Warm Pumpkin Soup (Printable Version)

A comforting blend of pumpkin, spices, and creamy coconut milk for a rich, smooth dish.

# What You'll Need:

→ Vegetables

01 - 2.2 lbs peeled, seeded, and cubed pumpkin
02 - 1 medium onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, chopped

→ Liquids

05 - 3 1/3 cups vegetable broth
06 - 3/4 cup plus 1 tbsp coconut milk or heavy cream

→ Seasonings & Oils

07 - 2 tbsp olive oil
08 - 1/2 tsp ground nutmeg
09 - 1/2 tsp ground cumin
10 - 1/4 tsp ground cinnamon
11 - Salt and freshly ground black pepper, to taste

→ Garnish (optional)

12 - Toasted pumpkin seeds
13 - Fresh parsley or chives, chopped
14 - A drizzle of extra coconut milk or cream

# How To Make:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and carrot, sauté for 5 minutes until they soften.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Incorporate cubed pumpkin, ground nutmeg, ground cumin, and ground cinnamon. Stir to evenly coat vegetables with spices.
04 - Pour in vegetable broth, bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until pumpkin is very tender.
05 - Remove from heat and purée soup using an immersion blender or standard blender in batches until smooth and creamy.
06 - Stir in coconut milk or cream. Season with salt and freshly ground black pepper to taste. Gently reheat if necessary.
07 - Ladle soup into bowls and garnish with toasted pumpkin seeds, chopped herbs, and a swirl of coconut milk or cream as desired.

# Expert Advice:

01 -
  • It comes together in under an hour, and most of that time the soup simmers while you do other things.
  • The spice blend is gentle enough for cozy dinners but interesting enough that you'll find yourself thinking about it later.
  • One pot means minimal cleanup, which feels important when you're already settled in for the season.
02 -
  • Don't skip blending—a fully smooth soup tastes richer and more refined than a chunky one, and it's the difference between good and memorable.
  • Taste the soup before you add salt; the broth is usually salty enough that you might be adding more than you think.
03 -
  • Buy a pumpkin a day or two before you plan to make the soup—those first 24 hours after harvest, something about the flavor seems to deepen slightly.
  • If the soup breaks or looks grainy after blending, add a splash more broth and blend again; usually it smooths right back out.

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