There’s a certain magic that happens when the air turns crisp and the leaves begin to blush. Suddenly, the only thing that makes sense is to be in a warm kitchen, with something wonderful simmering on the stove. For me, that something is almost always a big, comforting pot of pumpkin soup.
This isn’t just any soup, though. It’s a hug in a bowl, a creamy, dreamy concoction that’s both nourishing and deeply satisfying. The secret? A beautiful blend of warm curry spices and rich, fresh roasted squash that makes every spoonful an absolute delight.
Why This Soup Beats All Others
You might be wondering what sets this particular recipe apart. Well, it starts with the pumpkin itself, roasted until it’s incredibly soft and caramelized, which gives the soup an unmatched depth of flavor you just can’t get from a can. Then, we build layers of taste with aromatic spices like ginger, turmeric, and cumin.
The final, brilliant touch is a splash of coconut milk. It makes the soup luxuriously creamy and completely dairy-free, without sacrificing an ounce of richness. It’s the kind of meal that feels indulgent but is actually packed with good-for-you ingredients.
Ingredients Needed for the Recipe
Gathering your ingredients is the first step to creating this cozy masterpiece. Here’s what you’ll need to make this soul-warming soup come to life:
- Fresh Pumpkin or Squash: One 4-pound kabocha, butternut, or red kuri squash.
- Olive Oil: For roasting and sautéing.
- Aromatics: One yellow onion and three garlic cloves, chopped.
- Fresh Ginger: Just a teaspoon, grated, for a little zing.
- Warm Spices: Ground cumin, coriander, turmeric, and cardamom.
- Coconut Milk: One 14-ounce can of full-fat for maximum creaminess.
- Vegetable Broth: About 2 ½ cups to form the base of the soup.
- Apple Cider Vinegar: A tablespoon to brighten all the flavors.
- Salt & Pepper: To taste, of course.
The Heart of the Matter: Choosing Your Squash
Picking the right squash is the most important step, and it’s easier than you think. Look for varieties with dense, sweet flesh—kabocha is my absolute favorite for its velvety texture and almost sweet potato-like flavor.
Butternut squash is a classic, reliable choice that’s available everywhere. Red kuri or buttercup squash are also fantastic options. Just avoid the big, watery carving pumpkins; they’re for jack-o-lanterns, not for your dinner!
How to make Pumpkin Soup?
Roast the Pumpkin
Preheat your oven to 400°F. Carefully slice your squash in half and scoop out the seeds. Drizzle the flesh with olive oil and a good pinch of salt and pepper, then place it cut-side down on a parchment-lined baking sheet.
Roast it for 40 to 60 minutes. You’ll know it’s done when the skin puckers and a knife slides into the flesh with no resistance at all. Let it cool until you can handle it, then scoop out 4 ½ packed cups of that gorgeous, soft pumpkin.
Sauté the Aromatics
While the squash is cooling, heat two tablespoons of olive oil in a large pot over medium heat. Toss in your chopped onion with a teaspoon of salt and some black pepper, and sauté until it becomes soft and translucent.
Now, add the magic: the garlic, ginger, and all those warm spices. Stir constantly for just about 30 seconds. Your kitchen will smell incredible—that’s how you know you’re doing it right.
Simmer Everything Together
Add your measured squash, the entire can of coconut milk, and the vegetable broth to the pot. Give it a good stir, bringing everything together in a happy, orange pool.
Let it all simmer gently for about 20 minutes. This isn’t just cooking; it’s where the flavors get to know each other, mingling and merging into something greater than the sum of its parts. Remove from heat and stir in the apple cider vinegar.
Blend Until Silky Smooth
This is the transformative step. Carefully transfer the soup to a blender—you may need to work in batches—and blend on high until it’s perfectly smooth and creamy.
Depending on your squash, the soup might be very thick. If it is, just blend in a little water, about half a cup at a time, until it reaches your preferred consistency. Taste it and season with more salt and pepper if it needs it.
Tips
For an extra layer of flavor, try toasting your whole spices (like cumin and coriander seeds) in a dry pan before grinding them. The difference is subtle but sublime.
An immersion blender is your best friend here for easy blending right in the pot. No extra appliances to wash, and less risk of hot soup splashes!
Don’t toss those pumpkin seeds! Rinse them, toss them with a little oil and salt, and roast them at 350°F for 15-20 minutes for a crunchy, healthy garnish.
Making It Your Own: Delicious Variations
This soup is a fantastic canvas for your own culinary ideas. For a touch of sweetness and acidity, try stirring in a tablespoon of maple syrup along with the vinegar. It plays beautifully with the squash and spices.
If you like a bit of heat, a pinch of cayenne pepper or a drizzle of chili crisp on top is absolutely divine. For a protein boost, a can of rinsed white beans blended right in makes it heartier and even creamier.
