Pumpkin Soup
Updated Sep 30, 2025, Published Sep 01, 2016
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Your Cozy Fall Go-To
When crisp air settles in and autumn colors surround us, there’s nothing more comforting than a warm bowl of pumpkin soup. This Silky Pumpkin Soup is the kind of soul-hug you want on chilly evenings—or anytime you crave something cozy and elegant.
With flavors of sweet pumpkin, curry, coconut, and warming spices, it transcends the typical “just pumpkin” soup. It’s smooth, dairy-free (when made with the right ingredients), adaptable, and satisfying.
This is what fall in a bowl should feel like.
Why This Pumpkin Soup Belongs on Your Menu
- Comforting yet sophisticated – It’s not just creamy; it’s layered with spice and richness.
- Versatile for many diets – Naturally free of gluten, egg, and nuts, it’s a welcoming choice for guests with food sensitivities.
- Perfect as starter or main – Serve it as an elegant first course or pair it with a salad or crusty (gluten‐free) bread to make a full meal.
- Beautiful presentation – Its brilliant orange hue makes it ideal for seasonal photos, social media, and Halloween or Thanksgiving tables.
If you love pumpkin as much as we do, check out more in our pumpkin recipes collection or see how we use pumpkin in desserts and snacks.
What Makes This Version Shine
While many pumpkin soups are simple and straightforward, here’s what elevates this one:
- The curry spice blend, paprika, and chili powder bring depth and warmth without overwhelming the pumpkin sweetness.
- Coconut milk and soya cream lend a lush, silky texture that’s creamy without relying solely on heavy dairy.
- Roasted sunflower seeds add a crunchy topping that contrasts the smoothness.
- Fresh basil or herbs add brightness and a pop of color.
Tips for Serving & Pairing
- Garnish smart – A swirl of coconut cream or soya cream, a sprinkle of roasted seeds, or torn basil gives visual contrast.
- Serve with texture – Accompany with gluten-free croutons, seed bread, or crisp radish slices for dipping.
- Adjust the spice – Scale curry or chili powder up or down to suit your crowd.
- Make it ahead – It often tastes better after resting, so prepare earlier in the day and reheat gently.
FAQs
Can I make this soup dairy-free?
Yes. In fact, the original version already uses coconut milk and soya cream, making it friendly for dairy-free diets. Just double-check all ingredients (especially cream substitutes) to ensure they’re free of hidden dairy.
How long will it store?
Keep it in an airtight container in the refrigerator for up to 3–4 days. Reheat gently so it doesn’t scorch or separate.
Can I freeze it?
Yes – you can freeze pumpkin soup. Leave a little head space and thaw/reheat gently. Note: texture may shift slightly, but a quick stir or re-blend can restore smoothness.
Can I boost protein?
Absolutely. Serve with a spoonful of Greek yogurt (if tolerated), or swirl in a bit of cooked lentil purée or soft tofu to up protein without losing creaminess.
Is it okay to blend hot soup?
Yes, but take care: use a sturdy blender, vent the lid slightly, or blend in batches to avoid splatters.
Silky Pumpkin Soup brings the very best of fall to your table. It’s cozy, flavorful, adaptable, and beautiful to serve. Whether you’re seeking comfort, entertaining friends, or simply craving something seasonal and nourishing, it’s a great option to turn to again and again.
Don’t forget to browse our SOUPS & STEWS for more ideas when pumpkin season fades but soup cravings persist.
Pumpkin Soup
Ingredients
- 4 tablespoons coconut oil
- 1 small yellow onion, roughly chopped
- 1 14 ounce pumpkin, peeled, seeded, and chopped into 2-inch pieces
- 3 large carrots, peeled and chopped
- 1 cup gluten-free vegetable stock
- 2 cups good quality canned coconut milk
- 1 cup good quality soya cream
- 1 teaspoon sweet paprika
- ¼ teaspoon chili powder
- 1 teaspoon curry powder
- Kosher or fine sea salt
- Freshly ground black pepper
- 2 large handfuls fresh basil, leaves removed and chopped
- 2 large handfuls roasted sunflower seeds
Instructions
- Heat a saucepan on low and add the coconut oil. Add the chopped onion and fry gently for 2-3 minutes. Drop in the pumpkin and carrot pieces and fry for another 5 minutes. Add the vegetable stock and coconut milk. Reduce the heat and simmer for 35 minutes, covered with a lid.
- Remove the soup from the heat and add the soya cream. Using a hand blender or liquidizer, pulse the soup until smooth. Season with paprika, chili powder, curry powder, and salt and pepper, to taste. Serve hot with fresh basil leaves and roasted sunflower seeds.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
