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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MrsHolly says
I made this today and it’s just perfect. Classic is right – no fuss, full of flavour. Just don’t use carving pumpkin – I made that mistake last year!! No good for cooking!!!
Nagi says
That’s terrific to hear Mrs Holly! Thank you for sharing your feedback! N x ❤️
Candice says
I still used a carving pumpkin and the soup was amazing! This is an easy no fuss recipe! Glad I stumbled across your blog on the great world of google.
Nagi says
That’s great to hear Candice, thanks for sharing your feedback! N x ❤️
Sarah says
How much milk/cream do you add? It’s not listed in the ingredients.
Nagi says
Hi Sarah! It’s under “Finishes” 🙂 Stir through at the end
Amy says
This is right on, perfect soup thickness and adding the onion and garlic is a great tip, never though of that. Thank you for the recipe.
Jade Fleming says
Where did you get your broth from? X
Kate says
I’ve thrown a smidge of siracha and honey, but your recipe mirrors mine. My favorite fall soup. I usually serve it with grilled cheese (Gouda) sandwiches
lini says
Kids loved it and so it’s an automatic win. I loved it too…..win win
Nagi says
WHOOT! So great to hear that Lini, thanks for letting me know! N x ❤️
Danielle says
You are so right, there are so many complex recipes for pumpkin soup out there, but sometimes simple is better. I have a hard time remembering that sometimes! When you said you sometimes use milk, it reminds me of my mom. I don’t think she has ever used cream in her cooking, she always replaces with milk and swears it’s just as good. Me? I’m a sucker for cream, but I do understand it’s not always necessary.
I’ve blended hot soups before, and learned my lesson the hard way about letting it cool…I know have a stick blender, because, well, who has the patience to let it cool!
Nagi says
Hot soup in blender = soup on ceiling. OMG I learned the hard way BIG TIME!! 😂
Anthony says
Just made this with soy milk and man I’m in love with it… simple and perfect thanks so much…
Nagi says
I’m so pleased to hear that Anthony! Thanks for letting me know! N xx ❤️
Kathleen Lust says
Loved it! I made it in my vitamix, using about an 1/8th of an onion and using 1/2 cashew milk and 1/2 half and half. No garlic; you have to be careful with onion and garlic in the vitamix or the flavor becomes too strong. I blended until the soup became hot, that’s it! Making it again tonight for company. Thank you
Nagi says
That’s exactly right Kathleen! Sounds like you’re a Vitamix Master!! 🙂 N xx
Bee says
How would this soup go as a chilled soup? I quite often don’t have access to cooking facilities at work and am looking for something different for summer.
Janis says
Try it
And let us know!
Nagi says
Hmm I must confess I haven’t tried this chilled, instinct tells me not so good…. Sorry!
Gloria says
If you don’t want to use milk, Leeks are perfect for thickening and making your soup creamy!
Nagi says
What a great tip Gloria, thanks! N x
wendy says
hi can I keep this in the freezer or fridge to heat up? can I keep it for a month or so? Thanks!
Nagi says
Definitely! 🙂 N x
Gloria says
I plan on canning mine. Boil your bottles for 30 minutes to seal!
Martine says
I’d love to can this recipe. What canning method would you use? Water bath canning or pressure canning?
Nagi says
I must confess I don’t can much but when I do, I do water bath 🙂 N x
Nagi says
Oooh what a great idea! ❤️
alyssa pitts says
I have tons of canned pumpkin at home. I see that you can substitute the canned for the fresh. I am just wondering if you or anyone else has tried making it with the canned. I am wondering if it will still be delicious or if it is not worth making with canned? Thanks!
Nagi says
Hi Alyssa! You can use canned but the fact is that the flavour is not as fresh or strong as using fresh pumpkin 🙂 But still tasty!
Regina says
This recipe is so easy and so tasty!!! My husband loved it! Made me look so good infront of him! Lol! Thanks!!!
Nagi says
Thank you Regina! So pleased to hear you enjoyed it! N xx
tony brunskill says
I’m trying your recipe out for the first time, but I roasted the pumpkin 1st then puréed it. I cooked the onion and garlic in a Manuka smoked butter. I’ll be using cream and serving it with garlic bread when it’s cooked.
Jenny McMillan says
So you made a different recipe, but it sounds delicious.
Nagi says
Ooh sounds amazing Tony! ❤️
Sze says
Hi Nagi, made this for a party of 10 pax to superb reviews! This recipe is as you say, ridiculously easy! I topped off with a bit of creme fraiche and my guests loved it!
Thanks also for the tip re: letting the soup cool down slightly before blending in a blender… one of the few times I’m glad I read footnotes in a document!
Looking forward to making other dishes from your r Dior index! Cheers!
Nagi says
Happy to hear you enjoyed this Sze! Thank you for letting me know! N xx
Ashley says
This looks like what I’m looking for. We puree pumpkins in the fall and freeze it to use throughout the year. Any idea how much puree this would need? I’d love to make this.
Nagi says
Hi Ashley! Around 2.5 cups of puree 🙂
Beth says
I make this twice a month all Fall and Winter. Simple and satifying, thank you!
Nagi says
Ohhhh I love hearing that! Thanks Beth! N x
Jennifer Tan says
This was an easy recipe to try. I added some cinnamon , nutmeg & cumin powder and it came out fanstastic. I did add in a tablespoonful of cognac and hubby loves the flavour.
Nagi says
I’m so glad you enjoyed this Jennifer, thank you for letting me know! N xx
Peter says
You know what I like about your recipes? You use everything you need and nothing you don’t. Like your meatballs – totally worth the extra steps. But this recipe is simple without unecessary extra frills. You nailed it. It’s perfect as is.
Nagi says
Woo hoo! So glad to hear that you enjoyed it Peter, thanks for letting me know! N x
Cathy says
I added some curry powder – it was great!
Nagi says
Oo la la! YUM!