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Easy Pumpkin Soup Recipe

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This Easy Pumpkin Soup recipe is creamy, comforting, and packed with cozy fall flavors. Made with canned or fresh pumpkin, coconut milk or cream, and warm spices, it’s the perfect quick soup for chilly nights—and it’s naturally vegetarian or vegan!

Ingredients

  • 1–2 tablespoons olive oil or butter
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 can (15 oz) pumpkin puree (or about 2 cups homemade)
  • 3 cups vegetable or chicken stock
  • ¾ cup coconut milk or heavy cream
  • Salt and black pepper, to taste
  • Optional: pinch of nutmeg or curry powder for warmth

Instructions

  1. Sauté Onion and Garlic: Heat oil or butter in a large pot over medium heat. Add chopped onion and cook until soft (about 5 minutes). Stir in garlic and cook for 1 more minute.
  2. Add Pumpkin and Spices: Stir in pumpkin puree and optional spices (nutmeg, curry powder). Cook for 2 minutes to enhance the flavor.
  3. Add Broth: Slowly whisk in the broth. Bring to a gentle simmer and cook for 10–15 minutes.
  4. Blend the Soup: Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a countertop blender with caution.
  5. Add Cream or Coconut Milk: Lower heat and stir in the coconut milk or heavy cream. Season to taste with salt and pepper.
  6. Serve: Ladle into bowls and top with extra cream, herbs, toasted pepitas, or paprika as desired.

Notes

  • For fresh pumpkin, roast, scoop, and puree before adding.
  • Coconut milk makes the soup vegan and adds sweetness.
  • Optional spices add warmth and depth—taste and adjust to your liking.
  • Serve with crusty bread or grilled cheese for a full meal.

Nutrition

Find it online: https://cookedbymaya.com/easy-pumpkin-soup-recipe/