Pumpkin Soup

A few plans ought to be kept straightforward as nature proposed them to be, and as I would see it, Pumpkin Soup is one of those dishes. The common kind of pumpkin is sufficient that you need almost no to make an excellent, velvety, full enhanced soup.

And keeping in mind that occasionally it’s ideal to have a dressed up form with all the extravagant accessories, 99% of the time, this basic formula is the way I make it.

It’s only an extraordinary EASY Pumpkin Soup formula, an exemplary variant that has all that it needs and nothing it doesn’t to be can’t-quit eating-it scrumptious!

Pumpkin Soup

0 from 0 votes
Recipe by recipetineatsCourse: DinnerCuisine: AmericanDifficulty: Easy


Prep time


Cooking time


Total time



There’s nothing like a hearty pumpkin soup to warm your insides! Take a look at our collection of pumpkin soup recipes and make your own at home.


  • 1.2 2.4 lb  pumpkin (any type) OR butternut squash , unpeeled weight (Note 1)

  • 1 onion, sliced (white, brown, yellow)

  • 2 garlic cloves , peeled whole

  • 3 cups (750ml) vegetable or chicken broth/stock , low sodium

  • 1 cup (250 ml) water

  • Salt and pepper

  • 1/2 – 3/4 cup (125 – 185 ml) cream , half and half or milk (Note 2)


  • Cut the pumpkin into 3cm / 2.25″ slices. Cut the skin off and scrape seeds out (video is helpful). Cut into 4cm / 1.5″ chunks.
  • Place the pumpkin, onion, garlic, broth and water in a pot – liquid won’t quite cover all the pumpkin. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender (check with butter knife) – about 10 minutes.
  • Remove from heat and use a stick blender to blend until smooth (Note 3 for blender).
  • Season to taste with salt and pepper, stir through cream (never boil soup after adding soup, cream will split). 
  • Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired. Serve with crusty bread!


More like this?

Follow us @cafemedi on Pinterest

Leave a Comment