This soup recipe is super simple, healthy and low calories and is highly suitable for vegans and gluten free diets.  Close up of dunking crusty bread into thick and creamy pumpkin soup in a rustic white enamel bowl.

Pumpkin soup

Some recipes should be kept simple as nature intended them to be, and Pumpkin Soup is one of those dishes. The natural flavour of pumpkin is good enough that you need very little to make a beautiful, creamy, full flavoured soup.

To make pumpkin soup tastier, you may use onion and/or garlic!

Thick and creamy pumpkin soup in a black cast iron pot, fresh off the stove, ready to be served.

  • Pumpkin (sourced from a local farmer if possible)Peeled and chopped into large chunks. (Butternut Squash also works, by the way)

  • Onion and garlic – adds savouriness into the soup flavour

  • Stock/broth and water – for a tastier pumpkin soup

  • Milk, cream or half and half stirred through at the end. Cream adds richness to the soup, however, if you are vegan, no adding any would not alter the tastiness.

A classic, super easy pumpkin soup that's fast to make. No cream required to make a luscious creamy pumpkin soup! On the table in 20 minutes!

  1. Place peeled pumpkin, onion, garlic, broth/stock and water into a pot;

  2. Boil rapidly for 15 minutes until pumpkin is very tender;

  3. Use a stick blender or transfer to blender to blitz smooth; and

  4. Adjust salt and pepper to taste, then add either milk OR cream – whichever you prefer.

Some ideas to add flavours to pumpkin soup

While plain pumpkin soup is delicious, sometimes it’s nice to change things up by adding other flavours! Here are a few 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.

  • Ginger– sauté 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

  • Truffle Oil - just add a few drops of truffle oil. It will add a distinguish fragrance. The smell is amazing and truly a great combination with the Pumpkin. 
  • Chestnuts - adding chestnuts in the plate before serving the soup to add a "meaty" texture to the soup. 

Thick and creamy pumpkin soup in a rustic white enamel bowl with a silver spoon, ready to be eaten.

Storing pumpkin soup

Pumpkin soup will keep in the fridge for 4 to 5 days, or can be frozen for 3 months – just thaw then reheat using your chosen method.

If your soup is too thick, just loosen it with a touch of water when reheating.

If it’s too thin, then just simmer on the stove for a while to let it reduce – this will thicken it.