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Homemade Great Pumpkin Soup

A creamy and flavorful pumpkin soup made from fresh sugar pumpkins, perfect for chilly days.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Appetizer, Main Course, Soup
Cuisine: American, Comfort Food, Fall
Calories: 180
Ingredients Method Notes

Ingredients
  

Pumpkin Soup Base
  • 2 whole sugar pumpkins Provides natural sweetness and rich texture.
  • 1 large yellow onion Adds a savory base flavor.
  • 2 stalks celery Contributes freshness.
  • 3 cloves garlic Enhances flavor with aromatic warmth.
  • 4 cups chicken or vegetable broth Adds depth and richness.
  • 1 can coconut milk Provides creaminess and subtle sweetness.
Seasoning and Miscellaneous
  • 2 tbsp pure maple syrup or raw honey Balances flavors with natural sweetness.
  • 1 tsp sea salt Enhances all flavors.
  • 1/2 tsp black pepper Adds a mild heat.
  • 1/2 tsp cinnamon Introduces warmth characteristic of fall.
  • 1/4 tsp nutmeg Adds a sweet, aromatic flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. Cut the tops off the pumpkins and slice them in half.
  3. Scrape out all of the seeds and guts from the pumpkin halves.
Roasting
  1. Brush the inside of the pumpkins lightly with avocado or olive oil, place face down on the baking sheet, and roast for 45 minutes.
  2. After roasting, remove from oven and let cool for a few minutes, then peel off the skin and set aside.
Cooking
  1. In a large saucepan over medium heat, add oil and sauté onion, celery, and garlic for 2-3 minutes until slightly browned and translucent.
  2. Stir in the reserved pumpkin and all remaining ingredients, bringing the mixture to a nice simmer.
Blending
  1. Transfer the soup mixture to a blender or use an immersion stick blender to puree until smooth.
  2. Pour the mixture back into the saucepan and continue cooking over medium-low heat for about 10 minutes.
Serving
  1. Top with roasted pumpkin seeds and/or a dollop of Greek yogurt or coconut milk for serving.

Notes

To elevate your pumpkin soup experience, consider adding a pinch of red pepper flakes for heat or top with croutons for added crunch.