Pumpkin Soup (without cream)

A bowl of Pumpkin Soup with a swirl of cream, sprinkled with seeds and red spices, with a spoon in the bowl.

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My recipe for Pumpkin Soup has everything you want in a cozy, comforting bowl of soup. It’s rich, warmly spiced, and has a thick, creamy texture that’s hard to beat.

Prep Time15

Cook Time20

Total Time35

Course: Dinner, Main Course, Soup

Cuisine: American

Keyword: Pumpkin Soup

Servings: servings

Calories: 276kcal

Author: Alicia

Ingredients

3½ cups canned or roasted pumpkin purée not pumpkin pie filling
2 Tablespoons olive oil
1 brown onion diced
3 cloves garlic about 1 tbsp, minced
salt and black pepper to taste
1 teaspoon ground cumin
½ teaspoon cinnamon
½ teaspoon curry powder or turmeric
2 ½ cups vegetable broth
1 teaspoon maple syrup or honey adjust if your pumpkin isn’t very sweet
1 cup full-fat coconut milk

Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat.
2 Tablespoons olive oil
Add the diced onion and sauté until softened, about 5 minutes.
1 brown onion
Stir in the garlic, cumin, cinnamon, curry powder, salt, and pepper; cook for another 1–2 minutes until fragrant.
3 cloves garlic , 1 teaspoon ground cumin, ½ teaspoon cinnamon, ½ teaspoon curry powder, salt and black pepper
Pour in the vegetable broth and pumpkin purée, then stir to combine.
2 ½ cups vegetable broth, 3½ cups canned or roasted pumpkin purée
Reduce the heat to medium-low and simmer for 10–15 minutes to let the flavors meld.
Stir in the maple syrup (or honey) and coconut milk.
1 teaspoon maple syrup or honey, 1 cup full-fat coconut milk
For a smoother texture, blend the soup using an immersion blender directly in the pot, or carefully transfer to a high-speed blender and puree until silky.
Return to the pot if needed and let it simmer for another 2–3 minutes.
Taste and adjust seasoning if necessary.
Serve warm with optional toppings like a swirl of yogurt or sour cream, fresh herbs, or a pinch of crushed red pepper flakes.

Nutrition