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–+ servings

Easy Pumpkin Soup Recipe

You'll love this creamy and simple dutch oven easy pumpkin soup recipe! Perfect for Fall or any time of the year.
David Murphy
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Serving Size 4 Servings

Ingredients

  • 2 – 15 ounces of canned or freshly made roasted is best pumpkin puree (not pumpkin pie filling)
  • 2 tablespoon olive oil
  • 1 large sweet vidalia onion diced
  • salt to taste
  • black pepper to taste
  • 3 garlic cloves about 1 tablespoon
  • 1 teaspoon ground cumin
  • ½ teaspoon cinnamon
  • ½ teaspoon curry powder or turmeric
  • 2 ½ cup vegetable broth
  • 1 teaspoon maple syrup or honey or increase if your pumpkin not sweet enough
  • 1 cup full-fat coconut milk

Instructions

  • Heat a small amount of olive oil in a large pot or Dutch oven over medium heat. Once the oil is hot, sauté the onion until it becomes tender, then add the garlic. Incorporate the spices, salt, and black pepper, and continue sautéing for a few more minutes until the flavors develop.
  • Add the broth and pumpkin puree to the pot, then reduce the heat to medium-low and allow the mixture to simmer for 10-15 minutes. Stir in the maple syrup and coconut milk. For a creamier texture, you can blend the soup using a regular blender or an immersion blender (which is quicker), and let it simmer for an additional 2-3 minutes.
  • Taste the soup to check the seasoning, and serve it warm with toppings such as sour cream, yogurt, fresh herbs, and crushed red pepper flakes.

Notes

  • If you don't have enough or no pumpkin, there are several alternatives you can use. A canned pumpkin puree is a convenient option, or you can substitute it with homemade roasted butternut squash, acorn squash, or kabocha squash. Another delicious alternative is to use sweet potatoes and carrots.
  • When making a dairy-free pumpkin soup, I prefer using full-fat coconut milk as a substitute for dairy. It adds a slightly thicker texture to the soup, but any available coconut milk will work fine. If you prefer a non-vegan version, cooking cream can be used, just make sure not to boil it.
  • For an ultra-creamy carrot soup, using a high-speed blender instead of an immersion blender will yield silky-smooth results. To facilitate blending, add a bit of broth or cream.
  • The texture of this soup is thick yet pourable. Keep in mind that it will thicken further once it cools completely. If you prefer a thinner consistency, add warm water or vegetable broth when reheating.
  • Tasting notes - sweet from pumpkin and maple syrup with creamy coconut flavor, the soup just melts in your mouth.