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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Sounds so yummy, hoping I can try it tomorrow. Can you roast the pumpkin after you boil it?
If you want to roast it, do it before adding to the liquid! N x
Delicious recipe and simple to make. I fried some ginger and this adds a lovely flavour. I omit the cream and it is still very tasty. Next time, I will double the amounts as it doesn’t make that much. Thx Nick
Would a white pumpkin in this recipe be delicious? I have 3! So q will be pie, 1 for a neighbor…and 1 for soup
Hi Kathy – I don’t know as I haven’t tried it with white pumpkin! N x
Not only is this recipe absolutely delicious, it is super easy! I’ve made this soup a handful of times and add different spices (usually cumin, cayenne, herbs, chilli flakes and paprika) and it just gets better and better. Fantastic if you’re time pressed or need to multitask too!
So simple and yet so delicious!! thank you Nagi 🙂
I was wondering if I can substitute coconut milk for the cream?
I did this exact thing and it works really well. It’s not as rich, but it’s a subtler flavour and so tasty.
It will change the flavour Christine but it could work out ok. You can also leave the cream out. N x
When you say creme…..exactly what kind of creme? As I was thinking coconut creme
Of course your recipe came up first when I googled pumpkin soup. Lol. Since I have the time I’m going to add a step and roast the pumpkin first ala Emeril. Can hardly wait to try it.
Made this vegan with vegetable broth and coconut milk for our vegan Halloween guests. They loved it! Thanks for the yummy, customizable recipe!
I am glad you enjoyed it Amy! N x
Can you use beef broth instead of Chicken/veg?
Literally hands down the best soup according to my little one. We’ve never used pumpkin to cook or bake with before, but with zero waste high on the agenda, we gave it a go. Cannot believe the simpleness of this recipe and how it transforms into such a beautiful soup! We’re all huge fans. I’ve made it with vegetable stock and also chicken bone broth! Both fantastic. It’s going to be an October family tradition soup for the foreseeable future. Thanks Nagi!
It’s funny how pumpkin is so popular here (standard in a roast dinner!) but in the UK I understand it used to be for feeding livestock so is not as common! Good for you aiming for zero waste…soooo important! N x
Delicious! I didn’t have onion so made it with just 2 garlic cloves. Mine was not a low sodium chicken broth so I reduce it to just 140ml and top up with 360ml of water to make up 500ml liquid portion (2 persons serving). Highly recommended if you want a quick and fuss free yet yummy soup.
Thanks so much for this easy tasty recipe. Love it and sooo easy to follow. Agreed, onion and garlic really makes it even yummier! x
Thanks! N x
Thanks so much for this easy tasty recipe. Love it and sooo easy to follow. Agreed, onion and garlic really makes it even yummier!
I made this but mine seems quite thin for some reason
Hi James! All I can think is that the amount of pumpkin you used was less than specified?? 🙂 N xx
Great recipe, thank you Nagi!!! I used butternut squash, the soup came out delicious.
Wonderfully tummy filling AND heartwarming! Cooked this for family dinner tonight. Thank you for sharing the magic.
So nourishing! Enjoy Nx❤️
Wonderful, I served this soup with dinner tonight and my family loved it.
If using canned pumkpin… Is it necessary to blend?
Pictures don’t show hints of onion or nothing, so that will be in the soup. But will not blending smooth impact flavor?
Yes you will still need to blend if using canned pumpkin to get the smooth texture! N x
Can I use frozen pumpkin?
Hi! Is there a way to make this in a crockpot?