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…..
An amazingly simple and tasty pumpkin soup recipe which was a hit with the whole family. Cooked as per the recipe and added approx 1.5tsp curry powder for the last part of cooking. And a bonus that there is no oil in it for those who fast for Orthodox Easter and cut oil. Thanks Nagi
Made this absolutely delicious soup yesterday, following the recipe. Quick and easy and now a family favourite. Thank you so much. 💐
Absolutely Yummy! Added a bit more onion and doubled the garlic cloves. Added Marjoram with the Tumeric and Cayenne Pepper and after blending and adding some cream, pushed it through a sieve. Served it with a good dollop of plain Yogurt. Even hubby loved it.
Thanks Nagi for another great quick to make tasty recipe. Your the best.
Really tasty! So simple that its easily modified. I didnt have enough pumpkins or any veg broth so i added some carrot and cauliflower, still fantastic.
The soup was delicious. I added mushrooms, celery, carrots, and diced chicken. I had leftover filling from Thanksgiving in my freezer that I toasted and added to my bowl of soup. Yum!
I love this recipe!
Used pumpkin that I roasted a couple of weeks ago.
I added turmeric, cumin, and smoked paprika, as well as salt and black pepper.
I used chicken broth.
End result excellent with either plain Greek yogurt, heavy cream, or sour cream.
This recipe is definitely a keeper!
Followed the recipe, very easy and tasted great. Thanks Nagi
Delicious recipe
In search for a savory pumpkin soup recipe I tried this one. I added the half/half and used chicken stock. I experimented w/ mixing in 1/4 tsp Paprika, 1/8 tsp coriander, 1/8 tsp cumin. Couple dashes Poultry seasoning and a pinch of allspice.
I topped the hot soup w/ diced tomatoes and chopped green onion tops.
Can you freeze leftovers?
I have no problem freezing leftovers in single serving bowls with covers. I use them within 30 days though. Haven’t tested longer storage because I don’t want to be disappointed.
Best pumpkin soup ever! Served this for the halloween crowd, and it was a huge success; several asked for the recipe!
I did the curried version of this soup, perhaps 2 teaspoons, and everybody loved it. Great recipe!
Very nice recipe chef 👍👌👏. Simple but but tasty 😋. Thank you for your effort 🌞😎
Amazing! Such a wonderful, rich flavour! Will be making this again and again.
I just did this tonight, the only difference is that I oven roasted the pumpkin til it’s all soft – it takes a little longer, but it’s all worth it in the end. The pumpkin I used was Kent – oh and I added a tspn of Dijon in it too – just to give it a tang
May I ask, why do you leave the lid off the saucepan while cooking Pumpkin soup? What is the advantage of doing this?
This pumkin soup was absolutely amazing! This women is amazing and I love all her recipes. She doesn’t miss a thing love it! As someone who lives in aus her recipes make my life way easier and happier. Thank you.
Absolutely delicious and so easy. I love how you just throw the garlic cloves and onion in the pot with the pumpkin. We have ours with fresh sourdough on the side
Wow, simply delish and so, so, so easy to make.
I tend to use sour cream instead of thickened cream.
With so few ingredients it’s packed with full flavour and to accompany with garlic bread, oh yea.
Loving your beautiful book Nagi…. Tonight it’s what would I do with a piece of steak. MOTH doesn’t realise he’s not cooking on the BBQ. Hehehe!
This was the very recipe that introduced me to the greatness that is Nagi! A friend served me this soup for lunch. It was so delicious that I asked for the recipe. And I have been an avid and die-hard fan since then. Nagi’s recipes are fail-proof and fool-proof. This pumpkin soup is so smooth, creamy, and full of flavor. It is perfect!
Die hard fan of Nagi’s recipes. I do read other’s too but end up making in her style.
I sautéed the diced onion at start with some cumin & can drained lentils then followed rest of recipe. If you’re low on pumpkin, add some carrots & even sweet potato. Love your recipes Nagi, you’re my go-to almost every day x