Meet my favorite pumpkin soup recipe. It’s super creamy (thanks mostly to the pumpkin, with a little help from coconut milk or cream) yet plenty healthy, too. It’s gently spiced, but I made sure that the pumpkin flavor shines above the rest.
This dairy-free pumpkin soup would be a welcome addition to your holiday table. It would be equally at home with a soup or sandwich from fall through winter.
It’s easy to make and the leftovers taste even better the next day. So, you could certainly make the soup a day in advance. Don’t be intimidated by the ingredient list—this soup only requires basic pantry ingredients!
This soup was inspired by my recent trip to Portland. While I was there, I went to lunch with my baby brother and our friend Bill. I’ve written about Bill over the years—in summary, Bill beat leukemia with the help of my stem cells. He’s the toughest guy I know.
Now we’re friends who share the same immune system and we finally got to meet a few weeks ago. (More about that here and by the way, you can join the registry over here.)
We shared lunch and an afternoon at Multnomah Falls. It was a damp, gray fall day in the Pacific Northwest and it was perfect.
Bill picked The Picnic House for lunch. You really have to go next time you’re in Portland. “Unique” doesn’t begin to describe it—the restaurant feels like an old school theater inside, with different scenes set up in every corner and amazing food everywhere the eye can see.
I was tempted to order every item on the menu, but after much deliberation, I finally settled on a small soup, salad and sandwich. I might just have to recreate all three of them for the blog (so good), but homemade pumpkin soup seemed most timely.
I can’t say that my version is exactly the same, but it is equally satisfying and fresh. It’s utterly delicious in its own right.
Pumpkin Options
This pumpkin soup recipe includes instructions on how to roast fresh pumpkin, for maximum pumpkin flavor. Canned pumpkin purée also works well, if you’re in a time crunch. See the recipe notes for details!
Please let me know how this recipe turns out for you in the comments. I’m always so eager for your feedback. If you’re craving more cozy fall soups, don’t miss my butternut soup, lentil soup or minestrone.
Looking for more Thanksgiving recipes? This is for you. Happy holidays!
Watch How to Make Pumpkin Soup
Creamy Roasted Pumpkin Soup
- Author:
- Prep Time: 15 mins
- Cook Time: 70 mins
- Total Time: 1 hour 25 minutes
- Yield: 4 to 6 bowls 1x
- Category: Soup
- Method: Roasted and blended
- Cuisine: American
This pumpkin soup recipe is creamy AND healthy! It calls for roasted pumpkin for maximum flavor. This roasted pumpkin soup recipe would look lovely on your holiday dinner table, and leftovers would go great with sandwiches or salads the next day. Recipe yields 4 bowls or 6 cups of soup.
Ingredients
- 4 tablespoons olive oil, divided
- One 4-pound sugar pie pumpkin
- 1 large yellow onion, chopped
- 4 large or 6 medium garlic cloves, pressed or minced
- ½ teaspoon sea salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ⅛ teaspoon cloves
- Tiny dash of cayenne pepper (optional, if you like spice)
- Freshly ground black pepper
- 4 cups (32 ounces) vegetable broth
- ½ cup full fat coconut milk or heavy cream
- 2 tablespoons maple syrup or honey
- ¼ cup pepitas (green pumpkin seeds)
Instructions
- Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper for easy cleanup. Carefully halve the pumpkin and scoop out the seeds (you can roast the seeds if you’d like—see note—but you won’t need them for this recipe).
- Slice each pumpkin halve in half to make quarters. Brush or rub 1 tablespoon olive oil over the flesh of the pumpkin and place the quarters, cut sides down, onto the baking sheet. Roast for 35 minutes or longer, until the orange flesh is easily pierced through with a fork. Set it aside to cool for a few minutes.
- Heat the remaining 3 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add onion, garlic and salt to the skillet. Stir to combine. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. In the meantime, peel the pumpkin skin off the pumpkins and discard the skin.
