Close up of dunking crusty bread into thick and creamy pumpkin soup in a rustic white enamel bowl.
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4.95 from 68 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.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Soup
Cuisine: Western
Keyword: Pumpkin Soup
Servings: 4 - 6
Calories: 189
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 chunks.
  • Place the pumpkin, onion, garlic, broth and water in a pot - liquid won't cover all the pumpkin. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender.
  • Remove from heat and use a stick blender to blend until smooth. If you don't have a stick blender, use a blender - see notes.
  • 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 - I usually make pumpkin soup without cream because I don't always have cream on hand. So I usually make this with milk - also because I find this satisfying enough as it is because it's so thick and has such a great flavour. You can use any type of milk you want - full fat, low fat, almond, soy etc.
Half and half is an American dairy product that is half cream, half milk. In Australia, our equivalent is low fat pouring cream. Any kind of cream is suitable for this recipe. Basically, the higher the fat % and thicker the cream, the richer the finished soup.
3. Pureeing - If you don't have a stick blender, 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. RECIPE COMMENTARY: The idea with this recipe is that the pumpkin is boiled uncovered so you're left with the right amount of liquid at the end such that once pureed, the soup is lovely and thick. You don't need the liquid to cover the pumpkin, the steam and bubbling will cook all the pumpkin through. I don't think using onion + garlic is common in other recipes but I promise you, it adds that extra savoury flavour that really makes this a truly great pumpkin soup, despite being so crazy easy.
5. Nutrition per serving, assuming 4 servings and made with cream.
Nutrition Facts
Pumpkin Soup - Classic and Easy
Amount Per Serving (561 g)
Calories 189 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Cholesterol 40mg13%
Sodium 723mg31%
Potassium 912mg26%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 9g10%
Protein 3g6%
Vitamin A 22095IU442%
Vitamin C 25mg30%
Calcium 81mg8%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
* Originally published June 2014, recipe slightly streamlined and video added in 2017, photos replaced in 2018.


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