Description

This easy pumpkin soup is a creamy and comforting fall favorite perfect for cozy evenings. Made with pureed pumpkin, warm spices like cumin, cinnamon, and nutmeg, and enriched with coconut milk or cream, it delivers a rich, velvety texture and a harmonious blend of savory and sweet flavors. Quick to prepare and easy to customize, this soup is ideal for a satisfying meal or appetizer during the cooler months.

Ingredients

Scale

Soup Base

2 tablespoons olive oil (or butter for a richer taste)
1 medium onion, chopped
2 cloves garlic, minced
1 can (15 oz) pure pumpkin puree (or fresh pumpkin if preferred)
4 cups vegetable broth (or chicken broth for added depth of flavor)
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Salt and pepper, to taste
1/2 cup coconut milk (or heavy cream for a creamier texture)
1 tablespoon maple syrup (optional, for added sweetness)

Garnishes

Roasted pumpkin seeds
Fresh parsley or cilantro, chopped
A swirl of cream or coconut cream
Croutons

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Instructions

Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the chopped onion and cook for about 5 minutes until softened. Then add the minced garlic and cook for an additional 30 seconds until fragrant.
Add Pumpkin and Spices: Stir in the pumpkin puree, ground cumin, cinnamon, nutmeg, and season with salt and pepper. Cook this mixture for 2-3 minutes to allow the spices to release their flavors and blend well with the pumpkin.
Simmer Soup: Pour in the vegetable or chicken broth and stir to combine. Bring the mixture to a simmer over medium heat and let it cook for 10-15 minutes to develop a rich flavor.
Blend the Soup: Use an immersion blender to puree the soup directly in the pot until smooth. If you do not have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until creamy.
Add Cream and Sweetener: Return the blended soup to the pot (if transferred) and stir in the coconut milk or heavy cream. Optionally, add the maple syrup for a hint of sweetness. Taste the soup and adjust the seasoning as needed.
Serve and Garnish: Ladle the warm soup into bowls and garnish with roasted pumpkin seeds, a swirl of cream or coconut cream, fresh chopped parsley or cilantro, and croutons for added texture and flavor.

Notes

You can substitute canned pumpkin puree with freshly cooked and blended pumpkin for a fresher taste.
For a vegan version, use olive oil, vegetable broth, coconut milk, and maple syrup.
Adjust the sweetness by adding more or less maple syrup according to your preference.
This soup can be made ahead and reheated gently on the stovetop before serving.
Garnishes like toasted pumpkin seeds and croutons add a nice crunch contrast to the creamy texture.