Serves: 4–6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
2 tbsp olive oil or butter
1 medium yellow onion, chopped
2–3 garlic cloves, minced
1 tsp fresh grated ginger (or ½ tsp ground ginger)
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp smoked paprika (optional, for depth)
1 can (15 oz) pure pumpkin puree
3 cups vegetable or chicken broth
1 cup full-fat coconut milk or heavy cream
Salt and black pepper to taste
Optional: 1 tbsp maple syrup (for a hint of sweetness)
You can also use about 2 cups of roasted fresh pumpkin if you prefer.
Toppings (Optional but delicious):
Toasted pumpkin seeds (pepitas)
A swirl of cream or coconut milk
Croutons or crusty bread
Fresh herbs (thyme or parsley)
Instructions:
- Sauté aromatics:
In a large pot, heat olive oil or butter over medium heat. Add the chopped onion and sauté for 5–7 minutes until soft and translucent. - Add garlic and spices:
Stir in garlic, ginger, cinnamon, nutmeg, and smoked paprika. Cook for about 1 minute until fragrant. - Add pumpkin and broth:
Stir in the pumpkin puree and broth. Mix well to combine. Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes, allowing flavors to meld. - Blend the soup:
Use an immersion blender directly in the pot until smooth. Alternatively, transfer in batches to a blender (carefully, as it’s hot!) and blend until creamy. - Add creaminess:
Stir in the coconut milk or heavy cream. Add maple syrup if using. Taste and adjust seasoning with salt and pepper. - Serve:
Ladle into bowls, garnish with toppings, and enjoy warm.
Tips:
Make it spicy: Add a pinch of cayenne or red pepper flakes.
Make it heartier: Add cooked lentils or a handful of sautéed mushrooms for extra texture.
Make ahead: This soup stores well in the fridge for up to 4 days and freezes beautifully.
Fall in a Bowl
This pumpkin soup is perfect for chilly evenings, lunch meal prep, or even a Thanksgiving starter. Pair it with sourdough bread or a grilled cheese sandwich for the ultimate fall comfort meal.