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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Dee says
Easy and delicious. I added a couple of small carrots and a small potato to thicken it up. Did not have a lot pumpkin.
Added some ginger as well.
Jane says
Absolutely D E L I S H xxx
Tash says
Delicious!!! Another winning recipe! So easy and just amazing! Even my hubby that doesn’t like pumpkin soup enjoyed it!
Wish it wasn’t just the leftover pumpkin (after making the chicken red Thai curry, also amazing)
Joanne says
Have tried a few of your recipes Nagi and loved them all. Pumpkin soup was delicious. 😊
Ashleigh says
Which pumpkin do you prefer to use? I’m in Adelaide by the way! Jap or butternut?
Nagi says
Hi Ashleigh – any type is suitable here! N x
Samantha Borchers says
This soup is wonderful! I’ve always sauted my vegetables before adding liquid, and was skeptical that this recipe doesn’t need this (and also doesn’t need celery and carrot etc!), but it’s wonderful and so easy. I have to say that I don’t enjoy the flavour of adding cream, but I do use butter and it’s delicious!!!
Nagi says
Im so glad you gave it a try and enjoyed it Samantha! N x
Davo (Blenheim, NZ) says
Delicious! I made this for lunch and it was quick and easy. It is winter here so I added red curry paste to give it a warming effect. The soup is lovely, thick, creamy and tasty. It also got the thumbs up from my partner Sharron. I will definitely be making this again. Thanks Nagi another winning recipe from you.
Jo says
Nagi thank you so much for your wonderful pumpkin soup recipe. It’s really tasty & yummy, my family love it. Keep up with your excellent job & share with us generously
Nagi says
Thanks so much for thereat feedback Jo! N x
Katie says
By far the most delicious pumpkin soup I’ve ever made or eaten!
I used Nuttlex at the end as a dairy free option.
Nagi says
I’m so glad you enjoyed it Katie, that’s great to hear! N x
Allison Herrera says
Delicious! And so easy to make. Thank you!
Shruti says
Can we add coconut milk to make the dish vegan?
Nagi says
Yes 100% Shruti! N x
Ysabel says
Made this too last night. My husband kept on saying that it was sooo good! 🙂 Thanks Nagi! 🙂 You’re the best! 😉
Nagi says
Thanks so much Ysabel! n
Hazel says
Winning recipe! Thanks!
Mark says
Made this last night – so easy and delicious.
I just added some fried green onion and bacon as a garnish.
First time I have tried your recipes, recommended by my brother, will not be the last.
Thanks Nagi
Nagi says
Perfect Mark! N x
WN says
Tried this recipe this evening and the soup was yummy. Have used other recipes for pumpkin soup before but somehow they were not as memorable. Your recipe will be my pumpkin soup go to recipe from now onwards. Thanks for sharing.
Nagi says
That’s awesome to hear WN!!! N x
Sim9ne says
Made this today for dinner tonight, I used milk instead of cream and it’s absolutely delicious. I can’t wait for dinner. Super easy to make.
Nagi says
I’m so glad you love it Simone! N
Rita says
I made this soup last night and it was a hit with the family. Thankyou Nagi. I was just wondering is this soup suitable to freeze?
Thanks again
Nagi says
Hi Rita – yes suitable to freeze, I find that sometimes the soup goes a little grainy when thawed (because of the cream) but give it a quick blitz again and it’s as good as new! N x
Rita says
Awesome 😎 Thankyou!
Erin says
Love this recipe. Thank you. So easy. Made this tonight as the cold weather has started to set in. Served with the yummy cheesy garlic bread. This is a hit😋
Nagi says
Cheesy garlic bread is a MUST Erin! N x
Ashleigh says
Super easy classic taste we all have come to love! I changed mine up ever so slightly by roasting my pumpkin first to bring out the natural sweetness, and added some chilli powder to balance it well! Thanks for the great recipe 🙂
Nagi says
A great addition Ashleigh! N x
N says
Hey Nagi,
Tried this with Red Curry paste and it was such a hit! Best pumpkin soup recipe I’ve tried!
Nagi says
YUM! Love this idea!!! N x