Pumpkin Soup Recipe tastes velvety, slightly sweet, and cozy with a gentle kick of spice that warms you from the inside out. It suits busy home cooks who want a comforting fall dinner in about 40 minutes, with simple ingredients and minimal cleanup. I first tested this version on a rainy Tuesday, and my kids licked their bowls so clean I thought about skipping dish duty.
Why Make This Tasty Pumpkin Soup Recipe at Home
Homemade pumpkin soup tastes richer and fresher than anything from a can, and you control the salt, spice, and texture. You also use pantry staples and one pot, which keeps both your budget and your sink happy.
This Tasty Pumpkin Soup Recipe works for weeknights, meal prep, and holiday starters. You can keep it dairy free, make it vegetarian, or add protein, so it fits almost every table.
“This Tasty Pumpkin Soup Recipe tastes like fall in a bowl, and my whole family asked for seconds.” – Sonia ★★★★★
Ingredients You Need
Pumpkin and base
- 2 cans pumpkin puree, 15 ounces each
- 1 large yellow onion, chopped
- 2 medium carrots, peeled and sliced
- 3 tablespoons olive oil or avocado oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced or grated
- Use 1 teaspoon ground ginger if you only have the spice jar.
Broth and creaminess
- 4 cups low sodium vegetable broth or chicken broth
- Use a good boxed brand; I like Pacific or Kettle & Fire.
- 1 cup canned coconut milk, full fat, or heavy cream
- Coconut milk keeps it dairy free and adds a subtle sweetness. Heavy cream gives a richer, more classic flavor.
- 1 cup water, as needed to thin the soup to your liking
Seasonings and flavor boosters
- 1 tablespoon harissa paste
- Use mild harissa if you prefer gentle heat, or reduce to 2 teaspoons. For no heat, swap with 1 tablespoon tomato paste.
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 to 2 tablespoons maple syrup or honey, to taste
- 1 to 1½ teaspoons fine sea salt, plus more to taste
- ½ teaspoon black pepper
- Juice of ½ to 1 lime or small lemon, to brighten at the end
Optional toppings
- Toasted pumpkin seeds or pepitas
- Plain Greek yogurt or a swirl of coconut milk
- Croutons or toasted bread cubes
- Chopped fresh cilantro, parsley, or chives
- A drizzle of chili crisp or hot sauce for spice lovers
Pantry shortcuts and substitutions
- Use frozen chopped onion and carrot mix if you want to skip knife work.
- Use jarred minced garlic and ginger to save time on prep.
- Swap pumpkin puree with butternut squash puree if that sits in your pantry.
- Use stock concentrate or bouillon with water if you do not have boxed broth.
Equipment list
- Large heavy pot or Dutch oven, at least 5 to 6 quarts
- Wooden spoon or heat safe spatula
- Measuring cups and spoons
- Chef’s knife and cutting board
- Immersion blender for blending right in the pot
- Or use a regular blender in batches, with a ladle and heat safe pitcher
- Ladle for serving
Tips & Mistakes
- Sauté the onions and carrots until they turn soft and lightly golden, since that step builds deep flavor.
- Keep the heat at medium so the garlic and spices toast gently and do not burn.
- Taste the harissa before you add it, since some brands run very spicy and you may want less.
- Add broth slowly and stir well so the pumpkin puree blends smoothly and does not clump.
- Simmer the soup gently; a hard boil can cause scorching on the bottom of the pot.
- Blend the soup until silky; stop and scrape the sides so no chunks hide from the blender.
- Adjust thickness with extra broth or water at the end, since the soup thickens as it cools.
- Season at the end with salt and acid, because blending can mute flavors and you want a bright finish.
- Cool the soup before refrigerating so steam does not collect on the lid and water it down.
- Reheat slowly over medium low heat and stir often so the creamy base stays smooth and does not separate.
How to Make Pumpkin Soup
Step 1: Sauté veggies and aromatics
Heat oil in a large stock pot or Dutch oven over medium heat. Once hot, add onions and carrots; cook until soft, about 8 minutes. Stir in garlic, ginger, harissa, coriander, cumin, smoked paprika, and turmeric; cook 2 minutes, until aromatic. Season with salt.
