This is a classic, easy pumpkin soup made with fresh pumpkin that is very fast to make. Thick, creamy and full of flavour, this is THE pumpkin soup recipe you will make now and forever! Don’t forget the hot buttered crusty bread for dunking! (Bonus: pumpkin soup is super healthy with just 189 calories per serving!)
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!
Pumpkin Soup – Classic and Easy
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).
Prep: 5min
Total: 15min
Yield: 4
Serving Size: 561 g
Nutrition Facts: servingSize 561 g, calories 189 kcal, Carbohydrate 22 g, Protein 3 g, Fat 11 g, Saturated Fat 6 g, Cholesterol 40 mg, Sodium 723 mg, Fiber 1 g, Sugar 9 g
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 (750ml) 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))
Instruction:
- 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!
Roasted Pumpkin Soup Recipe
FAQ
How to make Pumkin soup?
- 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.
How does Gordon Ramsay make pumpkin soup?
Why is my pumpkin soup bland?
