Description

This Creamy Pumpkin Soup is silky, spiced, and comforting—made with roasted pumpkin, coconut milk, and warm spices. Perfect for chilly fall nights, holidays, or meal prep.

Ingredients

Scale

3 lbs pumpkin or squash (kabocha, butternut, or sugar pumpkin), peeled and cubed

2 tbsp olive oil (plus extra for sautéing)

1 large onion, diced

4 cloves garlic, minced

1 tbsp fresh ginger, grated

1 tsp ground turmeric

1 tsp ground cumin

½ tsp ground coriander

¼ tsp ground cardamom (optional)

4 cups vegetable broth (low-sodium recommended)

1 cup full-fat coconut milk

Salt & black pepper, to taste

Optional Toppings

Toasted pepitas (pumpkin seeds)

Swirl of coconut cream

Fresh cilantro or parsley

Croutons or crispy chickpeas

Red pepper flakes for heat

Instructions

Roast the Pumpkin: Preheat oven to 400°F (200°C). Toss cubed pumpkin with 2 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 30–35 minutes, flipping halfway, until tender and caramelized.

Sauté the Aromatics: In a large pot, heat a drizzle of olive oil over medium heat. Add onion and cook for 5 minutes until translucent. Stir in garlic and ginger; cook for 1 minute until fragrant.

Toast the Spices: Add turmeric, cumin, coriander, and cardamom. Stir for 30 seconds to release their flavors.

Build the Base: Add roasted pumpkin and vegetable broth. Simmer for 10 minutes so the flavors meld.

Blend Until Smooth: Use an immersion blender to puree the soup until creamy. (Or carefully blend in batches in a regular blender.)

Finish with Coconut Milk: Stir in coconut milk. Warm through, then taste and adjust seasoning with salt and pepper.

Serve & Garnish: Ladle into bowls and garnish with pepitas, coconut cream, herbs, or toppings of choice.

Notes

Pumpkin Substitutes: Butternut squash, acorn squash, or even sweet potatoes work just as well.

Cream Alternatives: Use heavy cream or cashew cream instead of coconut milk.

Storage: Store in the fridge up to 5 days, or freeze for up to 3 months.

Reheating Tip: Warm gently on the stovetop; add broth if it thickens too much.

Make Ahead: This soup tastes even better the next day as the flavors deepen.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Soup, Dinner
Method: Soup, Dinner
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 210 kcal
Sugar: 6 g
Sodium: 520 mg
Fat: 12 g
Saturated Fat: 8 g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 24 g
Fiber: 5g
Protein: 4g
Cholesterol: 0 mg

Keywords: pumpkin soup, creamy pumpkin soup, fall soup recipe, cozy soup