Pumpkin Soup with Fresh Pumpkin
Fresh pumpkin simmered with aromatics, blended silky-smooth, and finished with coconut milk or cream for a warm, earthy, comforting soup. Rustic, nourishing, and deeply comforting — perfect for autumn gatherings.
Ingredients
- 2 lb fresh pumpkin sugar/pie pumpkin, peeled, seeded & cubed
- 1 tbsp olive oil or butter
- 1 onion chopped
- 2 garlic cloves minced
- Fresh ginger grated (or 1/2 tsp ground)
- Optional: 1–2 carrots chopped (for extra sweetness)
- 4 cups vegetable or chicken broth
- 1 cup full-fat coconut milk or heavy cream
- Salt & black pepper
- 1/2 tsp cinnamon or pinch of nutmeg optional
- Pinch of cayenne or chili flakes optional
- Fresh thyme or sage optional
- Lemon juice or apple cider vinegar splash to finish
Instructions
- Peel and cube pumpkin (and carrots if using).
- Heat oil/butter in a pot over medium heat. Sauté onion until soft and fragrant.
- Add garlic and ginger; cook about 30 seconds until aromatic.
- Add pumpkin (and carrots), sprinkle with salt, pepper, and warm spices; stir to coat.
- Pour in broth to just cover vegetables; bring to a boil, then reduce to a gentle simmer.
- Simmer 20–25 minutes until pumpkin is very tender.
- Use an immersion blender (or blend in batches) until smooth and silky.
- Stir in coconut milk or cream and warm through gently; do not boil.
- Add a squeeze of lemon or a splash of vinegar, taste, and adjust seasoning.
- Serve warm with optional toppings.
Notes
Best pumpkins: sugar/pie pumpkin, kabocha, or butternut. Avoid carving pumpkins.
For deeper flavor, roast cubes at 400°F until caramelized before simmering.
To thicken, simmer uncovered or blend in a cooked potato or carrot.
For vegan: use coconut milk + vegetable broth.
Blend well for the smoothest texture; add cream at the end for silkiness.