Pumpkin Soup
This Creamy Pumpkin Soup is rich, velvety, and packed with cozy fall flavor from pumpkin, warm spices, garlic, and coconut milk.
Ready in just 40 minutes, it’s an easy and comforting soup that’s perfect for chilly weeknight dinners, fall lunches, or serving alongside crusty bread.
Why This Recipe is a Winner!
- Canned pumpkin friendly: Using canned pumpkin puree makes this soup incredibly convenient.
- Easy to customize: Use vegetable or chicken stock and adjust the seasonings to suit your tastes.
- Perfect for meal prep: Make a batch ahead of time for easy lunches or dinners throughout the week.
- Packed with fall flavor: Pumpkin, ginger, cumin, and nutmeg create a warm and cozy flavor combination.
Prep Time:
10 minutes
Cook Time:
30 minutes
Yield:
Serves 4 - 6
Ingredients You'll Need:
- 2 tablespoons olive oil or butter
- 1 medium red onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground ginger (or fresh ginger, grated)
- ½ teaspoon ground cumin
- ½ teaspoon nutmeg
- 4 cups pumpkin puree (canned or homemade)
- 4 cups vegetable or chicken stock
- 1 cup coconut milk or heavy cream
- Salt and pepper to taste
- Optional toppings: pumpkin seeds or croutons
Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.
Be sure to read through the entire post so that you don't miss out on any important tips and tricks!
Step By Step Instructions
STEP 1:
I heated a large pot over medium high and added some butter and chopped red onions.
I cooked the onions until they were soft and translucent.
STEP 2:
I added minced garlic, ground ginger, cumin, nutmeg, salt and pepper to the pot.
I stirred well and continued cooking for a couple minutes.
STEP 3:
I added pumpkin puree to the pot and stirred well.
STEP 4:
I added chicken stock to the pot and stirred well.
Then I left the soup to simmer for about 15 minutes.
STEP 5:
After simmering, I blended the soup well.
STEP 6:
I stirred coconut milk into the soup.
Every spoonful of this Creamy Pumpkin Soup is silky, rich, and loaded with warm pumpkin flavor and cozy spices.
Top it with crunchy pumpkin seeds or croutons and serve it with crusty bread for the ultimate comforting fall meal.
If you are looking for the perfect fall soup recipe, then you need to try this Pumpkin Soup!
Frequently Asked Questions
Can I use canned pumpkin puree for pumpkin soup?
- Yes! Canned pumpkin puree works perfectly and makes this recipe especially quick and easy. Just be sure to use pure pumpkin puree, not pumpkin pie filling.
Do I have to blend the soup?
- Blending gives the soup its smooth, velvety texture. An immersion blender is easiest, but you can also carefully blend the soup in batches using a countertop blender.
How long does pumpkin soup last in the refrigerator?
- Store leftover soup in an airtight container in the refrigerator for up to 3–4 days. Reheat it gently on the stovetop or in the microwave.
Pumpkin Soup
This Creamy Pumpkin Soup is rich, velvety, and packed with cozy fall flavor from pumpkin, warm spices, garlic, and a splash of heavy cream.
Ready in just 40 minutes, it’s an easy and comforting soup that’s perfect for chilly weeknight dinners, fall lunches, or serving alongside crusty bread.
Ingredients
- 2 tablespoons olive oil or butter
- 1 medium red onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground ginger (or fresh ginger, grated)
- ½ teaspoon ground cumin
- ½ teaspoon nutmeg
- 4 cups pumpkin puree (canned or homemade)
- 4 cups vegetable or chicken stock
- 1 cup coconut milk or heavy cream
- Salt and pepper to taste
- Optional toppings: pumpkin seeds or croutons
Instructions
- In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 5-7 minutes.
- Add the minced garlic, ground ginger, cumin, nutmeg, salt and pepper. Cook for another 1-2 minutes until fragrant.
- Stir in the pumpkin puree. Mix well to combine with the onion and spices.
- Pour in the vegetable or chicken stock and bring the mixture to a gentle boil. Reduce heat and let it simmer for about 15-20 minutes.
- Remove the pot from the heat. Use an immersion blender to blend the soup until smooth. If using a countertop blender, allow the soup to cool slightly before blending in batches.
- Return the blended soup to low heat and stir in the coconut milk or cream, mixing until warmed through.
- Ladle the soup into bowls and garnish with your choice of toppings, such as toasted pumpkin seeds, croutons, or a swirl of cream.
- Enjoy!
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 254Total Fat: 16gSaturated Fat: 9gUnsaturated Fat: 7gCholesterol: 5mgSodium: 250mgCarbohydrates: 23gFiber: 5gSugar: 9gProtein: 7g
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Hi! My name is Erin and I have been here since 2016 sharing simple family friendly recipes that can be prepared by any home cook. Get ready to whip up delicious meals in no time!
