Name: Creamy Dairy-Free Pumpkin Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 1/4 cups homemade pumpkin purée; 1 to 2 tablespoons olive oil; 1 finely chopped small yellow onion (about 1/4 cup); 1/8 teaspoon granulated garlic; 1/8 teaspoon cayenne powder (add more for spicier soup); 1/8 teaspoon red pepper flakes (add more for spicier soup); generous pinch of cumin; generous pinch of coriander; 2 cups low sodium vegetable broth; 1/8 teaspoon kosher salt (add more to taste); 1/8 teaspoon ground black pepper (add more to taste); 3 tablespoons coconut cream; 2 teaspoons coconut cream (divided); pepitas (or roasted pumpkin seeds); red pepper flakes; 2 slices toasted French baguette

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Creamy with just the right amount of heat, this pumpkin soup combines warm spices, pumpkin purée, and coconut cream for a comforting meal sized for two. It comes together in 30 minutes and pairs perfectly with toasted bread and your favorite toppings.

This warm and spicy soup recipe delivers a velvety texture with a flavorful kick from cayenne, red pepper flakes, cumin, and coriander. It's an easy small-batch option for a cozy lunch, light dinner, or simple fall meal.

A bowl of pumpkin soup topped with cream, pumpkin seeds, and red pepper flakes, placed on a white surface with small pumpkins and a red checked cloth nearby.

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I've made this spicy pumpkin soup several times, and it has become one of my favorite ways to turn homemade pumpkin purée into a quick meal. Instead of relying on canned ingredients, I like using my own batch of pumpkin because it gives the soup a fresher flavor and a smoother texture.

One thing I learned after making this recipe a few times is that adding too much heat too early can easily overpower the pumpkin flavor. I now prefer starting with a smaller amount of cayenne and red pepper flakes, then adjusting the seasoning at the end after the soup has simmered. If you end up with extra pumpkin purée, I like using it to make these cute mini pumpkin pies.

Ingredients

Small bowls containing pumpkin puree, chopped onions, spices, broth, cream, and vinegar are arranged on a white tabletop.

Pumpkin purée
Olive oil
Small yellow onion (¼ cup)
Granulated garlic
Cayenne powder
Red pepper flakes
Cumin
Coriander
Low sodium vegetable broth
Salt and pepper
Coconut cream

I also like to sprinkle pepitas or roasted pumpkin seeds on top when serving. Scroll down to the recipe card for quantities used.

Instructions

A stainless steel saucepan containing chopped white onions sits on a white surface.

Sauté the onions: Heat the olive oil in a saucepan over low heat. Add the chopped onions and cook until they become soft and translucent.

Chopped onions and a scoop of pumpkin puree in a stainless steel saucepan with a wooden spoon on a white surface.

Add the pumpkin: Stir the homemade pumpkin purée into the onions until everything is well combined and evenly heated.

A hand holds a small dish with assorted ground spices above a pot containing yellow ingredients.

Season the mixture: Sprinkle in the granulated garlic, cayenne, red pepper flakes, cumin, and coriander. Stir well so the spices are fully incorporated into the pumpkin.

A close-up of a pot filled with yellow soup, garnished with a swirl of white cream on the surface.

Finish with the coconut cream: Pour in the vegetable broth and simmer the soup for 20 minutes. Stir in the coconut cream just before removing the pot from the heat.

A ladle holds yellow-orange soup above a pot, with two small pumpkins and a red checked cloth in the background.

Blend and serve: Blend the soup with an immersion blender or carefully transfer it to a heat-resistant blender until smooth. Ladle into bowls and garnish with additional coconut cream, pumpkin seeds, red pepper flakes, and toasted bread if desired.

Tips

Top tip: Don't let the onions brown. Keeping the heat low preserves their natural sweetness. Browned onions can add a stronger flavor that competes with the pumpkin.

Use an immersion blender directly in the pot if you have one. It creates less mess and makes it easier to control the final texture.
Taste after blending and before serving. Blending can slightly change how the spices are perceived, so I always do one final taste test and adjust the salt or heat at the very end.
Use freshly made pumpkin purée that has been well drained. Homemade purée can vary quite a bit in moisture, so removing excess liquid helps prevent a wat

A bowl of creamy orange soup garnished with a swirl of cream, pumpkin seeds, and crushed red pepper flakes on a white surface.

Variations

Adjust the spice level: Reduce or omit the cayenne and red pepper flakes for a milder soup, or increase them if you prefer more heat.
Use canned pumpkin purée: If you don't have homemade pumpkin purée on hand, canned pumpkin is a convenient substitute. Just make sure you're using plain pumpkin purée and not pumpkin pie filling.
Swap the coconut cream: Heavy cream can be used in place of coconut cream if dairy isn't a concern. For a lighter option, try half-and-half.
Replace the vegetable broth: Chicken broth works well if you aren't keeping the soup vegetarian. It adds a richer, more savory flavor.
Add extra vegetables: Carrots, sweet potatoes, or butternut squash can be cooked with the onions and blended into the soup for added flavor and a slightly sweeter taste.
Include fresh aromatics: Add a small amount of freshly grated ginger or a minced garlic clove when sautéing the onions for another layer of flavor.
Try different toppings: Instead of pepitas, top the soup with crispy chickpeas, croutons, toasted pecans, or fresh herbs such as cilantro or parsley.

A bowl of creamy orange soup topped with pumpkin seeds and red pepper flakes, with a spoon lifting a portion from the bowl.

Storage

Store any leftovers of this spicy pumpkin soup in an airtight container in the refrigerator for up to 4 days. If you'd like to keep it longer, freeze it in a freezer-safe container for up to 3 months, leaving a little space at the top because the soup will expand as it freezes.

To reheat, warm the soup in a saucepan over low to medium heat, stirring occasionally until it's heated through. You can also reheat individual portions in the microwave in 30-second intervals, stirring between each interval to ensure even heating. If the soup thickens after being refrigerated or frozen, simply stir in a small amount of broth or water until it reaches your preferred consistency.