Hello, friends! Fall’s warm embrace is here, which means it’s the perfect time to cozy up with a comforting bowl of savory pumpkin soup. This delightful dish is a true autumn staple in my household. I remember the first time I tried making it; I mistook the cinnamon for paprika – yikes! Despite that mishap, the aroma of the soup simmering on the stove was irresistible, and my family loved it. They couldn’t even tell about my little spice swap!
If you’re a fan of hearty, flavorful soups, this one’s for you. Oh, and speaking of fall favorites, you might want to check out my Spiced Apple Cider [link to Spiced Apple Cider Recipe] after you’re done here!
Why you’ll love this recipe
This soup is as comforting as a favorite sweater. It’s not only savory and satisfying but also incredibly easy to make. With simple and fresh ingredients, you can whip up a dish that’ll warm both your body and soul.
One of the joys of this soup is its versatility. It’s perfect as a starter for your holiday meal or as a standalone for a cozy night in. Plus, it’s naturally vegan and gluten-free, so everyone at your table can enjoy it.
Ingredients
- 1 medium pumpkin (3-4 pounds), peeled and cut into 1-inch cubes
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced small
- 1 stalk celery, diced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
- 1 cup full-fat coconut milk
- 2 tablespoons extra virgin olive oil
- Fresh parsley or cilantro, finely chopped, for garnish
Step-by-step instructions
Preparing the vegetables
Start by heating extra virgin olive oil in a large pot over medium heat. Sauté the chopped onion for about 2-3 minutes until it turns translucent. Add the garlic, diced carrot, and celery. Give it a good stir every so often, cooking for another 5-7 minutes until the veggies are soft and fragrant.
Adding the pumpkin
Stir in the pumpkin cubes. Let them mingle with the sautéed goodness for about 5 minutes, allowing them to start softening and soaking up the flavors.
Simmering the soup
Pour in the vegetable broth. Add cumin, ginger, cinnamon, and nutmeg. Don’t forget the salt and freshly ground black pepper! Bring the mixture to a gentle boil, then lower the heat and cover the pot. Let it simmer for 25-30 minutes until the pumpkin cubes are fork-tender.
Blending and finishing touches
Once tender, use an immersion blender to carefully puree the soup to a silky smooth consistency. No immersion blender? Just cool the soup slightly, blend in batches, and return it to the pot. Stir in the coconut milk, keeping the heat on low. Let it warm through for another 5-10 minutes. Give it a taste and adjust the seasoning if needed.
Serve hot, garnished with fresh parsley or cilantro.
Recipe tips & variations
- Use other squashes: If pumpkins are scarce, butternut squash works beautifully.
- Spice it up: Add a dash of chili powder or smoked paprika for a bit of heat.
- Creamy alternative: Use regular cream or milk if you’re not following a vegan diet.
- For a protein boost: Add cooked, shredded chicken or a can of drained chickpeas before blending.
Storage & reheating
This soup stores wonderfully. Let it cool completely and pour into an airtight container. It keeps in the fridge for up to 4 days. For longer storage, freeze it for up to 3 months.
Reheat by warming the soup over low heat on the stove. If it thickens too much, add a splash of water or broth.
FAQs
Absolutely. The flavors meld together and even intensify when made a day in advance.
Yes, just let it cool slightly and blend in batches to avoid splattering.
Certainly! Use about 3 to 4 cups of canned pumpkin. It’ll cut down on prep time and works great if you’re in a pinch.
Chicken broth or even plain water can be used as a substitute. Just adjust the seasonings to taste.
Recipes you may like
Enjoy the savory pumpkin soup and don’t forget to share your cozy moments with me!
Savory Pumpkin Soup
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
A comforting and savory pumpkin soup recipe, perfect for fall!
Ingredients
- 1 medium pumpkin (3–4 pounds) peeled and cut into 1-inch cubes
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced small
- 1 stalk celery, diced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
- 1 cup full-fat coconut milk
- 2 tablespoons extra virgin olive oil
- Fresh parsley or cilantro, finely chopped, for garnish
Instructions
- Start by heating extra virgin olive oil in a large pot over medium heat. Sauté the chopped onion for about 2-3 minutes until it turns translucent. Add the garlic, diced carrot, and celery. Give it a good stir every so often, cooking for another 5-7 minutes until the veggies are soft and fragrant.
- Stir in the pumpkin cubes. Let them mingle with the sautéed goodness for about 5 minutes, allowing them to start softening and soaking up the flavors.
- Pour in the vegetable broth. Add cumin, ginger, cinnamon, and nutmeg. Don’t forget the salt and freshly ground black pepper! Bring the mixture to a gentle boil, then lower the heat and cover the pot. Let it simmer for 25-30 minutes until the pumpkin cubes are fork-tender.
- Once tender, use an immersion blender to carefully puree the soup to a silky smooth consistency. No immersion blender? Just cool the soup slightly, blend in batches, and return it to the pot. Stir in the coconut milk, keeping the heat on low. Let it warm through for another 5-10 minutes. Give it a taste and adjust the seasoning if needed. Serve hot, garnished with fresh parsley or cilantro.
Notes
- Use other squashes: If pumpkins are scarce, butternut squash works beautifully.
- Spice it up: Add a dash of chili powder or smoked paprika for a bit of heat.
- Creamy alternative: Use regular cream or milk if you’re not following a vegan diet.
- For a protein boost: Add cooked, shredded chicken or a can of drained chickpeas before blending.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg