Pumpkin Soup

Pumpkin Soup

Pumpkin Soup is thick and creamy with natural flavours of pumpkin and savouriness from the onions and garlic.

There are a lot of pumpkin soup recipes out there – many involve roasting a fresh pumpkin, some use a lot of different kinds of ingredients to flavour. Some recipes should be kept simple as nature intended them to be, and in my opinion, Pumpkin Soup is one of those dishes. Roasted pumpkin soup has its own flavour, however it does take time and patience.

My recipe of pumpkin soup is easy, minimalist, creamy pumpkin soup recipe that doesn’t skimp on flavour and ready in 30 minutes. It is thick, creamy, and irresistible, a classic easy pumpkin soup made with fresh pumpkin that is super easy and quick to make.

For me the natural flavour of pumpkin is good enough that you need very little flavours to add to the soup. My secret ingredients to make pumpkin soup tastier is onion and garlic as it adds extra savouriness into the soup!!

Other recipes you might like to try are Vegetable Manchow Soup, Healthy Vegetable Soup, Drumstick and Bottle Gourd Soup, Vegetable Sweet Corn Soup and Broccoli Almond Soup.


2 teaspoons extra virgin olive oil
½ cup finely sliced onions
2 cups finely sliced pumpkin
3-4 garlic cloves
Salt to taste
1 teaspoon white pepper
4 cups water
2 teaspoons cream



Heat olive oil in a pan and add the onions, pumpkin, garlic cloves, salt, white pepper and water. Cover and cook on medium heat for about 10-12 minutes or until the pumpkin is soft and mushy.


Once the pumpkin is soft, blend the soup until smooth using a stick blender or cool it down and transfer to blender to blitz smooth. Adjust the consistency of the soup if it is on the thick side, taste for seasoning, adding more salt and pepper as required.

Ladle the soup into bowls and serve with a swirl of cream.

Tips & Variations

  1. I boiled the vegetable for about 10-15 minutes as I sliced it very thinly to speed up the cooking process. Depending on the size of the vegetables, the cooking time varies.
  2. Use any type of eating pumpkin or butternut squash.
  3. Instead of water you can add vegetable stock.
  4. 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.
  5. If your soup is too thick, just loosen it with a touch of water when reheating.
  6. If it’s too thin (unlikely, but could happen!), then just simmer on the stove for a while to let it reduce – this will thicken it.
  7. While serving, make sure that the soup is warm.
  8. Pumpkins vary considerably in their flavour and sweetness. A large pumpkin (typically used as a jack o’lantern) will almost always have more water, less flavour and a spongy texture. Use a small culinary pumpkin, or switch to a reliable squash such as Crown prince or butternut.
  9. You can make this soup with leftover roast butternut squash or pumpkin, just add vegetable stock and simmer for 5 minutes and then blend.
  10. Use an immersion blender, or stick blender, to puree the soup directly in the pot. It’s so much easier than a standing blender to clean!
  11. To make it vegan- Use olive or coconut oil instead of butter (or a vegan butter substitute), vegetable broth, and full-fat coconut milk instead of cream. This will also make it dairy free and paleo.