Classic pumpkin soup

AdvertisementGood Food logoRecipesComfort foodClassic pumpkin soupWarm up with a silky, golden bowl of this seasonal go-to. High in nutrients and effortless to whip up, it’s a winner for busy weeknights, and the freezer.Sarah PoundApril 28, 2026SaveYou have reached your maximum number of saved items.Remove items from your saved list to add more.PrintShareAdvertisementThis classic pumpkin soup is easy to freeze and suitable for vegetarians.Sarah PoundeasyTime:30 mins - 1 hourServes:4-6Comfort foodOnion & leekPumpkinCarrotCoconutVegetarianVeganNut-freeEgg-freeClassic AustralianSoupVegetablesMain courseEntreeFather's DayMidweek dinnerFamily mealsBudgetWinter warmerFreezer friendlyKid-friendlyA nourishing winter staple, this creamy, warming pumpkin soup is loaded with immune-supporting beta-carotene and antioxidants. It’s simple to prepare, feeds the whole family, and freezes like a dream for easy meal prep and quick reheats.AdvertisementIngredients1 tbsp extra virgin olive oil1 onion, diced3 garlic cloves, finely chopped1 tsp ground cumin½ tsp ground cinnamon800g pumpkin, peeled and chopped into cubes2 large carrots, chopped1 litre (4 cups) vegetable stock250ml (1 cup) light coconut milk (or dairy cream)salt and cracked black pepper, to tastefresh parsley or chives, chopped, to servesourdough toast, to serveMethodStep 1Heat the olive oil in a large pot over medium heat. Add the onion and garlic and saute for 3-4 minutes until softened and fragrant.Step 2Stir in the ground cumin and cinnamon, cooking for another minute to release their aromas.Step 3Add the pumpkin and carrots, stirring to coat in the oil and spices. Cook for 5 minutes, stirring occasionally.Step 4Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to a simmer, cover with a lid, and cook for 25-30 minutes, or until the pumpkin and carrots are tender.Step 5Remove the pot from the stove top, allow the soup to cool a little, then use a stick blender to puree the soup until smooth.Step 6Stir the coconut milk (or dairy cream) into the soup and season to taste with salt and cracked black pepper. Heat the soup gently for another 2-3 minutes until warmed through.Step 7Top the soup with fresh parsley or chives and serve with slices of toasted sourdough.Make-ahead noteThe fat in coconut milk (or dairy cream) tends to separate from the liquid during freezing and thawing, which can make the soup appear grainy or curdled. If you’re making this soup to freeze, stop at step 5, allowing the soup to cool completely before freezing in labelled and dated airtight, freezer-safe containers. To serve, allow the soup to thaw (ideally overnight in the fridge), then reheat on the stove top. Once it’s simmering, stir in the coconut milk or cream and continue stirring until it’s heated through and creamy.The best recipes from Australia's leading chefs straight to your inbox.Sign up{"@context":"https://schema.org","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","item":{"@id":"https://www.smh.com.au/goodfood","name":"Home"},"position":1},{"@type":"ListItem","item":{"@id":"https://www.smh.com.au/goodfood/recipes","name":"Recipes"},"position":2},{"@type":"ListItem","item":{"@id":"https://www.smh.com.au/goodfood/topic/comfort-food-6fzm","name":"Comfort food"},"position":3}]}{"@context":"https://schema.org","@type":"Recipe","cookTime":"PT1H","datePublished":"2026-04-28T05:28:31Z","description":"Warm up with a silky, golden bowl of this seasonal go-to. High in…

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