This is your favorite pumpkin soup recipe! This vegetable soup is super creamy and healthy. It is gently spiced, but it is jeweled with pumpkin flavor shining above the rest. This delicious and silky pumpkin soup can be a perfect addition to your holiday table. This is going to brighten up your cold winter evenings. Let’s make the easy homemade pumpkin soup within just a few simple steps.
The first step to make this fabulous pumpkin soup is preheating the oven to 425°F (218°C). Line a baking sheet with parchment paper for easy cleanup. Halve the pumpkin and scoop out the seeds. (You can roast the seeds if you like).
Slice each pumpkin halve in half to make quarters. Brush them with one tablespoon of olive oil and coat them entirely. Place the pieces side down onto the baking sheet. Roast the pumpkins for about 35 minutes or longer until they are easily pierced through with a fork. Set them aside for a few minutes.
Heat three tablespoons of olive oil in a large heavy-bottomed pot over medium flame. Once the oil is shimmering, add the chopped onion, minced garlic, and salt to the pan and stir the mixture to combine ingredients entirely. Stir it occasionally. Cook the mixture until it is translucent, about 8 to 10 minutes. In the meanwhile, peel the pumpkin skin off the pumpkins and discard the skin.
For a delicious pumpkin soup, add the pumpkin flesh, cinnamon, nutmeg, cloves, cayenne pepper, and a few twists of fresh black pepper. With a stirring spoon, break up the pumpkin pieces a bit. Pour in the broth and bring the pumpkin soup mixture to a boil. Then reduce the heat and simmer it for about 15 minutes. This will give the flavors time to incorporate.
While the fascinating vegetable soup is cooking, toast the pepitas in a medium skillet over medium-low heat. Stir it frequently until it looks golden and you hear a popping noise. You want the pepitas to be nice and toasty. Transfer the pepitas to a bowl to cool.
Once the pumpkin soup is cooked, stir in the Kalleh coconut flavored milk (or heavy cream) and maple syrup. Remove the soup from heat and let it cool slightly. Use a blender to blend the pumpkin soup in the pot. You can work in batches (work with small quantities of ingredients) and blend until your vegetable soup is smooth with a silky texture.
Transfer the puree to a pot. Taste and adjust it if necessary. Add more Kalleh coconut milk (or heavy cream) for extra creaminess or maple syrup for a bit of sweetness.
Ladle the pumpkin soup into separate bowls. Sprinkle toasted pepitas over and serve immediately.
This vegetable soup can be refrigerated for up to four days or frozen for up to three months.