Time for a brand-new recipe! Pumpkin season is still in full swing here, and there’s no better moment to share another pumpkin dish. This creamy pumpkin soup is pure comfort food — warm, wholesome and perfect for chilly days.
But don’t worry: although it tastes wonderfully rich, I use a generous amount of milk instead of heavy cream. So if you’re watching your calories, this soup remains a lighter, feel-good option you can enjoy without guilt.
I’m a huge soup lover! Soup is easy, quick to prepare, and ideal for batch cooking. Especially during autumn and winter, I adore making a big pot on the weekend. After a long day working in the garden, there’s nothing better than wrapping my hands around a steaming bowl of soup. My kids love it too — a warm cup of soup after school is a cozy moment that tides them over until dinner.
Pumpkin: The Star Ingredient
Pumpkin is, of course, the heart of this recipe!
And here’s a great tip: you can save yourself time by using frozen or home-canned pumpkin. All the peeling and chopping is done beforehand, making this soup ready in just a few minutes (plus cooking time).
Store-bought frozen pumpkin works wonderfully too — perfect for busy days.
Pumpkin isn’t just delicious; it’s also incredibly nutritious. Like all vegetables, it’s low in calories and rich in vitamin C. But pumpkin also provides beta-carotene, vitamin A, fiber, and antioxidants. Plenty of good reasons to add this vibrant vegetable to your weekly menu!
What Type of Pumpkin Should You Use?
I personally prefer firmer pumpkins with drier flesh, such as Hokkaido, butternut squash, or muscat pumpkins. But truly, any pumpkin or winter squash variety works.
If you’re using a more watery pumpkin, simply reduce the amount of liquid (broth or milk). Start with about ¾ of the recommended amount, taste, and adjust gradually.
Time Needed
- Prep: 20 minutes
- Cook: 25 minutes
- Total: 45 minutes
Ingredients
- 1 kg pumpkin (about 2.2 lb)
- 3 onions
- A splash of olive oil or a knob of butter
- 750 ml vegetable broth (about 3 cups)
- 750 ml milk (about 3 cups)
- Salt and pepper to taste
- Optional: curry powder for a warm, spicy note
How to Make It
- Peel the onions and cut them into chunks. No need to chop too finely — the soup will be blended later.
- Peel the pumpkin and cut it into cubes.
- Sauté the onion and pumpkin in a little oil or butter for about 10 minutes. This step adds extra flavor.
- Pour in the vegetable broth and let everything simmer for 15 minutes, until the pumpkin is soft.
- Blend the soup until silky smooth, then add the milk.
- Heat gently but do not let the soup boil, otherwise the milk may split.
- Season with salt, pepper, and optionally a generous pinch of curry powder.
Variations
Looking to switch things up?
- Make an Asian-inspired version by replacing the milk with coconut milk and adding curry paste or turmeric. These flavors pair beautifully with pumpkin.
- Try pumpkin soup with curry and orange for a festive twist — bright, aromatic, and perfect for special occasions.
- Experiment with ginger, nutmeg, or a hint of chili flakes for extra depth and warmth.
Toppings & Finishing Touches
What’s better than topping pumpkin soup with pumpkin seeds?
Toast them in the oven and chop them roughly for a crunchy finish.
Other delicious toppings:
- A drizzle of olive oil
- Crumbled feta
- A spoonful of sour cream
- Fresh herbs like parsley or cilantro
All of these add color, texture, and even more flavor.
Storage Tips
Because this soup contains milk, it doesn’t keep quite as long as dairy-free soups. Store it for up to 3 days in the refrigerator.
You can freeze it — with or without the milk added. If the milk is already in the soup, just reheat gently without boiling to avoid curdling.
Serving Suggestions
I love keeping it simple: a bowl of hot soup with toasted bread and salted butter is my idea of heaven.
Pumpkin crackers or crispy breadsticks also make excellent companions.
Hosting a fall party?
Serve your pumpkin soup in a hollowed-out pumpkin — instant autumn vibes!
More Pumpkin Inspiration
If this soup has inspired you to cook more with pumpkin, here are some delicious recipes to try next:
- Home-canned pumpkin: perfect for always having pumpkin ready to use.
- Pumpkin risotto: creamy Italian comfort food with a cozy autumn twist.
- Tagine with pumpkin, chicken & cabbage: a fragrant classic with a surprising twist.
- Pumpkin fries: a lighter alternative to regular fries — kid-approved!
Pumpkin is an incredibly versatile ingredient, and these recipes prove just how many delicious directions you can take it.
Pin this for later:
Check out our other Recipes for more inspiration
Subscribe to our newsletter and don’t miss a thing:
You may also like these:
How to Make Container Candles: Easy DIY Candles at Home
Make your own container candles at home with this easy step-by-step guide. Learn how to choose the right wax and wick, add scent and color, prevent tunneling, and reuse leftover wax for sustainable DIY candles.
Homemade Garlic Butter: Quick, Creamy & Delicious
Make your own creamy homemade garlic butter in just 5 minutes! Perfect for BBQ, pasta, shrimp, grilled veggies, or garlic toast. Includes storing, freezing tips, and tasty variations.
How to Make Wax Melts with Essential Oils: Tips, Tricks & Recipes
Make your own natural wax melts with essential oils! Easy, affordable, and perfect for creating a cozy, beautifully scented home. Includes step-by-step instructions, scent blends, safety tips, and troubleshooting.
Something went wrong. Please refresh the page and/or try again.