This easy pumpkin soup is made with canned pumpkin and with coconut milk. Inspired by Thai flavors, this flavorful soup is ready in just 30 minutes!
Just like my easy tomato soup, this truly easy recipe was inspired by my strong desire, just before lunch a few weeks ago, to avoid chopping, sautéing and pureeing.
It turned out so delicious, and so easy to make, that I have since made it many times. And it’s a big hit every time I make it! Even The Picky Eater likes it (phew!).
The ingredients you’ll need
You’ll only need a few simple ingredients to make this delicious and good-for-you pumpkin soup. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Chicken broth: Store-bought is fine. But when I happen to have homemade chicken soup in the fridge, I use that.
Canned pumpkin: You definitely want to make sure you get the correct can for this recipe – pure pumpkin puree and not a sweetened pumpkin pie filling! 😂
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the soup could end up too salty.
Spices: Onion powder, garlic powder, curry powder, and ground ginger. Make sure they are fresh! A stale spice can easily ruin a dish.
Canned coconut milk: I use full-fat coconut milk in this recipe. The reduced-fat milk isn’t very good.
Basil: Fresh basil leaves – I use them purely for garnish, so you can skip them if you’d like.
Why I use canned pumpkin
Because it’s easy! When I first created this recipe, I wanted to just throw a few things in the stockpot, briefly cook to allow the flavors to meld, and enjoy a tasty and comforting soup.
In addition, I knew that I wanted the soup to have Thai-inspired flavors. So I added curry powder, ginger, and coconut milk.
I do have a wonderful and easy butternut squash soup recipe. But that one does require cooking butternut squash cubes and pureeing the soup. So this soup is even easier.
How to make an easy pumpkin soup
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. Start by whisking together the broth, pumpkin and spices in a large stockpot.
2. Bring the soup to a boil, then simmer for ten minutes.
3. Whisk in the coconut milk. Keep cooking until heated through, just a few more minutes.
How to serve pumpkin soup?
I usually serve it as a first course. But it’s actually hearty and filling enough that you can eat a bowl of it as your main course.
I sometimes make these tiny baked cocktail meatballs (omitting the smoked paprika) and add them to the soup.
What about leftovers?
Leftovers keep very well in the fridge, in an airtight container for 3-4 days (not including the garnish).
You can gently reheat them on the stovetop on low heat. Or reheat them in the microwave, covered, on 50% power.
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- 1 quart chicken broth, not low sodium
- 2 (15 oz) cans pure pumpkin puree
- 2 teaspoons kosher salt (not fine salt)
- 1/2 teaspoon ground black pepper
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 tablespoons curry powder
- 1/2 teaspoon ground ginger
- 1 (15 oz) can full-fat unsweetened coconut milk
- Cilantro or basil leaves for optional garnish
- In a large stockpot, whisk together the chicken broth, pumpkin puree, kosher salt, black pepper, onion powder, garlic powder, curry powder and ground ginger.
- Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer 10 minutes, to allow flavors to meld.
- Shake the coconut milk well. Open and stir. Uncover the pot and whisk in the coconut milk.
- Return to a simmer, and cook the pumpkin soup 5 more minutes, uncovered, stirring often, until heated through. Garnish and serve.