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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Judy says
Instead of boiling the pumpkin, can I roast in the oven?
Love your recipes!
Nagi says
Hi Judy, try this one: https://www.recipetineats.com/no-chop-roast-pumpkin-soup/
Max says
I have made this soup several times and I love it!
Do you think this recipe is crockpot friendly?
Nagi says
Absolutely! I’d probably do 4 hours on low, but even 6 hours would be fine 🙂 N x
Chiani Sharma says
This recipe looks great, but I don’t have a blender or a stick whizzer. Is there any othe way for me to get the soup so smooth?
Caroline says
I love it!! Quick and tasty!
Carol says
Is this possible to freeze or put it in the refrigerator?
Nagi says
Do you have a nutribullet or any type of blender at all? – N x
Chiani Sharma says
Yes, a nutribullet but the last time I tried something heavier than fruit in it, i.e. pesto, it started to overheat, which I don’t think is good…
Nagi says
Hi Chiani, the pumpkin soup will be soft though and fine to blend in a nutibullet, just make sure it’s completely cool before blending – N x
Chrissy says
Super easy and super yummy! I made this for a potluck and it was gone in absolutely no time.
Nagi says
That’s awesome Chrissy!
Hiral says
It was quick classic recipe, n texture n smoothness in the mouth is delicious. Thank you for sharing this.
Malen says
Hi Nagi. Thank you so much for this lovely soup recipe! It was my first time making a pumpkin soup and turned absolutely delicious!
Nagi says
You’re so welcome Hiral, I’m so happy you enjoyed it ❤️
Ann says
Hi Nagi , this is the first time I cooked pumpkin soup and it is sooo yummy . Thank you for the easy recipe . Can I use the same method with mushroom soup ?
Nagi says
Oh, I keep meaning to do a mushroom soup!!
Michele Alexander says
Just making this soup now. Can I add ginger to make I think spicy?
Nagi says
You definitely could Michele!
Michele says
Ooops to make it spicy
Linh Pham says
my first time making pumpkin soup ever and it was a success with your recipe! very simple, easy to visualize and tasty!
Nagi says
I’m so happy you loved it Linh!
Maggie says
Hi – this is the best and easiest pumpkin soup I have ever found. I do add a little nutmeg and about 1 teaspn Jeera. To keep my family happy I have to double the ingredients etc.
I dont add cream or milk as I freeze it in meal size containers and add after heating .
You have many good easy quick recipes. thanks
Nagi says
Thanks so much for the feedback Maggie ❤️
Jacqui says
Can this soup be frozen if it has milk in it? Or are you better off leaving it out if you want to freeze some?
Jenny Gadaleta says
I am loving all your recipes Nagi
Nagi says
Hi Jacqui, I’ve successfully frozen it before – N x
Amanda says
So easy. I used half and half varieties of pumpkin- Kent and butternut together. I didn’t have nice stock, only cubes but it didn’t matter – flavour was just as good. Love that Nagi’s recipes are so adaptable.
Nagi says
I’m so glad it turned out for you Amanda!
Harley Kingston says
You don’t need to peel the pumpkin. Just wash it. When it’s cooked and blended, you won’t even know its there. Plus everyone needs the fibre!
Barb says
Hey Harley – I made this soup again last night without peeling it; worked an absolute treat. Thanks for the idea.
Nagi says
Great idea Harley!
Ruby says
would roasting the pumpkin first make a difference in taste?
Elena L Monnereau says
Just finished making your recipe for pumpkin soup out of a fresh pumpkin head I had left from Christmas it is delicious will serve to my guests!
Nagi says
Wahoo! I’m so glad you love it!
Julie says
This is same recipe of pumpkin soup that I’ve been making for years and I can also agree it’s delicious, however, I fry some chopped bacon with the onion and garlic before adding the pumpkin and stock. Extra yum!
Nagi says
Everything is great with bacon, I love this idea I’ll have to give it a go ☺️
Stacey Gulle says
What size can of puréed pumpkin do you need to use? It just says two cans.
Nagi says
Hi Stacey, 2 x 14oz / 400g cans.
Nonya Bizness says
Are we supposed to guess at the amount of the most important ingredient.. PUMPKIN??
– How much pumpkin puree??? Some of us make and freeze batches of it!
Nagi Maehashi says
No guessing, it’s all in the recipe – about 1.2kg of unpeeled pumpkin or 2 cans of pumpkin puree. So you’ll need 800(ish) grams ☺️
Loretta Furlane says
OMG! This soup is AMAZING! Just finished a bowl full. I added some fresh sage from my garden and used white pepper. So good! Thanks for this easy recipe.
Lisa says
Is that sour cream on top with parsley?
Nagi says
Drizzle of cream! 🙂 N x
Lee says
If you use 2 cans of pumpkin (per your note), what size cans are they?
I love your recipes and am making many of them as I receive them. I also look forward to seeing what Dozer is up to.
What a beautiful dog and he is living the life of a King with you. He is so lucky to be so loved. Have you always had dogs, or is he your first?
Keep the recipes coming!