Creamy Pumpkin Soup

Picture a bowl of creamy pumpkin soup, its velvety texture embracing you with warmth and a hint of spice.

There’s something about the comforting aroma of cinnamon and nutmeg that makes this dish a cozy favorite.

It’s incredibly easy to prepare, transforming simple ingredients into a luscious, satisfying bowl of goodness.

As the flavors meld together, magic happens.

Let’s bring this delightful soup to life and savor its heartwarming embrace.

Kitchen Tools Required

• 1 large pot
• 1 blender or immersion blender
• 1 knife
• 1 cutting board
• 1 ladle

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups pumpkin puree
• 3 cups vegetable broth
• 1 cup coconut milk
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons maple syrup

Cook & Prep Time

To efficiently manage your time while preparing and cooking Creamy Pumpkin Soup, you can follow this timeline:

1. Reading and Gathering Ingredients (5 minutes)
   • Spend 5 minutes reading through the recipe and gathering all the necessary ingredients and equipment.
2. Prep Work (10 minutes)
   • Chop the onion and mince the garlic.
   • Measure out the pumpkin puree, vegetable broth, coconut milk, and spices.
3. Cooking (25 minutes)
   • 0-5 minutes: Heat the olive oil in a large pot over medium heat and sauté the chopped onion until translucent.
   • 5-6 minutes: Stir in the minced garlic and cook for another minute.
   • 6-8 minutes: Add the pumpkin puree and vegetable broth, and mix well.
   • 8-10 minutes: Bring the mixture to a boil.
   • 10-25 minutes: Reduce heat and let it simmer for 15 minutes.
4. Blending and Final Touches (5 minutes)
   • 25-27 minutes: Stir in the coconut milk, ground cinnamon, ground nutmeg, salt, and black pepper.
   • 27-30 minutes: Use a blender or immersion blender to puree the soup until smooth.
   • 30-31 minutes: Stir in the maple syrup and adjust seasoning to taste.
5. Resting and Serving (5 minutes)
   • Let the soup rest for 5 minutes before serving.

This timeline will help you stay on track and efficiently prepare your Creamy Pumpkin Soup.

Recipe Instructions

Heat the olive oil in a large pot over medium heat.

Add the chopped onion and sauté until translucent.

Stir in the minced garlic and cook for another minute.

Add the pumpkin puree and vegetable broth to the pot and mix well.

Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.

Stir in the coconut milk, ground cinnamon, ground nutmeg, salt, and black pepper.

Use a blender or immersion blender to puree the soup until smooth.

Stir in the maple syrup and adjust seasoning to taste.

Let the soup rest for 5 minutes before serving.

Serving Tips

• Crusty Bread: A warm slice of crusty bread is perfect for dipping into the creamy soup.
• Grilled Cheese Sandwich: Pair the soup with a classic grilled cheese for a comforting meal.
• Toasted Pumpkin Seeds: Sprinkle some toasted pumpkin seeds on top for added crunch and flavor.
• Sour Cream Swirl: Add a dollop of sour cream for a creamy contrast and a touch of tanginess.
• Fresh Chives: Garnish with chopped fresh chives to add a pop of color and a mild onion flavor.

Storage

To store creamy pumpkin soup, let it cool completely.

Then, transfer it to an airtight container.

Refrigerate for up to 4 days or freeze for up to 3 months.

Reheat gently before serving.

Freezing

To freeze creamy pumpkin soup, let it cool completely.

Then transfer to airtight containers, leaving space for expansion.

Label with the date and freeze for up to three months for best quality.

Reheating

To reheat creamy pumpkin soup, gently warm it over low heat on the stove.

Stir occasionally. Avoid boiling to maintain texture.

Alternatively, use a microwave. Heat in short intervals and stir in between.

Final Thoughts

Creamy Pumpkin Soup is a comforting and flavorful dish that’s perfect for the fall season.

The combination of pumpkin puree, coconut milk, and warming spices creates a rich and creamy texture that’s both satisfying and delicious.

Whether you choose to use canned pumpkin puree or opt for the enhanced flavor of roasted fresh pumpkin, this soup is sure to impress.

Don’t forget to try garnishing with toasted pumpkin seeds or a dollop of sour cream to elevate the taste and presentation.

Adjust the spices to your liking and enjoy a bowl of this delightful soup with family and friends.

Frequently Asked Questions

Can This Soup Be Made Vegan?

You can easily make this soup vegan. Substitute the coconut milk with a plant-based alternative if needed. Confirm the vegetable broth is entirely plant-based. Follow the recipe instructions precisely for the perfect vegan version. Adjust seasonings accordingly.

What Can I Substitute for Coconut Milk?

You can substitute coconut milk with 1 cup of almond milk or 1 cup of soy milk for a similar consistency. Use a 1:1 ratio. Confirm the substitute is unsweetened to maintain the soup’s savory profile.

How Can I Make the Soup Spicier?

To spice up the soup, add 1/4 teaspoon cayenne pepper or 1/2 teaspoon crushed red pepper flakes during step 6. Stir well to incorporate the heat evenly. Adjust the amount depending on your heat preference.

Is This Soup Gluten-Free?

Yes, this soup is gluten-free. You’re using gluten-free ingredients: pumpkin puree, vegetable broth, and coconut milk. Confirm all packaged ingredients are certified gluten-free. Always check labels and avoid cross-contamination by using clean utensils and surfaces.

Can I Use Chicken Broth Instead of Vegetable Broth?

Yes, you can substitute chicken broth for vegetable broth. Use the same quantity, 3 cups. It may alter the soup’s flavor profile slightly, providing a richer taste. Make certain the chicken broth is low-sodium to control seasoning.

Creamy Pumpkin Soup

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Resting Time 5 minutes mins

Total Time 45 minutes mins

Course Soup

Cuisine American

Servings 4 servings

Equipment

• 1 Large pot
• 1 Blender or immersion blender
• 1 Knife
• 1 Cutting board
• 1 Ladle

Ingredients

  

1x2x3x

• 2 tablespoons olive oil
• 1 medium onion chopped
• 2 cloves garlic minced
• 4 cups pumpkin puree
• 3 cups vegetable broth
• 1 cup coconut milk
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons maple syrup

Instructions

 

• Heat the olive oil in a large pot over medium heat.
• Add the chopped onion and sauté until translucent.
• Stir in the minced garlic and cook for another minute.
• Add the pumpkin puree and vegetable broth to the pot and mix well.
• Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
• Stir in the coconut milk, ground cinnamon, ground nutmeg, salt, and black pepper.
• Use a blender or immersion blender to puree the soup until smooth.
• Stir in the maple syrup and adjust seasoning to taste.
• Let the soup rest for 5 minutes before serving.

Notes

For an even richer flavor, you can roast fresh pumpkin instead of using canned pumpkin puree. Simply cut the pumpkin into chunks, roast until tender, then puree before adding to the soup. Adjust the spice levels to your preference and consider adding a pinch of cayenne for a hint of heat. Garnish with toasted pumpkin seeds or a dollop of sour cream for added texture and flavor.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.