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. Find the complete recipe with measurements below. 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.
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:
Kale Salad Farro Salad Pear Salad with Balsamic and Walnuts Butternut Squash Salad Sweet Potato Salad
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:
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!
