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Classic Pumpkin Soup – Creamy & Delicious

This classic pumpkin soup is healthy, easy to make and very satisfying. I like that you can make this simple soup just like it is here, but you can also make all sorts of variations on the theme once you’ve got the basic soup done.

It is gluten free and vegetarian if you choose vegetable stock instead of chicken stock.

Classic pumpkin soup

You can use Jap, Queensland Blue, Butternut, any of the small varieties of pumpkin, whatever you have available really, as long as it’s a nice orange sweet fleshed one.

You could even use canned pumpkin if you like (this organic one is one of my favorites)

The soup calls for vegetable or chicken stock, and honestly, I never have it on hand. But what I DO have is this organic vegetable bullion powder. I just add a cube or two, depending on how big of a soup I’m making.

Yield: 4

Classic Pumpkin Soup

Classic Pumpkin Soup

This classic pumpkin soup is healthy, easy to make and very satisfying.And it can be just the beginning of many different pumpkin soups.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 2 lb pumpkin , peeled and cubed
  • 2 cups vegetable (or chicken) stock
  • 1 onion (or leek) , chopped
  • 2 garlic cloves, chopped
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 pinch pepper

Instructions

  1. Peel the pumpkin and chop it into small chunks. The smaller the chunks the quicker it will cook.
  2. Saute onion (leek) and garlic in the oil for a few minutes on a gentle heat.
  3. Add the pumpkin and the stock and bring to a boil. Simmer until the pumpkin is soft, about 15 minutes
  4. Mash with a potato masher, or puree with a stick blender. (most of the time I just use the masher, but I don't mind a fairly thick consistency.
  5. Adjust the soup thickness with water stock to the consistency you like best.
  6. Add salt and pepper to taste.
This is lovely with a handful of grated cheddar cheese on top or a sprinkling of Parmesan, and a good crusty bread. Or, you can add a dollop of sour cream or yogurt.

Sometimes I also love to put a few leaves of spinach in the top to soften at the very end of the cooking time.

Health in a bowl.

This soup freezes well. Make a lot of it in pumpkin season and enjoy it all year round (or create variations with this as a base). If you decide to freeze some, use these freezer bags and this extra special baggie rack/holder to make your life easier 😉

While we are talking about soups I must recommend my Coconut Pumpkin Soup and my Pumpkin Beetroot Soup

Pumpkin Tools Every Pumpkin Lover Should Have

Here are my absolute must haves for cooking with and enjoying pumpkins.

  • pumpkin carving tools
  • pumpkin peeler – trust me, this is 1000 better than trying to peel a pumpkin with a regular knife
  • aluminum baking sheet pan – I have both these and a regular metal pan. The aluminum is hands down the best: cleaning is a breeze compared to all other baking pans
  • stick blender – for all those times when you want to puree a soup or a sauce
  • Vitamix blender – if you’re serious about pureed pumpkin and freezing pumpkin soups for the winter. I use mine All. The. Time!!!

Precision Kitchenware - Ultra Sharp Stainless Steel Dual Julienne & Vegetable Peeler with Cleaning Brush & Blade GuardPrecision Kitchenware – Ultra Sharp Stainless Steel Dual Julienne & Vegetable Peeler with Cleaning Brush & Blade GuardAmazon buy buttonArtisan Professional Classic Aluminum Baking Sheet Pan Set with Quarter, Half, and 2/3-Size SheetsArtisan Professional Classic Aluminum Baking Sheet Pan Set with Quarter, Half, and 2/3-Size SheetsAmazon buy buttonOvente HS560B Multi-Purpose Immersion Blender, 300-Watt Hand Mixer, 2 Speeds, Brushed Stainless Steel Blades and Detachable Shaft, BlackOvente HS560B Multi-Purpose Immersion Blender, 300-Watt Hand Mixer, 2 Speeds, Brushed Stainless Steel Blades and Detachable Shaft, BlackAmazon buy button

Will you have a bowl of Classic Pumpkin Soup for Lunch?

As fall settles in, you'll need a list of comfort foods you can cook quickly. This healthy pumpkin soup is easy to make, dairy free, and perfect for a chilly day. Don't have a pumpkin? You can also make this soup with butternut squash. A family favorite, you can enjoy variations of this creamy goodness with only a few spice swaps ;)

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Nick Patel

Friday 20th of August 2021

I added about 1 1/2 teaspoons of medium curry powder because we like our food a bit spicy. My husband who doesn’t give compliments out very often said it was the best soup I had ever made. He raved about it!

Easy Pumpkin Soup Recipes The Whole Family Will Love - Pumpkinlicious

Monday 11th of June 2018

[…] simple to make and super healthy, this classic pumpkin soup is entirely gluten-free and vegetarian as […]

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