Pumpkin Soup – Classic and Easy Recipe
Introduction
This classic pumpkin soup is warm, creamy, and perfect for cozy evenings. Made with simple ingredients and easy steps, it highlights the natural sweetness of pumpkin for a comforting bowl every time.
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
- 1/2 – 3/4 cup cream, half and half, or milk
Instructions
- Step 1: Cut the pumpkin into 3 cm (2.25 inch) slices. Remove the skin and scrape out the seeds, then cut the flesh into 4 cm (1.5 inch) chunks.
- Step 2: Place the pumpkin pieces, sliced onion, whole garlic cloves, broth, and water into a pot. The liquid won’t fully cover the pumpkin. Bring to a boil uncovered, then reduce heat and simmer rapidly until the pumpkin is tender, about 10 minutes. Check tenderness with a butter knife.
- Step 3: Remove the pot from heat and use a stick blender to puree the soup until smooth.
- Step 4: Season with salt and pepper to taste. Stir in the cream gently. Avoid boiling the soup after adding cream to prevent splitting.
- Step 5: Ladle the soup into bowls. Optionally, drizzle a little extra cream on top and sprinkle with pepper or fresh parsley. Serve with crusty bread.
Tips & Variations
- For extra depth of flavor, roast the pumpkin pieces before cooking them in broth.
- Use coconut milk instead of cream for a dairy-free version with a subtle tropical twist.
- Add a pinch of nutmeg or cinnamon for a warm, spiced note.
- Fresh herbs like thyme or sage can be added during simmering to enhance aroma.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally. Avoid boiling to keep the cream from curdling. You can also freeze the soup for up to 2 months; thaw in the fridge overnight before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin instead of fresh?
Yes, canned pumpkin puree can be used. Reduce the cooking time since you won’t need to soften raw pumpkin. Adjust seasoning and liquid as needed for desired consistency.
Can I make this soup vegan?
Absolutely. Use vegetable broth and replace cream with coconut milk or another plant-based milk. The soup will still be creamy and flavorful.
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Pumpkin Soup – Classic and Easy Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
This classic and easy pumpkin soup recipe is a comforting bowl of smooth, creamy goodness made from fresh pumpkin, aromatic onions, garlic, and a savory broth base. Perfect for chilly days, this soup is blended to a velvety texture and enriched with cream for extra silkiness. Serve it warm with crusty bread for a cozy, satisfying meal.
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
- 1/2 – 3/4 cup cream, half and half, or milk
Instructions
- Prepare the Pumpkin: Cut the pumpkin into 3cm (2.25″) slices, then carefully cut off the skin and scrape out the seeds as shown in a helpful video guide. Next, chop the pumpkin into roughly 4cm (1.5″) chunks for even cooking.
- Cook the Vegetables: In a large pot, combine the chopped pumpkin, sliced onion, whole garlic cloves, broth, and water. The liquid won’t entirely cover the pumpkin, which is fine. Bring to a boil uncovered, then reduce the heat to let it simmer rapidly until the pumpkin is fork-tender, approximately 10 minutes.
- Blend the Soup: Remove the pot from heat and use a stick blender to puree the mixture until smooth. This creates a creamy, velvety soup base. (If using a regular blender, allow the soup to cool slightly and blend in batches.)
- Season and Enrich: Season the blended soup with salt and pepper according to your taste. Stir in the cream gently and avoid boiling the soup afterward to prevent the cream from splitting.
- Serve: Ladle the soup into bowls, drizzle with a little extra cream if desired, and sprinkle with freshly ground pepper and parsley for garnish. Serve alongside crusty bread to make a hearty, comforting meal.
Notes
- You can substitute butternut squash for pumpkin if preferred.
- Using low sodium broth allows you to control the saltiness of the soup better.
- If you don’t have a stick blender, blend the soup in batches in a regular blender and return to the pot.
- Do not boil the soup after adding cream as it may cause splitting.
- This soup stores well in the refrigerator for up to 3 days and freezes beautifully for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: pumpkin soup, easy pumpkin soup, creamy pumpkin soup, fall recipe, autumn soup, comforting soup, homemade pumpkin soup
