This warming Creamy Pumpkin Soup is just what we feel like eating when the leaves are turning and there’s a chill in the air. The fact that it comes together quickly is an added bonus – thanks to some key shortcuts. This is easy recipe is perfect for fall.
CREAMY PUMPKIN SOUP
Just when you thought you were safe from another of the thousands of pumpkin recipes out there right now, I offer you this wonderful recipe for Creamy Pumpkin Soup.
This one is:
- Easy
- One of the best recipes for pumpkin soup EVER (she said humbly)
- Satisfying, warm and full of wonderful and aromatic pumpkin flavor
- Non-dairy if you use a plant-based yogurt for the garnish
So let’s do a reality check, shall we?
The holidays begin in like, 10 minutes.
This is deeply frightening to me – didn’t we just have them? Do they really need to happen every single year?
I bring this up because recipes like Creamy Pumpkin Soup are perfect for casual lunches and dinners and YAY it can be made ahead.
It’s great as a starter to a big meal too.
We all know the holidays can be a bit stressy.
You need some easy and flavorful holiday recipe go-to’s.
Stuff that doesn’t take too long to prepare. Stuff that everyone ooh’s and ahh’s over.
Stuff like a warm bowl of creamy pumpkin soup.
The creaminess here comes from canned coconut milk–not coconut cream which is totally different and way too heavy – use that for a Pina Colada 🙂
It’s a great flavor combination and it’s non-dairy, too.
There are literally hundreds of recipes for pumpkin soup out there right now, but I love this one because it’s easy and full of warm, spicy fall flavors.
Plus, who on earth doesn’t love eating soup from a coffee mug?
Seriously, a warm cup of soup is really what you want to eat on a chilly day.
WHAT DO YOU SERVE WITH CREAMY PUMPKIN SOUP?
You can go several different directions with this, but here’s some suggestions:
- Big slices of hot, toasted garlic bread.
- A cold, crisp salad – something simple like greens and vinaigrette and maybe a sliced fresh fig or two.
- Here’s a recipe for Pumpkin Soup with crumbled bacon on top. Looks amazing.
TIPS FOR MAKING CREAMY PUMPKIN SOUP
This soup is easy to make ahead and can be stored in the fridge for 3-4 days in an airtight covered container.
When you re-heat the soup, be sure to use a medium low heat…no boiling or the mixture will separate.
And hey, you can and should get creative with your garnish, so experiment! Try some sliced jalapeno peppers if you like it spicy, or for a sweeter touch add a dusting of chopped candied pecans.
You could even consider this kale pesto situation.
Try these ideas yourself and see what you like.
The beauty is this Creamy Pumpkin Soup is super versatile, and can be dressed up or down depending how fancy you want to be.
ANOTHER FALL SOUP RECIPE TO TRY
THANKS FOR PINNING THIS RECIPE!
CREAMY PUMPKIN SOUP
Ingredients
- 1 tbsp olive oil
- 1 cup yellow onion chopped
- 1 cup carrots peeled and cut in 1/4" slices
- 2 cloves garlic peeled and minced
- 2 cans vegetable broth 14 1/2 ounce cans, divided
- 2 cans pumpkin puree Unsweetened, not pumpkin pie filling
- 1 can coconut milk 14-ounce can (not coconut cream)
- 1/4 tsp. red pepper flakes
- 1 tbsp sugar
- 1 1/4 teaspoons salt
- 6 tbsp plain yogurt for garnish
- 2 tbsp parsley, Italian flat leaf chopped, for garnish
Instructions
- Heat the oil in a large soup pot (dutch oven) on medium high heat. Add the onion and carrot and cook until the mixture begins to soften, about 6 minutes. Stir frequently as you don't want the mixture to brown.
- Stir in the minced garlic and continue cooking and stirring for one minute. Add one can of the vegetable broth and continue cooking until vegetables are tender, about 10 minutes. Remove from heat and cool the mixture for about 10 minutes.
- Place the mixture in a blender and puree until completely smooth.
- Return the mixture to the dutch oven and add the pumpkin, coconut milk, the remaining vegetable broth, pepper flakes, sugar and salt and stir with a whisk until smooth and combined. Simmer on medium low heat for 10-12 minutes until the mixture is heated through. Divide into six bowls or cups and and garnish with a tablespoon of plain yogurt and a bit of chopped flat-leaf Italian parsley.
Notes
- This recipe makes about 8 cups. Perfect as a starter for 6 people to serve before a fall dinner or lunch.
- Make sure to buy unsweetened, solid pack pumpkin, NOT pumpkin pie filling.
- Use sour cream if you'd like instead of plain yogurt.
- Or, use a plant-based plain yogurt to keep this recipe dairy-free
- I use Libby's brand pumpkin puree, but this post is not sponsored.
Nutrition
SOURCE: Studio Delicious
Courtney O'Dell
Paige
Aimee
Eden
Kellie Hemmerly
Please rate this recipe and thanks for leaving a comment!