This Potato Pumpkin Soup is the ultimate cozy hug in a bowl. Creamy, flavorful, and packed with the goodness of pumpkin and potatoes, it's surprisingly simple to make the potato pumpkin soup without broth or cream. Perfect for a quick and satisfying weeknight meal!

There are so many pumpkin soup varieties that can be made during the winter months. This is one of my favourites as it is such a thick and creamy texture, but you also have the Traditional Pumpkin Soup, Pumpkin Soup with Curry or Pumpkin and Carrot soup for a sweeter alternative. If you're not huge on the pumpkin (we obviously can't be friends…), but love potato in soup, then my Potato and Leek Soup is a must-try. All are perfect to serve with my Small Batch Focaccia for a winter warming weeknight meal or soup meal prep.
Why you'll love this recipe
- No broth. This potato and pumpkin soup with no broth makes it a quicker and easier approach for a delicious soup.
- Creamy. The pumpkin potato soup without cream is still creamy from the natural starches in the potato.
- Full flavour. While the broth often incorporates additional flavour into the starchy vegetables, this recipe utilises herbs and spices for a warm and comforting flavour profile that's simple and delicious.
Ingredients
Pumpkin. It wouldn't be a pumpkin and potato soup without the pumpkin! I use butternut pumpkin because it has less water and I really enjoy the subtle flavour of it. But you could use any pumpkin in season where you live, such as kent (very popular, and cheap, in Australia during Autumn).
Potato: For the creamiest results, choose starchy potatoes like Russet, Idaho, or Yukon Gold. These potatoes break down well during cooking, releasing starches that thicken the soup naturally without broth.
Onion: Provides a base flavor for the soup. You can use a yellow onion, white onion, or even a shallot for a milder taste.
Nuttelex (oil-based butter): The fat in the butter in combination with the flour helps make a roux which, combined with the milk, simultaneously provides a creamy texture to the potato pumpkin soup, while thinning it out so it's less of a puree.
Herbs (Rosemary, oregano, cumin): This combination adds a warm and savory depth of flavour. Feel free to adjust the amount or experiment with other herbs like thyme or sage.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
How to make pumpkin & potato soup
- Prepare vegetables
Quarter the onion, peel and cut the potato and butternut pumpkin into even sized pieces (approx. 1inch sized). Peel garlic.
Place all of the vegetables for the soup on a baking tray and give it a VERY good drizzle of olive oil and herbs and spices.
Bake for approx. 40 minutes or until the pumpkin and potatoes have softened. Remove and let cool. - Roux
Melt the fat (e.g. butter) in a pan, slowly over low heat. You don't want to burn it or cause it to separate. It should be one consistent yellowy colour.
Once melted, add flour and whisk to make a golden paste (roux). Slowly add milk and keep whisking to thicken up (this will take about 5-10 minutes). - Blend
Add the soup roux and roasted pumpkin and potato, garlic and any herbs you have to a blender, food processor (or use a stick blender). Blend until smooth. But don't overblend (this will cause the fibres in the potato to go touch and cause a gluggy texture).
If you prefer your pumpkin potato soup thinner than what you currently have mixed, add more milk and blend again. - Serve
Pumpkin potato soup without broth goes well with so many toppings including seeds and nuts, vinegars, dairy or dairy-free yoghurts, cheeses, sour cream, or even my Small Batch Focaccia.
Top Tip
If you're a little bit lazy and tired after peeling the potatoes, you can roast the pumpkin with the skin on (it might take slightly longer). It's then super easy to remove once roasted!
Substitutions and variations
If you're after a more "pumpkiny" soup that really highlights the flavour of the roast pumpkin, try my Thick Pumpkin Soup.
If you like a hint of curry and spice, my Curry Pumpkin Soup is a must try.
Want a bit more sweetness? Try my Carrot and Pumpkin Soup without Dairy. Made the same, but with the carrot in place of the potato.
Not a fan of pumpkin? Try my Potato and Leek soup for a different option.
Meal prep and leftovers
This hearty Potato Pumpkin Soup is perfect for meal prepping! Packed with fall flavours and creamy comfort, it's a delicious and healthy lunch option throughout the week. Since this recipe skips the broth, it's important to let the soup cool completely before storing to prevent spoilage.

Storing
Once cool, portion the potato and pumpkin soup into airtight containers and refrigerate for up to 4 days.
Reheating
There's two popular ways to reheat this pumpkin and potato soup without broth:
Microwave. If stored in a glass meal prep container, you can heat up the soup directly in the container. If not, transfer a single serving to a microwave-safe bowl and heat on medium power for 1-2 minutes, stirring halfway through. It should heat up within this time, but if not, stir again and repeat.
Stovetop. Add a touch of milk or water to the bottom of a pan then add your soup. Reheat gently over medium heat, stirring occasionally until warmed through (it will take approx. 10 minutes to reheat pumpkin soup on the stove).
Freezing
For longer storage, you can freeze potato soup by allowing it to cool completely and then portioning into freezer-safe containers, ziplock bags, souper cubes or vacuum sealer (all options provided above).
Label with the date and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating pumpkin soup.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Absolutely! Potato soup freezes well, making it a great meal prep option. Divide the cooled leftover soup into individual serving containers for easier reheating and defrosting later. Transfer portions to freezer-safe containers or zip-lock bags, leaving some headspace for expansion. Label with the date and freeze for up to 3 months.
Important Note: Since this recipe skips the broth, it's even more crucial to ensure the soup cools completely before freezing to prevent bacterial growth.
Here are some reasons why your Potato Pumpkin Soup might be bland:
Not enough salt: Salt is essential for bringing out the flavours in your soup. Be sure to taste the soup throughout the cooking process and adjust the seasoning as needed.
Under-roasted pumpkin: Roasting the pumpkin helps develop its sweetness and depth of flavour. Ensure you roast the pumpkin until tender and slightly golden brown.
Missing herbs and spices: The combination of rosemary, oregano, and cumin adds a warm and savory depth of flavour to the soup. Feel free to adjust the amount to your preference, or experiment with other herbs like thyme or sage for a different twist.
After more winter warming soups?



I hope you enjoy this as much as I do - Love & Pasta, Lauren x

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Recipe

Potato Pumpkin Soup (without broth)
Ingredients
- 2 cups pumpkin peeled & cut into 1inch cubes
- 3 potatoes peeled & cut into 1 inch cubes, See Note 1
- 1 brown onion peeled and quartered
- 4 garlic cloves peeled
- 2 tablespoon nutellex oil-based butter, See Note 2
- 2 tablespoon flour
- 2 cups soy milk See Note 2
- 2 tablespoon olive oil
- 1 handful Handful fresh rosemary leaves only, optional, recommended
- 1 handful Handful fresh oregano leaves only, optional, recommended
- 1 tablespoon cumin optional, recommended
- Salt and pepper to taste
Instructions
Prepare vegetables
- Peel and cut pumpkin and potato into even sized pieces (approx. 1inch sized). Quarter onion. Peel garlic. Place all the vegetables on a baking tray, drizzle with olive oil, herbs, salt and pepper.
- Bake for approx. 40minutes @180C or until the pumpkin and potato has softened. Remove and let cool.
Roux
- Melt the butter over low heat on a pan. Add flour and whisk until combined into a golden paste. Add milk and stir until thickened.
Blend
- Add roast vegetables and roux to your mixing appliance and process until smooth. If you prefer a thinner soup, add more milk.
Serve
- Serve with your choice of toppings or bread, like my Small Batch Focaccia. See post for leftovers and meal prep information.
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