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–+ servings
close up of a bowl of coconut pumpkin soup garnished with microgreens and pepitas.
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5 from 5 votes

Pumpkin Soup Without Cream

This Pumpkin Soup Without Cream is cozy and flavorful with a hint of spicy thanks to pumpkin, coconut milk, curry, and cayenne coming together for a velvety smooth soup perfect for cold nights. Did I mention that it takes less than 30 minutes to make?!
Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Course: Dinner
Cuisine: American, Thai
Keyword: homemade soup, weeknight dinner, winter soup
Servings: 6 people
Calories: 238kcal

Ingredients

  • 1 Tablespoon high-quality olive oil
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 1 Tablespoon yellow curry powder
  • ¼ teaspoon ground cayenne pepper
  • 2 ½ cups canned pumpkin purée
  • 2 ½ cups chicken stock (or vegetable stock if making vegan)
  • 1 13.5-oz. can unsweetened coconut milk
  • salt and pepper, to taste
  • watercress, pepitas, bread, optional for serving

Instructions

  • Add the olive oil to a medium sauté pan set over medium-low heat. Once pan is hot, add the onions. Cook until translucent. Add garlic, curry powder, and cayenne pepper and cook for another minute until fragrant.
  • Transfer the mixture to a blender. Blend onion mixture until it's in small pieces.
  • Add the pumpkin purée and chicken stock (or vegetable stock) to the blender and blend until combined.
  • Pour the soup back into the original pan and cook over medium heat then whisk in the coconut milk. Heat the soup until cooked warmed throughout. Taste and season as appropriate with salt and pepper.
  • Divide the soup into bowls and garnish with micro greens and pepitas, if desired. Eat with crunchy baguette.

Notes

Making in Advance 
This soup is the perfect soup to make in advance. Because the soup is well blended, the soup doesn't separate in the fridge. Simply place the soup in a large pan and cook over medium heat until the soup is heated throughout. 
Storage
Store your soup in a airtight container in the refrigerator. Soup will be good for 3-4 days. 

Nutrition

Serving: 2cups | Calories: 238kcal | Carbohydrates: 18g | Protein: 6g | Fat: 18g | Saturated Fat: 15g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 160mg | Potassium: 543mg | Fiber: 5g | Sugar: 8g | Vitamin A: 15935IU | Vitamin C: 9mg | Calcium: 53mg | Iron: 3mg