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Home Soups

Pumpkin Soup

By:Nagi
Published:13 Apr '20Updated:4 Oct '23
713 Comments
Recipe v Video v Dozer v

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”!

Close up of dunking crusty bread into thick and creamy pumpkin soup in a rustic white enamel bowl.

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!

Thick and creamy pumpkin soup in a black cast iron pot, fresh off the stove, ready to be served.

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!

What goes in pumpkin soup

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!

A classic, super easy pumpkin soup that's fast to make. No cream required to make a luscious creamy pumpkin soup! On the table in 20 minutes! recipetineats.com

How to make pumpkin soup from scratch

  1. Place peeled pumpkin, onion, garlic, broth/stock and water into a pot;

  2. Boil rapidly for 15 minutes until pumpkin is very tender;

  3. Use a stick blender or transfer to blender to blitz smooth; and

  4. 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 make Pumpkin Soup

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

Thick and creamy pumpkin soup in a rustic white enamel bowl with a silver spoon, ready to be eaten.

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:

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Quick Cheesy Garlic Bread
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World’s Easiest Yeast Bread recipe – Artisan, NO KNEAD crusty bread
Better than Pizza Hut! For a truly religious Garlic Bread experience, skip the artisan bread and use a basic French stick. And no skimping on butter! recipetineats.com
Better-Than-Dominos Garlic Bread
Close up of slice of Irish Soda Bread (no yeast bread)
World’s best No Yeast Bread – Irish Soda Bread
These No Knead Dinner Rolls are like magic! Astonishingly easy, no stand mixer, just mix the ingredients in a bowl! recipetineats.com
Soft No Knead Dinner Rolls
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Savoury Cheese Muffins
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Cornbread recipe
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Sandwich Bread WITHOUT yeast

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!

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Close up of dunking crusty bread into thick and creamy pumpkin soup in a rustic white enamel bowl.

Pumpkin Soup – Classic and Easy

Author: Nagi | RecipeTin Eats
Prep: 5 minutes mins
Cook: 10 minutes mins
Total: 15 minutes mins
Soup
Western
4.99 from 200 votes
Servings4 – 6
Tap or hover to scale
Print
  • 3073
Recipe VIDEO above. Just a touch of cream adds a hint of luxury to this super easy pumpkin soup! If you don't have cream, use milk or add a knob of butter. Make this with any type of pumpkin OR butternut squash / butternut pumpkin (same thing!). FLAVOUR VARIATIONS – see list in post above (includes quantities).
Don't forget crusty bread for dunking! (Or up the ante with crusty cheese bread)

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:

1. Pumpkin – ~2.4lb / 1.2kg pumpkin before peeling and removing seeds. Approximate is fine – use the liquid levels in the video as a guide for quantity.
Butternut Squash is also ideal in this. It’s called Butternut Pumpkin in Australia.
To make this with canned pumpkin puree, you will need 2 cans. Add it in place of the fresh pumpkin and follow recipe as is.
2. Cream – cream will add a layer of richness to the mouthfeel. But it is truly still delicious even made without – I often make it with just milk. To add a rich finish, I sometimes stir through a bit of butter instead!
3. Pureeing – you can use a blender BUT you must make sure that the soup is cooled slightly before blending it, otherwise you will find out the hard way that hot soup + blender = soup explosion (literally, the lid will blow off the blender when you start blending it).
4. Flavour variations – see in post for list of suggestions, including quantities.
5. Nutrition per serving, assuming 4 servings and made with cream.

Nutrition Information:

Serving: 561gCalories: 189cal (9%)Carbohydrates: 22g (7%)Protein: 3g (6%)Fat: 11g (17%)Saturated Fat: 6g (38%)Cholesterol: 40mg (13%)Sodium: 723mg (31%)Potassium: 912mg (26%)Fiber: 1g (4%)Sugar: 9g (10%)Vitamin A: 22095IU (442%)Vitamin C: 25mg (30%)Calcium: 81mg (8%)Iron: 2.1mg (12%)
Keywords: Pumpkin Soup
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

* 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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Hi, I'm Nagi!

