Sunday Creamy Pumpkin Soup

Name: Sunday Creamy Pumpkin Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 medium pumpkin, peeled and diced; 1 onion, chopped; 2 cloves garlic, minced; 1 inch fresh ginger, grated; 1 can (400ml) coconut milk; 4 cups vegetable broth; 1 teaspoon nutmeg; 1 teaspoon cinnamon; Salt and pepper to taste; 2 tablespoons olive oil; Fresh cilantro for garnish

Highlighted under: Healthy & Light

I love how this Sunday Creamy Pumpkin Soup transforms simple ingredients into a rich, comforting dish. The combination of roasted pumpkin, warm spices, and creamy coconut milk creates a bowl of warmth that feels like a hug in a mug. I often prepare it on chilly weekends, savoring each spoonful while enjoying the cozy atmosphere of my kitchen. This soup is not just a meal; it's a celebration of autumn flavors that brings family and friends together around the dining table.

Created by

Stella Cameron

Last updated on 2026-01-10T12:19:09.928Z

This soup started as a way to use leftover pumpkin from Halloween decorations, and it quickly became a staple in my kitchen. I discovered that roasting the pumpkin enhances its natural sweetness, making the soup richer and more flavorful. Pairing it with ginger and nutmeg elevates the warmth and complexity of the dish.

To achieve the perfect creamy consistency, I blend the soup just before serving. This not only gives it a velvety texture but also allows the flavors to meld beautifully. It's a simple trick that makes a huge difference!

        Why You'll Love This Soup
        A perfect balance of sweet and savory flavors
Comforting and creamy texture that warms you up
Quick to prepare yet impressive for guests

      

Understanding the Ingredients

The choice of pumpkin is pivotal to the flavor of this soup. For this recipe, I recommend using a sugar pumpkin or a traditional carving pumpkin, as they are sweeter and have a smoother texture when cooked. Be sure to peel and dice the pumpkin evenly to ensure even roasting; aim for cubes about 1 inch in size. This will help them caramelize nicely, enhancing the sweetness and depth of the soup.

Coconut milk is not just for creaminess; it also contributes a subtle sweetness that complements the roasted pumpkin. Opt for full-fat coconut milk to achieve that decadent texture. If you're looking for a lighter version, you can use light coconut milk, though it may slightly alter the creaminess. Additionally, if dairy is not an issue, you could substitute the coconut milk with heavy cream for a richer flavor.

The Cooking Technique

Roasting the pumpkin is the first step towards developing rich flavors. Make sure your oven is fully preheated at 400°F (200°C) before placing the pumpkin inside. This step is crucial as it allows for caramelization, which brings out the natural sugars in the pumpkin, adding depth to your soup. Keep an eye on them; they're ready when tender and lightly charred around the edges, which can take about 25-30 minutes depending on your oven.

When blending the soup, using an immersion blender can significantly cut down on cleanup time. If you're using a standard blender, allow the soup to cool slightly before pureeing in batches; this prevents hot soup from splattering. For a super smooth texture, blend until the soup is glossy and no lumps remain. Experiment with the blending time to reach your desired creaminess.

Ingredients

Gather the following ingredients to create this delicious soup:

Ingredients

1 medium pumpkin, peeled and diced
1 onion, chopped
2 cloves garlic, minced
1 inch fresh ginger, grated
1 can (400ml) coconut milk
4 cups vegetable broth
1 teaspoon nutmeg
1 teaspoon cinnamon
Salt and pepper to taste
2 tablespoons olive oil
Fresh cilantro for garnish

These ingredients will come together to create a delightful soup.

Instructions

Follow these steps to bring your creamy pumpkin soup to life:

Roast the Pumpkin

Preheat your oven to 400°F (200°C). Toss the diced pumpkin with olive oil, salt, and pepper, then spread it out on a baking sheet. Roast for 25 minutes or until tender and slightly caramelized.

Sauté Aromatics

In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the garlic and ginger, cooking for an additional minute until fragrant.

Combine Ingredients

Transfer the roasted pumpkin into the pot with the sautéed onions, garlic, and ginger. Add the vegetable broth, coconut milk, nutmeg, and cinnamon. Bring to a boil, then reduce the heat and simmer for 15 minutes.

Blend Until Creamy

Using an immersion blender or a standalone blender, puree the soup until smooth. Adjust seasoning with salt and pepper.

Serve

Ladle the soup into bowls and garnish with fresh cilantro. Enjoy this warm and comforting dish!

Your creamy pumpkin soup is now ready to enjoy!

Pro Tips

For an extra layer of flavor, try adding a splash of lime juice before serving. It brightens up the dish and complements the sweetness of the pumpkin beautifully.

Storage and Make-Ahead Tips

This soup can be made ahead and stored in the refrigerator for up to four days. To save time on busy weekends, consider preparing the roasted pumpkin and sautéed aromatics in advance. Once blended, you can freeze the soup in portions in an airtight container for up to three months. Just remember to leave some space at the top of the container, as the soup will expand when frozen.

To reheat, simply simmer the thawed soup on the stove over medium heat until warmed through, stirring occasionally to maintain a smooth texture. You may need to add a splash of vegetable broth or water to adjust the consistency if it thickens in the fridge or freezer.

Serving Suggestions

This creamy pumpkin soup is delightful on its own, but don't hesitate to elevate it with creative toppings. I love adding a drizzle of balsamic glaze or a sprinkle of pumpkin seeds for some crunch. A dollop of yogurt or sour cream can also add a tangy contrast to the sweet flavors. Additionally, consider serving it with crusty bread or homemade croutons for a heartier meal.

For a festive touch, why not add a pinch of chili flakes or a swirl of chili oil before serving? This not only enhances the flavor but also adds a beautiful visual contrast against the creamy orange of the soup. Each bowl can become a canvas for your creativity, bringing your own unique twist to this autumn classic.

Questions About Recipes

→ Can I use canned pumpkin instead of fresh?

Yes, you can use canned pumpkin puree. Just reduce the cooking time as it is already cooked.

→ How can I make this soup spicier?

Add a pinch of cayenne pepper or a chopped jalapeño when sautéing the onions for a spicy kick.

→ Can I freeze leftovers?

Absolutely! This soup freezes well. Store it in airtight containers for up to 3 months.

→ What can I serve with this soup?

This soup pairs wonderfully with crusty bread or a light salad for a complete meal.