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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Del Norris says
Just finished making your recipe for pumpkin soup. It beats my old recipe hands down. Will be using this one from now on. Thanks
Nagi says
Wahoo, I’m so glad you love it Del! N x
Paul says
Can you roast the pumpkins and onions?
Nagi says
Hi Paul – sure can, just like this method: https://www.recipetineats.com/no-chop-roast-pumpkin-soup/
Neil says
Added some carrot for additional sweetness and it worked well 🙂
Nagi says
Yes!! Carrot is so underrated and works so well in blended soups! N x
Alena says
Winner! This soup is so easy and delicious. Your recipes are amazing and enable even bad cooks to make wonderful meals 🙂 Thank you!!
Yvonne says
Where did you get your pot? It’s gorgeous!
Nagi says
Hi Yvonne, it’s a Chasseur cast iron pot 🙂 N x
Denise Hay says
Can I freeze pumpkin soup after I have added a small amount of cream. Also can fresh pumpkin be frozen
Nagi says
Sure can Denise!! N x
Brooke Henderson says
Can this be done in the slow cooker?
Nagi says
Hi Brooke – not this one as written as you want to bring it to a simmer for some of the liquid to reduce – N x
Darlene says
Excellent and Delicious soup that was relatively quick and easy to make. I used can pumpkin purée added grated ginger, cinnamon, nutmeg and cayenne pepper used broth in place of water and cream. Thanks Nagi this is another excellent recipe!
Sing says
Very good. Very easy!
Ron says
Hi Nagi!
Love pumpkin soup – and this is almost exactly the same as the way I’ve been making it for years!
The only difference is that I don’t like to add milk or cream to the body of it –
I find that if you add a big, peeled and chopped up potato along with the other ingredients – the kind of potato that’s floury and good for mashing! – it gives a lovely creamy texture. Really just as nice I think as the dairy-enhanced version.
Another friend adds coconut milk and garnishes with coriander – and it’s lovely too –
So many wonderful ways to use the humble old pumpkin 🙂
Nagi says
Sounds great Ron!! N x
Sam says
Loved this recipe. Thank you! I used roast pumpkin with the milk option and it was deliciously creamy!
Nagi says
I’m so happy you enjoyed it Sam! N x
Jho1 says
I’m not a good cook, but this pumpkin soup is so creamy and lovely not to mention that it’s easy to make. My 2 1/2 yr old son loved it.. Thanks for sharing your recipe.
Nagi says
That’s so great to hear Jho1! N x
Sara says
This is DELICIOUS and was so easy to make!
Nagi says
Wahoo, that’s great Sara!! N x
G.Krishnakumar says
Very useful tips given. Thanks
Sharon says
Very timely Nagi. Just harvested 4 pumpkins from a seedling in my compost. Is this OK to freeze?
Tonye says
First time making this, super yummy 😋. And so easy to make
Nagi says
I’m so glad you loved it Tonye! N x
Darlene says
Has anyone used can pumpkin purée for this recipe and how many ounces did you use? I have looked it up on internet and got 2 very different answers. I answer is 1 pound of pumpkin equals 4 cups of purée the other answer I got was 2 cups Purée equals 1 pound Of pumpkin. Can anyone help???
Nagi says
Hi Darlene, I talk about this in the recipe notes – you’ll need about 2 cans (800g / 1.7lb) N x
Lynz says
I have made this before it’s delicious! This time round there is no pumpkins at the supermarket…could I substitute pumpkin for sweet potatoes?
Nagi says
Yes definitely Lynz! N x
Romanie Gunness says
A weeknight favourite at our house- simplicity meets amazing taste – a beautiful comfort food for the quarantine…and farm to table winner… We change up the spices for a little variation – curry , paprika and cumin are always winners!
Nagi says
Sounds delicious Romaine!!! N x
Romanie Gunness says
Much gratitude to you Nagi…for keeping families dining together over flavourful time savers…
Amanda says
I didn’t read the method properly and thought the liquid should cover the pumpkin… So I put and extra cup in should I just let it simmer a bit longer until it reduces a bit?
Nagi says
Hi Amanda, no big deal, just simmer a little longer and the liquid will reduce 🙂 N x