This easy pumpkin soup recipe is exactly the kind of cosy dish I find myself making again and again when the weather turns chilly. It’s thick, creamy, and full of simple, hearty flavours that warm you from the inside out.
Made with just a handful of ingredients: pumpkin, garlic, onion, chicken broth, and cream, it’s the kind of recipe you can throw together with very little fuss, and still feel like you’ve made something nourishing.
I love that this pumpkin soup is so simple and achievable, even on a busy weeknight.
Whether you’re feeding the family, stocking the freezer, or craving something warm and soothing, this recipe is a keeper. Serve it with buttered toast or crusty sourdough bread and you’re sorted.
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Ingredients & Substitutions
The printable recipe card below has the full ingredients list and instructions.
- Pumpkin – Use any type of pumpkin you have on hand, like butternut squash, sugar pumpkin, crown, or even a mix.
- Garlic – You can use less if you prefer a milder taste, or even add a pinch of garlic powder if you’re in a pinch.
- Onion – A regular brown or white onion is perfect.
- Chicken broth or stock – You can easily swap for vegetable stock to make it vegetarian.
- Heavy cream – This makes the soup creamy. For a dairy-free version, use coconut cream.
- Olive oil – Butter can be used instead if you prefer a richer flavour.
- Salt and pepper
Helpful Equipment
Lodge 7.5 Quart Cast Iron Dutch Oven
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KitchenAid 3.5 Cup Food Chopper
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Souper Cubes 1 Cup Silicone Freezer Tray with Lids
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- Cut the pumpkin small to help it cook faster and blend more smoothly.
- Use a stick blender for easy cleanup, but if you don’t have one, a regular blender will work, just let the soup cool slightly first.
- Make it your own by adding a pinch of smoked paprika or fresh herbs like thyme or sage.
- Double the batch and freeze the leftovers for quick lunches or easy dinners down the track.
- Don’t skip the cream unless you need to as it really brings the whole thing together and makes it creamy.
How To Make Pumpkin Soup
Step 1: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for 2–3 minutes until it begins to soften and turn translucent. Stir in the garlic and cook for another minute or two, just until fragrant.
Step 2: Add the pumpkin and pour over the chicken broth. Season with salt and pepper. Bring everything to a boil, then reduce the heat slightly and simmer for 25–30 minutes, or until the pumpkin is tender and easily pierced with a fork.
Step 3: Turn off the heat and stir in the cream.
Step 4: Using a stick blender, blend the soup directly in the pot until smooth. If it’s too thick, you can add a splash more broth or water to loosen it to your liking.
Serve hot with cheesy garlic bread, a swirl of extra cream, or even a sprinkle of toasted seeds if you fancy.
Storage Instructions
Leftover pumpkin soup keeps beautifully. Let it cool completely, then transfer to an airtight container. Store in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it’s too thick.
Freeze in portions for up to 3 months. Defrost overnight in the fridge or reheat from frozen on the stove, just give it a good stir as it warms.
Easy Pumpkin Soup Recipe
Ingredients
- 1.2 kg pumpkin any type, skin removed and diced
- 4-5 cloves garlic roughly chopped
- 1 onion diced
- 2 cups chicken broth or stock
- 1 cup heavy cream
- 1 tablespoon olive oil or butter
- salt and pepper to taste
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for 2–3 minutes until it begins to soften and turn translucent. Stir in the garlic and cook for another minute or two, just until fragrant.
- Add the pumpkin and pour over the chicken broth. Season with salt and pepper. Bring everything to a boil, then reduce the heat slightly and simmer for 25–30 minutes, or until the pumpkin is tender and easily pierced with a fork.
- Turn off the heat and stir in the cream.
- Using a stick blender, blend the soup directly in the pot until smooth. If it’s too thick, you can add a splash more broth or water to loosen it to your liking.
