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).
MORE SOUP RECIPES TO WARM YOUR SOUL
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carol gowler says
HOW MANY CUPS ARE 1 3/4 POUNDS OF PUMPKIN?
Nagi says
Ho Carol, that’s a tough one I’m afraid because it’s really hard to measure in cups!!! Around 6 heaped cups, I’m guessing?? π
Brian says
To those cooks having trouble peeling pumpkins just pop them in a roasting pan & toss in the oven on a high heat to soften the skin works wonders and you don’t lose as much pumpkin peeling but do keep an eye on it or it could be like the blender & explode.
Nagi says
You read my mind Brian! I was about to share a “no chop” roasted pumpkin soup π
Chelsey says
Your pumpkin soup recipe looks great too Nagi! Loving soup at the moment in this weather π
Nagi says
Screech! I actually made this TONIGHT!
Carla Anderson-Smith says
Your recipes look so yummy, can’t wait to start trying them x
Nagi says
Thank you Carla!
Skolastika says
Hi Nagi, thanks for the recipe. it’s sooooo easy and simple. Just the way i want it. Gonna make it tonight. Fingers cross.
Nagi says
I hope you loved it!
teri says
thanks for recipe making it now !!! π
Karla Gibbs says
Credited your post on my blog: http://lifewiththepea.blogspot.com/2015/11/easy-homemade-pumpkin-soup-seeds.html
Thanks for the great recipe.
Nagi | RecipeTin says
Thank you Karla! N x
karin says
Hi first time of making pumpkin soup after cutting the centre out of it for Halloween last night so fingers crossed it turns out well…..Is there anything you can use the stringy seed holding bits for after removing the seeds …..to grow new pumpkins …. or do you have to throw the stringy bits away? Thanks
Nagi | RecipeTin says
Gosh, I have no idea about the stringy bits! Hmm, let me do some research and come back!
Barbara says
I want to make this soup using canned pumpkin.How many cups would 1&3/4 lb. would I use?
Marilou says
Really good soup! I had an entire 5 kg pumpkin in my kitchen that I had to use. I also made the soup in the Vitamix and it is absolutely delicious!
Jenny Elia says
This soup is delicious! I made this the other night with a 3kg pumpkin and it fed us for 3 days and it was so easy to make I think next time I make it I will add cream instead of milk thank you for the fab recipe..
Nagi | RecipeTin says
I’m so glad you enjoyed it Marilou! Isn’t it just so super easy?? π N x
Evan says
Hi! Do you have any tips for peeling the pumpkin???
Vinette Chisholm says
Put it on your cutting board and cut the skin off. It is a bit hard so if you cut it in the grove in smaller pieces it might be easier for you. Remember to clean out the guts properly.
Nagi | RecipeTin says
Hi Evan! I cut it into 1/8 wedges then place the wedges on their side on the cutting board and cut the skin off! π
Sarah says
Probably a dumb question but do you need to pre-roast the pumpkin at all or does the simmering do the whole job for you?
Nagi | RecipeTin says
Hi Sarah! That’s not a dumb question at all π All the cooking of the pumpkin is done in the simmering water so no need to pre roast! π
samar says
Amazing and easy soup to do, very tasty , and great one for winter π thank you for your post
Nagi | RecipeTin says
Thank you Samar! I am glad you enjoyed it π
Ana says
Hi! do you need to add wΓ‘ter to this rΓ©cipe? How much? Thank you
Nagi | RecipeTin says
Hi there! Nope, you don’t need water. Just be sure to use a medium size saucepan so the stock + milk just about covers the pumpkin. Then that’s all you need to do!!
Cook says
Hi, the recipe says water. So if my stock is the cube ones il use water
Sarah says
Which would be better to do, cook and freeze or freeze fresh pumpkin and cook as the need arises? I am asking because i have a big pumpkin but am the only one at home who likes pumpkin.
Nagi | RecipeTin says
Hi Sarah – pumpkin soup freezes really well! So I would freeze the soup cooked. I am not sure that frozen uncooked pumpkin would work. I suspect it will go soggy and lose flavour. Just ensure that when you reheat the soup you don’t bring it to the boil otherwise the milk might split slightly (only slightly, milk doesn’t split as much or as easily as cream).
Chickenmum says
Wondering how this works with the vegan version using almond milk. I find that almond milk splits entirely and very quickly in heated fluids.
Nagi says
Hi! I would cook in veg stock then stick in almond milk at the end π
Justine says
if you were to use canned pumpkin instead of fresh, about how much would you need?
Nagi | RecipeTin says
Hi Justine – substitute it with about 1 3/4 lb of canned pumpkin. Because you just substitute fresh with canned pumpkin in equal amounts. 2 lb of pumpkin = approximately 1 3/4 lb of pumpkin after removing the skin and seeds.
Erin says
Do you have the nutritional information for this?
Nagi | RecipeTin says
Hi Erin! Sorry for the delay responding – I’ve now added a nutritional table π
Kris says
Do you peel the pumpkin?
Nagi | RecipeTin says
Hi Kris! Yes I do. Thanks for asking, I’ll update the recipe so it clearly states that π
Handmade by Lorna says
Pumpkin soup is probably my favourite soup – I like a little heat so I add some spices and fresh chilli – a huge bowl with some homemade bread and topped with yoghurt and seeds is my idea of a perfect lunch.
Nagi | RecipeTin says
What spices do you like to add? I’ve played around with it a lot over the years but keep falling back to the classic! I had one the other day at a bistro with orange in itβ¦β¦not convinced about that!