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This pumpkin soup is creamy, rich, and savory. There’s nothing like a nice bowl of soup on a cold winter night and this creamy pumpkin soup will be sure to hit the spot. It can be served hot or cold, but we prefer it hot.
I usually saute the onion and garlic in butter, but olive oil would also work. If you are making a vegan soup coconut oil adds a really nice flavor to this soup.
Curry, turmeric, and garlic pepper seasoning add just the right amount of spice to this soup. When I make this soup with coconut milk I like to add a pinch of ginger as well. Don’t be afraid to make it your own by adding different spices, tasting as you go so you don’t overdo it.
I use chicken broth in this soup. If you want a vegan option vegetable broth will change the flavor but it works just as well.
This savory pumpkin soup can be made with homemade roasted pumpkin or squash puree. Any winter squash will work in this recipe, sugar pumpkins, butternut squash, kabocha squash, hubbard squash, and red Kuri squash are all good choices. For a faster easier soup canned pumpkin works perfectly well in this recipe. I had frozen homemade pumpkin puree from my garden that I used for this soup.
I used full-fat evaporated milk to make this soup extra-creamy, but low-fat evaporated milk would work too. I have also made this with coconut milk and love the flavor that it adds. Or, you’re welcome to sub in half and half, heavy cream, or any other non-dairy milk in place of the evaporated milk.
To Blend or Not to Blend
If you want a smoother soup you will want to blend it after it has finished cooking. Allow the soup to cool slightly. Then, transfer it to a blender and puree until smooth or you can use an immersion blender. I actually don’t mind the little bits of diced onion and garlic in this soup so I typically skip this step.
If you want to add some protein to this soup, ham, bacon, chicken, meatballs or tofu would be a delicious addition. Garnish with parsley, cilantro, pumpkin seeds, cheese, or any other desired toppings. Feta cheese is a really nice addition. Serve immediately or let cool and serve cold.
Store refrigerated in an airtight container for up to 3-4 days.
- 1 Tbsp butter
- 1 small onion, finely chopped
- 3-4 cloves minced garlic
- 1 tsp curry powder
- ½ tsp turmeric powder
- ½ tsp garlic pepper (or salt and pepper to taste)
- 3 cups chicken or vegetable broth
- 2 cups pureed pumpkin (or 15 oz. canned pumpkin)
- 1 (12 oz.) can evaporated milk
- In a large saucepan over medium-high heat, melt butter. Add onion and garlic; cook, stirring frequently, for 3 to 4 minutes until onion is tender.
- Stir in curry powder, turmeric powder, garlic pepper; cook for 1 minute.
- Add broth and pumpkin, while stirring bring to a boil. Reduce heat to low; simmer stirring occasionally, for 15 to 20 minutes.
- Slowly stir in evaporated milk. If desired blend soup with an immersion blender or in batches in a regular blender.
- Garnish with parsley, cilantro, pumpkin seeds, cheese, or any desired toppings. Serve immediately or let cool and serve cold.