I absolutely love this Pumpkin Soup – Classic and Easy Recipe because it captures everything cozy and comforting about autumn in just one bowl. It’s quick to make, uses simple ingredients, and the creamy texture instantly warms you up. Whenever I’m craving something soothing yet packed with flavor, this soup never lets me down.
You’ll find that this pumpkin soup works perfectly for weeknight dinners, casual lunches, or even when you have guests over and need something elegant but fuss-free. Plus, it’s flexible—whether you use fresh pumpkin or butternut squash, the results are consistently delicious and satisfying.
Why You’ll Love This Recipe
- Simplicity: With just a handful of fresh ingredients, you can whip up this delicious soup in about 15 minutes.
- Versatility: Works well with pumpkin, butternut squash, or even canned pumpkin for convenience.
- Comforting Creaminess: The addition of cream or milk adds a silky finish that everyone will appreciate.
- Family Favorite: My family goes crazy for this soup; it’s like a warm hug on chilly days.
Ingredients You’ll Need
The ingredients for this Pumpkin Soup – Classic and Easy Recipe work beautifully together—the natural sweetness of pumpkin blends perfectly with savory broth and mellow onion, creating such a balanced flavor profile. When shopping, pick a pumpkin or squash that feels firm and heavy for its size to ensure freshness.
- Pumpkin (or Butternut Squash): Choose a ripe, firm pumpkin for the best flavor. Butternut squash is a fantastic alternative with a naturally sweet taste.
- Onion: White, brown, or yellow onion all work nicely here and add a subtle sweetness when cooked.
- Garlic: Whole cloves mellow out as they cook, giving a gentle, aromatic hint.
- Vegetable or Chicken Broth/Stock: Use low sodium to control the saltiness of your soup.
- Water: Helps to adjust the consistency without diluting flavor.
- Cream, Half and Half, or Milk: Adds that luxurious, creamy mouthfeel—optional but highly recommended!
- Salt and Pepper: To season to your taste.
Variations
I love to tweak this Pumpkin Soup – Classic and Easy Recipe depending on the season or what’s in my pantry. It’s such a forgiving base that you can get creative without risking a flop.
- Spiced Up: I sometimes add a pinch of cinnamon, nutmeg, or smoked paprika to give it a warm, autumnal twist—my family adores the subtle kick!
- Dairy-Free: Swap cream for coconut milk for a luscious vegan version that’s just as creamy.
- Herb Infusion: Fresh thyme or sage stirred in adds a fragrant earthiness that pairs beautifully with pumpkin.
- Roasted Pumpkin: Roasting the pumpkin chunks before simmering brings out a deeper, caramelized flavor—try it on lazy Sunday afternoons.
How to Make Pumpkin Soup – Classic and Easy Recipe
Step 1: Prep Your Pumpkin Like a Pro
Start by slicing your pumpkin into about 3cm thick rounds, then carefully peel the skin off and scoop out the seeds. I usually find that slicing in manageable chunks first makes peeling less intimidating. Chop the pumpkin into roughly 4cm pieces—that size helps everything cook evenly and blend smoothly later on.
Step 2: Simmer Your Ingredients
Pop the pumpkin chunks, sliced onion, whole garlic cloves, broth, and water into a pot. The liquid might not fully cover the pumpkin, but that’s okay—you’re going to bring everything to a boil uncovered, then simmer for about 10 minutes until the pumpkin is tender. Test doneness by poking with a butter knife; if it slides in easily, you’re good to go.
Step 3: Blend to Silky Perfection
Once your pumpkin is tender, remove the pot from heat and use a stick blender to puree until silky smooth. Here’s a tip: if using a countertop blender, let the soup cool slightly first—hot liquids can erupt and make a mess if you blend immediately!
Step 4: Add Cream and Season
Stir in your cream, half and half, or milk gently—this adds a gorgeous richness to the soup without overpowering the pumpkin flavor. Be sure not to boil the soup after adding cream, or it might separate. Finish with salt and pepper to taste, ladle into bowls, drizzle extra cream on top, and sprinkle with fresh parsley or pepper if you like.
Pro Tips for Making Pumpkin Soup – Classic and Easy Recipe
- Choosing Pumpkin: I discovered that smaller sugar pumpkins tend to have more flavor and less stringy flesh, which makes for a smoother soup.
- Blending Safety: Never rush to blend boiling soup—cool it for a few minutes to prevent splatters and burns.
- Adjusting Thickness: If your soup is too thick, simply add a splash more broth or water until you hit your preferred consistency.
- Adding Cream Last: Stir cream in off the heat to avoid curdling—this little trick makes a huge difference in the soup’s texture.
How to Serve Pumpkin Soup – Classic and Easy Recipe
Garnishes
I love finishing this pumpkin soup with a drizzle of cream or a swirl of coconut milk for a pretty touch. Sometimes, a sprinkle of fresh parsley or cracked black pepper adds just the right pop of color and brightness. Toasted pumpkin seeds? Absolutely—adds such a satisfying crunch and extra nuttiness.
