The beauty of a creamy pumpkin soup (and this classic pumpkin soup recipe in particular) is that it’s so versatile and forgiving. It’s one of the easiest meals to make with just a handful of ingredients, and it’s almost impossible to mess up…
The beauty of a creamy pumpkin soup (and this classic pumpkin soup recipe in particular) is that it’s so versatile and forgiving. It’s one of the easiest meals to make with just a handful of ingredients, and it’s almost impossible to mess up. We love easy soup recipes, and know our community of home cooks do too.
What makes this our best easy pumpkin soup recipe?
The recipe author, Valli Little, originally created this creamy pumpkin soup recipe way back in 2004 and it was passed on to us here at taste.com.au as one of the first pumpkin soup recipes we ever published online. Since then, it’s become one of the most popular creamy pumpkin soup recipes in Australia, with more than 350 rave reviews to date.
It’s creamy without being heavy, delicately spiced without being spicy, and hearty without being too rich. Pretty much everything we look for in a pumpkin soup (and we’ve tried a lot of pumpkin soup recipes over the years!).
Creamy pumpkin soup: ingredients guide
- Pumpkin: Because pumpkin really is the hero (no surprises there!) it’s best to pick your pumpkin wisely. We Originally made this pumpkin soup recipe with butternut pumpkin (or butternut squash for our international readers), but kent (or jap) pumpkin also works well. The Taste Test Kitchen team advises against some of the rarer types of pumpkin as they may give more watery results.
- Spices: While it can be tempting to skip the coriander, cumin and nutmeg, they really do bring warmth and flavour to this pumpkin soup. If you haven’t matched pumpkin and nutmeg in a recipe before, it really is a revelation!
- Onion and leek: To get the most out of this creamy pumpkin soup, ensure you soften the onion and leek until they just start to release some of their juices and flavours, but don’t go so far as to let them caramelise. This gives the soup a subtle sweetness of flavour without any bitterness.
- Cream: While some recipes use coconut milk, in this pumpkin soup recipe we use thin cream instead of coconut milk to achieve a luscious consistency.
- Potato: The ultimate thickener in so many soups, adding a potato really amps up the heartiness of your pumpkin soup.
- Stock: A good quality stock has the power to elevate almost any soup. In this recipe, we recommend either chicken or vegetable stock.
Serve this pumpkin soup with a satisfyingly crusty piece of bread. If you like, you can sprinkle your soup with chilli flakes (or cayenne pepper) or a pinch of smoked paprika.
If you’re not sure how best to cut and prep your pumpkin (be it butternut squash or another type of pumpkin) for your soup, check out our video guide at the bottom of the method steps.
We also have a flavourful vegan pumpkin soup recipe for those who prefer a dairy-free soup. Looking for more easy soup recipe ideas? Try our 15-minute chicken and corn noodle soup. You could also make pumpkin soup in a slow cooker.
Additional recipe notes by Alison Adams – Food Writer and Recipe Tester
How to make the perfect easy pumpkin soup: get the full recipe below
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2 tbsp Coles Classic Olive Oil
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1 onion, finely chopped
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1 leek, white part only, finely sliced
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1 garlic clove, crushed
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1/2 tsp ground coriander
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1 tsp ground cumin
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1/2 tsp freshly grated nutmeg
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1kg peeled pumpkin, diced
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1 large potato, peeled, diced
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1L Massel chicken style liquid stock or vegetable liquid stock
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1/2 cup (125ml) thin cream
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Step 1Heat oil in a large saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not coloured.
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Step 2Add garlic, coriander, cumin, and nutmeg and cook, stirring, for 30 seconds. Add pumpkin, potato and stock and bring to the boil. Turn heat to low, cover and simmer for 30 minutes. Allow to cool slightly, then blend in batches.
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Step 3Return soup to pan, stir through cream and reheat gently. Season and add a little more nutmeg if desired.
Nutrition Information
Can I make pumpkin soup without cream?
It is possible to make this creamy pumpkin soup without cream, though you will sacrifice some of the thick and creamy richness and the silky texture. You can leave the cream out altogether, as some reviewers have tried with success, but you may want to replace it with ½ cup extra chicken stock, or use a little coconut milk stirred through at the end (although coconut milk imparts a slightly different flavour, it’s still delicious). If you don’t like to use chicken stock, you can of course use vegetable broth or stock. And, use a blender or stick blender to create a smooth soup.
Some other substitutes you can make is coconut cream in place of regular cream, and canned pumpkin puree or sweet potato in place of pumpkin. Some pumpkin soup recipes suggest adding maple syrup for sweetness, but we love the savoury depth of this soup. It’s an absolutely delicious soup as it is.
Why does my pumpkin soup taste sour?
It’s important to check the freshness of your pumpkin before you start. If the fresh pumpkin is overripe, it can start to ferment and develop a sour taste.
Another factor to consider is the type of fresh pumpkin you’re using. Some pumpkin varieties, such as butternut squash or Kent pumpkins, have a sweeter flavor than others. If you’re using a type of pumpkin that is naturally more acidic or sour, this can affect the taste of your homemade pumpkin soup. We think butternut squash is the ideal pumpkin soup all-rounder.
Adding certain ingredients can also cause your soup to taste sour. For example, if you use sour cream or yoghurt in your soup, these dairy products can add a tangy or sour taste to the dish. If you do decide to add these ingredients, make sure to taste them beforehand and adjust the amount you use accordingly.
Finally, the cooking method can also affect the taste of your soup. If the soup is cooked for too long or at too high a temperature, the pumpkin can break down and develop a sour flavor. Be sure to cook the soup over low to medium heat and monitor it closely to avoid overcooking.
You can also consider using roasted pumpkin roasted on a baking sheet to bring further pumpkin flavour and depth to this thick and creamy soup. Roasted pumpkin has a gentle sweetness that can boost the profile flavour of your dish and create a delicious soup. Then, season with salt and pepper (cracked black pepper) and a little smoked paprika if you fancy it. Herbs (like fresh parsley and fresh thyme) can be a great topper, too.
What’s the best pumpkin soup recipe ever?
This is one of the standout favourites we’ve tried here on the taste team for pure ease and convenience, but if you have time on your hands and really want to experiment, there are a few tricks you can try to elevate your flavours. Matt Preston’s roasted pumpkin soup with his special secret ingredient has a subtle sweetness that’s pretty hard to beat, and this Thai pumpkin soup recipe is a great recipe to make your soup spicy and full of flavour.
Once you’ve peeled the pumpkin skin off, you could consider reserving the pumpkin seeds and roast them to top the soup.