- Add the pumpkin flesh, cinnamon, nutmeg, cloves, cayenne pepper (if using), and a few twists of freshly ground black pepper. Use your stirring spoon to break up the pumpkin a bit. Pour in the broth. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes, to give the flavors time to meld.
- While the soup is cooking, toast the pepitas in a medium skillet over medium-low heat, stirring frequently, until fragrant, golden and making little popping noises. You want them to be nice and toasty, but not burnt. Transfer pepitas to a bowl to cool.
- Once the pumpkin mixture is done cooking, stir in the coconut milk and maple syrup. Remove the soup from heat and let it cool slightly. You can use an immersion blender to blend this soup in the pot. I prefer to use my stand blender, which yields the creamiest results—working in batches, transfer the contents of the pan to a blender (do not fill your blender past the maximum fill line!). Securely fasten the blender’s lid and use a kitchen towel to protect your hand from steam escaping from the top of the blender as you purée the mixture until smooth. Transfer the puréed soup to a serving bowl and repeat with the remaining batches.
- Taste and adjust if necessary (I thought the soup was just right as is, but you might want to add more coconut milk for extra creaminess/milder flavor, or maple syrup to make it a little sweeter).
- Ladle the soup into individual bowls. Sprinkle pepitas over the soup and serve. Let leftover soup cool completely before transferring it to a proper storage container and refrigerating it for up to 4 days (leftovers taste even better the next day!). Or, freeze this soup for up to 3 months.
Notes
Soup inspired by the pumpkin soup at The Picnic House in Portland and roughly adapted from my curried butternut soup.
Make it dairy free: Use coconut milk, not heavy cream.
Make it vegan: Use coconut milk and maple syrup.
Change it up: Kabocha squash works instead of pumpkin, and I bet butternut squash would work well, too.
If you want to use canned pumpkin: Instead of roasting the pumpkin, you can substitute two to three cans of pumpkin purée (15 ounces each). Just skip steps 1 and 2, and add two cans of pumpkin purée in step 4. You’ll still want to blend the soup for the best texture; add more pumpkin purée at that point if you’d like thicker soup.
How to roast pumpkin seeds: Pick off all the flesh bits from the seeds and discard them. I like to do this in a colander under running water. Pat the seeds dry with a tea towel or paper towels. Toss the seeds with a little olive oil, a sprinkle of salt and any other seasonings that sound good (I tossed my pumpkin seeds with 1 teaspoon brown sugar and ½ teaspoon curry powder). Toss to coat. Line a small, rimmed baking sheet with parchment paper and arrange the pumpkin seeds in a single layer. Roast for 13 to 16 minutes, until the seeds are fragrant and toasty.
Cheryl A Erlandson
Your pieces of pumpkin must have been very, very small. I roasted my pumpkin for 60 minutes and it still wasn’t cooked. After Halloween many of us are looking for recipes to use up our pumpkin. The soup was good, but it takes a LOT longer to roast than 35 minutes.
★★★
Kate
I’m sorry to hear you didn’t love this one. Thank you for your feedback, Cheryl.
jaci
Can I use whole milk instead of heavy cream?
Kate
Hi, you can and it will be slightly different but can be a good substitution.
Earth8ound8
Perhaps because you are using a carving pumpkin and not the sugar pie variety? Because those carvers are super thick and will take a long time.
They also have a different texture and could result in a grainier soup.
Jo Sanders
This recipe is very adaptable — except definitely roast your own pumpkin, not canned. I’d say that’s key and my amount came to about 5 cups. Didn’t want it sweet so omitted maple syrup (and clove spice — too strong) and added extra cayenne. Finally, unless you’re vegan or vegetarian, use whatever broth you want — I had about a cup of veggie broth(kale) and 2 cups of chicken broth. I used 3/4 c. full fat coconut milk. It is really good!!
★★★★
Matt Evans
Mine doesn’t look as thick. What did I miss? Did I need more pumpkin? I used aboit a quarter of a large kaboocha. Added more cream and didn’t thicken up. Confused!