The Perfect Pairing: What to Serve With Your Soup
A great bowl of soup deserves great company. A thick, crusty slice of sourdough bread is non-negotiable for dipping and savoring every last drop. For a more substantial meal, a simple grilled cheese sandwich is the ultimate comfort food partner.
If you’re serving it for a dinner party, a bright, peppery arugula salad with a lemon vinaigrette on the side provides a perfect, refreshing contrast to the soup’s warm, creamy richness.
Storing Your Soup for Later Enjoyment
This soup is arguably even better the next day, after the flavors have had more time to meld. Let it cool completely before transferring it to an airtight container; it will keep beautifully in the refrigerator for up to four days.
It also freezes like a dream for up to three months. Thaw it overnight in the fridge and reheat it gently on the stove, adding a splash of water or broth to loosen it up as it will thicken when chilled.
Pumpkin Soup Recipe
Description
This Creamy Pumpkin Soup is the perfect fall comfort food. Made with roasted kabocha squash, aromatic curry spices, and rich coconut milk, it's a vegan, dairy-free delight that's both nourishing and deeply flavorful. The natural sweetness of the squash is perfectly balanced by the warm, earthy spices, creating a bowl of pure autumnal bliss.
Ingredients
For Garnish (Optional)
Instructions
Roast the Squash
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Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
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Carefully cut the squash in half vertically. Use a spoon to scoop out the seeds and stringy pulp.
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Drizzle the cut sides of the squash with olive oil and sprinkle with salt and pepper. Place the halves cut-side down on the prepared baking sheet.
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Roast for 40 to 60 minutes, or until the flesh is very soft and easily pierced with a fork.
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Remove from the oven and let cool until safe to handle. Peel away the skin and measure out 4½ packed cups of the roasted squash flesh.
Simmer the Soup
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Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
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Add the chopped onion, 1 teaspoon salt, and several grinds of black pepper. Sauté for 5 to 8 minutes, or until the onion is soft and translucent.
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Stir in the garlic, ginger, cumin, coriander, turmeric, and cardamom. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
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Add the roasted squash flesh, coconut milk, and vegetable broth. Stir well to combine.
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Bring the mixture to a simmer and cook for 20 minutes to allow the flavors to meld.
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Remove the pot from the heat and stir in the apple cider vinegar.
Blend and Serve
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Allow the soup to cool slightly for 10-15 minutes to prevent hot liquid from erupting in the blender.
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Carefully transfer the soup to a blender, working in batches if necessary. Blend until completely smooth and creamy.Use an immersion blender directly in the pot for a simpler method.
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If the soup is too thick, blend in water, ½ cup at a time, until you reach your desired consistency.
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Taste and season with additional salt and pepper if needed.
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Ladle the soup into bowls. Garnish with a drizzle of coconut milk, microgreens, toasted pepitas, and a crack of black pepper, if desired.
Nutrition Facts
Servings 6
Serving Size 1.5 cups
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 20gg31%
- Saturated Fat 14gg70%
- Trans Fat 0gg
- Cholesterol 0mgmg0%
- Sodium 750mgmg32%
- Potassium 1100mgmg32%
- Total Carbohydrate 24gg8%
- Dietary Fiber 5gg20%
- Sugars 7gg
- Protein 4gg8%
- Calcium 80mg mg
- Iron 3.0mg mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Squash choice matters: Use a sweet winter squash like kabocha, red kuri, buttercup, or butternut. Avoid large carving pumpkins as they are watery and lack flavor.
- Roasting is key: Roasting the squash concentrates its natural sugars and creates a deeper, more complex flavor than boiling.
- Don't skip the acid: The apple cider vinegar is crucial for balancing the soup's richness and sweetness. Don't omit it!
- Spice it up: For a spicier soup, add a pinch of cayenne pepper or a finely chopped fresh chili with the other spices.
- Storage: Store cooled soup in an airtight container in the refrigerator for up to 4 days. It will thicken, so reheat gently on the stove, adding water or broth to thin it as needed.
- Freezing: This soup freezes exceptionally well for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Make it a meal: Serve with a grilled cheese sandwich, a hearty salad, or a slice of crusty bread for a complete dinner.
Frequently Asked Questions
Can I use canned pumpkin puree?
You can, but the flavor and texture won't be as rich. If using canned pumpkin, you may need to reduce the broth slightly as it's more watery than roasted squash.
Can I make this soup in a slow cooker?
Yes! After roasting and peeling the squash, add all ingredients (except vinegar) to the slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Stir in the vinegar before serving and blend until smooth.
How can I make this soup non-vegan?
You can substitute the coconut milk with heavy cream for an even richer, more traditional cream soup. You could also use chicken broth instead of vegetable broth.
Why is my soup too thick?
This is normal, especially with dense squashes like kabocha. Simply blend in water, ½ cup at a time, until it reaches your preferred consistency.
What can I use instead of coconut milk?
For a dairy version, use heavy cream or half-and-half. For another dairy-free option, try cashew cream (blend soaked cashews with water) or a dairy-free milk, though the richness will be less.