Step 2: Add pumpkin and liquids
Stir in the pumpkin puree and mix until it coats the vegetables and spices. Pour in the broth and 1 cup water, then stir until the mixture looks smooth and even. Bring the pot to a gentle simmer over medium heat.
Step 3: Simmer for flavor
Lower the heat to medium low and keep the soup at a gentle bubble. Let it cook for 15 to 20 minutes, stirring every few minutes so nothing sticks. Taste a spoonful and adjust salt if the broth tastes flat.
Step 4: Blend until silky
Turn off the heat. Use an immersion blender and blend the soup right in the pot until it turns very smooth and velvety. If you use a regular blender, work in batches, fill it only halfway, vent the lid slightly, and blend until smooth, then return the soup to the pot.
Step 5: Add creaminess and finish
Stir in the coconut milk or heavy cream and mix until the color turns a deeper golden orange. Add maple syrup or honey, black pepper, and lime juice, then taste and adjust seasoning. If the soup tastes too thick, stir in a bit more water or broth until it reaches your favorite consistency.
Step 6: Warm
Turn the heat back to low and warm the soup for 3 to 5 minutes so everything melds. Ladle into bowls and top with pumpkin seeds, yogurt or coconut milk, herbs, or croutons. Serve hot and enjoy that cozy pumpkin flavor.
Variations I’ve Tried
I swap half the pumpkin with roasted sweet potato for a slightly sweeter, earthier version that kids love. I also stir in a can of rinsed white beans before blending when I want extra protein and creaminess without more dairy. For a smoky twist, I add a chopped chipotle in adobo and reduce the harissa.
I sometimes stir in a handful of cooked rice or quinoa after blending for a heartier bowl that feels like a full meal. For a Thai inspired version, I use red curry paste instead of harissa, add a splash of fish sauce, and top with cilantro and lime wedges. When I cook for someone who avoids coconut, I use evaporated milk or half and half and it still tastes silky.
How to Serve Pumpkin Soup
Serve this Tasty Pumpkin Soup Recipe hot in wide bowls so you have room for toppings like pumpkin seeds, yogurt, and fresh herbs. Pair it with crusty bread, garlic toast, or grilled cheese for a simple but satisfying dinner. Add a big green salad or roasted vegetables on the side if you want more color and crunch. For kids, I like to serve it with buttered toast fingers for dipping and a glass of cold milk.
How to store
- Cool the soup to room temperature within 1 to 2 hours, then transfer it to airtight containers.
- Store in the fridge for up to 4 days; the flavors deepen and taste even better on day two.
- Freeze in freezer safe containers or zip bags for up to 3 months, leaving some space at the top for expansion.
- Reheat on the stove over medium low heat, stirring often, and add a splash of water or broth if it thickens too much.
- Reheat single portions in the microwave in short bursts, stirring between each burst so it heats evenly.
Tasty Pumpkin Soup Recipe
Ingredients
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until softened and translucent, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant, stirring frequently to avoid burning.
- Add the pumpkin puree and vegetable broth to the pot. Stir well to combine and bring the mixture to a gentle boil.
- Reduce the heat to low and add cinnamon, nutmeg, salt, and black pepper. Simmer for 10–15 minutes, stirring occasionally.
- Stir in the coconut milk or heavy cream and the butter if using. Simmer for another 5 minutes to heat through.
- Use an immersion blender to puree the soup until smooth, or carefully transfer to a countertop blender in batches and blend until silky, then return to the pot.
- Taste and adjust seasoning with additional salt and pepper if needed. If the soup is too thick, thin with a little more broth or water.
- Ladle the hot pumpkin soup into bowls and garnish with a drizzle of cream or coconut milk and toasted pumpkin seeds, if desired. Serve warm.
Notes
Approximate per serving (1/4 of recipe): 210 calories; fat 14 g; saturated fat 7 g; carbohydrates 18 g; fiber 3 g; sugars 6 g; protein 4 g; sodium 640 mg. Values will vary based on specific ingredients, brands, and portion size.