Description
This Easy Pumpkin Soup recipe is the ultimate comfort in a bowl—creamy, naturally sweet, and perfectly spiced. With simple ingredients and a straightforward method, it’s great for busy weeknights or impressing guests at your fall table. Ready in just 30 minutes, it delivers restaurant-quality flavor with minimal effort, making it a go-to fall classic.
Ingredients
Units
Scale
Vegetables
- 1 (15-ounce) can pumpkin puree (or 2 cups homemade cooked pumpkin)
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
Pantry & Dairy
- 2 cups low-sodium vegetable broth
- 1 cup coconut milk or heavy cream
- 2 tablespoons olive oil
Seasonings
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 3/4 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Optional Toppings
- Roasted pumpkin seeds
- Coconut cream swirl
- Fresh parsley or chives, chopped
Instructions
- Prepare Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add minced garlic, and sauté for an additional minute until fragrant.
- Add Spices: Sprinkle the cumin, cinnamon, nutmeg, salt, and black pepper into the pot. Stir well to coat the onions and garlic, toasting the spices for 1 minute to intensify their flavors.
- Stir in Pumpkin: Add the pumpkin puree to the pot and mix until combined. Pour in the vegetable broth and stir again, scraping up any bits from the bottom.
- Simmer: Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 10–15 minutes. This allows the flavors to meld and the soup to slightly thicken.
- Blend Soup: Use an immersion blender to puree the soup directly in the pot until perfectly smooth. Alternatively, carefully transfer in batches to a blender and blend until silky, then return to the pot.
- Add Creaminess: Stir in the coconut milk or heavy cream, and heat until just warmed through. Taste and adjust seasoning if needed.
- Serve: Ladle the soup into bowls and garnish with toppings like roasted pumpkin seeds, a swirl of coconut cream, and chopped parsley or chives as a finishing touch.
Notes
- Use canned pumpkin for convenience, or substitute with roasted and pureed fresh pumpkin for extra depth.
- For a thicker soup, use less broth or simmer longer to reduce.
- If you like a little heat, add a dash of cayenne pepper or smoked paprika when adding the spices.
- Soup can be stored in the fridge for up to 4 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 cup
- Calories: 170
- Sugar: 5g
- Sodium: 580mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg