This is a classic, easy squash soup that is super easy to make, made with fresh squash. Thick, creamy, and packed with flavor, this is the pumpkin soup recipe you will make now and forever. !Don’t forget the hot crispy buttered bread for dipping! (Bonus: Pumpkin Soup he’s super healthy with only 189 calories per serving!)
This is a reader favorite recipe and by popular request, it’s in my first cookbook, Dinner!
Some recipes should be kept simple as nature intended and pumpkin soup is one of those dishes in my opinion. Pumpkin’s natural flavor is good enough that it takes very little to create a delicious, creamy, flavorful soup.
And sometimes it’s nice to have a souped-up version with all the options, but 99% of the time I use this simple recipe to make it. It’s a recipe. Classic version with everything you need and nothing you don’t. it’s delicious.
Onions and garlic are the secret ingredients to the delicious pumpkin soup!
What goes in Pumpkin Soup
To make this great quick and easy pumpkin soup, you will need:
- Pumpkin – Peeled and chopped into large chunks (or purchase it pre-cut). See below for the best pumpkin to use and recipe notes for canned pureed pumpkin option;
- Onion and garlic – the secret ingredients that adds extra savouriness into the soup flavour!!
- Stock/broth and water – for a tastier pumpkin soup, don’t skip the broth!
- Milk, cream or half and half stirred through at the end. Here’s my view on cream. Does it make it better? Yes, insofar as adding richness to the soup. Is it necessary? Absolutely not. You do NOT need cream to make the soup thicker. All the thickness comes from the pumpkin itself. I usually make Pumpkin Soup with milk instead.
If you don’t have cream but want extra richness in your soup, just add a touch of butter!
Do You Have To Peel Pumpkin For Soup?
Use your favorite type of squash or butternut squash (in Australia they call it butternut squash). Don’t use the Halloween carving pumpkins used to make jack-o’-lanterns.It’s edible, but not very tasty.
America: sugar squash or butternut squash.
Australia: Common ideal varieties are Jap/Kent, Jarradale, Queensland Blue or Butternut Pumpkin (called Butternut Squash in the US). Pumpkin Soup!
How to make pumpkin soup from scratch
- 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.
The secret ingredients are garlic and onions. Adding extra flavor makes all the difference!
How to add flavours to pumpkin soup
Plain pumpkin soup is my favourite, and the one I serve most often, but adding other flavors to change the mood is good too! Here are some suggestions.
- Curried pumpkin soup – stir in a touch of curry powder once you blitz it, add little by little
- Thai red curry – start by sautéing 2 tbsp red curry paste in 1/2 tbsp oil over medium heat. Cook for 2 minutes until really fragrant, then proceed with recipe ie add liquids and pumpkin etc. Then instead of using cream, use coconut cream. Garnish with coriander/cilantro. SO GOOD!
- Ginger– saute 1 tbsp finely chopped ginger in 1/2 tbsp oil or butter, then proceed with recipe.
- Lightly Spiced – stir in 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 pumpkin soup
Squash soup can be stored in the refrigerator for 4-5 days or frozen for 3 months. Thaw, then reheat using your preferred method.
If the soup is too thick, thin it with a little water while heating.
If it’s too thin (unlikely, but it can happen!) reduce it by simmering it on the stovetop to thicken it up.