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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Lynne says
Hi Nagi. Made your chicken soup last night, and made this tonight. Once again DELICIOUS. Thank you😊
Nagi says
That’s terrific! So pleased you enjoyed this Lynne – N x
Kathleen says
How much canned pumpkin puree can I use instead of fresh pumpkin ?
Nana says
Canned purée pumpkin is not the same
L.C. Lassman says
The Recipe Notes say 2 1/2 cups. I would suggest cooking it in some butter for a few minutes before adding the rest of the ingredients, to eliminate the raw, “canned” flavour from the puree.
Amy says
Delicious and so easy, this will be a regular for us this winter
U. A. Peiris says
Simply delicious. Wonderfully Devine. I just made it. Thanks so much for sharing. Peiris
someone says
can I use Philadelphia
Nagi says
You sure can if you want! 🙂
Jake says
Made a double batch of this and it is delicious!!!
Great recipe nice flavour and easy to make.
Nagi says
I’m glad you enjoyed this Jake! Thank you for letting me know 🙂 N x
norma says
I’ve never had pumpkin soup, we love soup and I especially love the simple,easy recipes. Will be trying this when pumpkins are available.
Kelly says
Kia Ora,
This recipe seems too super simple: I had doubts!! but this soup tastes Fabulous.
Thank You Nagi.
Nagi says
That’s great to hear Kelly!! Thanks for letting me know you enjoyed it! N x
Manasvi says
This a lovely blog ! Absolutely adore it !
Nagi says
Thank you for the compliment! 🙂 N xx
Kathy says
Hi Nagi, this looks amazing! Just wondering what alterations you would suggest so I could adapt it for the slow cooker? Thanks, Kathy
Nagi says
Hi Kathy! I would put it all the slow cooker for 2 hours on low then just whizz it up with a stick blender right in there!
Kimberly Dones says
hi i would just like to ask if it is ok for this recipe to store in the fridge and then serve the day after cooking? THANK YOU and I LOVE YOUR PAGE! <3
Nagi says
Sure can Kimberly! This keeps for 3 to 4 days in the fridge and freezes perfectly too 🙂 N x
Alli Jackson says
This was very nice. We used veggie chicken stock, and went heavy on the seasoning of salt / pepper – this made a big difference. Mixed italian parsley thru and topped with chopped green onions – really tasty & easy, have shared the link on my Facebook for my friends to try 🙂 Thanks!
Nagi says
So great to hear Alli!! Thanks for letting me know you enjoyed this – N x
Dimitri Elegante says
I don’t really like pumpkin, so when I started this pumpkin soup recipe, I opted for chicken noodle instead. I didn’t have most of the ingredients, but it looked like the can of Campbell’s I had would be close enough. It was. Just add one can’s worth of water and heat to your desired temperature. I add a dash of salt.
I love Campbell’s soup, especially chicken noodle.
Nagi says
Hi Dimitri!!! So you made pumpkin chicken noodle soup…?? 😊
Ella says
Hello love your site just wondering how do I make this soup with pumpkin purée? Thank you 🙂
Nagi says
Hi Ella, I’m afraid I don’t know, I haven’t tried 🙂 N xx
Levs says
Just made this and OH MY GOD – it turned out so good! Thank you!
Nagi says
That’s wonderful to hear Levs! Thanks for taking the time to let me know you enjoyed this! N xx
Nicole says
Hey Nagi
You should have a cooking show on tv. Or do a broadcast online. Your recipes are awesome.
Nicole
Nicole says
If you put cream in it. Can you freeze it. Or should you leave the cream out and when reheating add the cream then. Also is it thickened cream or sour cream. Classic pumkin soup
Thanks
JoE says
Oh yummo- I just made this pumpkin soup and it’s delicious. Thank you so much
Nagi says
That’s so great to hear Joe! So glad you enjoyed it! N x ❤️
Lisa Heineman says
Awesome just the way you posted
Nagi says
💃 N xx
LUKE CHALLENOR says
Wat is a broth?
Nagi says
Liquid stock! Chicken, beef, vegetable 🙂 N x