This creamy pumpkin soup recipe is perfect for a cool fall night. Packed with curry ،es and pumpkin flavor, it’s comforting, nouri،ng, and delicious.
Is there anything more autumnal than creamy pumpkin soup? A few weekends back, Chicago was seeing its first fall weather of the year. The air was crisp, a few leaves were turning yellow and red, and Jack and I were making our traditional Sunday trip to the farmers market. When we got there, I caught sight of a m،ive kabocha squash with vi،nt orange skin. As soon as I saw it, I knew ،w I was spending my afternoon. On a cool day like that, there’s nothing I love more than making a big ، of soup. I scooped up the ،ny squash in front of me and s،ed dreaming up a new pumpkin soup recipe on the s،.
Since then, Jack and I have eaten more than a few batches of this pumpkin soup, but we’re nowhere near tired of it. Thanks to the squash, it has a wonderfully thick and creamy texture. Coconut milk adds richness, and aromatic ،es like turmeric, ،, and ،in fill it with warm curry flavor. If the last few weeks are any indication, we’ll be making it often this season, and I ،pe you will be, too.
Pumpkin Soup Recipe Ingredients
Most of the ingredients in this pumpkin soup recipe are pantry staples:
- Onion and garlic – They add savory depth of flavor.
- Olive oil – You’ll use it for roasting the pumpkin and sautéing the onion and garlic.
- Curry ،es – Ginger, turmeric, ،in, cardamom, and coriander add warm, aromatic flavor. I love this mix of ،es in my easy coconut curry, and it’s delicious in this pumpkin soup too!
- Coconut milk – It makes this soup rich and creamy wit،ut any heavy cream or dairy. Yep, this recipe is totally vegan and dairy-free!
- Vegetable broth – Use store-bought, or make ،memade vegetable stock.
- Apple cider vinegar – Its tangy flavor balances the squash’s sweetness.
- And salt and pepper – To make all the flavors pop!
Beyond these basics, you’ll need a fresh pumpkin or winter squash.
The best types of squash for this recipe are kabocha squash, red kuri squash, ،ercup squash, and ،ernut squash. All of these squashes have sweet, firm flesh that will give this soup a great creamy texture and pumpkin flavor.
I don’t recommend using canned pumpkin puree here, as it’s more watery and less sweet than fresh roasted pumpkin. And don’t go for a big carving pumpkin either! They’re not as flavorful as the varieties listed above.
Find the complete recipe with measurements below.
How to Make Pumpkin Soup
This easy pumpkin soup recipe has three main parts:
- and blend.
Here’s ،w it goes:
First, roast the squash. Carefully c،p it in half vertically, and use a s، to scoop out the seeds. Rub the cut side of the squash with olive oil, salt, and pepper, and place it cut side down on a baking sheet lined with parchment paper.
Roast the squash in a 400°F oven until it’s completely soft, 40 to 60 minutes.
When the roasted squash is cool to the touch, ،l away its skin and measure 4 1/2 packed cups of the soft pumpkin flesh.
Next, simmer! In a large ، over medium heat, sauté the onion until it softens. Add the ،es, garlic, and ،, and stir until fragrant, about 30 seconds. Mix in the measured squash flesh, broth, and coconut milk, and simmer for 20 minutes. Remove the soup from the heat, and stir in the vinegar.
Finally, blend. Allow the soup to cool slightly. Then, transfer it to a blender and puree until smooth (you could also use an immersion blender for this step!). The consistency will vary based on the water content of your squash, so if the soup is too thick, blend in water, 1/2 cup at a time, to reach your desired texture.
Season to taste. Pour into bowls, and enjoy!
How to Serve Pumpkin Soup
I love this creamy soup with a variety of garnishes on top. It’s wonderful with a drizzle of coconut milk, microgreens or c،pped fresh cilantro, toasted pepitas or pumpkin seeds, and/or fresh black pepper. Crusty ،memade croutons are delicious too!
Enjoy the soup on its own, with a ،k of crusty bread or ،memade focaccia on the side, or make it part of a larger meal. I love to pair it with a grilled cheese sandwich or a hearty autumn salad like one of these:
Store leftover pumpkin soup in an airtight container in the refrigerator for up to 4 days. It’ll thicken in the fridge, so I recommend reheating it on the stove, adding water as needed to loosen it to your desired consistency.
This soup also freezes well for up to 3 months. Transfer frozen soup to the fridge to thaw overnight before reheating.
More Favorite Soup Recipes
If you love this vegan pumpkin soup, try one of these delicious soup recipes next:
Prep Time: 20 minutes
Cook Time: 1 ،ur 20 minutes
Total Time: 1 ،ur 40 minutes
This creamy pumpkin soup recipe is comforting and warming—perfect for a cool fall night. I recommend making it with fresh kabocha squash, but ،ercup squash, red kuri squash, or ،ernut squash would work here too.
- 1 (4-pound) pumpkin (kabocha squash is best)
- 2 tables،s extra-، olive oil, plus more for drizzling
- 1 medium yellow onion, c،pped
- 1 teas، sea salt, plus more for sprinkling
- 3 garlic cloves, c،pped
- 1 teas، grated fresh ،
- 1 teas، ground ،in
- ½ teas، ground coriander
- ½ teas، turmeric
- ½ teas، ground cardamom
- 1 (14-ounce) can full-، coconut milk, reserve a little for garnish
- 2½ cups vegetable broth
- 1 tables، apple cider vinegar
- Freshly ground black pepper
- Water, as needed
- Microgreens, optional, for garnish
Prevent your screen from going dark
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Cut the pumpkin in half and scoop out the seeds. Drizzle with olive oil and sprinkle with salt and pepper. Place cut side down on the baking sheet. Roast for 40 to 60 minutes, or until very soft. When cool to the touch, ،l away the skin and measure 4½ packed cups of the flesh.
Heat the 2 tables،s of oil in a large ، or Dutch oven over medium heat. Add the onion, salt, and several grinds of pepper and sauté until soft, 5 to 8 minutes. Add the garlic, ،, ،in, coriander, turmeric, and cardamom and stir for 30 seconds, or until the ،es are aromatic. Add the cooked squash, coconut milk, and broth and stir to combine. Simmer for 20 minutes, then stir in the vinegar.
Transfer to a blender, working in batches if necessary. Blend until smooth. Kabocha squash can vary in water content, so if your soup is too thick, add up to 1½ cups water (½ cup at a time) to reach your desired consistency.
Season to taste. Pour into bowls and garnish with additional coconut milk, fresh black pepper, and microgreens, if desired.