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Easy and Creamy Pumpkin Soup Recipe

Easy and Creamy Pumpkin Soup Recipe

We don’t know about you, but to us, nothing beats a bowl (or two, if we’re really looking to satisfy our cravings) of warm, thick, and creamy soup after a long, tiring day. There’s something about soup that can ease our worries or discomfort especially when we’re feeling a bit under the weather. 

But do we really need a good enough reason to whip up some soup? Not if you have this classic, super easy, and delicious creamy pumpkin soup in your recipe collection. So go ahead, make a big batch for your family and friends or freeze them for later consumption (if it will last that long, that is) - this creamy pumpkin soup is a surefire pick-me-upper either way. 

P.S: You can also pair it with our no-knead bread recipe to make it into a meal.


This creamy pumpkin soup is easy to make! You’ll likely find most of the ingredients in your pantry: 

  • Pumpkin: Of course, a good pumpkin soup needs pumpkin! Basically, you can use any type of pumpkin that is available at the grocery store or your local farmer’s market. Butternut squash is also great to use. However, you would want to avoid pumpkins that you use to make Jack-O-Lanterns. Sure, they’re edible but it’s not as flavorful. 

  • Stock: While you can use water to your pumpkin soup, stock (chicken or vegetable are ideal) adds flavor so don’t skip it! If you’re watching your sodium intake, you can use low-sodium stock/broth instead. 

  • Onion and garlic: For that extra punch of savory. 

  • (Optional) Milk or cream: If you want your pumpkin soup to be extra creamy and rich, this is the secret ingredient. You can also use half and half. Add butter if you don’t have milk or cream on hand. If you’re lactose intolerant, you can skip the dairy as it’s not really necessary to make the soup thicker. 


    Your creamy pumpkin soup will keep in the fridge for at least 4 to 5 days and freezes for up to 3 months for later use. 

    If you’re planning to freeze, you can store the soup in ice cube containers and simply reheat. If you find the soup too thick, you can loosen it with water during the reheating process. 


    • 1.2 kg pumpkin or butternut squash (2.4 lb) *Unpeeled weight 
    • 1 onion, sliced *You can use white, brown, or yellow onion
    • 2 garlic cloves *peeled whole
    • 3 cups vegetable or chicken stock (750 ml)
    • 1 cup water (250 ml)
    • Salt and pepper to taste
    • (Optional) ½  - ¾ cup cream for garnish (125 ml - 185 ml) *You can use milk or half-and-half
    • (Optional) Chopped parsley for garnish


    1. Cut the pumpkin into 2.25” slices (3cm). Make sure to cut the skin off and scrape the seeds out. 
    2. Cut into 1.5” chunks (4cm). 
    3. Place the pumpkin, garlic, onion, broth, and water in a Segretto Cookware Dutch oven. The water will not cover the cut-up pumpkin.
    4. Bring to a boil uncovered. Reduce the heat and let it simmer until the pumpkin is tender. This will take about 10 minutes. 
    5. Remove from the heat. Use an immersion blender to puree the pumpkin. If you don’t have an immersion blender, a regular blender is fine. Make sure the pumpkins are cooled slightly before blending. 
    6. Season with salt and pepper to taste. 
    7. (Optional) If you’re planning to put cream on, this is the best time to do it. Don’t boil the soup after adding cream. Otherwise, it’ll split.
    8. Ladle soup into bowls and drizzle with a bit of cream. Garnish with chopped parsley if desired. 

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