This quick and easy version of pumpkin soup is perfect for weeknight meals! Flavored with turmeric and thyme, this soup recipe is light, creamy and on the table in less than 30 minutes!
For every complex and elaborate recipe you cook up, it’s good to have at least ten practical, easy-to-make recipes for everyday meals. This pumpkin soup definitely falls into the latter category! Made with pumpkin puree and spiced with turmeric and allspice, it’s straightforward and uncomplicated, yet warming and flavorful. And it’s the perfect soup to curl up with for a cozy night in this early autumn weather!
the easiest pumpkin soup!
While I do love homemade pumpkin puree, this recipe relies on canned pumpkin to create a quick and healthy weeknight dinner. To make the soup, start by sauteing a bit of onion, garlic and ginger. Add in a bit of warmth with turmeric and allspice. Pour in your vegetable broth, pumpkin puree and a bit of fresh thyme. Then just simmer to perfection and top it off with a splash of coconut milk! It’s that easy!
Because this soup is so simple, I like to add whatever garnishes I can find! For this iteration, I added pepitas and sunflower seeds, along with fresh thyme and an extra drizzle of coconut milk. Having a little something crunchy in creamy soups is a must for me, so if you don’t have any seeds on hand I would recommend topping off each bowl with toasted nuts, croutons or even crispy pieces of bacon!
what goes well with pumpkin soup
While this pumpkin soup works great as a standalone light meal, we almost never eat soup without some sort of bread on the table. Whether that’s grilled cheese sandwiches or these cheddar chive drop biscuits, we’ve just got to have something to dunk in our soup!
The last time we made this soup, I heated up a few leftover potato pancakes — the crispy, savory potato pancakes ended up being the perfect complement to this light and refreshing soup! Or, if you choose to go the soup and salad route, pumpkin soup pairs extremely well with this autumny roasted chickpea and sweet potato salad!
- olive oil 1 tbsp
- onion 1 small
- garlic 2 cloves
- ginger 1 in (2.5 cm)
- turmeric 2 tsp
- allspice 1 tsp
- pumpkin puree 30 oz (850 g)
- vegetable broth 4 c (1 l)
- fresh thyme 1 tsp
- salt and pepper to taste
- coconut milk ½ c (120 ml)
- pepitas to garnish
- Finely chop the onion. Mince the garlic and ginger.
- Heat the olive oil in a large pot over medium heat and add the onion. Cook for five minutes or until the onion is translucent.
- Add the garlic and ginger and cook for two minutes.
- Stir in the turmeric and allspice and cook for an additional minute.
- Add the pumpkin puree and vegetable broth. Stir in the thyme and season generously with salt and pepper. Bring to a boil, reduce heat and simmer for 15 minutes.
- Stir in the coconut milk and garnish with pumpkin seeds and extra thyme if desired.