This is THE pumpkin soup recipe you will make now and forever! It’s thick, creamy, and irresistible, a classic easy pumpkin soup made with fresh pumpkin that’s fast to make, and only 189 calories per serving. Don’t forget crusty bread for dunking! (Or up the ante with crusty cheese bread).
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
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!
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!
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!
How to make pumpkin soup from scratch
Place peeled pumpkin, onion, garlic, broth/stock 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 are the garlic and onion. It makes all the difference to add extra savouriness!
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
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:
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
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
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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 vegetable or chicken broth/stock , low sodium
- 1 cup water
- Salt and pepper
Finishes:
- 1/2 – 3/4 cup 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 cream, 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:
* Originally published June 2014, photos replaced in 2018, brand new improved video added in September 2019, minor housekeeping 2020 (no change to recipe).
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Susan Goman says
Sounds absolutely fantastic and just what I was looking for but couldnt find until I found your fantastic recipe cant wait to try it will do so tomorow
Aggie says
Super easy and fun recipe for even the worst of cooks, like me. I followed directions, I opted for adding butter for richness and poured milk for individual servings instead of putting into the whole pot. But that’s just me. I am lazy so I skipped the puree part, It still was super delicious and pretty well blended since I baked the heck out of my butternut squash!! Definitely my ‘go to’ recipe for yummy easy punkin’ (squash) soup!!!!
Natasha says
hi! I live in the UK. What type of pumpkin should I use? I just assumed I used the ones the kids carve?
Nick says
Hi Natasha not the carving type. That type doesnt taste nice at all. The edible for this recipe are dark green in colour and found next to the butternut squash in the supermarket this time of the year. Or use butternut squash. is very tasty
Cassie says
I dunno why it took me so long to try this but it was so good. So simple! Husband and kid declared it’s the best pumpkin soup ever! Thank u for sharing!
Nagi says
Wahoo, that’s great Cassie!! N x
Shanna says
Great recipe , I used coconut milk .
Christine says
Hi there, do you happen to know what size canned pumpkin we should use? Thank you!
Nagi says
Hi Christine – 2 x 400g cans equalling 800g 🙂 N x
Christine says
Thank you so much!
Tony says
Thanks Nagi,
Suprised myself and made your Pumpkin Soup, it was superb, made my day, thanks so much.
El says
I want to try the maersi red curry for spicy soup but worry if that brand is going to make my pumpkin soup very salty?
Nagi says
Hi El, I’m not sure what you’re trying to ask – do you want to make a curried pumpkin soup? N x
El says
Yes please.
Nagi says
It’s going to be a totally different recipe – feel free to pop a request on my recipe request page though 🙂 N x
Camila says
Hi! How many cups of raw pumpkin pieces should I add?
Diane says
I doubted this method. I now stand corrected. Made this tonight. So simple & sooo sooo tasty. Just a little bit of curry powder, turmeric & nutmeg at the end. I will be sharing this recipe. The other pumpkin in my pantry will be getting the Thai variation. Thank you.
Nagi says
I’m so glad you loved it Diane! N x
El says
Thanks Nagi. You are so kind and helpful. I love all your recipes even the soups now. But so sorry I just seen to find it hard to find your request page? Not sure where it is. Sorry about that. Pls let me know. Thanks Nagi.
Kylie says
Easy peasy and so delicious 🎃
Anna says
This soup was really good 😀 I tried the Thai style with red curry paste (the Nagi recommended one, Maesri) and it was delicious! I bought Maesri as opposed to the usual Ayam and it was amazing! Yes, it was spicy, but just add more coconut milk if it is too spicy for you. A delicious lunch option that cooks up fast!
Ilka Zapata says
Made the Thai variant for dinner tonight. I used 1 tbsp of Thai red curry instead of two, and added 1 tbsp of curry powder. I also added 1 tsp fresh ginger thinly sliced and one large potato for more consistency. It is the BEST pumpkin soup I have ever had! I garnished with cilantro, but feel the flavor is too strong… changes the dish completely.
Leonie says
Made the Thai variant of this for dinner tonight – so easy and delicious! Thanks so much for the recipe – will definitely be checking out your other ones.
June says
Hi! What can I replace milk with for a diary free option? I used to be more tolerant to milk products but now I feel so bloated whenever I have milk. Thanks so much!☺️☺️☺️
Susan Goman says
Hi June I am lactose intolerant sounds like you are too try lactose free milk I find that Pauls Zymil is about the best and creamiest one of these or you could use rice milk coconut milk [supposed to be very creamy] oat milk or almond milk actually there are quite a few of them out there all lactose free hope you have some success
Nagi says
Hi June, just use a lactose free or oat milk 🙂 N x
Fiona says
O M G, she’s done it again! I’m working from home and just whipped this up in my lunch hour, absolutely delicious, I bow once again to the Queen, thank you Nagi!!
Nagi says
Perfect Fiona!! N x
Lana says
absolutely delicious!!
Margaret Harries says
Great recipe, I could make this every day,so delicious
Lanya says
Hi, can you cook this in a crock pot & add a bacon hock?
Tracie Astin says
I made this soup for my daughter when she had her wisdom teeth out. I thought it would taste a bit basic but it was beyond that! I normally roast my pumpkin but didn’t this time and it doesn’t need it. Super quick and easy thanks Nagi!!
Nagi says
Wahoo, that’s great to hear Tracie, thanks so much! N x