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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Oh my goodness this has to be the best soup ever.
Just made it for tea as have an infection and feeling pretty rough. Will certainly be making it again. Thank you. Bridget Harris
It’s my first time trying to make this soup. It’s delicious, easy to make and family members love it! I used a larger pumpkin than the recipe suggested so the soup was thicker. I didn’t use the mixer in the demo. I used a food blender instead to do smaller batches and pour it back in a big pot.
I was surprised 😮 and pleased 😄!
Oh my goodness, this is scrumptious! I absolutely love it. It’s so easy. It’s one of those soups where you cannot stop dipping your spoon back into the soup for another mouthful. So good!
Made this for a quick meal as we had a busy day. Didn’t try any variations, just used the basic pumpkin soup recipe, and it was delicious – tasty and the consistency perfect. Had some store bought garlic bread in the freezer which went with it a great. Will definitely be making it again. Maybe try Nagi’s cheesy garlic bread next time.
Just made this soup. Thanks for the recipe. Amazing. ❤️
I really enjoyed this recipe. I also added a little bit of siracha, olive oil and toasted some almonds for the top!
I use this recipe every year. I had some curry powder, turmeric, and a pinch of cinnamon and nutmeg. I do find that it is too liquidy so I would either next time cut back on the broth or do what I normally do, which is a Cornstarch/water mix
Great; but more tasty if you roast the chunks of pumpkin/squash and onion on a baking sheet in oven for 29 minutes first, then cook in chicken stock. Now blend with cream or a bit of milk. It’s a lot more flavourful 🇨🇦
I’ve tried this soup several times now. It’s so easy…it’s even Margaret-proof! Yes, where other pumpkin soups have failed (even Nagi’s) this is a winner, winner pumpkin dinner here!
“Margaret-proof”!!! I love it … guess I’m an honorary Margaret too!!! But this soup also work out for me & is sooo delicious.
It’s nice particularly when served with a tablespoon of sour cream.
But it did come out thin for me. I am guessing the 1.2kg of pumpkins should be the weight after peeling and deseeding?
Could I substitute milk & cream for greek yoghurt?
You sure can, I presonally recommend sour cream & chives.
Ive made your soups before & theyre always yum!
Absolutely delicious! Smooth, creamy, tasty. And so easy!
Thanks Nagi, I made this tonight adding light spice and a dash of tomato paste. Everyone added their own cream and the comments were great. Very yummy and tasty
The taste buds tingle on this! Ridiculously delicious!
I add a little bit of sweet potato as well and it just adds a little extra creamy sweetness ❤️
It was a great recipe
It was a great recipe
Love love this pumpkin soup recipe.
Thank you Naagi for the recipe.
Made this today… added red curry paste and coconut cream… DELICIOUS!
So wonderful.. have leftovers for tomorrow and cannot wait to make this again 🙂