Print

Easy Pumpkin Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Easy Pumpkin Soup is a warm and comforting dish that’s perfect for chilly fall days. This creamy soup is made with pumpkin puree, coconut milk, and a blend of spices like cinnamon, nutmeg, and ginger, creating a deliciously smooth and flavorful meal. Whether you use canned or freshly roasted pumpkin, this soup is quick to prepare and pairs beautifully with toasted pumpkin seeds or a drizzle of coconut milk for added richness.

Ingredients

Scale

For the Soup:

  • 4 cups pumpkin puree (canned or freshly roasted)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth (or chicken broth)
  • 1 cup coconut milk (or heavy cream)
  • 1 tablespoon olive oil (or butter)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • Salt and pepper to taste

Optional Garnishes:

  • Freshly chopped parsley or cilantro
  • A drizzle of coconut milk or cream
  • Toasted pumpkin seeds
  • Croutons
  • A sprinkle of paprika or chili flakes

Instructions

  • Sauté Aromatics: Heat olive oil (or butter) in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
  • Add Pumpkin and Spices: Stir in the pumpkin puree, cinnamon, nutmeg, and ginger. Cook for 2-3 minutes to let the flavors meld.
  • Incorporate Broth and Simmer: Pour in the vegetable broth (or chicken broth) and stir well. Bring the mixture to a simmer and let it cook for 15-20 minutes, allowing the flavors to develop.
  • Blend and Add Coconut Milk: Use an immersion blender to puree the soup until smooth (or carefully transfer to a blender in batches). Stir in the coconut milk (or heavy cream) and season with salt and pepper to taste.
  • Serve: Ladle the soup into bowls and garnish with freshly chopped parsley or cilantro, a drizzle of coconut milk, toasted pumpkin seeds, croutons, or a sprinkle of paprika or chili flakes, if desired.

Notes

  • Adjust the consistency by adding more broth if you prefer a thinner soup.
  • This soup stores well in the refrigerator for up to 3 days and can be frozen for up to 2 months.

Nutrition

Find it online: https://camilarecipes.com/easy-pumpkin-soup-recipe/