Pumpkin Soup Recipe
A cozy, velvety pumpkin soup recipe made with roasted pumpkin, aromatic spices, and creamy coconut milk. This nourishing fall favorite comes together in just 30 minutes and is perfect for weeknight dinners or festive holiday meals.
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Servings: 6 servings
Calories: 220kcal
Cost: $10–12
Equipment
- Large roasting pan
- Heavy-bottomed pot
- Immersion blender
- Sharp Chef’s Knife
- Fine-mesh strainer (optional)
Ingredients
Main Ingredients
- 3 pounds sugar pumpkin or butternut squash peeled and cubed
- 2 tablespoon olive oil divided
- 1 large yellow onion diced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 4 cups low-sodium vegetable broth
- 14 oz coconut milk full-fat preferred
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- salt and pepper to taste
Optional Garnishes
- toasted pumpkin seeds
- heavy cream swirl
- fresh thyme sprigs
- crusty bread for serving
Instructions
- Toss pumpkin cubes with oil, salt, and pepper; roast at 425°F for 25–30 minutes until caramelized.
- Cook onion in oil until soft, then add garlic and ginger.
- Add roasted pumpkin, broth, cinnamon, and nutmeg; simmer 15 minutes.
- Puree soup until smooth with immersion blender.
- Stir in coconut milk, adjust seasoning, and serve hot with garnishes.
Notes
Nutrition information is automatically calculated and should be used as an approximation only.
Nutrition
Serving: 250g | Calories: 220kcal | Carbohydrates: 26g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 460mg | Potassium: 760mg | Fiber: 6g | Sugar: 9g | Vitamin A: 22000IU | Vitamin C: 19mg | Calcium: 80mg | Iron: 3mg