Nothing screams fall quite like pumpkins, and as the weather gets cooler, there’s no better way to enjoy them than in a hot bowl of homemade soup.
Roasting a whole pumpkin or kabocha squash creates deeper, richer flavors in this Creamy Pumpkin Soup recipe, but if you don’t have much time to spend in the kitchen, canned pumpkin offers a convenient alternative. Aromatic onion and garlic join warm autumnal spices like ginger and cardamom for a bowl with harmonizing layers of flavor.
Whether you want a pot of pumpkin soup simmering on the stove on a rainy day or plan to serve it as a sophisticated holiday appetizer, this recipe is a delicious way to make the most of the season’s harvest.
Find more seasonal recipe inspiration at Culinary.net.
Creamy Pumpkin Soup
Recipe adapted from Love and Lemons Servings 6 Prep Time 20 minutes Cook Time 1hour hr 20 minutes Print Recipe Pin Recipe Share Recipe
Ingredients
- 1 pumpkin or kabocha squash about 4 pounds
- 2 tablespoons extra-virgin olive oil plus more for drizzling, divided
- 1 teaspoon sea salt plus more for sprinkling, divided
- freshly ground black pepper
- 1 medium yellow onion chopped
- 1 shallot chopped
- 3 garlic cloves chopped
- 1 teaspoon grated fresh ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground cardamom
- 1 can full-fat coconut milk 14 ounces, divided
- 2 1/2 cups vegetable broth
- 1 tablespoon apple cider vinegar
- water optional
- cayenne pepper to taste
- 1/4 cup roasted pumpkin seeds optional
Instructions
- Preheat oven to 400 F and line baking sheet with parchment paper.
- Cut pumpkin in half and scoop out seeds. Drizzle with olive oil and sprinkle with salt and pepper then place cut side down on baking sheet. Roast 40-60 minutes, or until soft. Allow to cool then peel away skin and measure 4 1/2 packed cups of flesh.
- In large pot or Dutch oven, heat 2 tablespoons olive oil over medium-low heat. Add onion and shallot and cook 12-15 minutes until softened and caramelized.
- Add 1 teaspoon salt, garlic, ginger, cumin, coriander, turmeric and cardamom; stir 30-60 seconds until spices are aromatic. Stir in cooked pumpkin; coconut milk, reserving some for garnish; and broth. Simmer 20 minutes then stir in vinegar.
- Transfer to high-powered blender, working in batches if necessary, or use immersion blender and blend until smooth. If soup is too thick, gradually add up to 1 1/2 cups water until desired consistency is reached.
- Pour into bowls and garnish with additional coconut milk, salt, pepper, dash of cayenne and pumpkin seeds, if desired.
Substitution: For convenience, use two cans (15 ounces each) of pumpkin puree instead of whole pumpkin.
(Feature Impact)
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