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Savor the flavors of autumn with this Pumpkin Soup recipe! It’s the ultimate bowl of comfort with the earthy richness of pumpkin, the creaminess of coconut milk, and the warmth of cinnamon and nutmeg!
Best Pumpkin Soup Recipe
What better way to embrace the season than with a bowl of delicious, warm, and creamy pumpkin soup? This quick and easy recipe combines creamy canned pumpkin puree, coconut milk, and a blend of warm spices to create a rich, velvety soup that warms the soul with each spoonful, all in less than an hour!
Why You’ll Love This Pumpkin Soup
- Effortless Elegance! Despite its gourmet taste, this soup is incredibly easy to make. You’ll be amazed at how a handful of basic ingredients can quickly come together in perfect harmony.
- Comforting and Creamy! The subtle sweetness of coconut milk complements the natural sweetness of the pumpkin, resulting in a taste that’s both comforting and luxurious.
- Versatile Dish! Perfect for chilly evenings at home or as an appetizer for a Thanksgiving feast, you can easily customize this pumpkin soup to suit any occasion or dietary preferences.
- Butter: Used to sauté the onions and garlic, adding a rich, savory depth to the soup’s flavor. You can also use olive oil if you want to make vegan pumpkin soup.
- Onion: Brings a mild aromatic sweetness to the soup.
- Canned Pumpkin Puree: The key ingredient that provides the creamy and earthy base. Make sure to use puree and not pumpkin pie filling.
- Vegetable Broth: Forms the liquid foundation and infuses the soup with a savory flavor. I always use low-sodium broth to control the saltiness of the finished dish. You can also use chicken broth if you prefer.
- Coconut Milk: Adds a creamy richness to the soup and a lovely hint of coconut. Heavy cream is another option.
- Spices: Ground cinnamon and nutmeg give the soup its distinctive warmth and autumn vibes. You can also add a sprinkle of ground ginger or even a pinch of pumpkin pie spice.
- Seasonings: Salt and black pepper enhance the overall taste of the dish.
- Roasted Pumpkin Seeds: Add a delightful crunch and a nutty flavor that complements the creamy texture of the soup.
- Fresh Herbs: Herbs like parsley or chives provide a burst of fresh, herbal flavor and a pop of color.
- Croutons: Provide a satisfying and crispy element. You can use store-bought croutons or toast cubes of your favorite bread in the oven.
- Drizzle of Cream: Adds a final touch of richness and elegance.
This simple soup comes together with very little effort. With just a few easy steps, you can create a comforting and creamy bowl of goodness.
To start, melt the butter over medium heat in a large pot or Dutch oven. Then add the chopped onion and minced garlic to the pot, and sauté for about 5 minutes until the onions become soft and translucent.
After sautéing the veggies, add the canned pumpkin puree to the pot and cook the mixture for another 2 to 3 minutes while stirring. Then, pour in the vegetable broth and stir well to combine. Now, bring the soup to a boil and let it simmer for 10 to 15 minutes.
To complete the recipe, stir in the coconut milk or heavy cream. You can add more or less depending on your desired consistency. Then season the soup with the ground cinnamon, ground nutmeg, salt, and pepper to your liking. It’s always best to start with a little and add more tasting as you go. Now, simmer the soup for another 5 to 10 minutes to let the flavors meld.
When ready, serve your pumpkin soup warm and topped with your favorite toppings such as roasted pumpkin seeds, fresh herbs, croutons, or a drizzle of cream.
Frequently Asked Questions
What can I add to my soup?
You can add a variety of ingredients to enhance the flavor and texture of your soup. Common additions include vegetables like carrots, celery, and kale. You can also add proteins such as chicken, beef, or beans for a heartier soup. Another option is to experiment with different herbs and spices like sage, basil, curry powder, or paprika.
Why is my pumpkin soup so watery?
The most common cause is adding too much liquid. To remedy this, simmer the soup uncovered to allow the excess moisture to evaporate.
Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! If you have the time and want to use fresh ingredients, you can roast a small pumpkin, scoop out the flesh, and puree it until smooth. You’ll need about 1¾ to 2 cups of puree for this recipe, which is roughly equivalent to one 15-ounce can.
- Use homemade pumpkin puree. While the recipe calls for canned pumpkin puree, you can make homemade pumpkin puree by roasting and pureeing fresh pumpkin. Just keep in mind that you may have to adjust the final consistency of the soup.
- Adjust the texture. Modify the thickness of the soup by varying the amount of coconut milk or heavy cream. If you prefer a thicker soup, use less liquid; for a lighter version, add more.
- Balance the sweetness. If the soup turns out too sweet for your liking, add a touch of acidity. A squeeze of lemon juice or a dash of apple cider vinegar can work wonders.
- Add some spice. Whether it’s a hint of cayenne pepper or a dash of smoked paprika, a little heat can take your soup to new heights.
- Make it ahead of time. For the sake of convenience, you can prepare the soup in advance and store it in the refrigerator or freezer. The flavors often deepen with time, making it even more delicious when reheated.
You can store any leftover pumpkin soup in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. To reheat, simply warm it in the microwave or on the stovetop over low to medium heat, stirring occasionally and adding a bit of broth or cream if needed. It’s best to let frozen soup thaw overnight in the fridge before reheating.
Discover More Pumpkin Recipes
- Pumpkin Bread Pudding
- The Best Pumpkin Bread
- Classic Pumpkin Pie
- Pumpkin Maple Cornbread
- Pumpkin Pie Bars
- Pumpkin Spice Latte
- roasted pumpkin seeds
- fresh herbs (like parsley or chives)
- drizzle of cream
- In a large soup pot, heat the butter or olive oil over medium heat. Add the chopped onions and garlic, and sauté for about 5 minutes until the onions are soft and translucent.
- Add the canned pumpkin puree to the pot and continue to cook, stirring, for another 2-3 minutes.
- Pour in the vegetable or chicken broth and stir well to combine with the pumpkin puree.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 10-15 minutes to allow the flavors to meld together.
- Stir in the coconut milk or heavy cream to make the soup rich and creamy. Adjust the amount to achieve your desired consistency.
- Season the soup with ground cinnamon, ground nutmeg, salt, and pepper. Start with a little seasoning and add more as needed, tasting as you go.
- Let the soup simmer for an additional 5-10 minutes to fully incorporate the flavors.
- Serve hot, garnished with your choice of toppings such as roasted pumpkin seeds, a drizzle of cream, chopped fresh herbs, or croutons.
- Fresh vs. Canned Pumpkin: Canned pumpkin is quick and easy, but for a fresher flavor, you can roast and puree a pie pumpkin.
- Consistency Control: Add more broth for a thinner soup or increase the pumpkin puree for a thicker texture.
- Dairy-Free Options: Coconut milk makes this soup dairy-free, but you can also use almond milk or other plant-based milk for creaminess.
- Spice It Up: Feel free to adjust the spices to your taste. A pinch of cayenne can add a nice kick.
- Garnish Galore: Get creative with toppings! Try roasted pumpkin seeds for crunch, a dollop of sour cream for tang, or even crispy bacon bits for a savory twist.
- Storage and Reheating: This soup stores well in the fridge for a few days and tastes even better the next day. Reheat gently on the stove, adding a little extra broth if needed.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.