Creamiest Fall Pumpkin Soup
This pumpkin soup is made by sautéing aromatic onions and garlic, then blending tender pumpkin with rich coconut milk and warming spices to create a smooth, velvety texture. The final dish is a vibrant, comforting bowl with a silky consistency and a warm, inviting flavor profile perfect for cool days.
Equipment
- Heavy-bottomed pot
- Immersion blender or regular blender
- Measuring spoons & cups
- Wooden spoon & ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 3 cups canned pumpkin vibrant and smooth
- 1 cup vegetable broth low-sodium preferred
- 1 cup coconut milk for creaminess
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- a pinch cayenne pepper adjust to taste
- to taste salt
Instructions
- Heat the heavy-bottomed pot over medium heat and add a tablespoon of olive oil until shimmering.
- Add the diced onion and sauté for about 5 minutes, stirring occasionally, until it becomes translucent and fragrant with a sweet aroma.
- Stir in the minced garlic and cook for 30 seconds, until fragrant and just starting to turn golden.
- Add the canned pumpkin along with cinnamon, nutmeg, cayenne, and a pinch of salt. Stir well and cook for 3-4 minutes, allowing the spices to toast slightly and the mixture to become fragrant.
- Pour in the vegetable broth and coconut milk, stirring to combine everything smoothly. Bring the mixture to a gentle simmer.
- Let the soup simmer uncovered for 15-20 minutes, stirring occasionally, until the pumpkin is tender and the flavors meld beautifully.
- Use an immersion blender directly in the pot to blend until the soup is perfectly smooth and velvety, or carefully transfer to a blender in batches and blend until creamy.
- Taste the soup and adjust the seasoning with more salt or a squeeze of lemon if desired, and add extra cayenne for more heat if you like.
- Serve the hot pumpkin soup in bowls, optionally drizzled with a little cream or garnished with roasted pumpkin seeds for added texture and flavor.
Notes
This soup is versatile — adjust spices, add cream for extra richness, or top with seeds for crunch. It pairs beautifully with crusty bread and a sprinkle of fresh herbs.