Frosting
WATCH HOW TO MAKE IT
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Pumpkin Soup - Classic and Easy
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 chunks.
- 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.
- 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.
- 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:
Nutrition Information:
LIFE OF DOZER
Gazing out over his kingdom…..
Instead of boiling the pumpkin, can I roast in the oven?
Love your recipes!
Hi Judy, try this one: https://www.recipetineats.com/no-chop-roast-pumpkin-soup/