Close up of dunking crusty bread into thick and creamy pumpkin soup in a rustic white enamel bowl.
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4.94 from 80 votes

Pumpkin Soup - Classic and Easy

Recipe VIDEO above. Just a touch of cream adds a hint of luxury to this super easy pumpkin soup! If you don't have cream, use milk or add a knob of butter. Make this with any type of pumpkin OR butternut squash / butternut pumpkin (same thing!). FLAVOUR VARIATIONS - see list in post above (includes quantities).
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Soup
Cuisine: Western
Keyword: Pumpkin Soup
Servings: 4 - 6
Calories: 189kcal
Author: Nagi | RecipeTin Eats


  • 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 (750ml) vegetable or chicken broth/stock , low sodium
  • 1 cup (250 ml) water
  • Salt and pepper


  • 1/2 - 3/4 cup (125 - 185 ml) cream , half and half or milk (Note 2)


  • 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 soup, cream will split). 
  • Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired. Serve with crusty bread!


1. Pumpkin - ~2.4lb / 1.2kg pumpkin before peeling and removing seeds. Approximate is fine - use the liquid levels in the video as a guide for quantity.
Butternut Squash is also ideal in this. It's called Butternut Pumpkin in Australia.
To make this with canned pumpkin puree, you will need 2 cans. Add it in place of the fresh pumpkin and follow recipe as is.
2. Cream - cream will add a layer of richness to the mouthfeel. But it is truly still delicious even made without - I often make it with just milk. To add a rich finish, I sometimes stir through a bit of butter instead!
3. Pureeing - you can use a blender BUT you must make sure that the soup is cooled slightly before blending it, otherwise you will find out the hard way that hot soup + blender = soup explosion (literally, the lid will blow off the blender when you start blending it).
4. Flavour variations - see in post for list of suggestions, including quantities.
5. Nutrition per serving, assuming 4 servings and made with cream.


Serving: 561g | Calories: 189kcal | Carbohydrates: 22g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 723mg | Potassium: 912mg | Fiber: 1g | Sugar: 9g | Vitamin A: 22095IU | Vitamin C: 25mg | Calcium: 81mg | Iron: 2.1mg