Side Dishes
Crusty bread is my go-to side because it soaks up every drop of the soup’s creaminess—you can’t go wrong with a warm baguette or sourdough loaf. I’ve also paired it with simple grilled cheese sandwiches or even a fresh green salad for a complete meal.
Creative Ways to Present
For special occasions, I like serving this pumpkin soup in mini pumpkin bowls—they’re not only adorable but add an extra layer of pumpkin aroma. Another fun idea is topping it with a swirl of pesto or chili oil, which gives it a surprising but delightful flavor kick that guests always comment on.
Make Ahead and Storage
Storing Leftovers
I usually keep leftover pumpkin soup in an airtight container in the fridge for up to 3 days. When storing, I leave out the cream and add it fresh when reheating to keep the texture silky and fresh.
Freezing
Freezing pumpkin soup works really well! I freeze it without the cream and store it in freezer-safe containers or bags for up to 3 months. When thawing, I gently reheat and then swirl in cream or milk for that perfect finish.
Reheating
I reheat pumpkin soup slowly over low heat on the stove, stirring often to prevent scorching. Once it’s warmed through, I stir in cream or milk and adjust seasoning as needed. This method helps keep the soup rich without breaking or separating.
FAQs
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Can I make Pumpkin Soup – Classic and Easy Recipe using canned pumpkin?
Absolutely! You can substitute fresh pumpkin with two cans of pureed pumpkin. Just add it directly into the pot with broth and other ingredients and follow the recipe as usual. It saves time and still delivers great flavor.
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How do I prevent the cream from splitting in the soup?
To avoid splitting, always add the cream after you remove the soup from heat. Gently stir it in and warm the soup slowly, but never bring it to a boil once the cream is added.
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What if I don’t have a stick blender?
If you don’t have a stick blender, you can use a regular blender—just be sure the soup is cool enough to avoid splatters. Blend in batches if necessary, and return the soup to the pot to warm up afterward.
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Can I make this soup vegan?
Definitely! Use vegetable broth and swap the cream for coconut milk or your favorite plant-based milk. The soup will still be creamy and delicious.
Final Thoughts
This Pumpkin Soup – Classic and Easy Recipe is one of those dishes I keep coming back to, especially when I want something quick, comforting, and fuss-free. I hope you enjoy making it as much as I do—it’s a recipe that feels like a warm hug in a bowl and is sure to brighten up any chilly day. Give it a try, and I promise you’ll have a new favorite soup that’s both classic and easy!
Print
Pumpkin Soup – Classic and Easy Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 – 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: International
- Diet: Low Salt
Description
This Classic and Easy Pumpkin Soup recipe offers a comforting, creamy dish perfect for chilly days. Made with fresh pumpkin or butternut squash simmered gently with onion, garlic, and broth, then blended to a smooth puree and finished with cream for richness. It’s a simple, wholesome soup that can be adapted with various flavor variations and is perfect served with crusty bread.
Ingredients
Main Ingredients
- 1.2 kg / 2.4 lb pumpkin (any type) OR butternut squash, unpeeled weight
- 1 onion, sliced (white, brown, or yellow)
- 2 garlic cloves, peeled whole
- 3 cups vegetable or chicken broth/stock, low sodium
- 1 cup water
- Salt and pepper, to taste
Finishing Ingredients
- 1/2 – 3/4 cup cream, half and half, or milk
Instructions
- Prepare the Pumpkin: Cut the pumpkin into 3cm / 2.25″ slices, remove the skin, and scrape out the seeds. Then cut the flesh into 4cm / 1.5″ chunks, ensuring even pieces for consistent cooking.
- Simmer the Ingredients: Place the pumpkin chunks, sliced onion, whole garlic cloves, broth, and water into a pot. The liquid should nearly cover the pumpkin. Bring the mixture to a boil uncovered, then reduce heat and let it simmer rapidly for about 10 minutes, or until the pumpkin is tender when pierced with a butter knife.
- Blend the Soup: Remove the pot from heat and use a stick blender to puree the soup until completely smooth. If using a blender, allow the soup to cool slightly to avoid hot soup splashing or explosion. Blend carefully.
- Season and Finish: Season the smooth pumpkin soup to taste with salt and pepper. Stir through the cream, half and half, or milk. Avoid boiling the soup after adding cream to prevent splitting. Optionally, drizzle extra cream on top and garnish with pepper and parsley.
- Serve: Ladle the soup into bowls and serve warm, ideally with crusty bread for dipping and enjoyment.
Notes
- Use approximately 2.4lb / 1.2kg pumpkin before peeling and seeding. Butternut squash is an excellent alternative, known as Butternut Pumpkin in Australia.
- If using canned pumpkin puree instead of fresh, substitute two cans and follow the recipe as is.
- Add cream for a richer mouthfeel, or use milk or a bit of butter as a lighter alternative.
- When pureeing in a blender, allow soup to cool slightly to avoid splattering or explosion.
- Explore flavor variations in the full post for added depth, including herbs, spices, or additional vegetables.
- Nutrition information is based on 4 servings and includes cream.
Nutrition
- Serving Size: 561g
- Calories: 189
- Sugar: 9g
- Sodium: 723mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
