Creamy Pumpkin Soup Recipe

It’s officially pumpkin season!

Nothing beats the chill like a cozy bowl of creamy pumpkin soup. This recipe is one of my absolute favourites—simple, healthy, and packed with those comforting autumn flavours.

Ingredients:

• 1 medium-sized pumpkin (about 1–1.5kg or 2–3 lbs), peeled and cubed

• 1 tablespoon olive oil

• 1 onion, chopped

• 2 cloves garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon ground turmeric

• 1 litre (4 cups) vegetable stock

• 250ml (1 cup) coconut milk (plus extra for garnish)

• Salt and pepper to taste

• Fresh thyme leaves (for garnish)

• Paprika (for garnish)

Instructions:

1. Roast the Pumpkin:

• Preheat your oven to 200°C (400°F).

• Toss the cubed pumpkin with olive oil, salt, and pepper. Spread on a baking tray and roast for 20–25 minutes until tender.

2. Prepare the Soup Base:

• In a large pot, heat the olive oil over medium heat.

• Add the onion and sauté for 5 minutes until soft.

• Stir in the garlic, cumin, and turmeric, and cook for 1 minute.

3. Simmer the Soup:

• Add the roasted pumpkin and vegetable stock to the pot.

• Bring to a simmer and cook for 10 minutes.

4. Blend:

• Blend the soup until smooth using a hand blender or in batches.

• Stir in the coconut milk and season with salt and pepper.

5. Serve:

• Ladle the soup into bowls.

• Garnish with extra coconut milk, fresh thyme, and paprika.

Macros (Per Serving):

• Calories: 250

• Protein: 3g

• Carbs: 22g

• Fat: 18g

• Fibre: 5g

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Creamy Pumpkin Soup Recipe