Deliciously creamy pumpkin soup made with fresh pumpkin. This soup is quick and easy and makes a wonderful appetizer.
My favorite thing about making this pumpkin soup is how easy it is. There’s no extra steps involved, it’s just a really straightforward recipe with amazing results.
The best way to save time on this recipe and make it the easiest version possible is to buy your pumpkin already peeled and chopped. Yes it’s the lazy way, but it’s very worthwhile!
And if you love creamy delicious soups, then also check out our tomato basil soup and our roasted butternut squash soup too.
How To Make Pumpkin Soup
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- It really couldn’t be easier!
- Add some olive oil to a pot along with some chopped onion, crushed garlic and minced ginger, dried thyme and cayenne pepper and sauté until the onions are softened.
- Add in chopped pumpkin and some vegetable stock and bring to the boil. Turn down the heat and cover the pot and leave it to simmer until the pumpkin is soft and cooked (10-15 minutes).
- Then use an immersion blender to blend the soup directly in the pot. If you don’t have an immersion blender then transfer the soup in stages to your blender jug and blend it, then return it to the pot when it’s all blended.
- Stir in some fresh cream and add salt and pepper to taste. Done!
What Kind of Pumpkin For Pumpkin Soup?
So if you’re in the USA then the best kind of pumpkin to use for a pumpkin soup is called sugar pumpkin. However, you can also really use any kind of pumpkin that is meant for eating (not the ones meant for carving for Halloween!).
Butternut squash also works just fine, and in some places (like Australia) it’s called ‘butternut pumpkin’ ha! So yes it can get confusing too.
You can even make this soup with canned pumpkin purée. You would use two 15oz (425g) cans in place of the fresh peeled and chopped pumpkin and you would follow all the other directions of the soup exactly as written.
I do recommend fresh pumpkin though for the most delicious results in this soup.
Make It Dairy Free
You can easily make this soup dairy-free by using coconut cream instead of fresh cream to stir into the soup at the end. It is totally delicious and works just as well.
Storing and Freezing
This pumpkin soup keeps extremely well in the fridge for 3-4 days and you can reheat it in the microwave or on the stovetop.
It is also freezer friendly if you want to freeze it. Just thaw overnight in the fridge and then reheat on the stovetop or in the microwave. Alternatively you can cook it directly from frozen. If any separation occurs (from the cream in the soup) just re-blend it with your immersion blender or in your blender jug.
More Soup Recipes
- Middle Eastern Lentil Soup
- Creamy Carrot Soup
- Roasted Butternut Squash Soup
- Creamy Zucchini Soup
- Sweet Potato Soup
- Tomato Soup
Did you make this recipe? Be sure to leave a comment and rating below.
- 1 Tbsp Olive Oil Extra Virgin
- 1 Onion Chopped
- 2 tsp Crushed Garlic
- 1 tsp Minced Ginger
- 1 tsp Dried Thyme
- ½ tsp Cayenne Pepper
- 2.2 pounds Pumpkin Peeled and Chopped (~9 cups)
- 3 cups Vegetable Stock
- 1 cup Fresh Cream
- Salt and Pepper To Taste
- Add the olive oil to a pot along with the chopped onion, crushed garlic, minced ginger, dried thyme and cayenne pepper and sauté until the onions are softened.
- Add in the chopped pumpkin and vegetable stock and stir in.
- Bring to the boil and then reduce the heat, cover the pot and simmer until the pumpkin is soft and cooked (10-15 mins).
- Use an immersion (handheld/stick) blender to blend the soup directly in the pot. If you don't have an immersion blender then let the soup cool for a bit before transferring it in stages to your blender jug. When it's all blended return it to the pot.
- Stir in the fresh cream. Add salt and pepper to taste.
- Serve with a sprinkle of black pepper and a sprig of fresh thyme (optional).
- Sugar pumpkin is a great kind of pumpkin to use in this recipe, otherwise use any variety of pumpkin meant for eating or switch for butternut squash.
- You can even use canned pumpkin purée in this soup, you would use two 15-ounce cans of pumpkin purée. Follow all the other directions of the soup as written.
- Make It Dairy-Free: Use coconut cream in place of fresh cream to easily make this soup dairy-free.
- Store leftovers in the fridge where they will stay good for 3-4 days. Reheat in the microwave or on the stovetop.
This is SO good! Super creamy and I love how quick it is!
Awesome! So glad you loved it Kristin! xo