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Silky deep-orange pumpkin soup in a charcoal bowl with coconut swirl, toasted pumpkin seeds and tiny sage leaves, spoonable realistic texture and crusty bread nearby. The lower title bubble reads Pumpkin Soup Recipe.
Good Fork Daily Editorial Kitchen

Pumpkin Soup Recipe

Creamy savory pumpkin soup with ginger, sage and coconut milk, using canned pumpkin for a fast method with balanced flavor and texture.
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Prep Time 12 minutes
Cook Time 28 minutes
Cooling 5 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Lunch, Soup
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 3 cloves garlic chopped
  • 1 tablespoon fresh ginger grated
  • 1 teaspoon dried rubbed sage
  • 1/4 teaspoon ground nutmeg
  • 2 15-ounce cans pumpkin purée not pie filling
  • 4 cups low-sodium vegetable broth plus more as needed
  • 1 cup full-fat coconut milk well stirred
  • 1 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon black pepper
  • 1 tablespoon lemon juice
  • 2 tablespoons toasted pumpkin seeds for serving

Equipment

  • Large heavy pot
  • Wooden spoon
  • Immersion blender
  • Ladle

Method
 

  1. Heat olive oil in a heavy pot over medium. Add onion and cook for 6 to 8 minutes until soft and lightly golden.
  2. Add garlic, ginger, sage and nutmeg; stir for 45 seconds until fragrant without browning the garlic.
  3. Stir in pumpkin until it coats the aromatics, then gradually whisk in broth, salt and pepper until smooth.
  4. Bring to a gentle simmer and cook partially covered for 15 minutes, stirring the bottom occasionally.
  5. Blend until completely smooth, then stir in coconut milk over low heat. Do not boil hard after adding it.
  6. Add lemon juice, taste for salt, and thin with broth if needed. Serve with pumpkin seeds after a 5-minute cooling rest.

Notes

  • Read ingredient labels and the manual for any appliance used.
  • Begin checking at the early end of the range.
  • FoodSafety.gov recommends prompt chilling of cooked leftovers and thorough reheating; use clean shallow containers for faster cooling.
  • This recipe was developed through culinary research and editorial review.