Name: Classic Easy Pumpkin Soup Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Western
Ingredients: 1.2 kg / 2.4 lb pumpkin or butternut squash, peeled and seeded; 1 onion, sliced (white, brown, or yellow); 2 garlic cloves, peeled whole; 3 cups vegetable or chicken broth, low sodium; 1 cup water; Salt and pepper to taste; 1/2 – 3/4 cup cream, half and half, or milk

If you’re craving something warm, soothing, and downright simple to whip up, you’ve got to try this Classic Easy Pumpkin Soup Recipe. It’s the perfect way to turn humble pumpkin into a velvety, creamy bowl of comfort — and I can’t wait for you to make it in your kitchen!

pumpkin soup - The image shows a thick creamy orange soup in a black pot positioned on a white marbled surface. The soup’s surface is smooth with a swirl of white cream creating a spiral pattern on top. A large silver spoon is partially dipped into the soup, catching light to show its shiny metal texture. The colors contrast nicely with the warm orange soup and the white cream swirl. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Classic Easy Pumpkin Soup Recipe
Top Tip
How to Serve Classic Easy Pumpkin Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Classic Easy Pumpkin Soup Recipe

Why You'll Love This Recipe

This Classic Easy Pumpkin Soup Recipe has a special place in my kitchen because it’s so forgiving yet delicious. Whether you’re a soup newbie or a seasoned cook wanting a quick fix, this recipe hits all the right notes with minimal fuss.

Speedy and Easy: You’ll have a rich, flavorful soup ready in about 15 minutes—because who has hours to spend simmering soup?
Flavorful Simplicity: It only calls for a handful of ingredients, but the combo is pure magic—pumpkin, onion, garlic, and broth blend into silky goodness.
Flexible and Adaptable: You can customize it with cream, milk, or even butter, and swap pumpkin for butternut squash if you prefer.
Comfort Food Classic: This recipe delivers that warm, cozy feeling that pumpkin soup should—perfect for chilly evenings or whenever you want a hug in a bowl.

pumpkin soup - A white bowl with a blue rim is filled with smooth orange soup. On the surface of the soup, there is a swirl of white cream and a sprinkling of green herbs and black pepper, adding texture and color contrast. A woman's hand is holding a piece of white bread dipped in the soup, showing a thick layer of soup coating the bread. The scene is set against a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Classic Easy Pumpkin Soup Recipe plays a simple but important role. The pumpkin gives body and sweetness, onions and garlic build depth, and broth brings it all together with savory balance. Let me break down each key ingredient so you know why it’s here and how to pick the best for your soup.

pumpkin soup - Flat lay of vibrant orange pumpkin chunks with smooth, matte skin, nestled beside a glossy whole butternut squash sliced lengthwise to reveal its deep orange flesh, crisp white and brown onion slices showing delicate layers, two shiny garlic cloves with papery skin intact, a small heap of fresh green parsley leaves adding a pop of color, and a small glass jar filled with thick, creamy white cream showcasing its rich texture, all naturally arranged with gentle overlaps and soft shadows, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Pumpkin: Choose any type you like, but I find that sugar pumpkins or butternut squash work beautifully—they’re naturally sweet and have a creamy texture when cooked.
Onion (white, brown, or yellow): This adds a subtle sharpness and rounds out the flavor. I usually just slice it thin to soften quickly during simmering.
Garlic cloves: Whole cloves gently infuse the soup with that unmistakable garlic aroma without overpowering it.
Vegetable or chicken broth: Use a low-sodium version so you can control the saltiness. Broth is the flavor backbone here, lifting the pumpkin and aromatics.
Water: Helps adjust the consistency, especially if your pumpkin varies in water content.
Cream, half-and-half, or milk: This is optional but adds a rich, indulgent finish that makes the soup feel luscious and smooth.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how versatile this Classic Easy Pumpkin Soup Recipe is—you can keep it ultra-simple or jazz it up with some extras. Personally, I have a few favorite twists that make this recipe feel like my own.

Variation: Sometimes I add a pinch of warming spices like nutmeg or cinnamon for a cozy fall vibe—it’s like pumpkin pie in soup form!
Dairy-free option: Swap cream for coconut milk to keep it creamy without dairy, and honestly, it’s just as delicious.
Herbs and Garnishes: Fresh parsley or a sprinkle of chives on top adds lovely freshness and color.
Make it heartier: Stir in some cooked chickpeas or toasted pumpkin seeds for texture and protein.

