The BEST Pumpkin Soup Recipe

Roll into fall with this super easy pumpkin soup recipe made with earthy spices of cardamom, cumin, ginger and cinnamon. And to bring out pumpkin's sweet side add a dash of vanilla!

We are in love with pumpkin over here… everything from pumpkin soup to pumpkin bread have been made this past weekend! Can you smell the flavors leaving my kitchen and entering yours as I wave my arms to send them your way? When researching the best approach to flavor pumpkin the most popular features are ginger, maple syrup, and cumin. Add a bit of coconut milk and vanilla into the mix and you have a deceptively delicious healthy meal in less than an hour.

The Best Pumpkin Soup

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Print Rate

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Servings: 6

Author: Danielle Fahrenkrug

Ingredients

• 1 Tbsp. olive oil1 Tbsp. olive oil
• 1 large onion diced1 large onion diced
• 1 cup carrots diced1 cup carrots diced
• 2 garlic cloves minced2 garlic cloves minced
• 4 cups vegetable stock4 cups vegetable stock
• 1 15 oz. can of pumpkin puree1 15 oz. can of pumpkin puree
• 1 cup canned coconut milk1 cup canned coconut milk
• 1 tsp.. cumin1 tsp.. cumin
• 1/2 tsp. cardamom1/2 tsp. cardamom
• 1/2 tsp. cinnamon1/2 tsp. cinnamon
• 1/2 tsp. cloves1/2 tsp. cloves
• 1/8 tsp. ginger1/8 tsp. ginger
• 1/2 tsp. vanilla1/2 tsp. vanilla
• 1 Tbsp. maple syrup1 Tbsp. maple syrup

Instructions

• Heat olive oil in a skillet. Add the onion and carrot. Cook for 5-10 minutes, or until softened. Add the garlic and cook for 30-60 seconds, then add the spices. Cook for another 30 seconds, stirring constantly to prevent burning.
• Add the vegetable stock, maple syrup, vanilla, pumpkin puree, and coconut milk. Cook on LOW simmer for about 30-45 minutes.
• Puree the soup in a blender before serving. Garnish with toasted pumpkin seeds (optional).

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