Easy Pumpkin Soup Recipe
One spoonful of this easy pumpkin soup, and you’ll understand why pumpkin soup with canned pumpkin has become my go-to during cooler months.
Equipment
- Large Pot or Dutch Oven
- Wooden Spoon or Silicone Spatula
- Blender or immersion blender
- Measuring cups and spoons
- Knife and Cutting Board
Ingredients
For the Soup:
- 2 tablespoons olive oil or butter
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated (optional, but I love the warmth it adds)
- 1 can 15 oz pumpkin puree
- 3 cups vegetable or chicken broth
- 1 cup coconut milk
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
For Serving (Optional):
- Roasted pumpkin seeds or pepitas
- A swirl of extra coconut milk
- Crusty bread or garlic toast
Instructions
Sauté the aromatics
- Heat 2 tablespoons of olive oil or butter in your large pot over medium heat.
- Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for another 1–2 minutes until fragrant.
- Pro tip: Keep an eye on the garlic — it can burn quickly and become bitter.
Add the pumpkin and spices
- Stir in the canned pumpkin puree, cinnamon, and nutmeg until everything is well combined.
- Let it cook for 1–2 minutes to allow the spices to bloom and release their aroma.
- Pro tip: Stir continuously for a smooth blend and to prevent the pumpkin from sticking to the bottom of the pot.
Pour in the broth and simmer
- Slowly add the vegetable or chicken broth while stirring to combine.
- Bring the mixture to a gentle simmer over medium heat.
- Reduce the heat and let it cook for 10–15 minutes, allowing the flavors to meld together.
Blend until smooth
- Use an immersion blender directly in the pot, or carefully transfer the soup in batches to a blender.
- Blend until silky and creamy.
- Pro tip: If using a regular blender, leave a small vent and cover with a kitchen towel to prevent hot soup splatters.
Stir in coconut milk and season
- Add the coconut milk and stir well until fully incorporated.
- Taste and adjust seasoning with salt and pepper.
- Heat gently for another 2–3 minutes — don’t let it boil, or the coconut milk can separate.
Serve and garnish
- Ladle the soup into bowls and add any optional toppings, like roasted pumpkin seeds, a swirl of coconut milk, or crusty bread on the side.
- Enjoy immediately while it’s warm and comforting!
Notes
Nutritional Value (approximate per serving):
- Calories: 180–200 kcal
- Protein: 3–4 g
- Fat: 12–14 g
- Carbohydrates: 18–20 g
- Fiber: 3–4 g
- Sugar: 4–6 g
- Sodium: 400–500 mg