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Dorothy Thomas

Pumpkin Soup Recipe

A creamy, velvety pumpkin soup that’s rich in flavor, subtly spiced, and perfect for cozy fall nights. Quick to prepare and naturally comforting!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Appetizer, Main Course, Soup
Cuisine: American, International
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 15 ml 1 tbsp Olive oil or butter
  • medium 1 Onion, chopped
  • cloves 2 Garlic, minced
  • 600g 4 cups Pumpkin puree 
  • 720 ml 3 cups Vegetable or chicken broth
  • 240 ml 1 cup Coconut milk
  • 1g ½ tsp Ground cinnamon
  • 0.5g ¼ tsp Ground nutmeg
  • 1g ½ tsp Salt 
  • 0.5g ¼ tsp Black pepper
  • 15 ml 1 tbsp Maple syrup or honey

Equipment

  • Large pot
  • Blender or immersion blender
  • wooden spoon
  • Measuring cups/spoons

Method
 

  1. Sauté Aromatics: Heat oil in a large pot over medium heat. Add chopped onion and sauté until translucent (3-4 mins). Stir in garlic and cook for 30 seconds until fragrant.
  2. Add Pumpkin & Spices: Add pumpkin puree (or fresh pumpkin cubes), broth, cinnamon, nutmeg, salt, and pepper. Stir well.
  3. Simmer: Bring to a boil, then reduce heat and simmer for 20 mins (or until pumpkin is tender if using fresh cubes).
  4. Blend: Use an immersion blender to puree until smooth (or carefully transfer to a blender in batches).
  5. Creamy Finish: Stir in coconut milk (or cream) and maple syrup (if using). Simmer for 2-3 more mins. Adjust seasoning.
  6. Serve: Ladle into bowls, drizzle with cream, and top with roasted pumpkin seeds or croutons.

Notes

  • Storage: Refrigerate for up to 4 days or freeze for 3 months.
  • Variations: Add a dash of cayenne for heat or top with crispy bacon for a savory twist.
  • Fresh Pumpkin: If using fresh pumpkin, peel, deseed, and roast/cook until soft before blending.