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
Life of Dozer
Gazing out over his kingdom…..
Easy to make. I added kumera
Sounds great Peter – N x
Cooking this tonight and hoping the 7 yo picky eater will try it!
Will you be making an app containing your recipes?
I hope it’s a hit Tanja! I don’t have an app anymore but I have something exciting planned for my website 🙂
I’m so happy you enjoyed it Joan!
I tried your easy pumkin soup. It was delicious. The lay out of the site is very good too. You make eating well easy. Thank you!
You’re so welcome Nora, thanks so much ❤️
Since I have a ton to do tomorrow, being it’s our Thanksgiving…can I make this today and just warm up tomorrow and then add cream prior to serving?
Yes definitely Sandra!!!
Nagi, I love your recipes, and have used several of them. I happen to have a butternut squash in my fridge, so thought that this would be the best use of it. However there is something wrong with your measurements! 3cm is about 1.25″ did you hit the 2 instead of 1? Dozer is precious, love the pics of him.
Hi Jenny, yes that’s my error! Thanks! – N x
Wanna know a pumpkin soup secret?
PEANUT BUTTER.
Try putting in a tablespoon or two of smooth peanut butter in before you blitz it. I usually make mine with a portion of kumara/sweet potato, saute the onion & garlic first and I use evap milk for added creaminess without the risk of it splitting when re-heating but yeah, peanut butter.
Can confirm the red curry paste & coconut option is utterly delish too!
Interesting Chris! Never heard that one before!! – N x
Wow! Lots of nutrition. This is perfect for my kids. Thanks for sharing. You did an amazing job.
Thanks so much Christian ❤️
How many ounces or mg of pumpkin puree can i use for this recipe ?
2lbs pumpkin would be 32 ounces (giving 0.4lbs for the peel and seeds – as the recipe calls for 2.4lbs unpeeled pumpkin)
This soup is divine, so tasty and quick and easy to make. I have always made roast pumpkin soup, but was short on time, so found this recipe, it was just as lovely as my regular recipe. I used milk instead of cream.
Thanks so much for letting me know Jenny ❤️
Made this with butternut squash instead of pumpkin and fried off some chorizo before adding the other ingredients – incredible. I love your recipes!!
YUM! Sounds divine Tamsin!
Instead of boiling the pumpkin, can I roast in the oven?
Love your recipes!
Hi Judy, try this one: https://salesdock.info/no-chop-roast-pumpkin-soup/%3C/a%3E%3C/p%3E
I have made this soup several times and I love it!
Do you think this recipe is crockpot friendly?
Absolutely! I’d probably do 4 hours on low, but even 6 hours would be fine 🙂 N x
This recipe looks great, but I don’t have a blender or a stick whizzer. Is there any othe way for me to get the soup so smooth?
I love it!! Quick and tasty!
Is this possible to freeze or put it in the refrigerator?
Do you have a nutribullet or any type of blender at all? – N x
Yes, a nutribullet but the last time I tried something heavier than fruit in it, i.e. pesto, it started to overheat, which I don’t think is good…
Hi Chiani, the pumpkin soup will be soft though and fine to blend in a nutibullet, just make sure it’s completely cool before blending – N x
Super easy and super yummy! I made this for a potluck and it was gone in absolutely no time.
That’s awesome Chrissy!
It was quick classic recipe, n texture n smoothness in the mouth is delicious. Thank you for sharing this.
Hi Nagi. Thank you so much for this lovely soup recipe! It was my first time making a pumpkin soup and turned absolutely delicious!
You’re so welcome Hiral, I’m so happy you enjoyed it ❤️
Hi Nagi , this is the first time I cooked pumpkin soup and it is sooo yummy . Thank you for the easy recipe . Can I use the same method with mushroom soup ?
Oh, I keep meaning to do a mushroom soup!!
Just making this soup now. Can I add ginger to make I think spicy?
You definitely could Michele!
Ooops to make it spicy
my first time making pumpkin soup ever and it was a success with your recipe! very simple, easy to visualize and tasty!
I’m so happy you loved it Linh!
Hi – this is the best and easiest pumpkin soup I have ever found. I do add a little nutmeg and about 1 teaspn Jeera. To keep my family happy I have to double the ingredients etc.
I dont add cream or milk as I freeze it in meal size containers and add after heating .
You have many good easy quick recipes. thanks
Thanks so much for the feedback Maggie ❤️