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Warming Creamy Pumpkin Soup

Updated: Nov 22, 2022

It's National Pumpkin Day! I had no idea, but was excited when I saw it trending on Twitter. This soup is the absolute perfect way stay warm and nourished on a rainy, dreary night (as it is here in Atlanta this evening).

You'll want to put this on your Thanksgiving menu! It's easy, delicious, soothing and will make your guests really happy because it's bursting with flavor. It's packed with healing ingredients from ginger to garlic to pumpkin. If you want to add even more goodness to it, top it with cilantro or basil. You could also stir in some spinach after it's blended for a creamy spinach pumpkin soup.

Try it and let me know what you think. And happy National Pumpkin Day!

Serves: 6

Prep time: 25 minutes

Cook time: 45 minutes


  • 1 whole sugar pie pumpkin (not the large carving pumpkin, but the cute medium 4-5 pound pumpkins that are perfect for baking)

  • 1-2 Tbsp olive or avocado oil (for oil-free use water or veggie broth)

  • 2 medium yellow onions or 1 large yellow onion, minced (about 1 cup)

  • 1 Tbsp ginger, minced

  • 1 cup vegetable broth (plus more, depending on the consistency you'd like)

  • 1 13.5 ounce can light coconut milk

  • 2 tsps ground cumin

  • 1/2 tsp cinnamon

  • 1/4 tsp nutmeg

  • 3/4 tsp salt

  • black pepper to taste

  • cilantro or basil to top (optional)

  • pepitas to top (optional)

How to make


  1. Heat oven to 400 degrees.

  2. Cut pumpkin in half and brush the inside with olive or avocado oil plus a sprinkle of salt.

  3. Lay the pumpkin flesh down on a baking sheet lined with parchment paper.

  4. Bake for 40 minutes.

  5. Let cool before removing skin from pumpkin, roughly cut into chunks (just to make it easier before blending), and set aside.

Soup (can prepare while the pumpkin is baking)

  1. In a large pot, heat oil on medium high heat.

  2. Add the onions, sauté on medium for 5-7 minutes or until onions are translucent.

  3. Add the ginger, vegetable broth, coconut milk, spices and salt.

  4. Simmer for 5 minutes.

  5. Add the broth mixture and whole pumpkin (may need to cut into pieces) to blender or food processor.

  6. Blend until all ingredients are pureed.

  7. Taste and add more spices or salt as needed. If you'd like a thinner consistency, add 1/4 cup of vegetable broth at a time until the desired consistency is reached.

  8. Serve in soup bowls, add cracked black pepper and chopped cilantro or basil on top as well as pepitas.

  9. For extra yumminess add a dollop of this pumpkin cashew cheese.

Hooray for pumpkin! See why this gourd tops my list of fave powerhouse plant food.

Want to dive further into plant-based eating?

Visit all plant-based recipes here.

Visit the blog for more plant-based articles here.

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