Pumpkin soup doesn’t have to be complicated. There are hundreds, if not thousands of recipes online, many of which have you roasting your vegetables, making stock from scratch, or adding fancy extras like coconut milk or cashews. This easy pumpkin soup keeps things simple and still delivers incredible flavour. With just a handful of everyday ingredients, you’ll have a rich, delicious soup on the table in no time.
Vegetables are simmered in stock until tender and then blitzed with cream and seasoning to create the simplest, no-fuss pumpkin soup that you’ll want to make again and again. Get fancy with toppings if you wish: sour cream, crispy bacon and chives elevate this dish from weeknight meal to restaurant-quality entree.
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Why you’ll love this recipe
If you’re after a cosy, no-fuss meal, this pumpkin soup ticks all the boxes. Here’s why you’ll love making it again and again:
- Simple to make – no roasting and no fancy ingredients. Just straightforward steps that anyone can follow.
- Deliciously creamy and comforting – rich pumpkin flavour with a silky texture that tastes like it took hours to prepare.
- Made with everyday ingredients – everything you need is likely already in your pantry or fridge.
- Perfect for meal prep – makes a big batch that stores and reheats beautifully for easy lunches or dinners.
With all these benefits, it’s easy to see why this pumpkin soup has become a go-to recipe for busy weeknights and cosy weekends alike.
Ingredient Notes and Substitutions
- Pumpkin – any variety that’s in season will work well; Kent, Butternut, or Jap are all great choices.
- Sweet potato – adds natural sweetness and extra creaminess to the soup.
- Potato – a regular white or starchy potato helps thicken the soup and makes it extra hearty.
- Carrot – brings subtle sweetness and helps balance the earthy pumpkin flavour.
- Onion – adds depth and savoury flavour; a brown or yellow onion is best, but white will work too.
- Garlic – fresh if possible, however garlic paste can be substituted.
- Vegetable stock – use store-bought for convenience. Also known as vegetable broth. Can be substituted with chicken stock or plain water.
- Thickened cream – also known as heavy cream.
- Salt and pepper – to season.
Serving suggestions
Take your pumpkin soup to the next level with one of these delicious topping ideas:
- Sour cream, crispy bacon pieces and chopped chives – a classic combo that adds tang, crunch and freshness.
- Toasted pumpkin seeds (pepitas) – for extra crunch and a nutty flavour.
- Croutons – golden and crunchy, perfect for soaking up the creamy soup.
- A swirl of cream or yoghurt – adds richness and looks beautiful when served.
- Fresh herbs – parsley, coriander or thyme give a burst of colour and freshness.
- Coconut yoghurt with toasted seeds – a simple vegan alternative that’s creamy, crunchy and dairy-free.
How to make this recipe
Step 1: Prepare your vegetables. Peel away the skins and dice pumpkin, sweet potato, potato and carrot into large chunks. Place them into a large pot.
Step 2: Cover vegetables with stock and place over high heat. Bring the liquid to a boil before turning down the heat to a simmer. Cover with a lid. Cook until vegetables are soft: 15-20 minutes.
Step 3: Add your softened vegetables and liquid to a high powered blender. This may need to be done in batches. Blitz until smooth, before adding a portion of the cream, salt and pepper. Blend again to combine. Pour soup into another pot and then repeat.
Step 4: To serve, divide soup into bowls and top with your choice of toppings.
Freezing and Storage
Pumpkin soup keeps well, making it perfect for meal prep. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. To reheat, thaw overnight in the fridge if frozen, then warm gently on the stove, adding a splash of stock or water if needed to loosen the texture.
📖 Recipe
Pumpkin Soup
Ingredients
- 1 kg pumpkin
- 1 medium sweet potato 300g
- 1 medium potato 150g
- 1 carrot
- 1 brown onion
- 4 cloves garlic
- 700 mL vegetable stock
- 150 mL thickened cream
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Prepare your vegetables: peel away the skins and chop pumpkin, sweet potato, potato, carrot and onion into large chunks of similar size. Place everything into a large pot.
- Cover vegetables with stock and place on the stove over high heat. Bring soup to a boil and then reduce to a simmer. Cover with a lid and cook until all vegetables are soft, approximately 20 minutes.
- Ladle softened vegetables and stock into a high powered blender. Add cream, salt and pepper and stir to combine. You may need to do this step in batches. Pour blended soup back into a saucepan for easy reheating.
- To serve, divide soup among bowls and top with chosen toppings.
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