Nothing is more comforting than a bowl of pumpkin soup on a cold day. If you’re after the best pumpkin soup to impress your guests, don’t look past this thick and creamy option. With a swirl of cream, salt, pepper and some crusty bread, you’ve got winter lunch or dinner sorted.
This classic pumpkin soup is made with simple, accessible ingredients – pumpkin, garlic, onion, and a good quality vegetable stock – but the result is anything but ordinary. Better still, it comes together in just 45 minutes, making it as practical for a weeknight dinner as for a dinner party starter.
The recipe was developed by BHG Senior Food Editor Sarah Murphy, who has spent years perfecting flavour-packed recipes for home cooks. Her key tips — sautéing the onion and garlic first, choosing the right pumpkin, and seasoning after blending.
Whether you’re a beginner cook trying pumpkin soup for the first time or a seasoned home chef looking for a reliable go-to, this is the only recipe you’ll need.
How to make pumpkin soup
Ingredients
Method
Peel and deseed the pumpkin. Cut into 4cm pieces.
Heat olive oil in a stockpot on medium heat. Add onion and garlic. Cook, stirring occasionally for about 3 minutes, or until soft. Cook, stirring for 30 seconds.
Add stock and pumpkin to the pot. Season. Increase the heat to high and bring to a boil. Reduce to low and simmer, uncovered, stirring occasionally, for 30 minutes, or until pumpkin is very tender. Remove from heat. Cool slightly.
Blend soup, using a stick mixer or immersion blender until smooth. Return the soup to low heat and add enough water to reach your desired consistency. Stir on low heat until hot. Season.
Divide the soup into bowls. Serve drizzled with cream and serve with freshly ground black pepper.
What is the secret ingredient in pumpkin soup?
Better Homes and Gardens food editor and author of this recipe, Sarah Murphy, says there are a couple of things that can make or break a pumpkin soup.
“Sautéing the onion and garlic first helps soften the onion and bring flavour,” says Sarah. Also, using a good quality stock. That said, some can be quite salty, so make sure you taste your soup at the end before adding salt and pepper. “
The type of pumpkin also matters, says Sarah.
Why does my pumpkin soup tasteless?
Your pumpkin soup lacks flavour because of the type of pumpkin you used.
Sarah says: “Butternut pumpkins are quite popular to make soups with; however, I’ve found they sometimes don’t pack quite the same flavour as Kent or Jap pumpkins. Particularly, if you spot a butternut pumpkin that has quite pale flesh, it’s most likely not going to be quite as flavourful, so my advice is to choose a different variety of pumpkin for your soup that day.”
How to make the best pumpkin soup?
The best pumpkin soup will vary depending on your palate. However, Sarah’s favourite is to add some red curry paste, stick, coconut milk, pumpkin and cream.
What makes pumpkin soup taste better?
“Soup toppers,” says Sarah. “You could make plain pumpkin soup with onion, garlic, and cream, but then you can also make toppers to swirl in. For example, a chilli, pepitas, herbs, maple syrup or spices like nutmeg and cumin.”
How to cut a pumpkin
Whole pumpkins can be quite tricky and dangerous to cut into. Pre-chopped pumpkin is always an option, but otherwise, Sarah suggests buying individual wedges instead of a large whole pumpkin (unless you’re very confident with a chef’s knife).
“Place the wedge cut-side-down on your chopping board, so it sits flat on the chopping board, then cut into the pieces,” explains Sarah. “Don’t balance it on the outside, wobbling from side to side!”
Yes, you do need to peel your pumpkin before making soup. Pumpkin skin is too tough to blend smoothly, so peeling it first ensures you get that silky, creamy texture.
The most common mistake is not cooking the onion and garlic long enough before adding the stock. This step builds the flavour base, so give it a few minutes rather than rushing it. Another pitfall is under-seasoning; pumpkin needs a generous amount of salt to bring out its natural sweetness. Add the seasoning at the end (after blending), as blending can mellow flavours. Finally, avoid adding too much liquid too early. It’s much easier to thin your soup out than to fix one that’s too watery.
Pumpkin soup can keep in the fridge for 4–5 days, but it can last way longer if you put it in the freezer. It can be frozen in an airtight container for up to three months. When you’re ready to reheat, thaw it overnight in the fridge and warm it gently on the stovetop over medium-low heat, stirring occasionally. You may need to add a splash of water or stock to loosen it back to your desired consistency.
If you’re looking to add in more than just cream to your pumpkin soup, why not try one of these recipes:
- Roast pumpkin soup with Thai flavours
- Roast pumpkin soup infused with honey and nutmeg
- Quick pumpkin soup
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