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Pumpkin Soup

Pumpkin Soup

This creamy and comforting Pumpkin Soup is the ultimate fall dish — rich, smooth, and perfectly spiced. It’s one of the easiest autumn soup recipes you can make, featuring the warm flavors of pumpkin, coconut milk, and mild spices. Whether you’re craving Pumpkin Curry Soup, Pumpkin Carrot Soup, or a quick Pumpkin Soup with canned pumpkin, this recipe delivers cozy comfort in every spoonful. It’s wholesome, hearty, and ideal for chilly evenings or festive gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil or butter
  • 1 onion finely chopped
  • 2 garlic cloves minced
  • 3 cups pumpkin puree fresh or canned
  • 1 medium carrot chopped
  • 3 cups vegetable broth or chicken broth
  • 1 cup coconut milk or cream for richer flavor
  • ½ tsp curry powder or cumin optional for Pumpkin Curry Soup
  • ¼ tsp nutmeg optional
  • Salt and black pepper to taste
  • Fresh parsley or thyme for garnish
  • Toasted pumpkin seeds for topping

Method
 

  1. Sauté aromatics – In a large pot, heat olive oil or butter over medium heat. Add onion and garlic, cooking until soft and fragrant.
  2. Add vegetables – Stir in the pumpkin puree and chopped carrot, cooking for 2–3 minutes to build flavor.
  3. Simmer – Pour in the vegetable broth, then season with salt, pepper, and curry powder. Simmer for 15–20 minutes, or until carrots are tender.
  4. Blend until smooth – Use an immersion blender (or transfer to a blender) to puree the soup until velvety smooth.
  5. Add creaminess – Stir in coconut milk and reheat gently for 2–3 minutes (do not boil).
  6. Serve and garnish – Ladle into bowls, garnish with parsley, herbs, or pumpkin seeds, and drizzle with extra coconut milk if desired.

Notes

  • For a thicker texture, reduce the broth slightly or add more pumpkin puree.
  • To make Pumpkin Soup with canned pumpkin, use unsweetened canned puree for the best flavor.
  • Replace coconut milk with heavy cream for a richer pumpkin squash soup.
  • Add a pinch of chili flakes or curry paste for a Thai pumpkin soup twist.
  • Freeze leftovers in an airtight container for up to 3 months.