Irresistible Creamy Pumpkin Soup

The smell of pumpkin soup simmering on a Tuesday afternoon always takes me back to those first chilly October days. You know that moment when the leaves start turning and suddenly all you want is something warm and creamy in a bowl.

I’d been sorting through my pantry yesterday when I spotted that can of pumpkin puree hiding behind the rice. That’s when I decided tonight’s dinner would be my trusty pumpkin soup recipe that never fails to bring everyone to the table.

Here is what I love most about my Pumpkin Soup

This pumpkin soup fills the house with such wonderful aromas that my neighbor once knocked on my door asking what smelled so good.

The creamy texture comes together without any dairy, which means everyone at my table can enjoy it regardless of their dietary needs.

I’ve been making variations of this soup for years, starting with my basic creamy roasted butternut squash soup recipe and tweaking it until I landed on this perfect combination.

You’ll find it’s just as satisfying as my hearty cabbage soup, but with that special fall warmth we all crave when the weather turns cool.

The ingredients I use for This Pumpkin Soup

Here’s what you’ll need from your kitchen:

• 3 cups pumpkin soup base (fresh or canned pumpkin puree – just check it’s not the pie filling)
• 1 can (14 oz) coconut milk (the thick kind from a can, not the carton)
• 2 tablespoons olive oil
• 1 medium yellow onion, chopped fine
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated (or 1 teaspoon paste if that’s what you have)
• 1 tablespoon curry powder (mild or medium, your choice)
• 1/2 teaspoon garam masala
• 3 cups vegetable broth (homemade or store-bought)
• Salt and black pepper
• Toasted pumpkin seeds for topping (optional but lovely)
• Fresh cilantro leaves (if you like them)

How I Make This Pumpkin Soup

1. Heat your olive oil in a good-sized pot over medium heat until it shimmers. Add the chopped onion and cook for about 5 minutes until it turns translucent and starts smelling sweet.
2. Toss in the garlic and ginger, stirring constantly for about 45 seconds until your kitchen smells absolutely divine. The garlic should soften but not brown.
3. Sprinkle in the curry powder and garam masala, stirring quickly for about 20 seconds. The spices will bloom and release their oils, creating this wonderful golden paste at the bottom of your pot.
4. Pour in the vegetable broth, coconut milk, and pumpkin soup puree all at once. Give everything a good stir, scraping up any bits stuck to the bottom. Bring the mixture to a gentle boil.
5. Turn the heat down to low, put the lid on slightly askew, and let it simmer for 25 minutes. You’ll hear gentle bubbling and see steam escaping from under the lid.
6. Season with salt and pepper, tasting as you go. I usually start with 1 teaspoon of salt and 1/2 teaspoon of pepper.
7. If your onions weren’t chopped super fine, grab your immersion blender and give the soup a quick whirl until smooth. Otherwise, it should already be perfectly creamy.
8. Ladle into bowls and drizzle with a little extra coconut milk if you’re feeling fancy. Scatter those toasted pumpkin seeds and cilantro leaves on top.

My kitchen secrets for getting this Pumpkin Soup just right

The secret to really smooth pumpkin soup is chopping your onions as fine as possible right from the start. I learned this after years of hauling out my heavy blender unnecessarily.

Temperature matters more than you’d think with this recipe. Keep your heat at medium when sautéing the aromatics because burnt garlic will ruin the whole pot. Trust me on this one.

If your pumpkin soup tastes a bit flat after simmering, try adding a teaspoon of maple syrup or brown sugar. Sometimes that tiny bit of sweetness is all it needs to make the spices pop.

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Can I freeze this pumpkin soup?

Absolutely! Once cooled completely, pour it into freezer bags or containers, leaving an inch of space at the top.

It keeps beautifully for up to three months. Thaw overnight in your fridge and reheat gently on the stove, adding a splash of broth if it seems too thick.

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What can I use instead of coconut milk?

While coconut milk gives the best creamy texture, you could use cashew cream or even heavy cream if dairy isn’t an issue.

The flavor will change slightly, but it’ll still be wonderful.

How long does pumpkin soup last in the refrigerator?

Store your leftover soup in a covered container for up to 4 days. Give it a good stir when reheating as the coconut milk sometimes separates a bit.

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Can I use butternut squash instead of pumpkin?

Yes! Butternut squash puree works beautifully in this recipe. The soup might be slightly sweeter, but that’s never been a complaint at my table.

If you enjoyed this recipe, I’d love for you to join me on Pinterest where I share all my favorite seasonal soups and cozy dinner ideas.

It’s like having a recipe box that never gets dusty, and I’m always pinning new treasures I discover along the way.

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Perfect moments for this Pumpkin Soup

I pull out this recipe whenever the first real cold snap hits and everyone starts asking for something warming.

It’s become our traditional Halloween dinner starter, served right before the trick-or-treaters start ringing the doorbell.

Last Thanksgiving, I made a double batch and served small cups of this pumpkin soup while the turkey was resting.

My sister-in-law asked for the recipe three times that evening, which tells you everything you need to know about how well it went over.