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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Hi Nagi!
Love pumpkin soup – and this is almost exactly the same as the way I’ve been making it for years!
The only difference is that I don’t like to add milk or cream to the body of it –
I find that if you add a big, peeled and chopped up potato along with the other ingredients – the kind of potato that’s floury and good for mashing! – it gives a lovely creamy texture. Really just as nice I think as the dairy-enhanced version.
Another friend adds coconut milk and garnishes with coriander – and it’s lovely too –
So many wonderful ways to use the humble old pumpkin 🙂
Sounds great Ron!! N x
Loved this recipe. Thank you! I used roast pumpkin with the milk option and it was deliciously creamy!
I’m so happy you enjoyed it Sam! N x
I’m not a good cook, but this pumpkin soup is so creamy and lovely not to mention that it’s easy to make. My 2 1/2 yr old son loved it.. Thanks for sharing your recipe.
That’s so great to hear Jho1! N x
This is DELICIOUS and was so easy to make!
Wahoo, that’s great Sara!! N x
Very useful tips given. Thanks
Very timely Nagi. Just harvested 4 pumpkins from a seedling in my compost. Is this OK to freeze?
First time making this, super yummy 😋. And so easy to make
I’m so glad you loved it Tonye! N x
Has anyone used can pumpkin purée for this recipe and how many ounces did you use? I have looked it up on internet and got 2 very different answers. I answer is 1 pound of pumpkin equals 4 cups of purée the other answer I got was 2 cups Purée equals 1 pound Of pumpkin. Can anyone help???
Hi Darlene, I talk about this in the recipe notes – you’ll need about 2 cans (800g / 1.7lb) N x
I have made this before it’s delicious! This time round there is no pumpkins at the supermarket…could I substitute pumpkin for sweet potatoes?
Yes definitely Lynz! N x
A weeknight favourite at our house- simplicity meets amazing taste – a beautiful comfort food for the quarantine…and farm to table winner… We change up the spices for a little variation – curry , paprika and cumin are always winners!
Sounds delicious Romaine!!! N x
Much gratitude to you Nagi…for keeping families dining together over flavourful time savers…
I didn’t read the method properly and thought the liquid should cover the pumpkin… So I put and extra cup in should I just let it simmer a bit longer until it reduces a bit?
Hi Amanda, no big deal, just simmer a little longer and the liquid will reduce 🙂 N x
I made this today – I used my own stock that I’d frozen from my roast chickens. Really was the best recipe! Thanks Nagi – you never fail x
Homemade stock, I’m so jealous Phoebe!! N x
I have made this recipe before and I was delicious! I’m short on the pumpkin, can I add the difference in potato or sweet potato do you think?
Hi Ashlee, just sub the difference with sweet potato – you won’t tell the difference 🙂
Delicious. Followed the recipe pretty much as written, except I didn’t have any onion so I added some onion salt instead. Used milk instead of cream and it still came out rich, smooth and creamy. Best pumpkin soup I’ve tasted and extremely easy to make. Thanks for the great recipe!
Love hearing this!! Thanks Tim!! N x
I couldn’t find a lot at the supermarket but I did manage to buy some pumpkin so I made this soup. Ooh la la!! So good. And even better the next day. And thicker. Great for social isolation and lowering the carb intake whilst being a couch potato.
DELICIOUS! I added a bit of chilli, yum!
I’m so glad you loved it Miranda!! Thanks so much for letting me know! N x
I’m trying to use this recipe. Can I use an electric mixer if that’s all I have?
Lovely recipe! For my taste buds it was a teeny bit sweet, so next time i make it i will just leave the maple syrup out, but overall it was creamy and delicious and a nice easy to follow recipe 🙂
Sorry you found it slightly sweet – I suppose that can be due to the type of pumpkin too. I’m so glad you enjoyed it though Arpita!
This was so good! I love that it was really quick to make, used real ingredients and tasted so good. I wish I could add a photo because it looked amazing too.
And homemade is always better than store bought Toni! N x
How many people would this serve. I’m a bit bad at determining serving sizes.
Hi Mackenzie – servings is listed in the recipe card just under the title – this serves 4-6. N x
Made this a couple of weeks ago. The taste is just superb exactly as a pumpkin soup should be. Was so damn good, next day I made triple batch to freeze in portions.
Easy and absolutely delicious – I have it sometimes for lunch with cheese and chive scones. YUMMM!
Sounds fabulous!!! N x
I am a new member and I have tried some of your recipes and they are so tasty and of course delicious. Also, so easy to prepare and cook or bake. Well done keep up the good work. Trish xxxxx
Thanks so so much Trish, I truly love hearing what people think ❤️