Sunday Creamy Pumpkin Soup

Name: Sunday Creamy Pumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups roasted pumpkin, cubed; 1 onion, chopped; 2 cloves garlic, minced; 4 cups vegetable broth; 1 can (14 oz) coconut milk; 1 teaspoon ground nutmeg; 1 teaspoon ground cinnamon; Salt and pepper to taste; Pumpkin seeds for garnish

Highlighted under: Healthy & Light

I absolutely love creating the perfect cozy dish for a chilly Sunday, and this creamy pumpkin soup fits the bill perfectly. Every spoonful blends the warm, spiced flavors of fall with a velvety texture that feels like a hug in a bowl. I’ve found that roasting the pumpkin beforehand enhances its natural sweetness, making the soup richer and more flavorful. Whether it’s for family comfort or impressing guests, this recipe never fails to delight the senses and fill the kitchen with an irresistible aroma.

Created by

Aubrey Collins

Last updated on 2026-01-10T11:31:09.502Z

After trying countless pumpkin soups, I finally settled on this recipe that completely transformed my weekends. The secret is in the spices; I like to use a mix of nutmeg and cinnamon, which brings out the pumpkin's sweetness and makes each serving heartwarming. Adding a splash of coconut milk gives it a hint of tropical flavor that takes it to the next level.

I once served this soup at a gathering and was amazed by how quickly it disappeared. People asked for the recipe right away! Make sure to blend it until it’s super smooth for the best texture, and feel free to top it with some roasted pumpkin seeds for an added crunch!

        Why You Will Love This Recipe
        Warm, comforting flavors perfect for fall evenings
The creamy texture is incredibly satisfying
Easy to make yet impressive enough for guests

      

The Art of Roasting Pumpkin

Roasting pumpkin before adding it to the soup is crucial for intensifying its natural sweetness. To achieve that caramelized flavor, preheat your oven to 400°F (200°C) and roast the pumpkin cubes for about 25-30 minutes, or until they are fork-tender with golden edges. This process not only enhances the taste but also adds depth to the soup’s flavor profile. For added complexity, you can toss the pumpkin with a sprinkle of brown sugar or a dash of olive oil before roasting.

While roasting, try to keep the pieces uniform in size—about 1-inch cubes will cook evenly. If using a whole pumpkin, you can simplify the process by cutting it in half, scooping out the seeds, and roasting the halves face down on a baking sheet. Once cooled, the flesh will scoop out easily and be ready for your soup.

Choosing the Right Broth and Coconut Milk

The type of broth you use greatly impacts the overall flavor of your pumpkin soup. I recommend a quality low-sodium vegetable broth; this allows you to control the seasoning while still providing a rich base. If you prefer a non-vegetarian option, chicken broth can also enhance the soup’s umami notes. Just be mindful of adjusting the salt, as chicken broth generally contains more sodium than vegetable broth.

When selecting coconut milk, look for full-fat versions for a creamier texture that beautifully complements the pumpkin. If you want a lighter version, you can use light coconut milk, but keep in mind the texture may be slightly less rich. For dairy-free alternatives, you could substitute with almond or cashew cream, but remember that those will impart their own flavors.

Serving and Storage Recommendations

This creamy pumpkin soup is delightful on its own, but garnishing it with roasted pumpkin seeds adds a lovely crunch and visual appeal. You can also drizzle a bit of extra coconut milk on top for a restaurant-style presentation. Consider serving it with crusty bread or a side salad to make it a complete meal. Alternatively, it pairs beautifully with a sprinkle of freshly chopped herbs like parsley or thyme for a pop of color and freshness.

If you have leftovers, this soup stores well in an airtight container in the refrigerator for up to 5 days. To reheat, gently warm it on the stovetop over medium heat, stirring occasionally until heated through, which should take about 8-10 minutes. It can also be frozen for up to three months; just be sure to allow it to cool completely before transferring it to freezer-safe containers. Thaw overnight in the fridge before reheating and enjoy it like new!

Ingredients

Gather the following ingredients for a delightful creamy pumpkin soup:

Ingredients

2 cups roasted pumpkin, cubed
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 can (14 oz) coconut milk
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
Salt and pepper to taste
Pumpkin seeds for garnish

Instructions

Follow these steps to create your creamy pumpkin soup:

Sauté Aromatics

In a large pot over medium heat, add a splash of olive oil and sauté the chopped onion until translucent. Add the minced garlic and cook for an additional minute until fragrant.

Add Pumpkin and Broth

Stir in the roasted pumpkin cubes along with the vegetable broth. Bring to a boil, then reduce the heat and let it simmer for 20 minutes.

Blend the Soup

Using an immersion blender, puree the soup until smooth. Alternatively, transfer it to a blender in batches. Be cautious with hot liquids!

Stir in Coconut Milk

Return the blended soup to the pot, then stir in the coconut milk, nutmeg, and cinnamon. Season with salt and pepper to taste, and heat through.

Serve and Enjoy

Ladle the soup into bowls, garnish with pumpkin seeds, and savor the cozy flavors!

Pro Tips

For an extra layer of flavor, add a splash of apple cider vinegar just before serving to brighten up the soup.

Troubleshooting Common Issues

If your soup turns out too thick, simply whisk in a little extra vegetable broth or water until you've reached your desired consistency. Conversely, if it’s too thin, simmer the soup for an additional 5-10 minutes uncovered to allow some liquid to evaporate. A common issue is under-seasoning; taste before serving and adjust seasoning as needed, bearing in mind that the spices should complement rather than overpower the pumpkin's natural sweetness.

When blending the soup, be cautious with hot liquids, especially if using a traditional blender. Work in batches if necessary, and allow the soup to cool slightly to avoid any splattering. If you prefer a chunkier texture, you can blend just half of the soup and leave the rest unblended for added body.

Flavor Variations to Try

For a spicier kick, consider adding a pinch of cayenne pepper or a splash of hot sauce during the blending step. Another delightful variation features flavoring the soup with fresh ginger or a dash of curry powder to bring an exotic twist to the traditional pumpkin soup. If you're a fan of apple flavors, adding diced apples during the simmering stage can introduce a nice contrast to the pumpkin with their sweetness and acidity.

Additionally, experimenting with different herbs can transform this soup from classic to unique. Try incorporating fresh basil for a refreshing twist, or sage for an earthy depth. Either of these can be added right before serving, or you can blend in a small handful during the cooking phase for a more integrated flavor.

Questions About Recipes

→ Can I use canned pumpkin instead of fresh?

Yes, canned pumpkin puree works great! Use about 2 cups of it.

→ Can I make this soup in advance?

Absolutely! You can make it a day ahead and reheat it before serving.

→ What can I use instead of coconut milk?

You can substitute with heavy cream or almond milk for a different flavor.

→ Is this soup suitable for freezing?

Yes, this soup freezes well. Just cool completely before transferring it to freezer-safe containers.