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
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Hi Nagi, We love your recipes, and I use them often, especially CHARLIE! Could you please specify the actual volume or weight of the pumpkin required when using the tinned pumpkin? In Canada there are several different sizes to choose from. Thank you so much.
Hi Alexis – you need 1.2kg/2.4lb of pumpkin so it’s the same weight equivalent in cans 🙂
This is great. Thank you! So easy but so yummy!
Thanks so much for the feedback Catherine ❤️
Thank you for sharing this recipe. This recipe its very helpful to us. Now my mother has been using this recipe to make this food. I’m waiting for the next recipe. Thanks You
Really quick and easy and SO delicious. Thank you
It is the best pumpkin soup ever!!!
Thank you Nagi.
Greetings from Greece.
Wahoo, thanks so much Anastasia!
This was delicious. I used the tumeric, coriander, cayenne flavourings and topped with full cream. This will be my go to pumpkin soup recipe. Thanks!
Sounds great MJ!!
HI Nagi
Can this pumpkin soup be made using coconut milk or coconut cream?
Hi Jerry, yes you sure can! It would be lovely – N x
absolutely easy. wondrous finish. I complemented the dish with finely chopped lentils and a sprinkle of parmesan cheese.
and of course a stream of pure, pure cream……….yummy!!!
Divine Theadore!
Great taste and easy to make. Tbe soup became very velvety. Thanks.
I’m so glad you enjoyed it Vesella!
Can we not use the broth at all?
Hi Vicky, not sure what you mean here? You need the broth to form the soup – N x
Instead of the broth can we use water with salt and pepper? I don’t find store bought broths very healthy and I don’t have the time to make my own!
Question – I see that you say you can use “2 cans” of pumpkin purée in place of fresh – what size cans? I have a very large can, do you mean 2 of those? Or 2 15 oz cans? Can’t wait to make this recipe. Thank you!
Hi Maggie, 2 x 15oz cans – N x
I’ve made this a couple times, one with cream and one with lite milk – and I have to say that the milk version is more yummy! I’ll be looking into the variations of spices in this recipe too.
That’s great Cate, I’m so glad you loved it!
I make my pumpkin soup in a very similar way but with no cream! This one seems so good, and thanks for all your advice!
Perfect Veruska!
Canned pumpkin comes in 2 sizes here, 15 or 29 ounce per can. What quantity can are you recommending. Thanks,
Hi Mary, 15oz cans as the recipe calls for approx 2lb of fresh pumpkin – N x
This is a great recipe and so quick to make. Adding it to my to do list. Thanks.
I always make with red curry, But there is one trick, make the soup even greater. During last cooking (with broth) drop some anise (wraped to get out easily). Lovely aroma and test.
Sounds delightful Piotr!
I am loving all of the pumpkin recipes! I love the idea of making this a curried pumpkin soup. Thank you!
Sounds delish Regan!
Loved this! My pumpkin was fairly small so I added a sweet potato and a couple of carrots, delish
Sounds great Angela!
Really quick and easy and SO delicious. Thank you
(I love Dozer!)
I have been looking for soup recipes for the season and this one is perfect! I just love pumpkin soup but have not tried making it. Can’t wait to try this one…thanks for sharing!
I hope you love it, make sure to let me know what you think – N x
Really easy and really delicious!!! Thank you!