Name: Pumpkin Soup
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Ingredients: 1 (4-pound) pumpkin (kabocha squash is best); 2 tablespoons extra-virgin olive oil (plus more for drizzling); 1 medium yellow onion (chopped); 1 teaspoon sea salt (plus more for sprinkling); 3 garlic cloves (chopped); 1 teaspoon grated fresh ginger; 1 teaspoon ground cumin; ½ teaspoon ground coriander; ½ teaspoon turmeric; ½ teaspoon ground cardamom; 1 (14-ounce) can full-fat coconut milk, reserve a little for garnish; 2½ cups vegetable broth; 1 tablespoon apple cider vinegar; Freshly ground black pepper; Water (as needed); Microgreens (optional, for garnish)

This creamy pumpkin soup recipe is perfect for a cool fall night. Packed with curry spices and pumpkin flavor, it's comforting, nourishing, and delicious.

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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 massive kabocha squash with vibrant orange skin. As soon as I saw it, I knew how I was spending my afternoon. On a cool day like that, there’s nothing I love more than making a big pot of soup. I scooped up the shiny squash in front of me and started dreaming up a new pumpkin soup recipe on the spot.

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 spices like turmeric, ginger, and cumin fill it with warm curry flavor. If the last few weeks are any indication, we’ll be making it often this season, and I hope 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 spices – Ginger, turmeric, cumin, cardamom, and coriander add warm, aromatic flavor. I love this mix of spices in my easy coconut curry, and it’s delicious in this pumpkin soup too!
Coconut milk – It makes this soup rich and creamy without any heavy cream or dairy. Yep, this recipe is totally vegan and dairy-free!
Vegetable broth – Use store-bought, or make homemade 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.

Pumpkin Options

The best types of squash for this recipe are kabocha squash, red kuri squash, buttercup squash, and butternut 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:

roast,
simmer,
and blend.

Here’s how it goes:

First, roast the squash. Carefully chop it in half vertically, and use a spoon 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, peel away its skin and measure 4 1/2 packed cups of the soft pumpkin flesh.

Next, simmer! In a large pot over medium heat, sauté the onion until it softens. Add the spices, garlic, and ginger, 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 chopped fresh cilantro, toasted pepitas or pumpkin seeds, and/or fresh black pepper. Crusty homemade croutons are delicious too!

Enjoy the soup on its own, with a hunk of crusty bread or homemade 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:

Storage

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:

Pumpkin Soup

rate this recipe:

4.91 from 111 votes

Prep Time: 20

Cook Time: 1 20

Total Time: 1 40

Serves 6

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This creamy pumpkin soup recipe is comforting and warming—perfect for a cool fall night. I recommend making it with fresh kabocha squash, but buttercup squash, red kuri squash, or butternut squash would work here too.

Ingredients

1 (4-pound) pumpkin (kabocha squash is best)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium yellow onion, chopped
1 teaspoon sea salt, plus more for sprinkling
3 garlic cloves, chopped
1 teaspoon grated fresh ginger
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon turmeric
½ teaspoon ground cardamom
1 (14-ounce) can full-fat coconut milk, reserve a little for garnish
2½ cups vegetable broth
1 tablespoon apple cider vinegar
Freshly ground black pepper
Water, as needed
Microgreens, optional, for garnish

Instructions

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, peel away the skin and measure 4½ packed cups of the flesh.
Heat the 2 tablespoons of oil in a large pot 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, ginger, cumin, coriander, turmeric, and cardamom and stir for 30 seconds, or until the spices 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.

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4.91 from 111 votes (54 ratings without comment)

Pumpkin Soup