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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Tisha says
Love it! Thank you for another lovely recipe.
Nagi says
You are welcome Tisha! N x
Tim says
Great recipe, I followed it and the taste was just as I remembered as a kid eating pumpkin soup for the first time. TY
I also made a dipping biscuit that paired very well with this soup. (Dill & Bacon fried type biscuit topped with a dusting of parmesan)
I haven’t seen where Dill is pared with Pumpkin soup in any recipe I have looked at, But I tell you it goes really well if used in modest amounts.
Nagi says
Thanks for that tip, Tim! N x
Bradley says
Hi there! Can I bake the pumpkin pieces in the oven instead of boiling? And If so,
-what size for the pieces
-what temp for the oven
-and for how long?
Great recipe, Thanks for answering questions too!!
Nagi says
Hi Bradley – try this one for oven roasting! N x https://www.recipetineats.com/no-chop-roast-pumpkin-soup/
Marco says
DIVINE. Thank you
jimster says
2 cans if using puree. What size can?
Nagi says
Hi Jim – that would be a 400 gram can of pumpkin. N x
E says
I used regular small sweet pumpkins (orange) and added a bunch of ginger, along with some dry seaweed sheets to add more nutrients to the soup.
Ksenia says
Follows the recipe, turned out amazingly tasty, and super easy to make! Highly recommend
Gloria Diaz says
I tried this soup after discovering pumpkin soup here in China. Not wanting to go out to restaurants to order it (rather expensive, as I live far from the center of Beijing) I decided to make it at home using your recipe. OMG! Better than what I had at the restaurants!!! I added a bit of cayenne pepper for some heat, and plenty of butter. Absolutely fabulous! Even though I hate to cook, whatever I make is usually delicious. This soup is so worth it. After I boil the pumpkin, I blend it with a blender. Thanks so much for this recipe!
Fredah Wairimu says
Got this caramelized added onions ginger and curry powder and it turned to the tasties soup ever
Erica says
Sounds so yummy, hoping I can try it tomorrow. Can you roast the pumpkin after you boil it?
Nagi says
If you want to roast it, do it before adding to the liquid! N x
Nicholas Price says
Delicious recipe and simple to make. I fried some ginger and this adds a lovely flavour. I omit the cream and it is still very tasty. Next time, I will double the amounts as it doesn’t make that much. Thx Nick
Kathy says
Would a white pumpkin in this recipe be delicious? I have 3! So q will be pie, 1 for a neighbor…and 1 for soup
Nagi says
Hi Kathy – I don’t know as I haven’t tried it with white pumpkin! N x
Em says
Not only is this recipe absolutely delicious, it is super easy! I’ve made this soup a handful of times and add different spices (usually cumin, cayenne, herbs, chilli flakes and paprika) and it just gets better and better. Fantastic if you’re time pressed or need to multitask too!
ali says
So simple and yet so delicious!! thank you Nagi 🙂
Christine Allen says
I was wondering if I can substitute coconut milk for the cream?
Chris Painter says
I did this exact thing and it works really well. It’s not as rich, but it’s a subtler flavour and so tasty.
Nagi says
It will change the flavour Christine but it could work out ok. You can also leave the cream out. N x
She says
When you say creme…..exactly what kind of creme? As I was thinking coconut creme
Michael P Callahan says
Of course your recipe came up first when I googled pumpkin soup. Lol. Since I have the time I’m going to add a step and roast the pumpkin first ala Emeril. Can hardly wait to try it.
Amy Morgan says
Made this vegan with vegetable broth and coconut milk for our vegan Halloween guests. They loved it! Thanks for the yummy, customizable recipe!
Nagi says
I am glad you enjoyed it Amy! N x
Ariana Council says
Can you use beef broth instead of Chicken/veg?
Charlotte says
Literally hands down the best soup according to my little one. We’ve never used pumpkin to cook or bake with before, but with zero waste high on the agenda, we gave it a go. Cannot believe the simpleness of this recipe and how it transforms into such a beautiful soup! We’re all huge fans. I’ve made it with vegetable stock and also chicken bone broth! Both fantastic. It’s going to be an October family tradition soup for the foreseeable future. Thanks Nagi!
Nagi says
It’s funny how pumpkin is so popular here (standard in a roast dinner!) but in the UK I understand it used to be for feeding livestock so is not as common! Good for you aiming for zero waste…soooo important! N x
Lyn says
Delicious! I didn’t have onion so made it with just 2 garlic cloves. Mine was not a low sodium chicken broth so I reduce it to just 140ml and top up with 360ml of water to make up 500ml liquid portion (2 persons serving). Highly recommended if you want a quick and fuss free yet yummy soup.