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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Could you use canned pumpkin?
Hi Lesley, I’m sorry but I’ve never tried this with canned pumpkin!
Hello, Nagi! Your classic pumpkin soup look so tasty and I want to try cook this recipe but can I use vegetable stock powder? If yes, then how many do I need to add?
Hi! Yes for sure 🙂 So just replace the stock with water and 3 vegetable stock cubes (usually it’s 3 tsp) 🙂
What other spices pair well with pumpkin?
I don’t have chicken broth. What is the best substitute?
When I’ve been in the situation Iave used chicken Boullion and water to make a broth.
Hi Steve! 50/50 milk and water in place of the broth, and you’ll need to add more salt. If you have cream, that will help too 🙂
I’ve never chopped pumpkin before. What is the best way to remove the skin?
Hi Katrin – great question! I actually have a video I’m editing to demonstrate that! Cut it in half then into thick wedges. Then use a peeler if the skin is thin – it works for butternut and some other pumpkins. Otherwise lie the wedge on it’s side and cut the skin off with a knife. You lose more pumpkin this way but sometimes, there’s no getting around the need to use a knife. 🙂
I roasted two pumpkins, and froze the puree (2 cups per freezer bag). How many cups of puree would this recipe use?
Hi Ann! I’d say 4 cups. 🙂
Delicious… hosted 15 people at my house for a harvest lunch today and even the kids asked for seconds!
Ohhhh, I love that! Harvest lunch?? 🙂 N x
Very nice pumpkin soup
Thank you John!! N x
I need to try
Yes you DO!!! 🙂
I would love to try this but I don’t have a stick or stand up blender. What can I do?
Hi Nelda! I would drain the pumpkin (reserve liquid), mush the pumpkin up with a potato masher then mix furiously with a wooden spoon to get it as smooth as possible 🙂 Then add liquid back. Oh – and dice the onion!
I absolutely love your recipe! I’ve made it quite a few times, and it always turns out delicious! Thank you for the recipe 🙂
Thank you Valerie! I’m so glad you enjoyed it, and thank you for letting me know! N x PS I have a NO CHOP Roasted Pumpkin Soup coming out soon. If you liked this, I think you’ll love that!!!
HOW MANY CUPS ARE 1 3/4 POUNDS OF PUMPKIN?
Ho Carol, that’s a tough one I’m afraid because it’s really hard to measure in cups!!! Around 6 heaped cups, I’m guessing?? 🙂
To those cooks having trouble peeling pumpkins just pop them in a roasting pan & toss in the oven on a high heat to soften the skin works wonders and you don’t lose as much pumpkin peeling but do keep an eye on it or it could be like the blender & explode.
You read my mind Brian! I was about to share a “no chop” roasted pumpkin soup 🙂
Your pumpkin soup recipe looks great too Nagi! Loving soup at the moment in this weather 🙂
Screech! I actually made this TONIGHT!
Your recipes look so yummy, can’t wait to start trying them x
Thank you Carla!
Hi Nagi, thanks for the recipe. it’s sooooo easy and simple. Just the way i want it. Gonna make it tonight. Fingers cross.
I hope you loved it!
thanks for recipe making it now !!! 🙂
Credited your post on my blog: http://lifewiththepea.blogspot.com/2015/11/easy-homemade-pumpkin-soup-seeds.html
Thanks for the great recipe.
Thank you Karla! N x
Hi first time of making pumpkin soup after cutting the centre out of it for Halloween last night so fingers crossed it turns out well…..Is there anything you can use the stringy seed holding bits for after removing the seeds …..to grow new pumpkins …. or do you have to throw the stringy bits away? Thanks
Gosh, I have no idea about the stringy bits! Hmm, let me do some research and come back!
I want to make this soup using canned pumpkin.How many cups would 1&3/4 lb. would I use?
Really good soup! I had an entire 5 kg pumpkin in my kitchen that I had to use. I also made the soup in the Vitamix and it is absolutely delicious!
This soup is delicious! I made this the other night with a 3kg pumpkin and it fed us for 3 days and it was so easy to make I think next time I make it I will add cream instead of milk thank you for the fab recipe..
I’m so glad you enjoyed it Marilou! Isn’t it just so super easy?? 🙂 N x