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
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If you don’t want to use milk, Leeks are perfect for thickening and making your soup creamy!
What a great tip Gloria, thanks! N x
hi can I keep this in the freezer or fridge to heat up? can I keep it for a month or so? Thanks!
Definitely! 🙂 N x
I plan on canning mine. Boil your bottles for 30 minutes to seal!
I’d love to can this recipe. What canning method would you use? Water bath canning or pressure canning?
I must confess I don’t can much but when I do, I do water bath 🙂 N x
Oooh what a great idea! ❤️
I have tons of canned pumpkin at home. I see that you can substitute the canned for the fresh. I am just wondering if you or anyone else has tried making it with the canned. I am wondering if it will still be delicious or if it is not worth making with canned? Thanks!
Hi Alyssa! You can use canned but the fact is that the flavour is not as fresh or strong as using fresh pumpkin 🙂 But still tasty!
This recipe is so easy and so tasty!!! My husband loved it! Made me look so good infront of him! Lol! Thanks!!!
Thank you Regina! So pleased to hear you enjoyed it! N xx
I’m trying your recipe out for the first time, but I roasted the pumpkin 1st then puréed it. I cooked the onion and garlic in a Manuka smoked butter. I’ll be using cream and serving it with garlic bread when it’s cooked.
So you made a different recipe, but it sounds delicious.
Ooh sounds amazing Tony! ❤️
Hi Nagi, made this for a party of 10 pax to superb reviews! This recipe is as you say, ridiculously easy! I topped off with a bit of creme fraiche and my guests loved it!
Thanks also for the tip re: letting the soup cool down slightly before blending in a blender… one of the few times I’m glad I read footnotes in a document!
Looking forward to making other dishes from your r Dior index! Cheers!
Happy to hear you enjoyed this Sze! Thank you for letting me know! N xx
This looks like what I’m looking for. We puree pumpkins in the fall and freeze it to use throughout the year. Any idea how much puree this would need? I’d love to make this.
Hi Ashley! Around 2.5 cups of puree 🙂
I make this twice a month all Fall and Winter. Simple and satifying, thank you!
Ohhhh I love hearing that! Thanks Beth! N x
This was an easy recipe to try. I added some cinnamon , nutmeg & cumin powder and it came out fanstastic. I did add in a tablespoonful of cognac and hubby loves the flavour.
I’m so glad you enjoyed this Jennifer, thank you for letting me know! N xx
You know what I like about your recipes? You use everything you need and nothing you don’t. Like your meatballs – totally worth the extra steps. But this recipe is simple without unecessary extra frills. You nailed it. It’s perfect as is.
Woo hoo! So glad to hear that you enjoyed it Peter, thanks for letting me know! N x
I added some curry powder – it was great!
Oo la la! YUM!
You state that 2lb of pumpkin but is this before or after you’ve removed the skin /seeds? Thanks
That’s a really good question Clare, it’s after so I use around 2.5 lb / 1.2kg. Updated recipe!
Can you convert 2.2 lbs into how many cups of pumpkin and also I don’t know if my pumpkin is for baking or carving. I didn’t know there was a difference. I have a pumpkin left that is bought before Halloween that I need to use up. Looking forward to making this soup!!!
Thank you, I made it with 2lb with seeds and skin so may explain lack of pumpkin flavour. I’ve got plenty more pumpkin to try again!
I added nutmeg and cinammon -yum!
YUM!
Just a tip. You can cut the pumpkin into large pieces and cook it without pealing it. After cooking the skin pulls right off.
What a good idea Tammy!
I make a recipe very similar to this and I usually use half pumpkin and half acorn squash. I sometimes use fat reduced sour cream rather than the milk or cream and I also add a little cinnamon and curry powder but don’t overdo either, I always do it to taste.
That sounds wonderful Tom!
Hi Nagi!
Our local supermarket was GIVING away pumpkins today – yay! I usually use a different recipe but am gonna try yours as it sounds delish.
And how I giggled about the hot soup + blender = explosion. Been there and done it a lot of years ago, who knew just how far soup can fly?!
Di x
WHAT??? Free pumpkins?? OMG the soup explosion….I still have nightmares!
PS – there is a difference between carving and cooking pumpkins. They were clearly labelled so I did at least pick a cooking one 🙂 x
Can just the pumpkin guts be used? Or should it be the actual pumpkin or canned pumpkin?
Thanks!
Hi Felicia! Nope, just the flesh 🙂
If when you say the “guts” you mean the stringy stuff you remove when you carve a jack-o-lantern–you can;t make soup from that. Or, at least, you shouldn’t.
I made this last night and left it over night in the fridge before blending and trek reheating this morning. It tastes awful, bitter and metallic ? I used pumpkin flesh from the one I carved, is this pumpkin edible? Or could it have been the onion? One of the onions had been cut 2 days ago, and stored in the fridge.
Use a cooking pumpkin instead of a carving one. Also best stored in glass instead of any metal vessel.
Carving pumpkins are generally not sugar pumpkins, which is what you use for recipes using pumpkin.
Woah, that’s so weird! All I can think is the pot you left it in. It sounds like the pot is leeching metal, sorry to say. 🙁
Can this recipe be made in the slow cooker?
Hi Sue! It sure can – 6 hours on low 🙂 Delish!
Hi just a suggestion add 1/4 tsp ground nutmeg to soup
That’s a lovely idea, thanks Tim! N x
Yummy!! Love this time of year with so many squashes and pumpkins to choose from! Espicially coming in out of the cold to a nice bowl of warm goodness! Great recipe post!!
Thanks Sherrie! 🙂