Kate
Hi Matt, I’m sorry you were disappointed by this recipe. How did it taste?
Linda Coulthard
At what temperature do you roast the pumpkin seeds? I’m looking at the recipe under Notes above.
Kate
Hi! See my pumpkin seeds recipe.
svet
Delicious soup. I made it as instructed and it came out perfect
★★★★★
Kate
Great to hear!
Tara
This soup is so delicious! We added some curry as well. We will add this recipe to our ‘day-after- Halloween’ tradition for sure! We have a Halloween evening chilli tradition and cooked up your veggie chilli last night…thanks for posting wonderful meat free alternatives :)
Domaas Family
★★★★★
Nia
Did you sub curry for any other spices or just add? Thanks!
Tara Domaas
Hi, we followed the recipe, then also added the curry.
Katie
LOVED this! I made it with extra cayenne, cut down a bit on the maple syrup, and added 1/2 tsp. of curry powder, highly recommend!
Kate
Thank you! I’m happy you loved it, Katie.
Chamomile Chronicles
Delicious! Made with Jack-o-lanterns after Halloween.
★★★★★
Mel
So you used regular large pumpkins? I cant get sugar pumpkins at the store now but have 2 large, incut pumpkins for decor on my porch…
Chamomile Chronicles
That’s right, just regular pumpkins from Halloween. Just cut and roast them
★★★★★
Pam H
It would be helpful to know how many cups of pumpkin is required.
Kate
Hi Pam, sorry to disappoint. You can check to see how much I suggest if using canned and use that for guidance.
Carley
Hi Kate, with regards to the ‘cans’ I do see that you suggest two… But what sized cans would that be? I’m currently looking at a very thick pot of soup a/which only pops and does not simmer. I have used two 26oz cans as that is what’s standard in my area.
Kate
Hi! Use two 15oz cans. I hope this helps, Carley.
Allison
Great base recipe! I used 2 cans of pumpkin leftover from Thanksgiving. It didn’t have enough flavor for our taste so I ended up adding about 2-3x all of the seasonings and some milk, and then I simmered it for half an hour or so. It was perfect! We will enjoy this again!
Kate
I’m sorry you didn’t love it, but were able to adjust to fit your tastes.
Scooter
Turned out beautifully! Taste test tomorrow!
★★★★
Kate
I hope you love it, Scooter!
Karen
This pumpkin soup is simply perfect!
★★★★★
Autumn Lee Peck
do you think this can freeze and thaw well?
Kate
Hi! I do believe this one will freeze well. Let me know what you think, Autumn!
Kathy
Why is this soup so high in Sodium?
Kate
Hi Kathy, more on my nutrition disclaimer can be found on the blog. I do my best to provide as accurate of nutritional information as I can. You can always adjust the sodium by decreasing salt, using low sodium inputs, etc.
Kathy
Thank you For getting back to me, Kate. I’m on a low sodium diet and I was surprised at the high sodium (824 mg) content of this recipe. From the recipes ingredients, there seems to be little sodium unless it’s in the broth. I used low sodium broth and coconut milk.
The soup is delicious, I hope I’ve reduced the sodium.
Christine Dattilio
If you used low sodium broth just look at the sodium content for the amount you used and divide it by the servings you got from your soup.
Sumer
I’ve never had pumpkin soup and have a few pumpkins I need to use up. Glad i came across this recipe:) it was delicious!
★★★★★
Elyse Johnson
This soup was AMAZING! It produced restaurant quality taste. My only change was to add extra coconut milk – like you suggested – and some balsamic glaze on top. Delicious!
Sharon Dean
Made this soup today … it was absolutely delicious!..
★★★★★
Kate
I’m happy you loved it, Sharon. Thank you for your review.
Nicole Lavalette
I made this soup with one small regular pumpkin and a small butternut squash. The soup is super creamy, I used coconut milk and all the spices. This will be my favorite winter soup recipe! Thank you!
