This Easy Pumpkin Soup Recipe is rich and creamy with sweet and savory flavors. The cinnamon and maple syrup turn it into an instant hit for the family to enjoy at Thanksgiving or during the fall, although it’s just as great any time of the year!
The coconut milk adds an irresistible thick consistency, while the vegetable broth, aromatic onions, and curry powder make it hearty and filling.
This Dutch oven soup recipe is perfect to serve alongside crusty bread, breadsticks, flaky buttermilk biscuits, grilled cheese sandwiches, and so much more. Once ladled into serving bowls, garnish this pumpkin soup with a dollop of sour cream, freshly chopped herbs, and roasted pumpkin seeds.
WHAT YOU SHOULD KNOW ABOUT THIS DUTCH OVEN SOUP RECIPE
This easy pumpkin soup recipe is vegetarian, vegan (using maple syrup), dairy-free, gluten-free, and loaded with nutritious value. The flavors of pumpkin, sweet maple syrup, and cinnamon will instantly remind you of Fall, although this delicious soup can also be enjoyed throughout the year!
I’ve added depth of flavor to this pumpkin soup by adding creamy coconut milk, curry powder, onions, and vegetable broth.
WHAT CAN I SERVE WITH THIS EASY PUMPKIN SOUP RECIPE?
Garnish this pumpkin soup with a dollop of sour cream or Greek yogurt and chopped fresh cilantro or parsley. You can also pair this soup with:
- Homemade dinner rolls or breadsticks;
- Savory and flaky biscuits;
- Homemade cornbread;
- Crusty bread;
- Toasted cheese sandwiches or
- A refreshing side salad to balance out those rich soup vegetables.
HOW SHOULD I STORE EASY PUMPKIN SOUP RECIPE
Like most soups, this Dutch Oven soup recipe can be stored in the refrigerator for 3-4 days in an airtight container.
If you want to make a batch of this soup ahead of time to store for a longer period, then consider freezing it instead. This soup can be stored in an airtight container or a Ziploc bag in the freezer for 3-6 months. Thaw overnight in the refrigerator and then heat up slowly over medium heat on the stovetop. Leave any garnishing just prior to serving.
Whether you choose to store this soup in the refrigerator or the freezer, always make sure that the soup has completely cooled prior to storage.
WHAT VARIATIONS CAN I MAKE TO THIS EASY PUMPKIN SOUP RECIPE?
- Fresh pumpkin is best for this soup, but you can also use canned pumpkin puree (not pumpkin pie filling). Other great alternatives include roasted butternut squash, acorn squash, kabocha squash, sweet potatoes, and carrots.
- Full-fat milk can be used instead of the full-fat coconut milk if you don’t mind the addition of dairy in this pumpkin soup. Personally, I love the thicker consistency of coconut milk.
- For a thinner consistency to this soup, add warm water of vegetable broth to the soup mixture.
- For a kick of heat, use a spicier curry powder or add cayenne pepper to the soup mixture.
- Chicken broth can be used instead of vegetable broth.
- Add other spices such as nutmeg and ginger for richer flavor.
TIPS FOR MAKING THE BEST EVER PUMPKIN SOUP RECIPE
- This blended soup is incredibly smooth with a delicious sweet and savory flavor. For extra smooth and creamy soup, use a high-speed blender instead of an immersion blender. The soup can also be pressed through a strainer lined with cheesecloth for a silky smooth soup texture.
- You could easily double the quantities of this recipe to make a double batch, half of which can be stored in the freezer for later use.
- It’s normal for this soup to thicken as it cools and sits. Give it a good stir while reheating, and add a splash of broth or cream to loosen the soup.
- Leftover roasted pumpkin is great for making this soup. If you decide to cut up a whole pumpkin, make sure that you remove all the seeds and skin. The seeds can be washed and seasoned for roasted pumpkin seeds as a delicious snack.
- 2 – 15 ounces of canned or freshly made (roasted is best) pumpkin puree (not pumpkin pie filling)
- 2 tablespoon olive oil
- 1 large sweet vidalia onion, diced
- salt to taste
- black pepper to taste
- 3 garlic cloves, about 1 tablespoon
- 1 teaspoon ground cumin
- ½ teaspoon cinnamon
- ½ teaspoon curry powder (or turmeric)
- 2 ½ cup vegetable broth
- 1 teaspoon maple syrup or honey or increase if your pumpkin not sweet enough
- 1 cup full-fat coconut milk
- Heat a small amount of olive oil in a large pot or Dutch oven over medium heat. Once the oil is hot, sauté the onion until it becomes tender, then add the garlic. Incorporate the spices, salt, and black pepper, and continue sautéing for a few more minutes until the flavors develop.
- Add the broth and pumpkin puree to the pot, then reduce the heat to medium-low and allow the mixture to simmer for 10-15 minutes. Stir in the maple syrup and coconut milk. For a creamier texture, you can blend the soup using a regular blender or an immersion blender (which is quicker), and let it simmer for an additional 2-3 minutes.
- Taste the soup to check the seasoning, and serve it warm with toppings such as sour cream, yogurt, fresh herbs, and crushed red pepper flakes.
- If you don’t have enough or no pumpkin, there are several alternatives you can use. A canned pumpkin puree is a convenient option, or you can substitute it with homemade roasted butternut squash, acorn squash, or kabocha squash. Another delicious alternative is to use sweet potatoes and carrots.
- When making a dairy-free pumpkin soup, I prefer using full-fat coconut milk as a substitute for dairy. It adds a slightly thicker texture to the soup, but any available coconut milk will work fine. If you prefer a non-vegan version, cooking cream can be used, just make sure not to boil it.
- For an ultra-creamy carrot soup, using a high-speed blender instead of an immersion blender will yield silky-smooth results. To facilitate blending, add a bit of broth or cream.
- The texture of this soup is thick yet pourable. Keep in mind that it will thicken further once it cools completely. If you prefer a thinner consistency, add warm water or vegetable broth when reheating.
- Tasting notes – sweet from pumpkin and maple syrup with creamy coconut flavor, the soup just melts in your mouth.
This article originally appeared on FoodNService and was syndicated by MediaFeed.
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