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Pumpkin Soup – Classic and Easy Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 148 reviews
  • Author: Emily
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 - 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: International

Description

This classic and easy Pumpkin Soup recipe is a comforting dish perfect for any season. Made with fresh pumpkin or butternut squash, simmered with onion, garlic, and broth, then blended into a smooth, creamy soup. Finished with cream or milk for added richness, it serves as a hearty starter or light meal. Serve with crusty bread for a cozy dining experience.

Ingredients

Units Scale

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

  1. Prepare the pumpkin: Cut the pumpkin into 3cm (2.25 inch) slices. Remove and discard the skin, then scrape out the seeds. Chop the pumpkin flesh into 4cm (1.5 inch) chunks for even cooking.
  2. Cook the ingredients: Place the pumpkin chunks, sliced onion, whole garlic cloves, vegetable or chicken broth, and water in a large pot. The liquid should nearly cover the pumpkin. Bring the pot to a boil uncovered over medium-high heat, then reduce to a rapid simmer. Cook until the pumpkin is tender and easily pierced with a butter knife, approximately 10 minutes.
  3. Blend the soup: Remove the pot from heat. Using a stick (immersion) blender, carefully blend the soup until completely smooth. If using a countertop blender, allow the soup to cool slightly before blending in batches to prevent splattering and accidents.
  4. Season and finish: Season the blended soup with salt and pepper to taste. Stir in the cream, half and half, or milk gently. Avoid boiling the soup after adding cream to prevent curdling.
  5. Serve: Ladle the hot pumpkin soup into bowls. Optional: drizzle with a little extra cream, sprinkle with freshly ground pepper and chopped parsley. Serve alongside crusty bread for a satisfying meal.

Notes

  • The recipe uses approximately 2.4 lb (1.2 kg) of pumpkin before peeling and removing seeds. Butternut squash is a great alternative and is commonly called Butternut Pumpkin in Australia.
  • If using canned pumpkin puree, substitute 2 cans for the fresh pumpkin and follow the recipe as written.
  • Add cream for extra richness though the soup remains delicious with just milk or even a pat of butter stirred in for finish.
  • When pureeing with a countertop blender, cool soup first to prevent explosion of hot soup from the blender lid blowing off.
  • For flavor variations, consider adding spices or herbs such as nutmeg, cinnamon, ginger, or fresh thyme as per personal preference.
  • Nutritional values assume 4 servings and cream included in the recipe.

Nutrition

  • Serving Size: 561g
  • Calories: 189
  • Sugar: 9g
  • Sodium: 723mg
  • Fat: 11g
  • Saturated Fat: 6g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 40mg

Find it online: https://emilyquickdinners.com/pumpkin-soup-classic-and-easy-recipe/