★★★★★
Kate
You’re welcome, Nicole! Thank you for your review.
Amy O'Laughlin
Thank you for this recipe! I followed it exactly except for adding a couple of slices of cooked bacon that I blended in with everything. It is savory, perfectly autumnal, and I will definitely be making it again. It was my first pumpkin soup (eaten or made)-glad to have this healthy option!
★★★★★
Greta Farina
I am in the process of making this soup but for the life of me, I don’t know how to convert 4 pounds pumpkin into cups. Why couldn’t you just say how many cups to put in? I’m hoping this recipe won’t be wasted “guessing” the right amount pumpkin.
Just saying!
Kate
Hi Greta! I would use the can suggestion in the notes. That should help some. I didn’t measure this in cups so don’t have that on hand, sorry.
Linda Coulthard
4 pounds equals about 4 cups
Christine Dattilio
I agree with you since most Americans don’t have a food scale.
But I bet you if you Google how many cups are in a pound (or 4) of fresh pumpkin you will find your answer.
Liliya
Recipe sounds nice. SO I followed up but I did not like onions in soup. It is still good but onions give weird aftertaste. Next time will skip on onions.
★★★★
Halley Bylin
I made this roasted pumpkin soup and it was AMAZING! Simply the best! I did add a smudge of curry. It was so good that I’m making a second batch!! Thank you. I’m always on the hunt for that “perfect” recipe and this definitely made it on my list as a clear winner!
★★★★★
Kate
I’m happy you loved it, Halley! Thank you for taking the time to review.
Katherine
Please indicate what size can for canned pumpkin option.
Thanks.
Kate
Hi Katherine, please see the notes below the recipe.
Catherine
Delicious! A new favourite I didn’t have broth so I boiled 4 cups of water, 6 small chopped kale leaves and a tbsp of tomato paste. I used heavy cream, omitted cloves and added a tsp chili garlic sauce (instead of cayenne)…so good !!
★★★★★
Kate
Thank you for sharing how you modified this recipe, Catherine!
Tim Jackson
This is a fantastic and fast soup. Made it to the recipe but it would lend itself to experimenting with additional flavors. I had a bounty of New England Pie pumpkins so I’m going to make another pot of this for easy lunches for the week. And I’m forwarding it to my vegan friends- they’re going to love it. Thank you!
★★★★★
Alejandro
I was forced to take some liberties with some ingredients due to availability, mainly I used another type of pumpkin (calabaza de castilla, unsure of the English name) that I wanted to use before it went bad. Also, I was a bit liberal on the proportions due to multitasking.
It sounds like with the right ingredients it will be even better, but the combination of ingredients was delicious and interesting, the texture very creamy, and the overall feel very hearty and cozy. And it was all very noble with my changes.
Thanks for the great recipe!
Also, I added a little bit of dry chili flakes and served with tosted pine nuts, and these go REALLY well with the soup!
★★★★★
Kate
I’m glad you were able to find something and got creative! Thank you for your feedback, Alejandro.
Mark
Oh man what can I say… delicious!. You are so right a blender would be way better than using the emersion but today I was just to lazy to clean the big guy. I did not have cloves for some weird reason so used allspice instead. Also used low fat European Yogurt for added tang and thickness.
★★★★★
Kate
Thank you for sharing, Mark!
Sue Thurber
Made this soup today. I was surprised how much soup one pumpkin made! Was so creamy. The roasting really does enhance the flavor.
I doubled the cinnamon and used chili powder as I did not have cayenne. Next time will get the cayenne. Will also add more spices next time.
Thank you, Kate.
★★★★
Halley Bylin
I made this soup and it was absolutely divine! I roasted the pumpkin and used the exact measurements. However, I did use a smidgen of curry powder and it turned out heavenly. I can’t wait to make this again. Thank you for this recipe. I’m going to share it with friends.
★★★★★
Linda
I am preparing meals for a person on a puréed diet and minus the pepitas this was a welcome flavorful surprise. The cayenne developed more flavor in the leftovers.
