Creamy Pumpkin Soup Recipe
Anything pumpkin-related hits always hit the spot ... especially during the fall months. We'll be honest, there's just something about pumpkin soup that is so comforting. This soup isn't just incredibly tasty and delicious, but it also looks very aesthetically appealing, and its beautiful orange colors are perfect for autumn. Whether you're looking to impress the whole family or you want a quick and easy soup for meal prep, this recipe should be on your radar.
Recipe developer Miriam Hahn is the brains behind this incredible soup, and she says that it can be eaten all year round. She says that her favorite part of the soup is that "it is super quick and tastes like it has been cooking all day!"
For Hahn's spin on the classic, she uses canned pumpkin puree but she also notes that you can use regular pumpkin as well. "If you have actual pumpkin, you can cook it and puree it in the blender," Hahn shares. "You can also make this soup with butternut squash using the same method. I usually roast at 400 F for 30 minutes then puree."
Keep reading to find out how to make this yummy soup.
Gather the ingredients
First, gather all of the necessary items to whip up this tasty soup. For starters, you will need some olive oil, minced shallots, and freshly grated ginger. In addition, grab a can of pumpkin puree, which is no doubt the star of the show. You also need some white northern or cannellini beans. There are two other main ingredients for the base, and they are coconut milk and vegetable broth. You also need to get white miso paste.
The rest of the items will make the soup taste super yummy. These items include salt, curry, garlic powder, smoked paprika, and turmeric. To finish the list, add pumpkin seeds, cilantro, and red pepper flakes for topping. Please note that the red pepper flakes are optional.
Add the ingredients to the pot
Take out a large soup pot and place it on the stove. Crank up the heat to medium-high and toss in the oil. Next, throw in the shallots and ginger and let everything sauté for about five minutes. Be sure to constantly stir the shallots and ginger to prevent them from sticking to the bottom of the pot.
After letting the shallots and ginger sauté, you can add in the remaining items, including pumpkin puree, beans, coconut milk, and broth. Be sure to just start with three cups of broth. At this time, you can also toss in the miso paste, salt (just one teaspoon to begin), curry, and garlic powder. The last two items you need to add are the smoked paprika and turmeric, which add some great flavor.
Then, bring the soup to a boil and let it simmer for 15 minutes.
Toast the pumpkin seeds
Here's the part of the recipe where you get to multi-task. As the soup is cooking, you can toast the pumpkin seeds. Grab your favorite skillet and turn the heat to medium. Add the pumpkin seeds in right away. Be sure to shake the pan frequently so the seeds don't stick. Continue cooking the pumpkin seeds until you hear a snapping noise. The process shouldn't take more than five minutes.
Blend the soup
By now, the soup should be close to being done, but double-check the timer. When it goes off, take out an immersion blender or an upright blender and mix the soup until it's smooth. If you want the soup on the thinner side, you can add the remaining cup of broth at this time. If you'd like it thicker, just leave the broth out. Once you have finished blending the soup, taste it for seasonings, and add more salt if needed.
Garnish and enjoy
Now, you can use whatever bowl you see fit to serve the soup in. Once you put the soup into individual bowls, top them with chopped cilantro, pumpkin seeds, and red pepper flakes if you'd like a little extra kick of heat. Hahn also notes that the soup "is great with some crusty bread to dip in. Perfect light dinner with a big green salad or even a pasta salad. Other topper ideas [include] hemp seeds, croutons, and a drizzle of coconut milk."
As for leftovers? "This soup will last great for five days in an airtight container. I just heat up on the stove." Now, there's only one thing left to do — grab a spoon and dig in!
- 2 teaspoons oil
- 2 shallots, minced
- 1 teaspoon fresh ginger, grated
- 2 (15-ounce) cans organic pumpkin puree
- 1 (15-ounce) can white northern (or cannellini) beans, drained
- 1 cup canned unsweetened coconut milk
- 3 cups vegetable broth
- 1 tablespoon white miso paste
- 1 teaspoon salt
- 1 teaspoon curry
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon turmeric
- ½ cup raw pumpkin seeds, toasted, for topping
- Cilantro, for topping
- Red pepper flakes, for topping
- Add the oil to a large soup pot and heat to medium-high. Add the shallots and ginger and sauteé for 5 minutes, stirring constantly.
- Add the pumpkin puree, beans, coconut milk, broth, miso paste, salt, curry, garlic powder, smoked paprika, and turmeric. Bring to a boil, then simmer for 15 minutes.
- While the soup is cooking, toast the pumpkin seeds. Using a dry skillet, heat to medium, add the pumpkin seeds, and cook until you hear a snapping noise, shaking the pan frequently. (This will take about 5 minutes.)
- Blend the soup with an immersion blender or an upright blender until smooth. If you want it a little thinner, add another cup of broth. Taste for seasonings and add more salt if needed.
- Top each bowl with chopped cilantro, pumpkin seeds, and optional red pepper flakes. Serve.
| Calories per Serving | 364 |
| Total Fat | 18.9 g |
| Saturated Fat | 10.2 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 40.9 g |
| Dietary Fiber | 11.4 g |
| Total Sugars | 8.3 g |
| Sodium | 639.0 mg |
| Protein | 14.3 g |
