Warm up with a bowl of Creamy Pumpkin Soup made with pumpkin puree, coconut milk, pumpkin spice and fresh ginger. When fall arrives, a bowl of homemade Creamy Pumpkin Soup is true comfort food that will satisfy any cravings.
Get ready to enjoy a bowl of this cozy, flavorful fall comfort food favorite.
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Pumpkin Soup with Coconut Milk
This easy pumpkin soup recipe is silky smooth and infused with the warm flavors of pumpkin pie spice, garlic, and fresh ginger.
Every spoonful of this savory pumpkin soup for fall is filled with cozy seasonal flavors.
Made with wholesome pumpkin puree, creamy coconut milk, and a swirl of crème fraîche, this homemade soup is the perfect balance of savory with a hint of sweet.
Serve this creamy soup as a starter for your holiday meal or as a satisfying weeknight dinner. Either way, this pumpkin soup is pure fall perfection.
Pumpkin Soup with Coconut Milk is creamy, cozy, dairy-free and perfect for chilly nights. Get ready to warm up with a bowl of comfort that’s bursting with seasonal flavors.
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How to make creamy pumpkin soup from scratch
This is a quick overview of how to make this homemade pumpkin soup recipe. Scroll down for the full recipe instructions and ingredient amounts in the recipe card below
- Step 1: Saute carrots, onion, garlic and seasonings until tender-crisp.
- Step 2: Add pumpkin puree and broth and bring to a boil. Reduce heat and simmer for 25 minutes or until the carrots are tender. Stir in coconut milk and cook until heated through.
- Step 3: Puree the soup in batches in a blender or use an immersion blender until creamy and smooth
- Step 4: Transfer soup to serving bowls and swirl with creme fraiche, if desired.
Hint: Be sure to use canned 100% pure pumpkin puree and not canned pumpkin pie filling when making this recipe.
Expert recipe tips
- For the creamiest, richest texture use full-fat coconut milk.
- For a smooth, restaurant-quality consistency, use an immersion blender to puree the soup
- For a smooth, restaurant-quality consistency, use an immersion blender to puree the soup
- Taste and adjust seasoning at the end of the cooking time. Adding a pinch of salt or extra pumpkin pie spice can make all the difference for your personal preferences.
- For a beautiful presentation, garnish with a drizzle of crème fraîche and toasted pumpkin seeds or croutons right before serving.
- Drizzle with hot honey before serving!
Substitutions
- Coconut Milk - For a dairy-rich option, replace the coconut milk half and half or heavy cream.
- Vegetable Broth – If you’re not keeping the soup vegetarian you can easily replace the vegetable broth with chicken broth for added flavor.
- Pumpkin Pie Spice – I always use my homemade pumpkin pie spice but feel free to make this soup with storebought pumpkin spice.
- Crème Fraîche: Substitute sour cream, Greek yogurt, or a drizzle of coconut cream for the crème fraiche.
- Olive Oil – Replace the olive oil with butter for extra richness or avocado oil for a neutral flavor.
- Carrots - Substitute butternut squash for the carrots and make a butternut squash and pumpkin soup or make it a sweet potato pumpkin soup and use sweet potato in place of carrots. Both of these substitutions will add a sweetness to the recipe like the carrots do.
Variations
- Spicy Pumpkin Soup - Add a pinch of cayenne pepper or crushed red pepper flakes for a hint of warm spicy heat.
- Thai Pumpkin Soup - Stir in a spoonful of red curry paste and garnish with chopped fresh cilantro.
- Roasted Pumpkin Soup – You can substitute roasted fresh pumpkin for the canned pumpkin puree. This will add a deeper, roasted flavor to the soup.
- Pumpkin Apple Soup - Add a diced apple when cooking the onion for a touch of natural fruity sweetness.
Storage
- Refrigerator – Let any leftover soup cool to room temperature before refrigerating in an airtight container. Soup will stay fresh for about 4-5 days.
- Freezer – You can also freeze the cooled soup in an airtight container or freezer-safe bag for up to 3 months. When you are ready to defrost the soup, thaw it overnight in the refrigerator.
- Reheat – Reheat the soup on the stovetop over medium heat until warmed through. Since this soup contains coconut milk, it may separate slightly after freezing. You can either stir or blend it again so that it returns to a smooth, creamy texture.
- As always, I recommend checking out more guidelines at USDA.gov.
Ingredients
Ingredients forPumpkin soup with ginger and coconut milk
- Butter – Butter adds a rich, smooth base for sautéing the onion and garlic, and enhances the depth of flavor in the soup.
- Onion – Red onion brings a touch of natural sweetness and aromatic depth to the base of the soup.
- Carrots - Carrots add a touch of sweetness to this soup
- Garlic – Garlic infuses the soup with a subtle savory note that complements the pumpkin and spices beautifully.
- Pumpkin Puree – 100% pure pumpkin puree is the star ingredient. Be sure to use 100% pure pumpkin puree and not pumpkin pie filling for the best creamy texture and classic pumpkin flavor.
- Vegetable Broth – Vegetable brothis a light, flavorful base that keeps the soup vegetarian and lets the pumpkin flavor come through nicely.
- Pumpkin Pie Spice – This spice blend is a combination of warm cinnamon, nutmeg, ginger, and cloves and adds a delicious fall flavor and a hint of sweetness.
- Fresh Ginger – Fresh ginger adds a gentle zing and fresh warmth and brightness that balances the creaminess.
- Coconut Milk – Coconut milk provides a velvety texture and natural sweetness and keeps the soup dairy-free and extra creamy.
- Kosher Salt - Kosher salt makes all the flavors pop
- Pepper - Pepper adds a subtle touch of savory notes
- Pumpkin Seeds (for garnish) - Roasted pumpkin seeds add crunch, texture, and a pretty finishing touch.
- Crème Fraiche (for swirl) – Crème fraiche is luscious finishing touch for this soup. Just a swirl adds a rich, tangy contrast that makes this soup look gourmet and taste irresistible.
Fall Soup Recipes
Cozy pumpkin recipes
Creamy Pumpkin Soup Recipe
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Ingredients
- 2 Tablespoons butter
- 1 cup chopped red onion
- 1 cup chopped carrots
- 2 Tablespoons minced fresh ginger
- 1 Tablespoon minced garlic
- 2 teaspoons pumpkin pie spice
- 1 teaspoon kosher salt
- ¼ teaspoon pepper
- 1 small can (15 ounces) pure pumpkin puree
- 3 cups vegetable broth
- 1 can (13.5 fluid ounces) coconut milk
Optional toppings
- toasted pumpkin seeds
- crème fraiche
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Instructions
- In a medium pot over medium-high heat, melt the butter.
- Add the red onion, carrots, fresh ginger, garlic, pumpkin spice, kosher salt and pepper and cook until the carrots are tender crisp, about 5 minutes, stirring occasionally.
- Stir in the pumpkin puree and vegetable broth and bring to a boil . Reduce the heat to medium-low and simmer for 25 minutes or until the carrots are tender.
- Remove the pot from the heat. Use an immersion blender to blend the soup until smooth. If using a countertop blender, allow the soup to cool slightly before blending in batches.
- Stir in the coconut milk and simmer until heated through.
- Spoon the soup into bowls and top withtoasted pumpkin seeds or a swirl of crème fraiche, if desired.
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