Step-by-Step: How I Make Classic Easy Pumpkin Soup Recipe

Step 1: Prepare the Pumpkin

First, I slice the pumpkin into roughly 3cm (about 1.25 inch) thick slices. Pro tip: it’s easiest to cut off the skin once it’s sliced—use a sharp knife or a sturdy vegetable peeler, and scoop out the seeds with a spoon. Then chop the pumpkin flesh into 4cm (about 1.5 inch) chunks. This size helps it cook evenly without falling apart.

Step 2: Simmer Everything Together

Next, toss the pumpkin chunks, sliced onion, whole garlic cloves, broth, and water into a large pot. The liquids won’t quite cover the pumpkin—that’s fine. Bring it to a boil uncovered, then reduce heat and simmer rapidly. The pumpkin is ready when it’s tender—you should be able to poke a butter knife through easily, which usually takes about 10 minutes.

Step 3: Blend to Silky Smooth

Once the pumpkin is cooked, remove the pot from heat. I use a stick blender right in the pot to puree the soup until smooth. Warning: If you use a regular blender, let the soup cool for a bit and blend in batches with the lid vented to avoid a hot soup explosion—I learned that the hard way!

Step 4: Season and Finish

Finally, season the soup with salt and pepper to taste. Then stir in cream, half-and-half, or milk for that rich finish. Keep in mind, once you add dairy, don’t bring the soup back to a boil or the cream might split. Serve right away with a nice drizzle of cream and maybe a sprinkle of fresh parsley or cracked black pepper.

Top Tip

I’ve made this Classic Easy Pumpkin Soup Recipe countless times, and here are the tips I swear by to make it foolproof and unforgettable.

Pumpkin Prep: Use a sharp knife and cut the pumpkin into manageable slices before peeling—it makes the task less intimidating and faster.
Blending Safety: Never blend boiling hot soup in a regular blender all at once—always cool it down a bit and keep the lid loose to avoid splatters.
Adjust Consistency: If your soup is too thick after blending, gradually add more broth or water while stirring until you reach your preferred thickness.
No-Boil After Cream: Add the cream last and warm gently—boiling can make cream curdle, which you definitely want to avoid for that silky texture.

How to Serve Classic Easy Pumpkin Soup Recipe

Garnishes

I’m a sucker for simple garnishes—just a drizzle of cream and a sprinkle of freshly cracked black pepper really elevate the soup. Sometimes, I add chopped fresh parsley or chives for a burst of color and freshness that brightens every spoonful.

Side Dishes

Nothing beats a slice of crusty bread on the side—my favorite is a rustic sourdough boule or a buttery garlic baguette for dipping. For a fuller meal, I’ll serve this soup alongside a crisp green salad or even some roasted root veggies for extra heartiness.

Creative Ways to Present

Once, I served this pumpkin soup in little hollowed-out mini pumpkins for a Halloween dinner party—it was a real showstopper! You could also ladle it into clear glass mugs for a cozy look or top with roasted pumpkin seeds and a swirl of chili oil for a spicy kick.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover soup in an airtight container in the fridge for up to 3 days. When storing, leave out the cream and add it fresh when reheating to keep your soup perfectly creamy every time.

Freezing

This pumpkin soup freezes wonderfully. I freeze it without cream in a freezer-safe container and thaw it overnight in the fridge. It’s great to have on hand for a quick meal on busy days!

Reheating

Reheat gently on the stove over low heat, stirring often. Add cream or milk just before serving to restore that silky texture. Avoid the microwave if you can—it can heat unevenly and sometimes mess with the soup’s velvety finish.

Frequently Asked Questions:

Can I use canned pumpkin instead of fresh?

Absolutely! You can substitute two cans of pumpkin puree for the fresh pumpkin in the recipe, then just follow the rest of the steps as written.

What if I don’t have cream or want a lighter option?

No worries! You can use milk, half and half, or even stir in a bit of unsalted butter instead of cream. The soup still tastes amazing.

How do I avoid the soup exploding in a blender?

Always let the soup cool slightly before blending, and if using a traditional blender, blend in small batches with the lid vented or slightly open to release steam safely.

Can I make this soup vegan?

Yes! Use vegetable broth, skip the cream or swap it with coconut milk or your favorite plant-based milk for a vegan-friendly version.

Final Thoughts

This Classic Easy Pumpkin Soup Recipe is one of those dishes that’s deceptively simple but delivers big on flavor and comfort. I love that I can pull it together quickly on a busy day, yet it feels like a warm hug in a bowl. I really hope you give it a go—it’s one of those recipes I’m always happy to share with friends and family. Happy cooking!