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5.0 from 711 votes

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).Don't forget crusty bread for dunking! (Or up the ante with crusty cheese bread)

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4 - 6
Calories: 189 kcal
Course: Soup
Cuisine: American

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 vegetable or chicken broth/stock , low sodium
  • 1 cup water
  • salt and pepper
Finishes:
  • 1/2 - 3/4 cup cream , half and half or milk (Note 2)

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Remove from heat and use a stick blender to blend until smooth (Note 3 for blender).
  4. Season to taste with salt and pepper, stir through cream (never boil soup after adding cream, cream will split). 
  5. Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired. Serve with crusty bread!

Notes

  • Pumpkin - ~2.4lb / 1.2kg pumpkin before peeling and removing seeds. Approximate is fine - use the liquid levels in the video as a guide for quantity.
  • Butternut Squash is also ideal in this. It's called Butternut Pumpkin in Australia.
  • To make this with canned pumpkin puree, you will need 2 cans. Add it in place of the fresh pumpkin and follow recipe as is.
  • Cream - cream will add a layer of richness to the mouthfeel. But it is truly still delicious even made without - I often make it with just milk. To add a rich finish, I sometimes stir through a bit of butter instead!
  • Pureeing - you can use a blender BUT you must make sure that the soup is cooled slightly before blending it, otherwise you will find out the hard way that hot soup + blender = soup explosion (literally, the lid will blow off the blender when you start blending it).
  • Flavour variations - see in post for list of suggestions, including quantities.
  • Nutrition per serving, assuming 4 servings and made with cream.

Nutrition Information

Serving 561g Calories 189cal (9%) Carbohydrates 22g (7%) Protein 3g (6%) Fat 11g (17%) Saturated Fat 6g (30%) Cholesterol 40mg (13%) Sodium 723mg (30%) Potassium 912mg (26%) Fiber 1g (4%) Sugar 9g (18%) Vitamin A 22095IU (442%) Vitamin C 25mg (28%) Calcium 81mg (8%) Iron 2.1mg (12%)

Nutrition Facts

Serving: 4- 6

Amount Per Serving

Calories 189

% Daily Value*

Serving 561g
Calories 189cal 9%
Carbohydrates 22g 7%
Protein 3g 6%
Fat 11g 17%
Saturated Fat 6g 30%
Cholesterol 40mg 13%
Sodium 723mg 30%
Potassium 912mg 19%
Fiber 1g 4%
Sugar 9g 18%
Vitamin A 22095IU 442%
Vitamin C 25mg 28%
Calcium 81mg 8%
Iron 2.1mg 12%

* Percent Daily Values are based on a 2,000 calorie diet.