Pumpkin Soup

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.

Pumpkin soup

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

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. 

Halved kabocha squash cut-side-up on a baking sheet

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.

Halved kabocha squash cut-side-down on a baking sheet

Roast the squash in a 400°F oven until it’s completely soft, 40 to 60 minutes.

Roasted pumpkin on a baking sheet

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.

Roasted pumpkin on a baking sheet with measuring cup

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!

Creamy vegan pumpkin soup recipe

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:


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.

Creamy pumpkin soup in bowls

More Favorite Soup Recipes

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

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Pumpkin Soup

rate this recipe:
4.92 from 104 votes
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Serves 6
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.


  • 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
  • cups vegetable broth
  • 1 tablespoon apple cider vinegar
  • Freshly ground black pepper
  • Water, as needed
  • Microgreens, optional, for garnish


  • 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.


4.92 from 104 votes (54 ratings without comment)

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Rate this recipe (after making it)

  1. Clara

    5 stars
    No matter how much I go on and on about the classic pumpkin soup, words will always fall short. I tried it out for dinner last night and my entire kitchen was filled by the aromatic fragrance of the soup brewing. The best way to indulge in seasonal veggies I must say.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Clara, I’m so glad you loved it!

  2. Can you use pumpkin purée to make pumpkin soup?

    • Phoebe Moore (L&L Recipe Developer)

      I recommend using a fresh squash here for the best flavor.

  3. Mica

    5 stars
    This is amazing. Easy recipe and delicious.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Mica, So glad you loved it!

  4. Lisa

    5 stars
    First time making pumpkin soup.
    I felt like I was serving up a gourmet side dish. Delicious!

    • Jeanine Donofrio

      I’m so glad you loved it!

  5. Erin

    5 stars
    I have been wanting an easy recipe to use up my leftover squash from the farm share. Everyone in the fam enjoyed! Thank you!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Erin, I’m so glad the soup was a hit!

  6. Stacey

    5 stars
    Amazing recipe!! I love it!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Stacey, So glad you love it!

  7. Christine

    How would this work with a pie pumpkin ? Thanks

    • Jeanine Donofrio

      Hi Christine, it’s great with a small pie pumpkin!

  8. Leslie McDonough

    A perfect soup for Halloween night. The house smelled wonderful and the soup was delicious!

    • Jeanine Donofrio

      I’m so glad you enjoyed it!

  9. Samantha Barnett

    5 stars
    Great seasonal recipe!!

  10. Stacey Rivenburg

    5 stars
    Love this recipe. I paired it with pita chips and enjoyed it around the bonfire 🙂

  11. Katie Valentine

    Yum! I added roasted corn after blending for some added texture. Delicious!

    • Jeanine Donofrio

      yum! I’m glad you enjoyed.

  12. Erin Duffy

    4 stars
    So delicious! I made a batch today and will be taking some for my school lunch each day this week!

    • Jeanine Donofrio

      I’m so glad you loved it!

  13. Paula Murray

    5 stars
    This recipe was a hit with my family! I used pre-cut, frozen butternut squash cubes (about 3.5lbs) for a shortcut and it turned out great.

    • Jeanine Donofrio

      I’m so glad you loved it!

  14. Shemina Kanji

    5 stars
    This soup was so delicious. Love the combination of warm fall spices and flavors!

    • Jeanine Donofrio

      I’m so glad you loved it!

  15. Katie

    Is there a good or recommended substitution for the apple cider vinegar?

  16. Susan Collison

    4 stars
    Mixture of
    Pumpkin & all
    Kinds of spices!
    Nourishing &

    Once the pumpkin is prepped.
    U nailed this recipe!
    Pumpkin praises! =)

    (I substituted a mix of cinnamon & nutmeg for the cardamom…$18 was a tad much, and I love cinnamon & nutmeg!)

  17. Annika Carnes

    5 stars
    What a perfect fall soup! I happened to have a pie pumpkin at home so that is what I used and it was so tasty. Homemade bread to go with it and our dinner was absolutely perfect. Very easy to make as well so that made it even better. I’m sure I will make this soup many more times this fall and winter.

  18. Carrie McCormack

    5 stars
    This was restaurant-quality pumpkin soup and was so easy to put together! I used koginut squash from my CSA and it turned out perfectly. We served it with an apple side salad and enjoyed the fall flavors!

    • Phoebe Moore

      I’m so glad you loved the recipe!

  19. Deni

    5 stars
    The pumpkin soup blog post

    I made this soup and it was simply out of this world. Full of flavour with silky texture – and all eaten in one day by my family who couldn’t resist it. A winner and now on repeat. Looking forward to trying out more recipes in the Lemon and Lemons Cooking Club!

    • Phoebe Moore

      We’re so glad you loved the recipe!

  20. Mary Douglass Baum

    This was delicious !! I added some frizzled shallots on top too

    • Phoebe Moore

      That sounds delicious! So glad you enjoyed the soup.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.