There’s something almost magical about a great bowl of pumpkin soup. It’s not just food; it’s a warm, creamy, orange-hug in a bowl.

It feels like the very essence of autumn, a simple comfort that manages to be both rustic and elegant all at once. And the best part? Making a spectacular version is far easier than you might think.

This isn’t a recipe cluttered with a dozen spices or complicated steps. It’s a celebration of the pumpkin itself, with just a few supporting actors to make its natural sweetness and earthy depth truly sing.

It’s the kind of recipe you’ll find yourself making on a lazy Sunday, for a quick weeknight dinner, or to impress guests without any fuss. Let’s make some soup.

Ingredients Needed for the Recipe

Gathering your ingredients is the first step toward a perfect pot of soup. Each one has a specific role to play in building that incredible, final flavor.

• Pumpkin (1.2 kg / 2.4 lb) – This is your star. You’ll want to peel it, scoop out the seeds, and chop it into large chunks. Using a good eating pumpkin, like a sugar pumpkin or butternut squash, is key for the best, sweetest flavor.
• Onion (1, sliced) – A white, brown, or yellow onion works perfectly. This is your flavor foundation, providing a crucial savory depth that balances the pumpkin’s sweetness.
• Garlic (2 cloves, peeled whole) – Consider these the secret weapons. They add a punch of aroma and a subtle, savory backbone that makes the soup taste infinitely more complex.
• Vegetable or Chicken Broth (3 cups, low sodium) – This is your flavor vehicle, far superior to water. It adds a rich, savory dimension that makes the soup truly satisfying. Low sodium lets you control the final seasoning.
• Water (1 cup) – This helps to ensure everything is submerged enough to cook evenly without making the broth taste diluted.
• Salt and Pepper – The essential finishers. They wake up all the other flavors and tie everything together in perfect harmony.
• Cream, Half-and-Half, or Milk (1/2 – 3/4 cup) – This is for finishing, not cooking. It adds a lovely richness and creamy mouthfeel. Use what you have! Milk works beautifully, but a swirl of cream at the end feels decadent.

How to make Pumpkin Soup?

The process is beautifully straightforward. In less than 30 minutes, you’ll go from a pile of vegetables to a silky, luxurious soup.

Step 1: Prep Your Pumpkin

Start by tackling the pumpkin. Slice it into manageable pieces, then use a sharp peeler or knife to remove the tough skin.

Scoop out the stringy pulp and seeds from the center. Then, chop the clean flesh into roughly 4cm (1.5 inch) chunks. Don’t worry about perfection here.

Step 2: Combine and Boil

Place your pumpkin chunks, the sliced onion, and the whole garlic cloves right into your pot.

Pour in the broth and water. The liquid won’t completely cover the vegetables, and that’s absolutely fine. Bring it all to a rapid boil over high heat.

Step 3: Simmer Until Tender

Once boiling, reduce the heat to let it simmer rapidly. Let it bubble away for about 10-15 minutes.

You’ll know it’s ready when you can easily pierce the thickest piece of pumpkin with a butter knife—it should offer no resistance.

Step 4: Blend Until Smooth

Remove the pot from the heat. This is the fun part! Use a stick blender directly in the pot to puree the soup until it’s completely smooth and velvety.

If you’re using a countertop blender, let the soup cool slightly first and work in batches to avoid any messy explosions.

Step 5: Season and Finish

Now, taste your creation. Season generously with salt and freshly ground black pepper until it tastes just right to you.

Finally, stir through your choice of milk or cream. Important: never let the soup boil after you’ve added the dairy, as it can separate.

Best Time to Serve This Dish

This soup is a chameleon, fitting perfectly into so many moments. It’s the ultimate cozy lunch on a crisp, cloudy day, enjoyed with a good book on the couch.

It makes for an elegant starter at a dinner party, served in small, warm bowls to welcome your guests. And it’s a incredibly reliable weeknight dinner hero, ready in a flash and paired with a simple salad.

Of course, it’s an absolute non-negotiable for any autumn or Thanksgiving celebration. It just tastes like the season feels.

Tips

• A few little tricks can take your soup from great to absolutely legendary. Here’s how to ensure success every single time.
• For an extra layer of flavor, try sweating your onion and garlic in a little butter or oil for 5 minutes before adding the pumpkin and liquid. It deepens their savory notes.
• If your soup is too thick after blending, simply loosen it with a splash of water or extra broth until it reaches your preferred consistency.
• For a super luxurious touch, drizzle a little extra cream over each bowl just before serving and finish with a crack of black pepper or a sprinkle of fresh parsley.

Ingredient Substitutions

No need to panic if you’re missing something. This recipe is wonderfully adaptable to what you have in your kitchen.

No fresh pumpkin? You can use canned pureed pumpkin in a pinch. Use about 3 cups and simmer it with the sautéed onion and garlic in the broth for about 10 minutes to meld the flavors.

If you’re out of broth, you can use all water, but be prepared to be a bit more generous with your seasoning at the end. A small knob of butter stirred in at the end will help add richness.

For a dairy-free version, canned coconut milk or cream is a fantastic substitute. It adds a subtle sweetness that pairs beautifully with the pumpkin.

Flavor Variations

While the classic version is perfect, sometimes it’s fun to play with your food. Here are a few simple ways to twist the flavor profile.

