Creamy pumpkin soup

Creamy Pumpkin Soup: Australian Favorite

Creamy pumpkin soup is a common plate in autumn months in most of the world, but for Aussies is an absolute favorite.

It calls for a handful of ingredients and is a perfect choice for a quick dinner or light lunch. Preparation is as easy as it gets and gives you space to elevate the soup in multiple ways.


  • 700g peeled pumpkin (squash, jap, or mix)
  • 2 tbs olive oil
  • 2 medium potatoes (250-300g)
  • 2 medium yellow onions (200-250g)
  • 3 chicken stock cubes
  • 1l water
  • 2.5 dl heavy cream
  • salt
  • pepper


  1. Peal the pumpkin, remove the seeds, and chop in even chunks. Rub them in olive oil and season with salt and pepper.
    Spread on a baking sheet and roast for 30-35 minutes on 220 degrees until it can easily be pierced with a fork.
  2. In the meantime, peal the potatoes and onions, and chop them coarsely.
  3. Place the roasted pumpkin, onions, potatoes and chicken stock cubes into a large pot and cover with 1l of water. Bring to boil, lower the heat and let it simmer until the potatoes are tender.
  4. Cream the mixture with a hand blender.
  5. Add the cream, stir to combine, check seasoning and adjust to taste.
  6. Serve the creamy pumpkin soup with an extra swirl of cream and buttered piece of warm homemade bread*.

* See bonus tips below

Bonus Tips for the Creamy Pumpkin Soup

  • This pumpkin soup goes perfectly with freshly baked Australian dumper bread.
  • One can also serve it with cream fresh or Greek yogurt topped with some finely chopped fresh chives, roasted pumpkin seeds and a swirl of olive oil as done here.
  • If you want an extra smooth texture, drain the soup through a strainer after blending.
  • Check out a great review of secret tips that will transform your creamy pumpkin soup.
Australian dumper bread