Pumpkin Soup

• Pumpkin Puree – The main ingredient! You can roast pumpkin yourself and puree it (see my tips below), or just buy canned pumpkin like this. If you opt for canned, make sure you grab pumpkin puree, and not pumpkin pie filling. Sometimes the cans look similar! And if you have extra, make my pumpkin chili with it next.
• Chicken broth – This is the liquid base. I used reduced-sodium store-bought. It’s even better with my homemade chicken broth, or bone broth for added nutrients. You can also use vegetable broth for a vegan and vegetarian soup; I just prefer the flavor with chicken broth.
• Coconut Milk – It makes the soup creamy. Grab full-fat coconut milk from a can, not the liquid kind from a carton. Sometimes I make this pumpkin soup with heavy cream instead. Half and half will work, too, but the soup turns out a bit thinner.
• Aromatics – I used a yellow onion and minced garlic. Any kind of onion you’ve got will work fine, but mine was small, so if you only have a large one, use half. You can also substitute 1/2 tablespoon of jarred garlic in place of fresh if you need to.
• Olive Oil – I like this brand for sauteing the aromatics. You can also use avocado oil or coconut oil. You can saute the onions and garlic in butter instead for a richer flavor, but keep the heat on medium-low to avoid burning.
• Fresh thyme – This is optional, but I often add a tablespoon for a subtle earthy flavor. You can substitute a teaspoon of dried thyme (or dried rosemary), or simply omit it.
• Spices – A pinch of nutmeg, a sprinkle of sea salt, and a dash of black pepper. You may need less salt if your broth isn’t reduced-sodium like mine was. If you like a stronger fall spice flavor, add 1/2 teaspoon each of cumin, coriander, paprika, and/or curry powder depending on what you like.

1. Saute the aromatics. Heat the olive oil in a Dutch oven over medium heat. Add the onion and saute until translucent. Then, add the garlic and saute until fragrant.
2. Add all the other ingredients. Stir in the pumpkin puree (drain it first), chicken broth, coconut milk, thyme, nutmeg, sea salt, and black pepper.

3. Blend until smooth. Use an immersion blender to puree the soup, until smooth and creamy.
4. Simmer to thicken. Bring the pumpkin soup to a boil, then reduce heat and simmer until the soup reduces to your liking and the flavors develop.

5. Enjoy! Adjust salt and pepper to your taste if needed. I like to garnish with an extra drizzle of coconut milk, fresh cracked pepper, and pumpkin seeds (pepitas). You can also add more fresh thyme if you like.

Storage & Meal Prep

• Store: Keep leftovers in an airtight container in the fridge for 3-4 days.
• Meal prep: This pumpkin soup stores beautifully! Make it ahead and portion out into individual servings for lunch.
• Reheat: You can warm it up in the microwave (cover loosely to avoid a mess), or in a saucepan on the stove.
• Freeze: You can keep this soup in the freezer for up to 3 months. I love freezing it in these soup cubes for easy portioning, but a zip lock bag or container is fine. If you use cream instead of coconut milk, don’t add it until after thawing.

Serving Ideas

Pumpkin soup is a great way to kick off your fall dinner! I like to pair it with:

• Main Dishes – My roasted chicken thighs or Crock Pot pork tenderloin keep the cozy vibe going. For a one-pan meal, try my sheet pan chicken dinner or parmesan crusted tilapia — both have veggies included.
• Side Dishes – My fave for fall is a mix of roasted root vegetables. You can also choose individiual veggies, like roasted cauliflower or balsamic brussels sprouts.
• Fall Salads – Kale salad is our family favorite and goes so well with pumpkin soup! But my butternut squash salad or sweet potato salad are also wonderful this time of year.

More Fall Soup Recipes

If you loved the flavors in my easy pumpkin soup recipe, try some of my other fall favorites:

Butternut Squash Soup

Borscht Soup

Coconut Curry Soup

Cauliflower Cheese Soup