Our easy Pumpkin Soup recipe is a creamy and delicious fall soup that is perfect for an easy dinner, make-ahead for lunches, or even as a Thanksgiving side dish! Made with only 4 real, simple ingredients. This recipe for pumpkin soup is going to be a new family favorite!
The Best Pumpkin Soup Recipe Ever
This homemade pumpkin soup recipe is perfect for those chilly nights this time of year! Or add it to your holiday table as a side dish for Thanksgiving dinner. Everybody knows that those cooler Fall months are pumpkin season and this is a pumpkin recipe that you definitely have to add to the mix! Plus, it is a great option for meal prep. Just cut two pie pumpkins in half, roast them in the oven, and keep the pumpkin puree on hand for when you are ready to make this delicious soup! A great way to use up those small Halloween pumpkins that we like to use as decorations!
And if you are looking for even more homemade soup recipes, check out our big list of 31+ Soup Recipes! So many great options!
What You Will Need
- fresh pumpkin – a great way to make turn your small pumpkins into a delicious recipe!
- full-fat coconut milk – gives an amazing creamy texture while still being dairy-free. You could sub with heavy cream, but it will definitely get pretty rich.
- kosher salt – a simple seasoning that is always needed in a homemade soup recipe.
- maple syrup – love this natural sweetener with incredible flavor that perfectly compliments those pumpkin flavors!
- butter – option to use plant-based butter or ghee, depending on your personal preferences.
How To Make Pumpkin Soup
The first steps to making this roasted pumpkin soup are to gather all of the fresh ingredients.
Best Pumpkins For Soup
Any type of pumpkin that you can eat would work for making this soup. We like to use small pie pumpkins or sugar pumpkins. Generally, large pumpkins used for cutting into jack-o-lanterns don’t have quite as much sweet flavor as the smaller pumpkins do so that’s why we like to stick with those.
Grab a large knife and cutting board to carefully cut your pumpkins in half.
Now scoop out all the seeds and guts that are inside each pumpkin half. Pro tip: don’t throw out those pumpkin seeds! Make roasted pumpkin seeds for a crunchy and healthy snack!
Place pumpkins on a large baking sheet with parchment paper and roast them in the oven at 350 degrees F for 45 minutes or until fork tender.
Let the cooked pumpkin cool for a bit and then scoop all the pumpkin flesh out into a large bowl.
Next, place the pumpkin, coconut milk, salt, and maple syrup in a large pot and bring it to a medium heat.
Use an immersion blender to blend everything to a smooth consistency right in the soup pot. If you don’t have an immersion blender you can place all of the soup ingredients in a regular blender or food processor.
Finally, add a little bit of butter to this creamy soup and mix to melt.
Best Ways To Serve Pumpkin Soup
This creamy pumpkin soup recipe can be enjoyed all by itself, but if you are looking for a little garnish or added flavor you could add some pumpkin seeds (pepitas) or a swirl of cream on top of the soup. And we all know that you have to serve some soup dunkers on the side, like crusty bread, grilled bread, or a big piece of sourdough bread!
Recipe FAQ
- Added flavor: we love the natural sweetness that this flavor has, but if you are looking to add even more flavor you could some bacon bits, turmeric, fresh ginger, or a sprinkling of red pepper flakes (or cayenne pepper) for a little kick of heat.
- Pumpkin purée: if you have a few pumpkins on hand, but don’t have time or want to make soup yet… just follow our simple tutorial on how to make your own pumpkin puree and store until you are want to use it!
- Canned pumpkin puree: roasting your own pumpkin is super easy and flavorful, but you can use store-bought pumpkin puree for your soup too!
- How to thin out pumpkin soup: simply add a little vegetable broth or chicken broth to the pot if the soup is a little too thick.
- Storage: perfect soup for making ahead of time and storing in the fridge for 4-5 days.
- Freezing: simply place the cooled soup in a freezer-safe container (leaving room for it to expand) and store in the freezer for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop!
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Other Pumpkin Recipes You Might Like
Pumpkin Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Stove Top
- Cuisine: American
Description
Pumpkin Soup Recipe – a delicious and easy homemade pumpkin soup recipe that is perfect for Fall!
Ingredients
- 2 pie pumpkins
- 1 can full fat coconut milk
- 1 1/2 teaspoons kosher salt (more to taste)
- 4–6 tablespoons real maple syrup (more to taste) – sub honey if desired
- 2 tablespoons butter (or ghee)
Instructions
- Preheat oven to 350 degrees F.
- Cut pumpkins in half and scoop out seeds. Place hollowed side down on parchment-lined sheet pan. Bake for 45 minutes.
- Once pumpkins are done roasting, let cool slightly, and scoop out insides. Place cooked pumpkin flesh in a large Dutch Oven.
- Add coconut milk, salt, and 4 tablespoons real maple syrup (taste later and add more as desired).
- Use immersion blender to fully combine (if you don’t have immersion blender just place in blender and blend for a minute or two). Add butter and stir until it melts and combines.
- Taste and add additional maple syrup (or honey) or salt, as desired. Everyone’s tastes are different and pumpkins may vary in their natural sweetness.
Notes
- Coconut Milk: if your can of coconut milk has separated in the can, we recommend pouring it into a bowl and whisking until recombined before use.
- Whole30: omit maple syrup (or honey) and use ghee instead of butter to make this Whole30 compatible.
- Paleo: use maple syrup and ghee to make this paleo.
- Butter: the butter is optional, it will taste great without it, but we love how it adds just a bit of fattiness to this recipe to really round out the flavor. Sub dairy-free butter or ghee, as needed.
- Storage: leftover soup can be kept in an airtight container in the fridge for 4-5 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 137
- Sugar: 9.2 g
- Sodium: 238.9 mg
- Fat: 9 g
- Carbohydrates: 15 g
- Protein: 1.8 g
- Cholesterol: 7.6 mg
Renny Gruber says
My grandma used to make pumpkin soup for me when I was little. She grew her own pumpkin and would chop the pumpkin into pieces and boiled it with the coconut milk on the fire. I am going to try your version for sure. I bet it will be just as delicious as my grandmas.
Jen says
Could you use canned pumpkin? If so, how much?
Erin says
Hi, Jen! Unfortunately I do not think canned pumpkin would work or taste as well as the pie pumpkins!
Liza says
To get the While 30 sweetness, could you add a date or two to it before blending?
Erin says
I think that would work perfectly! Just taste it without first, my pumpkins were super sweet so you might not even need any! But if you do need some extra sweetness, dates would be a great option to keep it Whole30!