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
Life of Dozer
Gazing out over his kingdom…..
Ai says
NAGI You are the best, cook double batch put some freezer and how good that your Artisan bread so delicuos, cooking follow your recipe saving time, money, easy, healthy than buy from shop…Thank you
Kirsty Andrews says
Super quick and easy…added coriander, curry powder, garlic powder, powdered chicken stock and black pepper after whizzing to taste…great flavour. Thanks for another winner Nagi😋
Laura says
Hi Nagi,
Our baby is dairy free (therefore so I am at the moment), is there something that would work well instead of cream as a substitute?
Nagi says
Hi Laura, you could use lactose free cream or even coconut cream 🙂
N x
Sue Rose says
Always made pumpkin soup like this, it’s always a winner! Have made it with chilli’s but we have just picked our pumpkins so tonight is no frills perfect pumpkin soup, bread is cooling, temp is around 15 deg, will be perfect for soup night! Love your recipes…. But think I love Dozer a little more 💕🐾
Sharon says
I’d say wow! This soup is very easy to make but super tasty! I didn’t add any salt as the vegetable stock I used was salty enough. I only added some chili flakes and pepper in the end. Yummy in my tummy!! Thank you!
Tracy Corbett says
I baked my jap pumpkin until it was nice and soft then blended it in batches with cold chicken stock in my Ninja Bullet to avoid blender explosion! 😂I found I did not need the cup of water, I like thick soup.
John says
Classic and easy, yet so full of flavor. I love the various options provided in the recipe by adding various seasonings at the end. Definitely enjoyable!
Megan says
Delightful! I added some potato and a little shake of curry powder while the i was sweating the onion. So simple, smooth and delish! (I can’t believe i actually changed one of Nagis recipes! Haha)
Kelly Veitch says
So simple, so delicious!! Will definitely make again.
Charisse says
Can you also recommend what meal is great to pair it with (aside from bread)?
Nagi says
Hi Charisse – If I was going to serve something else, I’d serve the soup as a starter in a smaller portion. Then you’re free to serve any meat or seafood centrepiece as your fancy main course! – Nx
Heather Fay bowers says
Try a good dollop of old brown sherry to the pumpkin soup. You won’t be. Sorry
Nagi says
Interesting Heather – I’ll have to try! N x
Priscilla says
Looks amazing, can’t wait to try it!
Was just wondering though, is it possible to make this in a slow cooker over a couple of hours?
Angela Harris says
Hi Nagi. I just have to tell you this was so great. I have used so many of your recipes and loved them all. You are so darling. Love your smile.
Katrina Francois-Ryan says
Easy and delicious.
Alexandra Davila says
Can’t wait to try it, but would like to know what bread did you serve with it?
Quyen says
Can we have it as cold soup ? Thanks!
Jade says
Love the taste, such a classic! I overblitzed mine a little, but it was still great!
Mirasol Dimaranan says
Very useful for a working Mom like me.
Nagi says
I love hearing this Mirasol! N x
Maureen says
Scrumptious! Just made this soup, and am eating a bowl as I type. It’s cold out and there’s 5″ of snow on the ground. This soup is perfect for this weather. And this soup is sooo delectable. Thanks for yet another perfect recipe!
Brianna says
I’ve made this soup several times, and it’s a winner every time – the partner loves it!
So quick & easy too.