Easy peasy pumpkin soup recipe


This is a popular dish in our household as soon as the weather gets a little chilly. And because it’s nice and thick, it’s also a great soup to take to school in a thermos. I like mine with lots of sour cream, too.

‘It’s easy’ pumpkin soup

Recipe by Charlie Shaw, a student of Wahroonga Public SchoolCourse: Lunch, DinnerCuisine: HaitianDifficulty: Easy


Prep time


Cooking time




Deliciously thick, this pumpkin soup is great for school and work thermos lunches.


  • 1 tbs butter

  • 1 medium brown onion, diced

  • 3/4 Jap (Kent) pumpkin, peel and chopped into large chunks

  • 1 tbs powdered chicken stock

  • Splash milk

  • 2-4 tsp sugar, if needed

  • 1/2 tsp ground chilli, or to taste

  • Sour cream, to serve (optional)

  • Chopped coriander leaves, to serve

  • Crusty bread, toasted, to serve


  • Melt the butter in a large saucepan over a medium heat. Add the onion and sauté for 2 minutes, or until translucent. Add the pumpkin chunks, chicken stock and 3/4 cup water. Stir to combine.
  • Cover with a lid, reduce heat to low and simmer for 30 minutes or until pumpkin is soft. Remove from heat and add the milk. Using a hand blender, carefully blend hot soup mixture in pan until smooth. Taste, and add a little a sugar, if needed (sometimes the pumpkin can be a bit bitter). Stir in chilli powder, or to taste. Season with freshly ground black pepper.
  • Ladle soup into serving bowls. Swirl through a dollop of sour cream, if desired. Scatter with coriander and serve with crusty bread on the side for dipping.

Tips and notes

  • Choose ripe pumpkins bought in season to make the sweetest soup and eliminate the need to add sugar.
  • Want more veg? You could also add a couple of chopped carrots to the pan with the pumpkin, if you like.
What did you think? Rate this recipe...

Leave a Comment