Cream of Pumpkin Soup


Servings 4
Time Needed Prep
Ingredients 9
Difficulty Easy

Rating (click to rate)

4.4 based on 12 ratings.


  • 1 750 Gram Pumpkin peeled and de-seeded (I use Jap -but you can use anything) - $2.00
  • 1 Onion chopped - $0.55
  • 2 tsp Sugar $0.04
  • 1 tbsp Parsley fresh -$0.30
  • 2 cups Milk
  • 1/2 tsp Nutmeg
  • 1 tbsp Sour Cream $0.10
  • 1 tsp Salt $0.08
  • 100 g Croutons

Nutrition Information

Qty per
369g serve
Qty per
Energy 438.15kcalcal 118.71791962527kcalcal
Protein 1.2275gg 0.33259442277764gg
Fat (total) 2.045gg 0.55409824405725gg
 - saturated 1.15gg 0.31159558956764gg
Carbohydrate 108.06gg 29.279147311895gg
 - sugars 105.4725gg 28.578057235368gg
Dietary Fibre 0.86gg 0.23301931045928gg
Sodium 28306.3425mgmg 7669.6795476445mgmg

Nutritional information does not include the following ingredients: Parsley, Milk, Nutmeg, Croutons

Please Note - Nutritional information is provided as a guide only and may not be accurate.

There’s nothing like a hearty Cream of Pumpkin Soup to warm you up on a cold night! I love it with crusty hot bread!

Cream of Pumpkin Soup makes for a great meal in itself and it freezes really well!

For the price estimates here we’ve used a large national supermarket, but it’s possible (and highly encouraged) for you to look around at your local farmers market, local butcher or at discount grocers. You’re likely to find many of these ingredients even cheaper there!

How to Freeze Cream of Pumpkin Soup

Allow the soup to cool to room temperature.  Then 3/4 fill a medium-sized ziplock bag.  Labe and date the bag with a Sharpie and place it on an even flat surface in the upright freezer.

This soup can be frozen for up to six months.

Other Delicious Soup Recipes to Try

If pumpkin soup isn’t your thing – have a look at our hundreds of other delicious soup recipes!

Cream of Pumpkin Soup | Stay At Home Mum


  1. Cut the pumpkin into pieces.

  2. Place in a saucepan with the onion and salt.  Pour in just enough water to cover and cook gently with the lid on until pumpkin is tender (about 20 minutes).

  3. Pour the contents of the saucepan into a blender (or use a blender stick) to puree together with the milk.

  4. Return to the saucepan, add the sugar and the nutmeg.  Cover and cook gently for about 5 minutes.

  5. Serve with a dollop of sour cream, sprinkled with ground nutmeg, parsley and croutons.

Recipe Notes 

  • Cream of Pumpkin Soup can be frozen.  Seal in a ziplock bag or airtight container for up to six months.
  • For a bit of a kick - add a tablespoon of red curry paste to the mix!
  • Instead of boiling your pumpkin, pop it into the oven and roast it first to add to the flavour!
Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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