Easy pumpkin soup + an autumn kitchen wall decor idea
Share
Updated October 2026
Pumpkin soup is THE comforting recipe of autumn: a few simple ingredients, 40 minutes and a velvety texture that children and adults love. This article gives the full recipe for 4, variations to change it up every week, how to store it, and a kitchen wall decor idea to bring the warmth of the season onto your walls.
At a glance
- Serves: 4
- Prep: 15 minutes
- Cooking: 25 minutes
- Difficulty: very easy
- Equipment: a large saucepan or casserole, a hand blender
Why try this recipe?
- A seasonal, budget-friendly and filling dish
- A creamy texture, even with little cream
- A recipe you can make ahead and freeze
- A gentle dinner that children often love
Pumpkin soup ingredients (serves 4)
| Ingredient | Quantity |
|---|---|
| Pumpkin flesh (peeled, seeds removed) | 1 kg |
| Potato | 1 medium |
| Onion | 1 |
| Garlic clove | 1 |
| Butter or olive oil | 1 tablespoon |
| Vegetable stock | 750 ml |
| Single (light) cream | 100 ml |
| Nutmeg | 1 pinch |
| Salt and pepper | To taste |
Pumpkin or red kuri squash? Both work. Red kuri squash (potimarron) can be cooked with its skin on (well washed), which saves time and adds a slight chestnut flavour. Pumpkin is milder and more watery, and must be peeled.
Pumpkin soup recipe, step by step
- Prepare the vegetables. Remove the pumpkin skin and seeds, then cut the flesh into cubes of about 3 cm. Peel and dice the potato, slice the onion and garlic.
- Soften. In a large saucepan, melt the butter and soften the onion and garlic for 3 to 4 minutes without browning.
- Add the pumpkin. Add the pumpkin and potato cubes, stir and cook for 2 minutes.
- Add stock and simmer. Pour in the stock: it should just cover the vegetables. Bring to the boil, then cook for 20 to 25 minutes over medium heat until the vegetables mash easily with a fork.
- Blend. Off the heat, blend with a hand blender until smooth. Add a little stock if the soup is too thick.
- Season. Add the cream, nutmeg, salt and pepper. Taste and adjust.
Our tip: always blend the soup off the heat and let it cool for a few minutes first, especially in a jug blender, to avoid splashes of boiling soup.
Variations to change it up every week
- Coconut-curry: replace the cream with 200 ml coconut milk and add 1 teaspoon mild curry powder when softening the onion.
- Chestnut: add 150 g cooked chestnuts with the pumpkin for an even more autumnal soup.
- Carrot-ginger: replace the potato with 2 carrots and add a small piece of grated fresh ginger.
- Dairy-free: use olive oil and a plant-based cream (oat, soy) or simply skip the cream: the potato is enough to make it creamy.
Topping ideas
- Pumpkin seeds toasted in a dry pan
- Garlic croutons
- A swirl of cream and a few chives
- Crispy bacon bits or parmesan shavings
- A pinch of Espelette pepper or chilli flakes
Storing and freezing
- In the fridge: 2 to 3 days in an airtight container.
- In the freezer: up to 3 months. For the best texture, freeze the soup without cream and add it when reheating.
- Reheating: over a low heat, stirring, with a little water or stock if it has thickened.
What if autumn reached your kitchen walls too?
A simmering soup, softer light, orange colours on the plate: autumn is the perfect season to warm up your kitchen decor too. No need to change everything: one or two well-chosen posters are enough to create a new mood.
- Go for seasonal vegetables: a watercolour vegetable print, like the set of 2 fruit and vegetable posters, recalls the autumn market.
- Choose warm tones: orange, terracotta, ochre and olive green go beautifully with wood and copper utensils.
- Create a foodie corner: above the worktop or near the table, a warm poster like the elegant and warm kitchen wall poster makes you want to cook.
- Change with the seasons: printable posters are easy to swap. Keep your frames and rotate the posters, from autumn vegetables to winter fondue prints.
For more seasonal ideas around the home, read our article autumn decor: how to make your home cosy without changing everything.
→ See our full collection of kitchen wall posters
FAQ — Pumpkin soup
Do you need to peel pumpkin for soup?
Yes, pumpkin skin is thick and tough: remove it, along with the seeds and stringy fibres. Red kuri squash, however, can be cooked with its skin on, well washed.
How do you make pumpkin soup creamier?
Add a potato during cooking, blend for longer, then stir in a little cream, coconut milk or a knob of butter at the end.
How long does pumpkin take to cook?
About 20 to 25 minutes in stock, cut into 3 cm cubes. It is cooked when it mashes easily with a fork.
Can you freeze pumpkin soup?
Yes, for up to 3 months. Ideally freeze it without cream and add the cream when reheating.
What is the difference between pumpkin and red kuri squash?
Pumpkin is larger, milder and more watery, and must be peeled. Red kuri squash is smaller and denser, with a slight chestnut flavour, and can be cooked with its skin.
Ready for a cosy evening?
A bowl of hot pumpkin soup, a throw, a kitchen that smells wonderful: that is the spirit of autumn. And to make your kitchen as warm as your recipes, discover our printable wall posters, delivered instantly as A3 and A4 PDF files.