When the leaves start to turn golden and the air gets cooler, there’s nothing more comforting than a bowl of silky pumpkin soup. This dish is not just a fall favorite, but a year-round treat that brings together the natural sweetness of pumpkin with aromatic spices and a creamy finish. Whether you’re making it for a family dinner, meal prep, or a cozy weekend treat, this pumpkin soup will become a staple in your kitchen.
Why You’ll Love This Pumpkin Soup
- Nutrient-rich: Pumpkin is packed with vitamins A, C, and fiber.
- Naturally creamy: Thanks to coconut milk, it’s dairy-free yet velvety smooth.
- Warm spices: Cumin, coriander, turmeric, and nutmeg make every spoonful comforting.
- Versatile: Serve as a starter, a light meal with bread, or even freeze for later.
Ingredients You’ll Need
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, peeled and diced
- 1 medium pumpkin (about 3 lbs), peeled, seeded, and cubed
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon turmeric
- Salt and black pepper to taste
- 1/2 cup coconut milk
- Fresh parsley or pumpkin seeds for garnish
Step-by-Step Directions
- Sauté the base – Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté for 3-4 minutes until fragrant.
- Add vegetables – Stir in carrot and pumpkin cubes, cooking for 5 minutes to soften slightly.
- Season with spices – Sprinkle in cumin, coriander, nutmeg, and turmeric. Stir well to coat.
- Simmer – Pour in the vegetable broth. Bring to a boil, then reduce heat and let simmer for 20-25 minutes, until pumpkin is tender.
- Blend until smooth – Remove from heat, cool slightly, then blend with an immersion blender (or in batches using a blender).
- Finish with creaminess – Stir in coconut milk, and season with salt and pepper to taste. Adjust consistency by adding extra broth if needed.
- Serve and enjoy – Warm through on low heat, then ladle into bowls. Garnish with parsley or pumpkin seeds for a final touch.
Recipe Notes & Tips
- If you don’t have fresh pumpkin, butternut squash works beautifully as a substitute.
- For extra richness, you can drizzle in a little more coconut milk before serving.
- Store leftovers in the fridge for up to 4 days, or freeze for up to 2 months.
Nutrition & Serving Size
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Calories: 210 kcal per serving
- Servings: 6 bowls
This pumpkin soup is more than just a recipe, it’s comfort in a bowl. Each spoonful is creamy, gently spiced, and packed with nourishing goodness. Pair it with a slice of warm bread or a fresh salad, and you’ve got a meal that feels both wholesome and indulgent.