★★★★★
Shari Steager
As an FCS (aka Home Ec.) Teacher, I like specific amounts in a recipe. 1# of pumpkin = 4 c. / 2 c. Cooked and drained. Your vague “cans” of pumpkin aren’t helpful because pumpkin comes in several different sized cans. I’m going to use 8 c. of pumpkin per the amts. I researched. The soup was good. I did not add the honey but I did add 1/2 tsp. Curry powder.
★★★★
Carolyn
So good! Used roasted pumpkin seeds for garnish also Puréed pumpkin with broth. Thank you
★★★★★
Tefany
Wow, this came out really good. I was about to throw out a pumpkin from halloween but I’m glad I came across this quick recipe. I made some adjustments making this non-vegan. I roasted the pumpkins in an air fryer so that cut the roasting time by 15 minutes! I used chicken broth instead of vegetable broth, added 1/2 teaspoon more of salt, 1 tablespoon of chicken bouillon and only used 1 tablespoon of maple syrup. Yes I totally made it my own but glad this was here to guide me!
★★★★★
Asta
This recipe was great, thank you for sharing it! I used butternut squash and added a couple of roasted red bell peppers and it turned out great. Added chili flakes instead of cayenne and blended it well. Delicious!
★★★★★
Ann
Made this soup this morning adding turmeric for color, and health benefits; used non-dairy Nut Pods to replace dairy cream and toasted slivered almonds to replace pepitas, (unavailable). Added a tablespoon of light brown sugar to balance the cayenne pepper and YUMMMY.
★★★★★
Kate
Great ideas! Thank you, Ann!
Sarah W
Love this recipe. I added a little more cayenne so it had a kick to it. Would definitely do again :)
★★★★
Rose
Kate,
I’m so excited to make this creamy roasted pumpkin soup recipe. I already had frozen fresh pumpkin that I had puréed. I don’t know what 2 or 3 cans mean exactly.
Thank you,
Rose
Kate
Hi Rose, that’s awesome! I will need to remake this recipe when pumpkins are in season again to measure how much roasted pumpkin goes in. I’d use 3 to 4 cups pumpkin, depending on your desired thickness. Hope that works for you!
Adela
Rose, how did you use the frozen pumpkin? Did you adjust the cooking time? I have some frozen pumpkin cubes that I cooked before freezing so would like to use these in the recipe.
Greta
I’m a newbie at this sort of thing and am having trouble figuring out how many cups of roasted pumpkin for this recipe. I roasted the pumpkin (it was 4 pounds with seeds in) but what if I have a bigger pumpkin? How many cups of roasted mashed pumpkin actually goes in to this recipe?
Kate
Hi Greta, sounds like you chose the perfect pumpkin for this recipe! I’m sorry I don’t have the roasted amount for you; I typically offer better descriptors and need to revisit this one. I always list the preferred quantity first, though (in this case, 4 pounds, which could be split between two pumpkins). Hope that helps!
Greta
Thank you for your response to me. I sort of guessed how many cups 4 pounds would be and it turned out great. Thanks again!
Kathey Edwards
This year we are eating one part of our normal feast each night. Monday- corn soufflé and green salad, Tuesday yams and red Chile chicken enchiladas. Tonight stuffing and pumpkin soup. So glad to stumble onto a fellow Oregonian’s recipe. Roasting the pumpkin now. Love from the Oregon Coast.
Richa
Made this soup with heavy cream and maple syrup and it turned out perfect! The toasted pumpkin seeds were a fantastic addition to the soup. Thank you so much for the recipe!
★★★★★
Aileen
This is a winner at our dinner table! (Big fan of your recipes, Kate.) Even my two year old gobbles it up.
★★★★★
Kate
That’s great to hear, Aileen! I appreciate you taking the time to review.
Peggy
I made your recipe today. It’s yummy. I would not use as much vegetable broth next to increase the taste of pumpkin. Of course adding more nutmeg & cinnamon gave it a seasonal flavor
★★★★
Kate
I’m sorry you didn’t love it, but I appreciate your feedback!
