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Easy Creamy Pumpkin Soup

A bowl of creamy pumpkin soup topped with cream and pumpkin seeds.
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A quick and creamy pumpkin soup perfect for a cozy weeknight dinner. This recipe uses canned pumpkin for speed and can be made dairy-free.

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cinnamon
  • 4 cups (32 oz) pumpkin purée (not pumpkin pie filling)
  • 4 cups vegetable broth
  • 1 cup coconut milk (full fat, from a can)
  • Salt and black pepper to taste
  • Optional toppings: toasted pepitas, a swirl of coconut cream, croutons

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
  2. Add the minced garlic, cumin, nutmeg, and cinnamon. Cook for 1 minute more until fragrant.
  3. Stir in the pumpkin purée and vegetable broth. Bring the mixture to a simmer.
  4. Reduce heat to low, cover, and let simmer for 10 minutes to allow the flavors to meld.
  5. Stir in the coconut milk. Heat through gently, but do not boil.
  6. Season with salt and black pepper to your preference.
  7. Serve hot, garnished with your favorite toppings.

Notes

  • For a richer flavor, you can roast a sugar pumpkin instead of using canned purée.
  • If you don’t have coconut milk, you can use heavy cream or half-and-half for a non-dairy-free version.
  • Adjust spices to your liking. A pinch of cayenne pepper adds a nice warmth.
  • This soup is a great base for meal planning.

Nutrition

Find it online: https://carlacooking.com/easy-creamy-pumpkin-soup-30-min/