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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I thought it was very good soup, if you hadn’t I would have added the onion and garlic . I also added a shallot and a dash of cayenne at the end and top with a sprinkle of park and fresh chives. Yummy, thank you, our pumpkin now had a completely full life.
That’s so great to hear Mary Kay! Thank you for letting me know you enjoyed this – N x ❤️
This was AWESOME!!!!
Didn’t need the cream or milk..
Garnished (on the side) with blue cheese crumbles and fresh crispy bacon bits..
I love pumpkin but was always afraid to eat pumpkin soup…. all these years I’ve missed out!
That’s so great to hear Martha! Thank you for letting me know you enjoyed this – N x ❤️
The pumpkin soup was delicious, even my husband thought it was pretty good, an that is HUGE!!!!!!……..I made it exactly like the recipe, then added Mrs dash when I did the cream swirls.
WHOOT WHOOT!!! 🙌🏻
I love to top my pumpkin soup with a nice little circle of pepitas or sunflower seeds (out of the hull, of course) with a teaspoon full of sour cream in the middle before sprinkling with parsley. It adds just the right amount of crunch and is beautiful as well.
Great touch! N x
Hi Nagi, I saw one of the recipes you had listed today where the Marsala Chicken Recipe was… I don’t remember the name, but it was very easy, made with thin strips of chicken and had a coating of Mayonnaise, then the Panko bread crumbs with grated parmesan in the panko. It wasn’t fried – put in oven or broiled?? I wanted to copy it, but something happened and I just “lost” the recipe & couldn’t find it again. I feel like there was more to the recipe but can’t remember WHAT! PLEASE, can you help me ?? It sounded so simple but interesting with the Mayo on the chicken!! Thank you soooo much!! 😉
With Warm Regards,
Jan Patterson
jan@linqline.com
Was it this one?? https://discountspot.info/chicken-cordon-bleu-easy-fancy/%3C/a%3E%3C/p%3E
Any advice on cooking this in the crockpot?
I haven’t tried Melissa, sorry! 🙂
If you use pumpkin puree (homemade of course!!) do you still add water? I found it really liquidity..
I soaked out some liquid from the homemade puree I had (2.5 cups) using paper towels while boiling the other ingredients (including the extra water). Then I added the puree and boiled it uncovered until it thickened up a bit. Turned out great. I think I will skip the paper towels next time and just boil it longer though. Delicious! Happy to find a recipe that doesn’t include pumpkin pie spices!
How much did you use?? I do have a feeling puree will be more watery than using raw pumpkin, if you used the same weight 🙂
Glad you were able to adjust it to your taste Katie! N x
That’s terrific to hear Becky! So glad you enjoyed this, thank you for letting me know! N x
I love this! I did a few things different after looking at some other recipes: I roasted my pumpkin before adding it to everything else, and cooked the onion and garlic in some olive oil before adding in the other ingredients. I also added a tsp of Cajun seasoning since my fiance and I like a little heat, and for garnishing and flavor used fresh sage, very Fall tasting! Thank you!
I’m so pleased to hear that Angela! Thanks for letting me know you enjoyed it – N x ❤️
Making this again today…so easy and so tasty. I haven’t bothered with cream or milk and it tastes lovely. I make a big batch and freeze several portions.
Just made this great soup. No cream or milk all chicken broth. Added cinnamon, all spice, ginger and nutmeg. Will do this again soon.
That’s terrific John! Thanks for letting me know! N xx ❤️
I am have friends from Bahamas coming and im going to try both. Recipes with cream and the other soup with broth… Thank you both for this idea.
I agree Mal!!! So glad you enjoy this! N x
I made this today and it’s just perfect. Classic is right – no fuss, full of flavour. Just don’t use carving pumpkin – I made that mistake last year!! No good for cooking!!!
That’s terrific to hear Mrs Holly! Thank you for sharing your feedback! N x ❤️
I still used a carving pumpkin and the soup was amazing! This is an easy no fuss recipe! Glad I stumbled across your blog on the great world of google.
That’s great to hear Candice, thanks for sharing your feedback! N x ❤️
How much milk/cream do you add? It’s not listed in the ingredients.
Hi Sarah! It’s under “Finishes” 🙂 Stir through at the end
This is right on, perfect soup thickness and adding the onion and garlic is a great tip, never though of that. Thank you for the recipe.
Where did you get your broth from? X
I’ve thrown a smidge of siracha and honey, but your recipe mirrors mine. My favorite fall soup. I usually serve it with grilled cheese (Gouda) sandwiches
Kids loved it and so it’s an automatic win. I loved it too…..win win
WHOOT! So great to hear that Lini, thanks for letting me know! N x ❤️
You are so right, there are so many complex recipes for pumpkin soup out there, but sometimes simple is better. I have a hard time remembering that sometimes! When you said you sometimes use milk, it reminds me of my mom. I don’t think she has ever used cream in her cooking, she always replaces with milk and swears it’s just as good. Me? I’m a sucker for cream, but I do understand it’s not always necessary.
I’ve blended hot soups before, and learned my lesson the hard way about letting it cool…I know have a stick blender, because, well, who has the patience to let it cool!
Hot soup in blender = soup on ceiling. OMG I learned the hard way BIG TIME!! 😂
Just made this with soy milk and man I’m in love with it… simple and perfect thanks so much…
I’m so pleased to hear that Anthony! Thanks for letting me know! N xx ❤️
Loved it! I made it in my vitamix, using about an 1/8th of an onion and using 1/2 cashew milk and 1/2 half and half. No garlic; you have to be careful with onion and garlic in the vitamix or the flavor becomes too strong. I blended until the soup became hot, that’s it! Making it again tonight for company. Thank you
That’s exactly right Kathleen! Sounds like you’re a Vitamix Master!! 🙂 N xx
How would this soup go as a chilled soup? I quite often don’t have access to cooking facilities at work and am looking for something different for summer.
Try it
And let us know!
Hmm I must confess I haven’t tried this chilled, instinct tells me not so good…. Sorry!