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+ servings
several cups of pumpkin soup in white cups on a wooden serving tray.
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5 from 5 votes


Creamy Pumpkin Soup is made with canned pumpkin puree and coconut milk - this one of the best easy pumpkin soup recipes for fall!
Prep Time25 mins
Cook Time10 mins
Total Time35 mins
Course: Soup
Cuisine: American
Servings: 6
Calories: 241kcal
Author: Paige


  • 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
  • 2 tbsp parsley, Italian flat leaf chopped, for garnish


  • 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. Alternatively, you can use an immersion blender.
  • 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.


  • 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.


Calories: 241kcal | Carbohydrates: 23g | Protein: 4g | Fat: 17g | Saturated Fat: 13g | Cholesterol: 3mg | Sodium: 929mg | Potassium: 577mg | Fiber: 5g | Sugar: 11g | Vitamin A: 26012IU | Vitamin C: 12mg | Calcium: 89mg | Iron: 4mg