I’m absolutely thrilled to share my favorite creamy pumpkin soup recipe with you today!
This velvety bowl of comfort has saved countless people through chilly evenings and never fails to impress dinner guests.
The secret? That magical combination of aromatic spices and coconut milk that transforms simple pumpkin into something extraordinary.
Have you ever had a soup that literally warms you from the inside out?
Well, get your ladle ready because this one’s about to become your new fall obsession…
Ingredients
- Yellow onion
- Garlic
- Pumpkin purée
- Full-fat coconut milk
- Vegetable or chicken stock
- Curry powder
- Fresh ginger
- Olive oil or butter
- Salt
- Pepper
- Pumpkin seeds
- Fresh herbs
Recommended Tools
Making creamy pumpkin soup becomes a breeze when you have the right tools on hand. These kitchen essentials will help you chop, blend and simmer your way to a delicious bowl of warm, comforting soup without any unnecessary stress or mess.
- Large Soup Pot
Essential for heating your soup evenly and providing enough space for all ingredients to blend together.
- Immersion Blender
Makes blending the soup ingredients directly in the pot quick and easy with less mess than a traditional blender.
- Chef’s Knife
Perfect for dicing onions and mincing garlic with precision and speed.
- Cutting Board
Provides a sturdy surface for chopping all your ingredients safely.
- Measuring Cups
Helps you get the right proportions of pumpkin puree, coconut milk and stock for perfect flavor balance.
- Measuring Spoons
Ensures your spices and seasonings are added in just the right amounts.
- Wooden Spoon
Great for stirring the soup as it simmers without scratching your cookware.
- Grater
Useful for freshly grating the ginger that adds a wonderful aromatic flavor to your soup.
Instructions
Let’s get cooking! Start by grabbing a large pot and warming 1 tablespoon of olive oil or butter over medium heat. Toss in your diced medium yellow onion and let it dance around until it becomes soft and translucent – about 5 minutes.
Now throw in those 2 minced garlic cloves and cook until they’re fragrant and make your kitchen smell amazing (just 30 seconds or so).
Time to spice things up! Sprinkle in 1 teaspoon of curry powder (or that cumin-cinnamon combo if you prefer) and 1 teaspoon of fresh grated ginger if you’re using it. Give everything a quick stir – this helps wake up those spices and release all their delicious flavors.
Now for the main event! Add 2 cups of pumpkin purée to your pot, followed by 2 cups of vegetable or chicken stock and that creamy can of full-fat coconut milk (13.5 oz).
If your soup looks a bit chunky, don’t panic! You can either use an immersion blender right in the pot or carefully transfer everything to a regular blender for a super-smooth texture.
Bring your creation to a gentle simmer over medium-low heat. Don’t let it boil – we want to coax all those flavors together, not blast them! Let it bubble away gently for about 15 minutes, giving it an occasional stir and watching it transform into silky, creamy goodness.
Taste test time! Season with salt and pepper until it’s just right for your taste buds.
Ladle that gorgeous orange soup into bowls and go wild with toppings – a sprinkle of toasted pumpkin seeds adds the perfect crunch, while fresh herbs like parsley or cilantro bring a pop of color and freshness!
Don’t forget a chunk of crusty bread on the side for dunking – you’ll want to catch every last drop of this cozy soup!
Pro Tips
For a deeper flavor profile, toast your curry powder or spices in the pan for just 30 seconds before adding the pumpkin purée – this blooms the spices and adds a wonderful aromatic dimension to your soup that simply stirring them in can’t achieve.
Substitutions & Variations
While our classic creamy pumpkin soup recipe is delicious as is, experimenting with substitutions can transform this humble dish into something new and exciting.
- Butternut Swap: Replace pumpkin purée with roasted butternut squash for a slightly sweeter and nuttier flavor profile.
- Thai-Inspired: Add 1-2 tablespoons of red curry paste and a squeeze of lime juice instead of curry powder, then garnish with fresh cilantro and chopped peanuts.
- Roasted Garlic Version: Substitute regular garlic with a whole bulb of roasted garlic for deeper, sweeter garlic notes without the sharpness.
- Apple Infusion: Add one diced and sautéed tart apple with the onions for a subtle fruity complexity that complements the pumpkin beautifully.
- Smoky Chipotle: Include 1 chopped chipotle pepper in adobo sauce for a spicy smoky kick that balances the coconut milk’s sweetness.
- Protein Boost: Stir in cooked quinoa or red lentils during the final 5 minutes of cooking for a heartier meal with added protein and texture.
Leftovers & Storage Tips
Because this creamy pumpkin soup tastes even better the next day, you’ll want to know exactly how to store it properly!
Let your soup cool completely, then pop it into airtight containers. It’ll keep in your fridge for up to 4 days.
For longer storage, freeze it for up to 3 months! Just thaw overnight and reheat gently on the stove. Don’t forget to add fresh garnishes after reheating!
##
Pumpkin Soup with Creamy Coconut Milk
A rich and creamy pumpkin soup made with coconut milk, aromatic spices, and topped with crunchy pumpkin seeds.
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 cups pumpkin purée (roasted or canned)
- 1 (13.5 oz / 400 ml) can full-fat coconut milk
- 2 cups vegetable or chicken stock
- 1 tsp curry powder (or ½ tsp cumin + ¼ tsp cinnamon)
- 1 tsp fresh grated ginger (optional)
- 1 tbsp olive oil or butter
- Salt and pepper, to taste
- Toasted pumpkin seeds and chopped fresh herbs (like parsley or cilantro) for garnish
Sauté diced onion (and garlic) in oil or butter until softened.
Add spices, cook briefly to release aroma.
Blend onion mixture with pumpkin purée, stock, and coconut milk until smooth.
Heat soup in pot on medium-low, stirring occasionally, for about 15 minutes.
Season with salt and pepper.