Laurie M
This was fantastic! I used 2 little sugar pie pumpkins from Halloween. I didn’t have cream, so used sour cream. Threw in a little left over cauliflower. Thank you so much. Just the right spices. Yum!
★★★★★
Kate
You’re welcome, Laurie! Thank you for your review.
Rouba A
Hi Kate, does this recipe work with frozen homemade pumpkin puree? I followed your roasted pumpkin puree recipe to make it a few weeks back.
Jehan Marino
Third time making today! Follow directions as is including roasting the pumpkin for 35 min. Comes out perfect every time!!!
★★★★★
Heather
Will this recipe freeze .? I’m stocking my freezer for the long winter with no garden veggies. Thanks Heather
Kate
Yes, it freezes well!
Laura
Ok need to know- cups of pumpkin please. If its large or small cans.
I am anxious to enjoy this beautiful sounding recipe
Kate
Hi Laura, standard 15-ounce cans. It’s best with roasted pumpkin but puree will do.
Laura
Wonderful. If recipe is updated more of us can try it and I had a choice between a large pumpkin and canned and wanted the right ratios with the seasnngs. We did add some curry and enjoyed tonite . Yumm !!
★★★★
John D
The pumpkin soup came out great! Very tasty, I made the vegan version for my daughter.
★★★★
Diane
I made this soup today and it was wonderful. The only change I made was eliminating the cloves, nutmeg, and cinnamon. I replaced it with a teaspoon of Ras El Hanout. Thank you for the recipe!
Mercy John
My soup was very tasty. Made a few changes. I chopped pumpkin and onion into big chunks, mixed garlic and olive oil and grilled it for 25 minutes. Then transferred it to a pan with hot water and boiled for a few minutes. Added whole pepper and using a hand blender made a puree. Then followed your recipe. Added the spices and a dash of coconut milk, before serving.
★★★★★
Lincoln Ruth
Five stars from me. I didn’t have a sugar pumpkin I had a 10 pound pumpkin from Vermont . I had to roast in 2 halves because it was soo big It also took something like an hour at 400 degrees Worth every minute for this recipe. And now I have enough pumpkin for pancakes, muffins, bread , cookies
★★★★★
Catherine
I just made this. Yum! Always love and trust your recipes! I used a pumpkin my roommate grew and was a bit generous with the spices.
★★★★★
Emily
Made this with a leftover white pumpkin that we never painted for the holidays… it was still amazing! Very easy! I roasted my pumpkin for 45 min and it was perfect. I followed the recipe but I think I’ll add some more spice next time! Maybe try the suggestion of curry powder I saw in the comments!
★★★★★
Heather Bradley
Hi, Kate: I made your “Creamy Roasted Pumpkin Soup” using canned pumpkin. The soup was delicious – I didn’t have any heavy cream but I did have whipping cream on hand – so yummy! You recommended using two or three cans of pumpkin – what size of can? I used two cans – each was 796 ml. (26.9 oz.) and I ended up with a large pot of soup, way more than I think that you intended. I increased the cream to 3/4 cup, probably should have increased some of the other ingredients also but it turned out great – lots of containers of pumpkin soup are now in the freezer! Thanks, Heather (Canada)
Kate
Hi! Two cans which is typically 14-15 oz. I’m glad you enjoyed it, Heather.
Michael collector
I made this last night for my wife. She said it was one of the best recipes for soup ever. She asked where I could get more sweet baby pumpkins to store in our wine cellar so she could ask for me to make it again. Thank you so very much.
★★★★★
Kate
That’s wonderful to hear! I’m so happy she loved it. Thank you for your review, Michael.
Summer S Bair
This was delicious! I have made other pumpkin soups and was disappointed. Your recipe is a keeper. I did modify a bit based of what I had in the house. I used 2# of fresh pumpkin puree and 1 cup of chicken stock. I did not blend the soup at the end because I liked the consistency of the onion and garlic bits (I had minced them). I used heavy cream, but will look forward to trying this again with coconut milk. Thanks!!
