Fall is here, and nothing says comfort like a warm bowl of Savory Pumpkin Soup. This hearty dish combines fresh pumpkin, fragrant spices, and creamy coconut milk for the ultimate cozy meal. Whether you enjoy it as a starter or a main dish, this soup is flavorful, nourishing, and easy to prepare.
🥕 Ingredients
Main Ingredients
- 1 medium pumpkin (3–4 pounds), peeled and cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
Spices & Seasoning
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon smoked paprika
- Salt & pepper, to taste
Liquids
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
🍳 Step-by-Step Instructions
1. Sauté the Base
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, cook 3–4 minutes until soft.
- Stir in diced carrots and cook another 5 minutes.
2. Cook the Pumpkin
- Add cubed pumpkin, cumin, coriander, and smoked paprika.
- Cook for 3 minutes to release the flavors.
- Pour in vegetable broth, bring to a simmer. Cover and cook 20–25 minutes until pumpkin is tender.
3. Blend & Finish
- Remove from heat and puree with an immersion blender (or carefully blend in batches).
- Stir in coconut milk, season with salt & pepper.
- Warm gently on low heat (do not boil).
4. Serve
- Ladle into bowls.
- Garnish with fresh cilantro, roasted pumpkin seeds, or a swirl of extra coconut milk.
💡 Tips & Tricks
- Texture: For thicker soup, use less broth. For thinner soup, add more broth or coconut milk.
- Extra Flavor: Add herbs like thyme or rosemary. A pinch of chili powder gives it heat.
- Pumpkin Prep: Choose a firm, heavy pumpkin. Roasting the pumpkin before blending gives a deeper flavor.
🌟 Variations
- Swap Pumpkin: Use butternut squash for a slightly sweeter, creamier flavor.
- Protein Boost: Stir in white beans or chickpeas for extra heartiness.
- Seasonal Twist: Add nutmeg or cinnamon for a cozy fall touch.
- Dairy Options: Replace coconut milk with heavy cream, sour cream, or cashew cream (for non-dairy).
🍽 Serving Ideas
Pair with:
- Crusty bread or garlic croutons for crunch
- A light side salad for balance
- A swirl of cream or coconut milk for a fancy finish
🥡 Storage & Reheating
- Refrigerate: Store in an airtight container for 3–5 days.
- Freeze: Cool completely, then freeze up to 3 months. Thaw in the fridge overnight.
- Reheat: Warm gently on the stove over low heat, stirring often. For microwave, heat in short intervals, stirring between.
❓ FAQs
⏱ How long does it take to make pumpkin soup?
About 40 minutes (15 minutes prep + 25 minutes cooking).
🌱 Is it vegan?
Yes! This recipe is fully plant-based when made with vegetable broth and coconut milk.
🥥 What can I substitute for coconut milk?
Try almond milk, soy milk, heavy cream, or cashew cream.
🎃 Can I use fresh pumpkin instead of canned?
Absolutely! Fresh pumpkin gives a richer flavor—just peel and cube before cooking.
🥣 How many servings does this make?
This recipe serves 4, perfect for family dinners or weekly meal prep.
🧡 Final Thoughts
This Savory Pumpkin Soup is cozy, creamy, and packed with flavor. With simple ingredients and versatile variations, it’s the perfect comfort food for chilly days. Serve it as an appetizer or a main dish, and enjoy the warmth in every spoonful.
