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!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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 Nagi, this looks amazing! Just wondering what alterations you would suggest so I could adapt it for the slow cooker? Thanks, Kathy
Hi Kathy! I would put it all the slow cooker for 2 hours on low then just whizz it up with a stick blender right in there!
hi i would just like to ask if it is ok for this recipe to store in the fridge and then serve the day after cooking? THANK YOU and I LOVE YOUR PAGE! <3
Sure can Kimberly! This keeps for 3 to 4 days in the fridge and freezes perfectly too 🙂 N x
This was very nice. We used veggie chicken stock, and went heavy on the seasoning of salt / pepper – this made a big difference. Mixed italian parsley thru and topped with chopped green onions – really tasty & easy, have shared the link on my Facebook for my friends to try 🙂 Thanks!
So great to hear Alli!! Thanks for letting me know you enjoyed this – N x
I don’t really like pumpkin, so when I started this pumpkin soup recipe, I opted for chicken noodle instead. I didn’t have most of the ingredients, but it looked like the can of Campbell’s I had would be close enough. It was. Just add one can’s worth of water and heat to your desired temperature. I add a dash of salt.
I love Campbell’s soup, especially chicken noodle.
Hi Dimitri!!! So you made pumpkin chicken noodle soup…?? 😊
Hello love your site just wondering how do I make this soup with pumpkin purée? Thank you 🙂
Hi Ella, I’m afraid I don’t know, I haven’t tried 🙂 N xx
Just made this and OH MY GOD – it turned out so good! Thank you!
That’s wonderful to hear Levs! Thanks for taking the time to let me know you enjoyed this! N xx
Hey Nagi
You should have a cooking show on tv. Or do a broadcast online. Your recipes are awesome.
Nicole
If you put cream in it. Can you freeze it. Or should you leave the cream out and when reheating add the cream then. Also is it thickened cream or sour cream. Classic pumkin soup
Thanks
Oh yummo- I just made this pumpkin soup and it’s delicious. Thank you so much
That’s so great to hear Joe! So glad you enjoyed it! N x ❤️
Awesome just the way you posted
💃 N xx
Wat is a broth?
Liquid stock! Chicken, beef, vegetable 🙂 N x
Love hearing variations! Thanks for sharing Alka!
Have large quantity of can Libbies pumpkin can I use this with original ingredients you show on receipt on fog ogle 2018 thank you
yummy! creamy
🙌🏻
Hi, there—could I sub butternut squash instead? If so, would it take the same amount? Thanks!
This soup tastes yummy and amazing
Thanks Shikha!!
This looks so good! Especially for a cold day!
YES IT IS!!! 🙂 N xx
Thank you for posting this recipe. I had some fresh pureed pumpkin that I wanted to make into soup and you provided the basics that I was able to build upon. Sometimes we just need a little kick-start.
Nagi, you are a kitchen goddess!
I have made your butter chicken MANY times, and while writing this comment, I sit in my kitchen with a glass of wine making this pumpkin soup *simmering as I write*.
I have no doubt this will be delicious! But, I am leaving this comment typed and un-posted until I have tried it.
OMG just had the soup and I am more than a fan, I love soups, but this has been so easy and too delicious to make!
Can’t thank you enough, Nagi! THANK YOU, THANK YOU for sharing your amazing easy but SO delicious recipes with all of us!
Love from the Netherlands.. <3 <3
Love hearing that Norah!! Thank you so much for taking the time to let me know – N x ❤️
🙂 Thanks so much for your pumpkin soup recipe Nagi, and everyone for your comments. I’m planning on making this soup for Christmas. I’m wondering if you might have an approximate idea about how much peeled pumpkin a 1.2 kg unpeeled pumpkin yields. My supermarket sells fresh peeled pumpkin.
Thanks in advance for your advice!
Happy Holidays,
Ron
Hi Ron! I get about 1 kg out of 1.2 kg unpeeled. Happy Holidays to you too Ron! N x