How to make pumpkin soup recipe.

This is a classic, a easy pumpkin soup made with a fresh pumpkin that is a very fast to make. Thick, creamy and full of the flavor, this is the pumpkin soup recipe you will be make now and forever! Do not forget in the hot buttered crusty bread for a dunking! (Bonus: pumpkin soup is a super healthy with just a 189 calories per serving!)

Some recipes should be kept simple as a nature intended them to be, and in my opinion, Pumpkin Soup is one of those dishes. The natural flavor of the pumpkin is a good enough that you need a very little to make a beautiful, creamy, full flavored soup.

And while a sometimes it is a nice to have a dolled up version with all the bells and whistles, 99% of the time, in this simple recipe is how I make it.

It is just a great easy Pumpkin Soup recipe, to a classic version that has everything it needs and nothing it does not to be can not-stop-eating-it delicious!

The secret ingredients to make a pumpkin soup tastier is a onion and garlic!

What goes in a Pumpkin Soup

To make in this great quick and easy pumpkin soup, you will be a need:

Pumpkin – Peeled and chopped into a large chunks (or a purchase it is a per-cut). See below for in the best pumpkin to use and recipe notes for a canned pureed pumpkin in a option;

Onion and garlic – in the secret ingredients that are adds extra savoriness into the soup flavor!!

Stock/broth and water – for a tastier pumpkin soup, do not skip in the broth!

Milk, cream or a half and half stirred through at the end. Here is my view on a cream. Does it make it is better? Yes, insofar as a adding richness to the soup. Is it necessary? Absolutely not. You do NOT need cream to make in the soup thicker. All the thickness comes from the pumpkin itself. I usually make a Pumpkin Soup with a milk instead.


If you do not have a cream but want extra richness in your soup, just add to a touch of the butter!


Yes, you do. The skin is too tough and would not puree properly so you will be end up with a hard bits in the soup.

Best pumpkin for a pumpkin soup

Use a any type of the eating pumpkin you want or a butternut squash (which is called a butternut pumpkin in a Australia). do not use Halloween carving a pumpkin used to make a Jack-O-La-terns. While they are edible, they are not that tasty!

US: sugar pumpkin or a butternut squash.

Australia: common ideal types include Jap/Kent, Jarradale, Queensland Blue or a Butternut Pumpkin (which is called a butternut squash in the US)

If you are not a fan of the chopping and peeling pumpkin, try my No-Chop Roasted Pumpkin Soup!

How to make a pumpkin soup from a scratch

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

Boil a rapidly for a 15 minutes until pumpkin is a very tender;

Use to a stick blender or a transfer to the blender to the blitz smooth; and

Adjust salt and pepper to the taste, then add a either milk OR cream – whichever you are prefer.

The secret ingredients are the garlic and onion. It makes all the difference to the add extra savoriness!

How to add a flavors to the pumpkin soup

While a plain pumpkin soup is my favorite and the way I serve it is most often, sometimes it is a nice to change things up by a adding other flavors! Here are a few suggestions:

Curried pumpkin soup – stir in a touch of the curry powder once you blitz it, add a little by little

Thai red curry – start by a sauteing 2 tbsp red curry paste in a 1/2 tbsp oil over medium heat. Cook for a 2 minutes until really fragrant, then a proceed with recipe IE add liquids and pumpkin etc. Then instead of the using cream, use a coconut cream. Garnish with a coriander/cilantro. SO GOOD!

Ginger– saute 1 tbsp finely a chopped ginger in a 1/2 tbsp oil or butter, then proceed with a recipe.

Lightly Spiced – stir in a 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 in a pumpkin soup

Pumpkin soup will keep in the fridge for a 4 to 5 days, or can be a frozen for a 3 months – just thaw then reheat using to your chosen method.

If your soup is too thick, just loosen it with a touch of the water when reheating.

If it is too thin (unlikely, but could happen!), then just simmer on the stove for a while to let it reduce – this will be thicken it.

Soup Dunkers

A soup in this thick and creamy demands bread for a dunking! Try one of these:

4 steps. A bit of the chopping, plonk it all in a pot, blitz, season then serve.

A thick and creamy pumpkin soup that is a full of the flavor. Sweet pumpkin flavor, savoriness from the broth, garlic and onion.


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 (750 ml) vegetable or chicken broth/stock , low sodium

1 cup (250 ml) water

Salt and pepper


1/2 – 3/4 cup (125 – 185 ml) cream , half and half or milk (Note 2)


1.Cut in the pumpkin into a 3 cm / 2.25″ slices. Cut in the skin off and scrape seeds out (video is helpful). Cut into a 4 cm / 1.5″ chunks.

2.Place in the pumpkin, onion, garlic, broth and water in a pot – liquid would not quite cover all the pumpkin. Bring to a boil, uncovered, then a reduce heat and let simmer rapidly until pumpkin is a tender (check with a butter knife) – about 10 minutes.

3.Remove from a heat and use to a stick blender to the blend until smooth (Note 3 for a blender).

4.Season to taste with a salt and pepper, stir through cream (never boil soup after a adding cream, cream will be a split).

5.Ladle soup into a bowls, drizzle over a bit of the cream, sprinkle with a pepper and parsley if desired. Serve with a crusty bread!


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