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Pumpkin Idea That Will Transform Your Fall Recipes Instantly

Fall Harvest Pumpkin Soup with roasted seeds and fresh herbs bowl
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This creamy, comforting pumpkin soup is a fall favorite made with fresh pumpkin, warm spices, and a touch of coconut milk. It’s perfect for cozy weeknights or elegant autumn dinners.

Ingredients

Scale
  • 4 cups fresh pumpkin, peeled and cubed (about 1 small sugar pumpkin)
  • 1 medium onion, diced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 2 tbsp olive oil
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 1 tbsp maple syrup
  • Salt and pepper to taste
  • Roasted pumpkin seeds for garnish

Instructions

  1. Prepare the pumpkin: Cut pumpkin in half, remove seeds, peel, and cube into 1-inch pieces.
  2. Sauté aromatics: In a large pot, heat olive oil. Add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for 1 more minute.
  3. Add pumpkin and spices: Stir in pumpkin cubes, cinnamon, nutmeg, and cloves to coat.
  4. Simmer: Pour in vegetable broth. Bring to a boil, reduce heat, and simmer 20–25 minutes or until pumpkin is tender.
  5. Blend: Use an immersion blender to purée the soup in the pot, or transfer in batches to a standing blender.
  6. Finish: Stir in coconut milk and maple syrup. Heat through without boiling. Season with salt and pepper.
  7. Serve: Ladle into bowls and garnish with a swirl of coconut milk and roasted pumpkin seeds.

Notes

For extra flavor, roast your pumpkin cubes before adding to the soup. You can also swap coconut milk for heavy cream or almond milk depending on your dietary preference.

Nutrition

Keywords: pumpkin soup, fall soup, vegan pumpkin soup, healthy autumn soup, creamy pumpkin soup

Find it online: https://harmonymeal.com/pumpkin-idea/