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713 Comments

  1. Jacinta Munro says

    December 3, 2023 at 8:25 pm

    5 stars
    Followed the recipe, very easy and tasted great. Thanks Nagi

    Reply
  2. Michele Faux says

    November 19, 2023 at 4:49 am

    Can you freeze leftovers?

    Reply
  3. Anna says

    November 12, 2023 at 8:49 am

    5 stars
    Best pumpkin soup ever! Served this for the halloween crowd, and it was a huge success; several asked for the recipe!

    Reply
  4. glen says

    November 9, 2023 at 1:57 pm

    I did the curried version of this soup, perhaps 2 teaspoons, and everybody loved it. Great recipe!

    Reply
  5. Jasson says

    November 7, 2023 at 3:00 pm

    5 stars
    Very nice recipe chef 👍👌👏. Simple but but tasty 😋. Thank you for your effort 🌞😎

    Reply
  6. Kaitlin B says

    October 10, 2023 at 5:15 pm

    5 stars
    Amazing! Such a wonderful, rich flavour! Will be making this again and again.

    Reply
  7. Kylie says

    August 25, 2023 at 9:43 pm

    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

    Reply
  8. Irene says

    August 25, 2023 at 4:03 pm

    May I ask, why do you leave the lid off the saucepan while cooking Pumpkin soup? What is the advantage of doing this?

    Reply
  9. Diana says

    August 12, 2023 at 10:33 am

    5 stars
    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.

    Reply
  10. Paula Wills says

    July 24, 2023 at 12:46 pm

    5 stars
    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

    Reply
  11. Barb says

    June 19, 2023 at 12:53 pm

    5 stars
    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!

    Reply
  12. AymesB says

    June 19, 2023 at 9:53 am

    5 stars
    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!

    Reply
  13. Noelly says

    June 17, 2023 at 10:22 pm

    5 stars
    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

    Reply
  14. Cathy says

    June 16, 2023 at 5:46 pm

    5 stars
    DELICIOUS!!! Cooked this tonight added yellow Thai curry paste to give it a bit of a bite PERFECT. Thankyou for this easy and tasty recipe everyone loved it👍

    Reply
  15. Gina Danielsen says

    June 13, 2023 at 7:44 pm

    5 stars
    This was delicious!! I made it for the first time with the red curry paste and a little bit of sweet potato (didn’t have enough pumpkin), it was so easy and quick. I look forward to trying the other variations.

    Reply
  16. Neil Timson says

    June 11, 2023 at 5:22 pm

    4 stars
    This is a great starting spot for pumpkin soup. A few adjustments to take this to the next level
    1. Reduce pumpkin to 1kg
    2. Use butternut pumpkin
    3. Add 150g of butter

    Reply
  17. Angela Grattan says

    June 4, 2023 at 12:15 pm

    5 stars
    I just love this soup, so easy and delicious. I use the red curry idea, just enough bite to make it different.

    Reply
  18. Leonora says

    June 3, 2023 at 1:34 pm

    5 stars
    I’m not usually a fan of pumpkin soup but a friend gave me a home grown pumpkin so I was searching for different recipes and came across this one. OMGEEE Nagi, you have converted me, this is the best pumpkin soup I have ever tasted. Can’t wait to try it with yr suggested additions next time:)

    Reply
  19. Sandra says

    May 9, 2023 at 5:02 pm

    Could I use Greek yoghurt instead of cream?

    Reply
    • Angela says

      May 18, 2023 at 5:10 pm

      5 stars
      l do Sandra. Adds a little bit of zing, and it’s healthier.

      Reply
  20. Yani says

    May 3, 2023 at 7:24 pm

    Another great recipetineats recipe! And so easy (besides wrangling the pumpkin)! I did the ginger variety, fried it up with the onion and garlic and added some turmeric.

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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