Easy pumpkin soup recipe (2024)

11 Ingredients
3 Method Steps

11 Ingredients

2 tbsp Coles Classic Olive Oil
1 onion, finely chopped
1 leek, white part only, finely sliced
1 garlic clove, crushed
1/2 tsp ground coriander
1 tsp ground cumin
1/2 tsp freshly grated nutmeg
1kg peeled pumpkin, diced
1 large potato, peeled, diced
1L Massel chicken style liquid stock or vegetable liquid stock
1/2 cup (125ml) thin cream
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3 Method Steps

Step 1

Heat oil (2 tbsp Coles Classic Olive Oil) in a large saucepan over low heat, add onion (1 onion, finely chopped) and leek (1 leek, white part only, finely sliced) and cook for 2-3 minutes, until softened but not coloured.
Step 2

Add garlic (1 garlic clove, crushed) and spices (1 tsp ground cumin) and cook, stirring, for 30 seconds. Add pumpkin (1kg peeled pumpkin, diced), potato (1 large potato, peeled, diced) and stock (1L Massel chicken style liquid stock or vegetable liquid stock) and bring to the boil. Turn heat to low, cover and simmer for 30 minutes. Allow to cool slightly, then blend in batches.
Step 3

Return soup to pan, stir through cream (1/2 cup (125ml) thin cream) and reheat gently. Season and add a little more nutmeg (1/2 tsp freshly grated nutmeg) if desired.

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Recipe Notes

Can I make pumpkin soup without cream?

It is possible to make this creamy pumpkin soup without cream, though you will sacrifice some of the thick and creamy richness and the silky texture. You can leave the cream out altogether, as some reviewers have tried with success, but you may want to replace it with ½ cup extra chicken stock, or use a little coconut milk stirred through at the end (although coconut milk imparts a slightly different flavour, it's still delicious). If you don't like to use chicken stock, you can of course use vegetable broth or stock. And, use a blender or stick blender to create a smooth soup.

Some other substitutes you can make is coconut cream in place of regular cream, and canned pumpkin puree or sweet potato in place of pumpkin. Some pumpkin soup recipes suggest adding maple syrup for sweetness, but we love the savoury depth of this soup. It's an absolutely delicious soup as it is.

Why does my pumpkin soup taste sour?

It's important to check the freshness of your pumpkin before you start. If the fresh pumpkin is overripe, it can start to ferment and develop a sour taste.

Another factor to consider is the type of fresh pumpkin you're using. Some pumpkin varieties, such as butternut squash or Kent pumpkins, have a sweeter flavor than others. If you're using a type of pumpkin that is naturally more acidic or sour, this can affect the taste of your homemade pumpkin soup. We think butternut squash is the ideal pumpkin soup all-rounder.

Adding certain ingredients can also cause your soup to taste sour. For example, if you use sour cream or yoghurt in your soup, these dairy products can add a tangy or sour taste to the dish. If you do decide to add these ingredients, make sure to taste them beforehand and adjust the amount you use accordingly.

Finally, the cooking method can also affect the taste of your soup. If the soup is cooked for too long or at too high a temperature, the pumpkin can break down and develop a sour flavor. Be sure to cook the soup over low to medium heat and monitor it closely to avoid overcooking.

You can also consider using roasted pumpkin roasted on a baking sheet to bring further pumpkin flavour and depth to this thick and creamy soup. Roasted pumpkin has a gentle sweetness that can boost the profile flavour of your dish and create a delicious soup. Then, season with salt and pepper (cracked black pepper) and a little smoked paprika if you fancy it. Herbs (like fresh parsley and fresh thyme) can be a great topper, too.

What’s the best pumpkin soup recipe ever?

This is one of the standout favourites we’ve tried here on the taste team for pure ease and convenience, but if you have time on your hands and really want to experiment, there are a few tricks you can try to elevate your flavours. Matt Preston’s roasted pumpkin soup with his special secret ingredient has a subtle sweetness that’s pretty hard to beat, and this Thai pumpkin soup recipe is a great recipe to make your soup spicy and full of flavour.

Once you've peeled the pumpkin skin off, you could consider reserving the pumpkin seeds and roast them to top the soup.

NUTRITIONAL INFORMATION

Nutrition per Serving

%Daily Value#

Nutrition information and Health Score does not include ingredients listed as to serve or any serving suggestions.

Nutrition information is calculated using an ingredient database and should be considered an estimate.

# The % daily values indicates how much of a nutrient in a food serving contributes to a daily diet, based on general nutritional advice for a diet of 2100 calories a day.

* Health Scores are calculated on a 1-10 scale based on nutrient density and USDA (global standard) recommendations for a healthy diet. A higher Health Score indicates a healthier recipe. The value is based on the impact of macronutrients and micronutrients in the recipe.