Classic Pumpkin Soup

Name: Classic Pumpkin Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Western
Ingredients: 1.2 kg (2⅜ lb) pumpkin, any type, or butternut squash; unpeeled weight; 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; ½–¾ cup cream, or half-and-half or milk

A bowl of pumpkin soup topped with cream and herbs, with bread dipped into the soup. — Bread dipped into a bowl of pumpkin soup topped with cream and herbs.

A smooth pumpkin soup with onion, garlic and broth, finished with cream, milk or half-and-half.

By Cookin' KitchenOctober 19, 2026

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Total: 15 minutes
Servings: 4 servings

Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 4

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Recipe

Classic Pumpkin Soup

A smooth pumpkin soup with onion, garlic and broth, finished with cream, milk or half-and-half.

Cookin' · https://cookin.club/recipes/classic-pumpkin-soup

Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 4

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Ingredients

4 servings

For 4 servings

Soup

1.2 kg (2⅜ lb) pumpkin, any type, or butternut squash; unpeeled weight
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

Finish

½–¾ cup cream, or half-and-half or milk

Equipment

Pot
Stick blender
Butter knife
Ladle

Instructions

Step 1: Cut the pumpkin into 3 cm / 2.25-inch slices. Cut off the skin and scrape out the seeds, then cut the pumpkin into 4 cm / 1.5-inch chunks.
Step 2: Put the pumpkin, onion, garlic, broth and water in a pot; the liquid will not quite cover the pumpkin. Bring to a boil uncovered, then reduce the heat and simmer rapidly until the pumpkin is tender, checking it with a butter knife. This takes about 10 minutes.
Step 3: Remove the pot from the heat and blend the soup until smooth with a stick blender.
Step 4: Season with salt and pepper to taste, then stir in the cream. Do not boil the soup after adding cream, as it may split.
Step 5: Ladle the soup into bowls. Drizzle with a little cream and sprinkle with pepper and parsley, if desired. Serve with crusty bread.

Notes

For a richer finish, use cream or stir in a little butter; milk also works. The soup keeps in the refrigerator for 4 to 5 days or in the freezer for 3 months. Thaw frozen soup before reheating. Loosen soup that is too thick with a little water; simmer soup that is too thin to reduce it.

If using a countertop blender, let the soup cool slightly before blending.

Nutrition per serving

Calories: 189 kcal
Fat: 11 g
Saturated fat: 6 g
Carbohydrates: 22 g
Sugar: 9 g
Fiber: 1 g
Protein: 3 g
Sodium: 723 mg
Cholesterol: 40 mg

Estimated values; they will vary with the exact ingredients and brands you use.

About this recipe

This pumpkin soup blends pumpkin, onion, garlic and broth into a smooth, savory bowl. Stir in cream, milk or half-and-half at the end, and serve with crusty bread if you like.

Use any type of eating pumpkin or butternut squash. Peel the pumpkin before cutting it into chunks.

Pumpkin, onion, garlic, broth and cream arranged as soup ingredients. — Ingredients for pumpkin soup.

Classic Pumpkin Soup