Creamy Aussie Pumpkin Soup

This is a classic Australian Pumpkin soup recipe. No secret herbs and spices. No modern twist. And definitely no baking or fussing. Just deliciously creamy soup that you can have on the table in 40 minutes.

Jump to:

• The Recipe for Pumpkin Soup
• Ingredient notes
• How to make Pumpkin Soup
• Serving and storage
• Serve this soup with...
• Creamy Pumpkin Soup Recipe

The Recipe for Pumpkin Soup

The recipe I've used here is the one that many home cooks use in regional Australia. I've watched my mum and nan make it, and I've also found very similar recipes in some of the community cookbooks in my collection.

It's a straightforward recipe with just 5 ingredients – plus water and seasoning. However, there is one secret to great pumpkin soup. A great pumpkin!

(My other favourite creamy soup recipe here on the blog is Choko Soup.)

Which pumpkins are best for soup?

Butternut, Kent and Queensland Blue Pumpkins are generally the preferred pumpkins for soup here in Australia. This is because they are dense and sweet – resulting in a richer soup.

Of course you can use any pumpkin you prefer, though, as it really is a matter of individual taste. Here, I've used a gorgeous Queensland Blue that I picked up form a local roadside stall. My hometown, Maitland in NSW, Australia, is known for producing a plentiful supply of many varieties of pumpkin.

How to choose a pumpkin

To choose the best pumpkin, you should look for a pumpkin that:

• has firm, hard skin
• has no bruises or soft spots
• has the stem attached (and the stem feels dry)
• is heavy for its size. 

(If you have plenty of pumpkin, I have some other lovely pumpkin recipes, including Pumpkin Scones, Pumpkin Cake and Pumpkin Croquettes.)

Ingredient notes

Okay, so apart from a chunk of the best quality pumpkin you can find, here's what else you'll need:

• onions
• potatoes
• chicken stock cubes
• salt and pepper
• water
• thickened cream (heavy cream).

You can also garnish with a little extra cream and fresh chopped chives.

Find ingredient quantities at the end of this post in the recipe card.

What, no garlic?

Nope! The onion, stock and seasoning are enough to complement the pumpkin flavour without overpowering it. Add it if you insist, but I say no garlic in pumpkin soup.

What about a little coriander or cumin?

Again, add it if you want. But in my book Pumpkin Soup doesn't need anything extra.

How to make Pumpkin Soup

To make this soup you'll need a large pot and a food processor, blender or sieve. No roasting dish required! This is a flavour-packed soup that doesn't require pumpkin to be roasted before adding it to your soup.

Start by preparing the vegetables:

• Peel, de-seed and chop pumpkin into small pieces.
• Peel and chop onions and potatoes into small pieces.

Place chopped veges into the saucepan along with crumbled stock cubes and water.

Bring to the boil and boil for 25-30 minutes or until vegetables are very tender.

It's important that the vegetables are soft and tender to avoid ending up with lumpy soup. Remove from heat and allow to cool for about half an hour.

NOTE: It's important to let the soup cool so you can blend it up or put it through a sieve without risking a burn or pumpkin soup explosion!

Creating smooth and creamy soup

Blend contents of saucepan using a food processor, blender or simply by pushing through a sieve.

I have attempted all of these methods with success – including pushing the soup through a sieve, which took only about 5 minutes.

TIP: Make sure your vegetables are soft and tender first. If not, boil a little longer.

Stir through the cream and add salt and pepper. Place back on the heat again and stir over medium heat for 5 minutes.

Serving and storage

Serve with an extra dollop of cream in the centre and some chopped chives.

Provided the cream was opened fresh for making the soup and was well in date, it should last a few days in the fridge.

It also freezes well in an airtight container for up to 3 months.

Serve this soup with...

Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)

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