Pumpkin Soup

This pumpkin soup recipe is smooth, creamy, and delicious, packed with curry spices and rich pumpkin flavor. It works beautifully with fresh roasted pumpkin or canned pumpkin puree!

Jeanine
Donofrio

Phoebe
Moore

Updated: Sep 16, 2026

This pumpkin soup recipe is smooth, creamy, and full of rich flavor from pumpkin, coconut milk, and warming curry spices. I love to make it with fresh roasted pumpkin in the fall, which gives it an intensely sweet flavor and almost velvety texture.

But when I don’t have time to roast a squash from scratch, I make this pumpkin soup with canned pumpkin instead. It works beautifully too, and the soup comes together about twice as fast. On a fall weeknight, I can’t argue with that. 🙂

Pumpkin Soup Ingredients

Most of the ingredients in this pumpkin soup recipe are pantry staples:

• Onion and garlic – They add savory depth of flavor.
• Extra-virgin olive oil – You’ll use it for roasting the pumpkin (if you’re using fresh) 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.
• 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 canned pumpkin puree. 

Find the complete recipe with measurements below. 

How to Make Pumpkin Soup

This easy pumpkin soup recipe has three main parts:

1. roast (for fresh pumpkin only),
2. simmer,
3. and blend.

Here’s how it goes:

If you’re using fresh pumpkin, start by roasting the squash. Carefully chop it in half vertically, and use a spoon to scoop out the seeds and pulp. 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. If you’re using canned pumpkin, there’s no need to measure—you’ll use all the pumpkin in the 2 cans.

Next, simmer! In a large Dutch oven or pot over medium heat, sauté the onion until it softens. Add the spices, garlic, and ginger, and stir until fragrant, about 30 seconds. Add the pumpkin, broth, and coconut milk, and simmer for 20 minutes. Remove the soup from the heat, and stir in the vinegar.

Finally, blend the soup. Allow it 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!

What to Serve with 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, and/or toasted pumpkin seeds. 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:

• Kale Salad
• Farro Salad
• Pear Salad with Balsamic and Walnuts

More Favorite Soup Recipes

If you love this vegan pumpkin soup, try one of these delicious soup recipes next:

• Butternut Squash Soup
• Sweet Potato Soup
• Acorn Squash Soup
• Vegetable Soup
• Carrot Ginger Soup
• Best Lentil Soup
• Tomato Basil Soup 
• Or any of these 35 Best Soup Recipes!

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Pumpkin Soup

rate this recipe:

4.91 from 132 votes

Prep Time: 20 minutes mins

Cook Time: 1 hour hr 20 minutes mins

Total Time: 1 hour hr 40 minutes mins

Serves 6

Save Recipe Print Recipe

This creamy pumpkin soup recipe is comforting and warming—perfect for a cool fall night. It's delicious with canned pumpkin puree or fresh roasted pumpkin. I typically use a kabocha squash, but butternut squash, buttercup squash, and red kuri squash all work well too.

Ingredients

• ▢ 1 (4-pound) pumpkin (I like kabocha squash), or 2 (15-ounce) cans pumpkin puree
• ▢ 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
• ▢ Microgreens, optional, for garnish

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Instructions

• If using fresh pumpkin, 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. If you're using canned pumpkin, there's no need to measure—you'll use all the puree in the 2 (15-ounce) cans.
• 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 cook, stirring occasionally, for 5 to 8 minutes, or until softened. Add the garlic, ginger, cumin, coriander, turmeric, and cardamom and stir for 30 seconds, or until the spices are aromatic. Add the cooked pumpkin, 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. Fresh pumpkin 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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Nutrition Facts

Pumpkin Soup

Amount Per Serving

Calories 260 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 15g94%

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Sodium 798mg35%

Potassium 516mg15%

Carbohydrates 19g6%

Fiber 6g25%

Sugar 9g10%

Protein 3g6%

Vitamin A 22273IU445%

Vitamin C 10mg12%

Calcium 60mg6%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.