Pumpkin Soup

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.

INGREDIENTS FOR 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 THIS PUMPKIN SOUP RECIPE

You’re just 4 easy steps away from this easy pumpkin soup which is so dreamy thick and creamy!

1. Place peeled pumpkin, onion, garlic, broth 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 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!

WATCH HOW TO MAKE IT

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Pumpkin Soup - Classic and Easy

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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.

Prep Time:5 minutes

Cook Time:10 minutes

Total Time:15 minutes

Servings:4 - 6

Hover over "Servings" value to reveal recipe scaler

Author:Nagi | RecipeTin Eats

Course:Soup

Cuisine:Western

Keyword:Pumpkin Soup

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:

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 - 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 low fat 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. Pureeing - 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. Nutrition per serving, assuming 4 servings and made with cream.

Nutrition Facts

Pumpkin Soup - Classic and Easy

Amount Per Serving (561 g)

Calories 189 Calories from Fat 99

% Daily Value*

Total Fat 11g 17%

Saturated Fat 6g 30%

Cholesterol 40mg 13%

Sodium 723mg 30%

Potassium 912mg 26%

Total Carbohydrates 22g 7%

Dietary Fiber 1g 4%

Sugars 9g

Protein 3g 6%

Vitamin A 441.9%

Vitamin C 30.3%

Calcium 8.1%

Iron 11.4%

* Percent Daily Values are based on a 2000 calorie diet.

* Originally published June 2014, recipe slightly streamlined and video added in 2017, photos replaced in 2018.

Nutrition

Serving: 561gCalories: 189kcalCarbohydrates: 22g (7%)Protein: 3g (6%)Fat: 11g (17%)Saturated Fat: 6g (30%)Cholesterol: 40mg (13%)Sodium: 723mg (30%)Potassium: 912mg (26%)Fiber: 1g (4%)Sugar: 9gVitamin A: 441.9%Vitamin C: 30.3%Calcium: 8.1%Iron: 11.4%

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