Classic Pumpkin Soup

An easy and classic Pumpkin Soup using fresh or frozen pumpkin. This is a clean-tasting and nourishing pumpkin soup, perfect for large gatherings and for simple, wholesome dinners. Recipe with step-by-step photos.

Classic Pumpkin Soup

My favourite season is definitely autumn, followed very closely by winter (especially if it is a snowy winter). Despite having grown up in the tropical climate of Australia, summer in any country is always far too hot, too humid and – well – too sunny for me. Give me trench coat weather any day.

But enough of my complaining, because as soon as the farmers market start overflowing with pumpkins of all shapes and sizes, I know that autumn is around the corner. Which means that it will be time to get out my ceramic pumpkins to display around the home (my husband is not a fan), as well as my beloved Staub pumpkin cast-iron pot (my kids also share my appreciation for novelty pots and pans!).

And what to cook in my lovely Staub pumpkin cocotte but my favourite Pumpkin Soup!

Pumpkin Soup Recipe

If you want a simple vegetable soup which highlights pumpkin, this is the pumpkin soup recipe for you.

There are many different ways of making pumpkin soup, and this particular recipe is one of the easiest. You simply simmer chopped up pumpkin in a broth until they are tender, and then purée into a soup.

For a pumpkin soup which is a bit more robust and heady with spice, I recommend my Roast Pumpkin Soup recipe; roasting the pumpkin will intensify its flavour and colour, as well as any spices you add to it.

In general, I find that kids prefer this classic pumpkin soup, but it’s also a good recipe to make for a crowd which everyone will happily tuck into, for example, at a Halloween Party!

Pumpkin Soup Ingredients

For a classic pumpkin soup which highlights the pumpkin flavour, I recommend using:

• Onions – for layering flavour in the soup.
• Garlic – to boost the savouriness of the soup.
• Pumpkin – obviously! For the best tasting pumpkin soup, I always recommend using fresh pumpkins, and ideally when pumpkins are in season locally. This will ensure that the pumpkins will be at their peak for flavour, and buying them in season will always be cheaper. Frozen pumpkin work equally well in this recipe.
• Potatoes – if you like your soup to have a bit of thickness and body, you should add a few potatoes (sweet potatoes work too). If you prefer a thin pumpkin soup (i.e. on the watery side), leave out the potatoes.
• Stock – vegetable or chicken stock, as you prefer.

You can treat this recipe as a blueprint, and add any additional flavours to your liking, such as the following:

• Celery – add a few stalks to enhance the vegetable flavour of the soup.
• Leeks – use with or without onions for layering flavour in the soup.
• Ground cinnamon – add a few sprinkles to the simmering vegetables for extra warmth.
• Freshly grated nutmeg – add this to the finished soup for a lightly spiced soup.
• Coconut milk – for an Asian twist.
• Fresh ginger – add some thick slices to the simmering vegetables, but remove them before blending the soup. The ginger will add some warmth to the soup.

Using Fresh Pumpkin

I highly recommend using fresh pumpkin when making pumpkin soup. I usually buy them at the farmers’ market where I can specify how big a wedge I would like, but I also frequently buy pumpkin in pre-cut wedges from the supermarket.

I like to buy my pumpkins in wedges, as opposed to a whole giant pumpkin, because I am not very skilled when it comes to chopping pumpkins at home with a cleaver. Also, buying the pumpkins in wedges mean that I can already assess the pumpkin flesh for colour and quality.

If you are pushed for time, buying pumpkin that has already been peeled and chopped will mean an even quicker path to dinner on the table.

If you like, you can leave the skin on the pumpkin. However, because the pumpkin skin is generally very tough, it will take a lot longer to cook and soften. The skin will also add a different (somewhat nutty) flavour to your soup, as well as a slightly different colour (especially if you are using pumpkin with green skin). For pumpkins and squashes which have a fairly thin skin, such as butternut squash, I generally leave the skin on.

Using Frozen Pumpkin

You can also use frozen pumpkin when making pumpkin soup. Just add them in their frozen state as per the recipe below.

Quite often when I buy fresh pumpkin, I will buy extra to peel and chop and store in freezer bags, ready to use for roasting, steaming or for recipes like this pumpkin soup.

How to Make Pumpkin Soup

Step 1

Place the butter, olive oil, onions and garlic, together with a large pinch of sea salt, into a large pot. Sauté until the onions and garlic have softened.

Step 2

Add the chopped pumpkin and potatoes.

Step 3

Pour over just enough vegetable stock or chicken stock so that it just covers the vegetables. Simmer over medium-high heat for about 30 minutes, or until the vegetables are cooked and tender.

Step 4

Take the pot off the heat. Blend the soup until smooth (I like to use a stick blender). Return the soup to the pot, and simmer gently on the stove. If the soup is too thick, thin it with some boiling water. Taste the soup for seasoning.

What to Serve with Pumpkin Soup

A good loaf of crusty bread is sometimes all that you need with a bowl of soup. For other ideas, I frequently serve one of the following when serving vegetable soup:

Bacon and Cheese Savoury Cake

Cheese Waffles

Easy No-Knead Bread

Pumpkin Scones

I think a good quality double cream or crème fraîche is also essential – my favourite is Crème Fraîche d’Isigny which is made in Normandy, France.

More Pumpkin Recipes

If you are excited as I am about pumpkins, you might also like the following pumpkin recipes:

Pumpkin Bundt Cake

Pumpkin Scones

Pumpkin Spice Muffins

Roast Pumpkin Soup

Print