Tuesday, October 10, 2023
HomeWhole FoodsPumpkin Soup Recipe - Love and Lemons

Pumpkin Soup Recipe – Love and Lemons

This creamy pumpkin soup recipe is ideal for a cool fall night time. Full of curry spices and pumpkin taste, it is comforting, nourishing, and scrumptious.

Pumpkin soup

Is there something extra autumnal than creamy pumpkin soup? A number of weekends again, Chicago was seeing its first fall climate of the yr. The air was crisp, just a few leaves have been turning yellow and crimson, and Jack and I have been making our conventional Sunday journey to the farmers market. Once we obtained there, I caught sight of an enormous kabocha squash with vibrant orange pores and skin. As quickly as I noticed it, I knew how I used to be spending my afternoon. On a cool day like that, there’s nothing I really like greater than making an enormous pot of soup. I scooped up the shiny squash in entrance of me and began dreaming up a brand new pumpkin soup recipe on the spot.

Since then, Jack and I’ve eaten various batches of this pumpkin soup, however we’re nowhere close to bored with it. Due to the squash, it has a splendidly thick and creamy texture. Coconut milk provides richness, and fragrant spices like turmeric, ginger, and cumin fill it with heat curry taste. If the previous couple of weeks are any indication, we’ll be making it typically this season, and I hope you may be, too.

Pumpkin soup recipe ingredients

Pumpkin Soup Recipe Substances

Many of the elements on this pumpkin soup recipe are pantry staples:

  • Onion and garlic – They add savory depth of taste.
  • Olive oil – You’ll use it for roasting the pumpkin and sautéing the onion and garlic.
  • Curry spices – Ginger, turmeric, cumin, cardamom, and coriander add heat, fragrant taste. I really like this mixture of spices in my straightforward coconut curry, and it’s scrumptious on this pumpkin soup too!
  • Coconut milk – It makes this soup wealthy and creamy with none heavy cream or dairy. Yep, this recipe is completely vegan and dairy-free!
  • Vegetable broth – Use store-bought, or make selfmade vegetable inventory.
  • Apple cider vinegar – Its tangy taste balances the squash’s sweetness.
  • And salt and pepper – To make all of the flavors pop!

Past these fundamentals, you’ll want a contemporary pumpkin or winter squash.

Pumpkin Choices

One of the best sorts of squash for this recipe are kabocha squash, crimson kuri squash, buttercup squash, and butternut squash. All of those squashes have candy, agency flesh that may give this soup an excellent creamy texture and pumpkin taste.

I don’t suggest utilizing canned pumpkin puree right here, because it’s extra watery and fewer candy than contemporary roasted pumpkin. And don’t go for an enormous carving pumpkin both! They’re not as flavorful because the varieties listed above.

Discover the entire recipe with measurements under. 

Halved kabocha squash cut-side-up on a baking sheet

The best way to Make Pumpkin Soup

This straightforward pumpkin soup recipe has three principal elements:

  • roast,
  • simmer,
  • and mix.

Right here’s the way it goes:

First, roast the squash. Fastidiously chop it in half vertically, and use a spoon to scoop out the seeds. Rub the minimize aspect of the squash with olive oil, salt, and pepper, and place it minimize aspect down on a baking sheet lined with parchment paper.

Halved kabocha squash cut-side-down on a baking sheet

Roast the squash in a 400°F oven till it’s utterly tender, 40 to 60 minutes.

Roasted pumpkin on a baking sheet

When the roasted squash is cool to the contact, peel away its pores and skin and measure 4 1/2 packed cups of the tender pumpkin flesh.

Roasted pumpkin on a baking sheet with measuring cup

Subsequent, simmer! In a big pot over medium warmth, sauté the onion till it softens. Add the spices, garlic, and ginger, and stir till aromatic, about 30 seconds. Combine within the measured squash flesh, broth, and coconut milk, and simmer for 20 minutes. Take away the soup from the warmth, and stir within the vinegar.

Lastly, mix. Enable the soup to chill barely. Then, switch it to a blender and puree till clean (you would additionally use an immersion blender for this step!). The consistency will differ primarily based on the water content material of your squash, so if the soup is just too thick, mix in water, 1/2 cup at a time, to succeed in your required texture.

Season to style. Pour into bowls, and luxuriate in!

Creamy vegan pumpkin soup recipe

The best way to Serve Pumpkin Soup

I really like this creamy soup with a wide range of garnishes on high. It’s great with a drizzle of coconut milk, microgreens or chopped contemporary cilantro, toasted pepitas or pumpkin seeds, and/or contemporary black pepper. Crusty selfmade croutons are scrumptious too!

Benefit from the soup by itself, with a hunk of crusty bread or selfmade focaccia on the aspect, or make it half of a bigger meal. I like to pair it with a grilled cheese sandwich or a hearty autumn salad like certainly one of these:


Retailer leftover pumpkin soup in an hermetic container within the fridge for as much as 4 days. It’ll thicken within the fridge, so I like to recommend reheating it on the range, including water as wanted to loosen it to your required consistency.

This soup additionally freezes nicely for as much as 3 months. Switch frozen soup to the fridge to thaw in a single day earlier than reheating.

Creamy pumpkin soup in bowls

Extra Favourite Soup Recipes

When you love this vegan pumpkin soup, attempt certainly one of these scrumptious soup recipes subsequent:

Pumpkin Soup

Prep Time: 20 minutes

Prepare dinner Time: 1 hour 20 minutes

Complete Time: 1 hour 40 minutes

Serves 6

This creamy pumpkin soup recipe is reassuring and warming—good for a cool fall night time. I like to recommend making it with contemporary kabocha squash, however buttercup squash, crimson kuri squash, or butternut squash would work right here too.

  • 1 (4-pound) pumpkin (kabocha squash is finest)
  • 2 tablespoons extra-virgin olive oil, plus extra for drizzling
  • 1 medium yellow onion, chopped
  • 1 teaspoon sea salt, plus extra for sprinkling
  • 3 garlic cloves, chopped
  • 1 teaspoon grated contemporary ginger
  • 1 teaspoon floor cumin
  • ½ teaspoon floor coriander
  • ½ teaspoon turmeric
  • ½ teaspoon floor cardamom
  • 1 (14-ounce) can full-fat coconut milk, reserve slightly for garnish
  • cups vegetable broth
  • 1 tablespoon apple cider vinegar
  • Freshly floor black pepper
  • Water, as wanted
  • Microgreens, non-compulsory, for garnish

Stop your display screen from going darkish

  • Preheat the oven to 400°F and line a baking sheet with parchment paper.

  • Lower the pumpkin in half and scoop out the seeds. Drizzle with olive oil and sprinkle with salt and pepper. Place minimize aspect down on the baking sheet. Roast for 40 to 60 minutes, or till very tender. When cool to the contact, peel away the pores and skin and measure 4½ packed cups of the flesh.

  • Warmth the two tablespoons of oil in a big pot or Dutch oven over medium warmth. Add the onion, salt, and several other grinds of pepper and sauté till tender, 5 to eight minutes. Add the garlic, ginger, cumin, coriander, turmeric, and cardamom and stir for 30 seconds, or till the spices are fragrant. Add the cooked squash, coconut milk, and broth and stir to mix. Simmer for 20 minutes, then stir within the vinegar.

  • Switch to a blender, working in batches if needed. Mix till clean. Kabocha squash can differ in water content material, so in case your soup is just too thick, add as much as 1½ cups water (½ cup at a time) to succeed in your required consistency.

  • Season to style. Pour into bowls and garnish with extra coconut milk, contemporary black pepper, and microgreens, if desired.



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