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…..
Hi. Can you use garlic from the jar instead? Thanks
No way Kristy – that garlic is almost preserved so it’s sour. Use fresh here or omit if you can’t get fresh. N x
I shaved a touch of dark chocolate into the soup. Really goes well with the pumpkin and brings a lovely flavor out.
Hi Nagi,
I’m making the soup tonight and can’t wait to try it. I wondered if next time I could add lentils to up the protein for my kids. Any advice would be greatly appreciated!! So far every recipe I have tried of yours is amazing and a hit with the fam. Thank you!
Hi Lauren,
I wash/rinse red lentils very well and add them at the start of the cooking time. Usually need about 5-10 more minutes of cooking time and some more stock or water if you prefer a soup that is not thick . Any leftovers will usually thicken after refrigerating, but you can add a little more stock/water when reheating. I have never measured the red lentils, but say it would be about 3/4 to 1 cup that we add. Hope this helps.
Such a great simple recipe! I just omitted the cup of water as I like a thicker soup
This is an easy wondegil tasting soup recipe I add paprika cunim znd coriander would highly recommend this to anyone well done nagi fir another good recipe check out other nagi recipes they are all wonderful
It’s so easy to prepare and very delicious becsue of your sercet ingredients, onion and garlic. This help me a lot during the lock down when I need to work and prepare meal for my kid at home.
I will try the no knead bread next time.
Delicious!! Made it twice in 2 weeks. Added extra garlic because I had a cold and it didn’t disappoint! So yummy! The whole family loved it!
Delicious, as always.
Thanks Nagi and the kitchen hand Dozer.
I have to agree have you tried the roasted pumpkin soup recipe it is to die fot
This soup is so delicious and so easy!
I made the Thai red Curry Variant, and have no got bored having it each night for dinner this week!
Accompanied with some crusty bread with a mound of butter too, SO good.
I made pumpkin soup for the first time with this recipe and I was very impressed! Quick, easy and tasty, a great way to use up pumpkin for my WFH lunch. Thank you.
So simple yet so tasty. Made this as a starter course to another of your recipes and it was a hit. Used some cumin and paprika as you suggested.
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
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😋
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?
Hi Laura, you could use lactose free cream or even coconut cream 🙂
N x
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 💕🐾
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!
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.
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!
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)
So simple, so delicious!! Will definitely make again.