How to Make Creamy Pumpkin Soup
Olivia Reid
Learn how to make a delicious and creamy pumpkin soup with our easy step-by-step guide.
Prep Time 20 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Appetizer
Cuisine American
Servings 4 people
Calories 250 kcal
- 2 lbs pumpkin peeled, seeded, and cubed
- 1 large onion finely chopped
- 3 cloves garlic minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tbsp olive oil
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cayenne pepper
- Salt and pepper to taste
- 1 tbsp apple cider vinegar optional
- Pepitas for garnish
- Microgreens for garnish
Prepare the Pumpkin:
Preheat your oven to 400°F (200°C).
Toss the cubed pumpkin with olive oil, cinnamon, nutmeg, and cayenne pepper.
Spread the pumpkin on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
Build the Soup Base:
In a large pot, heat a tablespoon of olive oil over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Combine and Simmer:
Add the roasted pumpkin to the pot, followed by the vegetable broth.
Bring the mixture to a simmer and let it cook for 10 minutes to meld the flavors.
Blend the Soup:
Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until creamy.
Return the blended soup to the pot.
Add Creaminess:
Stir in the coconut milk and apple cider vinegar (if using).
Season with salt and pepper to taste.
Let the soup simmer for an additional 5 minutes, stirring occasionally.
Adjusting Consistency
If you prefer a thinner soup, add a small amount of vegetable broth or water to achieve your desired consistency. For a thicker soup, incorporate a bit more pumpkin or a spoonful of coconut cream.
Flavor Enhancements
Enhance the depth of your Pumpkin Soup by adding a teaspoon of smoked paprika or a dash of hot sauce for an extra kick. Freshly ground black pepper can also elevate the overall flavor.
Dietary Variations
To make the soup vegan, substitute heavy cream with coconut milk or a vegan cream alternative. For a gluten-free version, ensure that all ingredients, including the vegetable broth, are certified gluten-free.
Storage Tips
Store the Pumpkin Soup in an airtight container in the refrigerator. It will keep fresh for up to five days. To freeze, allow the soup to cool completely and store in freezer-safe containers for up to three months. Reheat gently on the stovetop, adding a bit more broth if necessary.
Ingredient Substitutions
You can substitute kabocha squash with butternut squash or sweet potatoes for a different flavor profile. If coconut milk is not available, dairy cream or almond milk can be used as alternatives.
Garnishing Ideas
Try garnishing your soup with toasted pepitas, fresh microgreens, or a drizzle of olive oil for added texture and visual appeal. A sprinkle of fresh herbs like parsley or cilantro can also enhance the flavor.
Cooking Tips
Ensure the pumpkin is uniformly cubed to allow even roasting. Avoid overcooking the pumpkin to prevent a watery soup. Use an immersion blender for easier blending directly in the pot.
Pairing Suggestions
Serve your Pumpkin Soup with homemade biscuits or crusty bread for a complete and satisfying meal. A crisp green salad dressed with a tangy vinaigrette complements the creamy soup perfectly.
Flavor Balancing
If the soup is too sweet, a splash of apple cider vinegar or a squeeze of lemon juice can help balance the flavors. Taste and adjust the seasoning as you go to ensure a well-rounded flavor.
Presentation Tips
Serve the soup in warm bowls to keep it hot longer. Arrange the garnishes neatly on top for an inviting presentation. A side of Homemade Biscuits adds a delightful touch to the meal.Keyword Autumn Recipe, Creamy Soup, Pumpkin Soup, Vegan Soup