For a Curried Pumpkin Soup, stir in a teaspoon or two of your favorite curry powder after blending. Taste and add more until it’s just right for you.

To make a Thai-Inspired version, sauté 2 tablespoons of red curry paste in a little oil for a minute before adding your pumpkin and liquids. Finish with coconut milk instead of cream.

For a warm, spiced vibe, add a half teaspoon each of ground cumin, coriander, and a pinch of cayenne pepper when you add the broth.

Love ginger? Sauté a tablespoon of freshly grated ginger with the onions and garlic for a bright, zesty kick that cuts through the richness.

How to Store and Reheat

This soup is arguably even better the next day, as the flavors have more time to get to know each other. It’s a fantastic make-ahead option.

Let the soup cool completely before transferring it to an airtight container. It will keep happily in the refrigerator for 4 to 5 days.

It also freezes beautifully for up to 3 months. Freeze it in individual portions for instant lunches. Thaw overnight in the fridge.

Reheat gently on the stove over medium-low heat, stirring occasionally. If it has thickened too much, just add a splash of water or broth to loosen it up.

And there you have it. A pot of golden, creamy, soul-warming pumpkin soup that proves the simplest things are often the very best. Now, go find that crusty bread. Dunking is mandatory.

Print Recipe

Pumpkin Soup Recipes

Author: katie Smith Cooking Method: Simmering Cuisine: American Courses: Appetizers, Soup

Difficulty: easy Prep Time 10 mins Cook Time 15 mins Total Time 25 mins

Servings: 6 Estimated Cost: $ 7.00 Calories: 189

Best Season: Fall, Winter

Description

This is THE pumpkin soup recipe you'll make again and again! Thick, velvety, and bursting with natural sweetness, this easy pumpkin soup is made from fresh pumpkin and ready in under 30 minutes. With just 189 calories per serving, it's healthy, comforting, and absolutely irresistible — especially when served with crusty bread for dunking. The secret? Onion and garlic for depth, and a splash of cream for richness (optional!).

Ingredients

Servings

Soup Base

• 1.2 kg pumpkin (or butternut squash, unpeeled weight (~2.4 lb))
• 1 onion (sliced, any color)
• 2 garlic cloves (peeled, whole)
• 3 cups vegetable or chicken broth (low sodium preferred)
• 1 cup water

Finish & Seasoning

• ¹⁄₂ – ³⁄₄ cup cream, half and half, or milk (optional, for richness)
• salt and pepper (to taste)

Garnish (Optional)

• extra cream or coconut milk (for drizzling)
• fresh parsley or cilantro (chopped)
• cracked black pepper
• crusty bread or cheese bread (for serving)

Instructions

1. Prepare the Pumpkin

   Peel the pumpkin and cut it into 4cm (1.5-inch) chunks. Remove seeds and fibrous parts.
   Use a sharp knife or purchase pre-cut pumpkin to save time.
   Mark as complete

2. Simmer the Soup

   Place pumpkin, onion, garlic, broth, and water in a large pot. The liquid should not fully cover the pumpkin. Bring to a boil, then reduce heat and simmer uncovered for 10–15 minutes, or until the pumpkin is very tender when pierced with a knife.
   Mark as complete

3. Blend Until Smooth

   Remove from heat. Use an immersion (stick) blender to puree the soup directly in the pot until completely smooth.
   Alternatively, carefully transfer in batches to a countertop blender. Blend in a well-ventilated area to avoid steam pressure buildup.
   Mark as complete

4. Season & Finish

   Season with salt and pepper to taste. Stir in cream, half and half, or milk if using. Do not boil after adding dairy to prevent curdling.
   For a lighter version, use milk or skip dairy entirely.
   Mark as complete

5. Serve

   Ladle into bowls. Drizzle with a little extra cream, sprinkle with fresh herbs and cracked pepper, and serve immediately with crusty bread for dunking.
   Great on its own or paired with a side salad.
   Mark as complete

Nutrition Facts

Servings 6

Serving Size 1 serving

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Amount Per Serving

Calories 189kcal

% Daily Value *

Total Fat 8gg13%

Saturated Fat 5gg25%

Trans Fat 0gg

Cholesterol 20mgmg7%

Sodium 480mgmg20%

Potassium 820mgmg24%

Total Carbohydrate 28gg10%

Dietary Fiber 5gg20%

Sugars 10gg

Protein 4gg8%

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Calcium 80mg mg

Iron 1.8mg mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Pumpkin choice: Use sugar pumpkin, butternut squash, Kent pumpkin, or Jarradale. Avoid carving pumpkins — they’re watery and bland.
• No cream? Use milk for a lighter version, or stir in a tablespoon of butter for richness.
• Flavor variations: Add curry powder, ginger, turmeric, or red curry paste for a twist.
• Storage: Keep in the fridge for up to 5 days. Freeze for up to 3 months. Reheat gently on the stove, thinning with water if needed.
• Shortcut: Try the No-Chop Roasted Pumpkin Soup for a hands-off method using whole roasted pumpkin.
• Canned pumpkin option: Substitute 3 cups canned puree. Simmer with broth and aromatics for 10 minutes before blending.

Keywords: pumpkin soup, easy pumpkin soup, creamy pumpkin soup, homemade pumpkin soup, fall soup, healthy soup, vegetarian soup, butternut squash soup