Spiced Pumpkin Soup

This smooth, velvety spiced pumpkin soup is the ultimate fall comfort food! Sweet roasted pumpkin simmers with aromatics and warm spices for an utterly delicious soup that's naturally low in carbs. Garnished with pepitas and parsley, every spoonful fills you with cozy autumn vibes. Read on for tips and simple recipe to make this seasonal favorite from scratch.

Ingredients

Serves 6

• 1 small sugar pumpkin or butternut squash, peeled, seeded and cubed (about 4 cups)
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 4 cups vegetable or chicken broth
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/4 tsp ginger
• 1/4 tsp allspice
• 1 cup unsweetened coconut milk
• Salt and pepper to taste

For Garnish:

• Pepitas
• Chopped fresh parsley

Roast the Pumpkin

Preheat oven to 400°F. Toss pumpkin cubes with oil, salt and pepper. Roast 25 minutes until browned and tender. Allow to cool slightly.

Roasting Tip:

Roasting deepens the pumpkin flavor and sweetness.

Simmer the Soup

In a pot, sauté onion and garlic in oil until fragrant. Add roasted pumpkin, broth and spices. Simmer 20 minutes until pumpkin softens.

Blend until smooth and creamy. Stir in coconut milk.

Simmering Tip:

Letting the flavors meld yields the best results.

Season and Serve

Season soup to taste with salt and pepper.

Garnish bowls with pepitas, parsley, roasted pumpkin seeds, or croutons.

More Serving Suggestions

Try these other tasty ways to serve pumpkin soup:

• Drizzle with coconut cream
• Swirl in maple syrup
• Top with crumbled feta or goat cheese
• Serve with crusty bread
• Garnish with fried sage leaves

Storage

Refrigerate leftovers up to 5 days. Or freeze in portions up to 4 months. Reheat before serving.

Soup Tips

• Blend in batches for smoothest texture
• Add vegetable broth to thin if too thick
• Stir in coconut cream for richer flavor
• Substitute squash like butternut if needed
• Add a swirl of tahini before serving

Conclusion

This easy homemade spiced pumpkin soup is the ultimate fall comfort food. Sweet roasted pumpkin blended silky smooth and infused with cozy warming spices and creamy coconut milk makes every spoonful feel like a big hug. Garnish to suit your taste and enjoy this seasonal delight as a starter for Thanksgiving or easy weeknight meal. One pot is all you need to surround yourself with the flavors of fall.

FAQs

What kind of pumpkin works best?

Sugar pumpkin has the best flavor but butternut squash can sub. Avoid using jack-o-lantern pumpkins.

Does the soup freeze well?

Yes! Freeze in airtight containers up to 4 months. Thaw in fridge before reheating.

Can I use canned pumpkin?

Yes, use 2 (15oz) cans of pumpkin puree instead of fresh pumpkin.

What spices complement pumpkin soup?

Cinnamon, nutmeg, ginger, cloves, and allspice are perfect complements.

How long does pumpkin soup keep?

Store soup in the fridge up to 5 days or freeze for 4 months.