This pumpkin soup is creamy, warm, and perfect for chilly days! It blends sweet pumpkin with a hint of spice, making every spoonful feel like a cozy hug.
I love topping mine with crunchy croutons or a swirl of cream. It’s such a simple dish that warms your heart—and tastes like fall in a bowl! 🎃❤️
Key Ingredients & Substitutions
Pumpkin Puree: Fresh pumpkin has a lovely flavor, but canned pumpkin is super convenient and still delicious. If using fresh, roast a sugar pumpkin until soft, then scoop out the flesh for a smooth puree.
Coconut Milk: I love the creaminess coconut milk adds, but you can swap it for heavy cream or even a dairy-free milk like almond or oat milk for a lighter option.
Spices: Ground cinnamon and nutmeg are classic in pumpkin soup. If you want to add a twist, try a pinch of cayenne for heat or even a bit of curry powder for an unexpected flavor!
Fresh Herbs: I usually go with thyme or parsley, but fresh cilantro also works well if you want a brighter flavor. Dried herbs can be used too, just remember to use less!
How Can I Get the Smoothest Soup?
To achieve that perfectly velvety texture, blending is key! If using an immersion blender, keep it at the bottom of the pot to avoid splashes. If using a stand blender, let the soup cool slightly before blending and work in small batches. This can prevent spills and helps the soup blend more evenly.
- Start blending slowly, then increase speed until smooth.
- Be careful with hot soup—allow steam to escape by leaving the lid slightly ajar.
- After blending, stir in the coconut milk for added creaminess!
Creamy Pumpkin Soup with Coconut Cream and Pumpkin Seeds
Ingredients You’ll Need:
- 2 tablespoons olive oil or butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (optional)
- 4 cups pumpkin puree (about 1 small sugar pumpkin, roasted and pureed, or canned pumpkin)
- 3 cups vegetable broth or chicken broth
- 1 cup coconut milk or cream (plus extra for garnish)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and black pepper, to taste
- Pumpkin seeds, toasted, for garnish
- Fresh herbs (such as parsley or thyme), finely chopped, for garnish
How Much Time Will You Need?
This tasty pumpkin soup takes about 10 minutes to prepare and around 30 minutes to cook, making the total time around 40 minutes. It’s quick enough for a weeknight dinner but special enough for any occasion!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil or butter in a large pot over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, usually about 5 minutes. This will set a nice base for your soup!
2. Add Garlic and Ginger:
Next, toss in the minced garlic and the grated ginger if you’re using it. Cook them together for another 1–2 minutes, stirring frequently, until you can smell the wonderful aroma. This step adds depth to the flavor!
3. Combine the Base Ingredients:
Time to stir in the pumpkin puree along with the vegetable or chicken broth. Sprinkle in the ground cinnamon and nutmeg, mixing everything well until combined. The mixture will start to look creamy and inviting!
4. Simmer the Soup:
Bring the mixture to a gentle simmer, then lower the heat and let it cook slowly for about 15 minutes. This is when all the wonderful flavors meld together!
5. Blend for Creaminess:
Using an immersion blender, blend the soup until smooth and creamy right in the pot. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches and blend until silky. Just be cautious of the hot soup!
6. Add Coconut Milk:
Now, stir in the coconut milk or cream, adjusting the seasoning with salt and pepper to taste. Warm the soup gently but avoid boiling it again. You’ll love how creamy it becomes!
7. Serve and Enjoy:
To serve, ladle the soup into bowls. For a finishing touch, drizzle some extra coconut cream in a swirl on top. It looks so pretty!
8. Garnish:
Sprinkle your toasted pumpkin seeds and fresh herbs over the top for that perfect crunch and freshness. They add the final flair!
9. Dive Right In:
Enjoy your comforting, creamy pumpkin soup while it’s hot! Perfect for those chilly days or whenever you crave a warm bowl of goodness!
This soup is not only delicious but also easy to make, perfect for any occasion. Enjoy the flavors of fall in every spoonful!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, roast a small sugar pumpkin until soft, scoop out the flesh, and blend it until smooth for the puree. It adds a lovely, fresh flavor!
Can I Make This Soup Ahead of Time?
Yes! You can prepare the soup a day in advance. Just let it cool, store it in the fridge, and reheat over low heat when you’re ready to serve. Add the coconut milk just before serving to keep it fresh!
What Can I Substitute for Coconut Milk?
If you’re not a fan of coconut milk, you can use heavy cream for a richer flavor or any plant-based milk like almond or oat milk for a lighter option. Just keep in mind that this will change the flavor slightly!
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally to ensure even heating.