★★★★★
Kate
Thank you for sharing what you did differently, Summer! I’m glad you enjoyed it.
Dina
Delicious! We loved it. I’m such a big fan. I wish it were easy to order your cookbook where I am. I can’t justify getting the Kindle version and missing out on all the lovely photos. But I will get it next time I’m abroad. Keep up the good work Kate! :)
★★★★★
Kate
I’m glad you loved it! I’m sorry it’s hard to get my cookbook where you are. Have you checked Indie Bound? It will show you where you may be able to get it locally.
Dina
I’m in the Middle East and any Amazon (or other) delivery means paying a ton in customs unfortunately. Next time someone visits from abroad or I go abroad, I will definitely make it a point to get your cookbook. I’ve been a fan for many years now… must be at least five years so can’t pass up the chance to get your cookbook :)
Jen Ryle
Delicious! No pumpkin, but the recipe worked perfectly with 2 squashes (kobocha and futsu) from my CSA box. The coconut milk made it sweet enough so I didn’t use syrup and even added a pinch of red pepper flakes for more zip.
★★★★★
Marie Cortez
I loved it! I skipped the syrup because I am Type I diabetic. How much is 1 serving? 2 cups???
Kate
Hi! One serving is typically 1.5-2 cups.
Sam
Following this recipe was a disaster…. Pumpkins are not in season so I had to use canned. The recipe fails to state if it is referring to 8oz or 15oz cans (hint: its 8oz). How big is a large onion? How big is a large/medium clove of garlic? Would have been easier to follow if it was in cups/tsps./tbsps. and not switching between eyeball measures and actual measure. Ended up tasting HORRIBLE. Far too much garlic and onion even with my pumpkin screw up. We managed to salvage it to a edible quality at best using our own knowledge of flavours.
★
Kate
Hi Sam, I’m sorry you were disappointed in the recipe result and how the recipe is written. It is much better with fresh pumpkin as the recipe is designed. You needed 15oz cans as that is the standard of pumpkin in the US. The other ingredients listed is also the standard to present them. I try to be as descriptive and prescriptive as I can with the standard of measurements to ensure a consistent result. I’m sorry you didn’t love it.
Kathy Mierswa
I just finished eating a bowl of soup. I added 1 apple but I think I could have used none or less. I didnt use maple syrup but did use can of coconut milk. Between that and the apple was a little to sweet. Im going to adjust a little, but thank you great recipe. Roasted the pumkin 35 mins was fine for mine
ZLL
the recipe was really good!! it tasted great thanks for this.
★★★★★
Kate
You’re welcome! I’m happy you enjoyed it.
ZLL
almost forgot to ask. how much is a serving? like how many cups of the soup? or grams if that’s how you measure it.
Kate
Hi roughly 1.5-2 cups.
Nic dix
Hey there!
Loved the consistency however I felt like it was very Indian flavoured!!
Did anyone else get this? Partner is a chef and he couldn’t eat it.
Also roasted smaller bits of pumpkin for say 45 mins
Nic
★★★
Kate
Hi, I’m sorry to hear you didn’t love it.
Kerry Haynes
This is a wonderful recipe and the taste is sensational.
★★★★★
Rajni
Delicious! Thank you for the recipe. This is the best pumpkin soup recipe I’ve ever tried. It was creamy and soooo delicious. Yours is the best food blog I’ve come across in a while. 5 stars.
Tonight I am going to try your Broccoli soup recipe.
★★★★★
Pixie
Tha is so much Kate! It’s a brilliant recipe one I’ll use again. I had a small Japanese home grown pumpkin given to me by a friend. I used everything the same excepting I roasted the onion and garlic and added more fresh garlic to the sauteing step. I didn’t add the cloves as I didn’t have any but added a tablespoon of red Thai curry paste and 1 TSP of curry powder too. It’s delicious! Alot thinner than yours due to the smaller pumpkin and slightly paler but very scrumptious!
