This pumpkin soup recipe is very easy to make and absolutely delicious.
You might also enjoy Chicken and Vegetable Chowder and Smoky Haddock Corn Chowder.
A great soup starts with good quality stock and this pumpkin soup recipe uses my chicken stock recipe. You can also buy quality stock – chicken or vegetable stock works well in this recipe.
Provided you’ve got the stock on hand, preparation time will be less than ten minutes for this recipe.
Here goes:
Pumpkin Soup Recipe – Ingredients
- 1 litre / 32 fl oz of chicken stock (or veggie stock)
- 1 kg / 2 pound pumpkin – chopped
- 1 large potato – peeled and chopped
- Crusty bread to serve (optional)
- Fresh cream, chopped fresh parsley and black pepper to serve (optional)
Pumpkin Soup Recipe – Method
- Put stock, pumpkin and potato in a large saucepan
- Bring to the boil and simmer for around 30 minutes
- Let the mixture cool before pouring into a food processor
- Whiz until smooth
- Reheat and serve with cream, fresh parsley and black pepper, if desired
Pumpkin Soup Recipe
Variations and Handy Hints
- If you’re short of pumpkin, add a few carrots and another potato
- Pumpkin soup is also nice served with croutons floating on top
- Pumpkin can be a nightmare to peel. Try cutting the whole pumpkin into thick slices then cut off the hard peel using a large, sharp knife on a chopping board
- Chopped pumpkin is delicious roasted in the oven. Sprinkle with a little olive oil and shake over some chili flakes – delicious. Very nice used as a layer in veggie lasagna
- You can make funky patterns and shapes when you add the cream!
- If you like your pumpkin soup thicker, add less stock
Hope you enjoy this pumpkin soup.
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Jan Littlehales
Pumpkin soup is my favourite soup. And since it’s Winter, you’re right on time to deliver a great pumpkin soup recipe. I’ve never made pumpkin soup with just pumpkin though. I tend to add leak and potato.
Is there a type of pumpkin that you recommend? We usually use Japanese pumpkin
Hi David – thanks for comments. Remember the chicken stock has lots of goodies in it, so it’s not really just pumpkin. I usually use butternut for soup – it’s great for roasting too. I’ll give the Japanese pumpkin a try next time.
Hi Jan
You always seem to post a recipe just when I want to eat it. I like roasting my pumpkin before adding it to the soup and throw in a clove of garlic or two. Your recipe is easy and yummy. I like both Jap and butternut pumpkin for my pumpkin soup.
Thanks Tanny, Good idea about roasting the pumpkin before making the soup. I’ll try that next time.
Wow Jan, my mouth is watering. I love butternut pumpkin soup, especially this time of the year while the weather is cold outside and toasty warm inside.
I do have a habit of adding a few extra veggies when I make my soup and this is usually to get more vegetables into the kids as this makes me feel good.
Love your recipe and the smell of hot pumpkin soup on the stove is inviting for the whole family and the odd call in friends as well. Fantastic site and look forward to your next easy 10 minute recipe. 🙂
Thanks Cherie – always nice to get your comments. Adding extra veggies is a great idea to get the kids eating more of them – I sometimes add a couple of carrots and potatoes – but not too many as the overall flavour should be the yummy pumpkin.
There is some really cool dishes here, that make my mouth water. The very thought of it makes my belly feel bigger. ha ha
You have some great recipes here i will come back and use some of them, the pumpkin soup looks alright.