Thank you!
★★★★★
Kate
Great to hear, Pixie! I’m delighted you enjoyed it.
Sophie
Hi I’ve made your roasted cauliflower and roasted carrot soups. They were a hit :). Thanks.
I noticed with those two soups you blend 1 – 2 tablespoons of butter. Would a tablespoons or two of butter blended into this soup be nice??
★★★★★
Kate
I think butter tends to be a good idea! I haven’t done it with this one, but I would love to hear what you think.
Sophie
I didn’t have coconut milk or cream so i added a tablespoon of butter and a cup of full fat milk and that worked well.
Next time I’m going to try the spices you use in your carrot soup which are cumin and coriander + curry powder and try it instead of the nutmeg and cinnamon and see how that goes.
Thanks again for your amazing vegie recipes.
The next recipe I
‘m giving a go is your eggplant parmi :) Can’t wait.
Jeanne
Really a wonderful recipe. I have made this multiple times for my family and for friends in need and everyone loves it (and wants the recipe). Highly recommend!!
★★★★★
Kate
Thank you, Jeanne! I’m happy to hear it was a hit.
Stella
The best pumpkin soup ever. I loved it. Thank you
★★★★★
Amanda
This soup is awesome on a fall or winter evening. Perfect as written. The sugar pumpkins I grew were small and I have no scale so I guessed. The second time I made I used 4 cups of pumpkin puree I had vaccum sealed in the freezer. This soup was wonderful both times! The spices warmed me up and made my tummy happy
★★★★★
Kate
That’s great to hear, Amanda! Thank you for your review.
Robert Stewart
I found an interesting tweak that I and my friends/fam. really enjoyed. Most of the store bough vege or chicken broths are low salt. So to only slightly increase the saltiness, and it only needs a little, i add 1/4 C of Soy Sauce. It caused a major flavor enhancement and it slightly thickened the texture of the soup. Although before adding Soy Sauce I’d carefully and smaller amounts since they aren’t all alike and the flavor is different in a variety of brands.
★★★★★
Jenny Down
Wow Wow & WOW!!!…..I have a recipe that has been passed down through the generations which I always cook which everyone loves.
Today, I hit the google search engine came across you & thought this sounds great and GREAT it was!!
The taste was sensational with the baking of the pumpkin and I also threw the garlic in the oven, then the nutmeg and cinnamon really finishes off the flavour!!
Thank you so much Kate… the old recipe is now gone with this to be our new pass me down recipe!!! Thanks so much!!
Regards… Jenny
★★★★★
Kate
Thank you for sharing, Jenny! I’m delighted you enjoyed it.
Tam
Delicious. I used light coconut milk and honey. Used a kent pumpkin ( Australia) and needed to bake pumpkin for extra 15mins, otherwise followed exactly. Love the hint of heat, spice and use of coconut milk instead of my usual sour cream. Will be adding to my recipe collection. Thank you
★★★★★
Ashraf from Borneo
I was so glad to come across this recipe because earlier today I baked some onion foccacia bread in a wood oven that was fuelled with coconut shells, third batch came out perfect with two variations of the foccacia on purpose; one was thick, soft and fluffy, whilst the other was crunchy of biscotti type. Hehe.
THEREFORE, Pumpkin soup made with coconut milk and baked pumpkins came across my mind to make, your amazing recipe Kate gave me the guideline to follow, only I put 1.1kg of baked ‘asian’ pumpkins, 550gm (2 cups) of fresh thick coconut milk, 2.5 cups of fresh vegetable broth, did not have fresh onions so added fried onions into the broth, that I believe gave an extra ‘zing’.
It’s 2am in the morning and the amazing aroma woke up one of my my kids, of which she sleepily said I want soup and “biscotti” for breakfast.. Hehe..
Thanks KATE for the inspiration.. God bless..
★★★★★