Simple Pumpkin Soup

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It’s almost that time of year when I start wearing a scarf inside (yes, I said it – inside), drinking more hot tea than water, and cozying up to soups in the evening. For such occasions, I have the perfect simple, fall-appropriate recipe for you:

8-ingredient Pumpkin Soup made completely from scratch! Your mama’s gonna be so proud.

It all starts with sugar pumpkins. These little guys are perfect for roasting and turning into DIY pumpkin puree. Yep! You can do it yourself and it’s so easy; no store-bought puree necessary!

Roasting the pumpkin is the only part of this recipe that takes any length of time. And once it’s done, this soup comes together fast! Plus, it requires just 7 ingredients you probably have on hand:

Pumpkin
Coconut milk
Maple syrup
Salt, black pepper, cinnamon + nutmeg
Veggie stock
Shallot
Garlic

The kale-sesame topping it also easy, requiring just 5 ingredients. It adds a nutritious, colorful touch to this soup along with a little extra staying power. Your friends will be so impressed.

You guys are going to love this soup. It’s

Warm
Comforting
Creamy
Pumpkin-y
Savory
Subtly sweet
Perfectly spiced
Simple
Satisfying
& Healthy

It’s also customizable! If you don’t have the ingredients for a kale-sesame topping, sub garlic croutons or vegan parmesan. This soup makes a delicious light lunch or dinner, and would be perfect served alongside hummus and toast or a hearty salad.

If you give this recipe a try, let us know! Leave a comment or take a picture and tag it @minimalistbaker on Twitter, or #minimalistbaker on Instagram. We absolutely love seeing what you guys cook up. Cheers!

Simple Pumpkin Soup

A simple, 8-ingredient pumpkin soup that’s savory and made completely from scratch! Healthy, satisfying, and perfect for chillier weather.
Author Minimalist Baker
Print
4.78 from 145 votes
Prep Time 15minutes
Cook Time 1hour
Total Time 1hour15minutes
Servings 4
Course Entree, Side, Soup
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

SOUP

  • 2sugarpumpkins (2 pumpkins yield ~2 1/4 cups (450 g) pumpkin puree)
  • 1Tbspolive oil(or sub water if oil-free)
  • 2mediumshallots(diced // 2 shallots yield ~1/4 cup or 40 g)
  • 3clovesgarlic(minced // 3 cloves yield ~1 1/2 Tbsp or 9 g)
  • 2cupsvegetable broth (DIY or store-bought)
  • 1cupcanned light coconut milk (or sub other non-dairy milk with varied results)
  • 2Tbspmaple syrup or agave nectar (or honey if not vegan)
  • 1/4tspeach sea salt, black pepper, cinnamon, nutmeg

GARLIC KALE SESAME TOPPING (optional)

  • 1cuproughly chopped kale
  • 1large clovegarlic(minced)
  • 2Tbspraw sesame seeds
  • 1Tbspolive oil
  • 1pinchsalt

Instructions

  • Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
  • Using a sharp knife, cut off the tops of the sugar pumpkins and then halve them. Use a sharp spoon to scrape out all of the seeds and strings (see notes for a link to roasting seeds).
  • Brush the flesh with oil and place face down on the baking sheet. Bake for 45-50 minutes or until a fork easily pierces the skin. Remove from the oven, let cool for 10 minutes, then peel away skin and set pumpkin aside.
  • To a large saucepan over medium heat add olive oil, shallot and garlic. Cook for 2-3 minutes, or until slightly browned and translucent. Turn down heat if cooking too quickly.
  • Add remaining ingredients, including the pumpkin, and bring to a simmer.
  • Transfer soup mixture to a blender or use an immersion blender to puree the soup. If using a blender, place a towel over the top of the lid before mixing to avoid any accidents. Pour mixture back into pot.
  • Continue cooking over medium-low heat for 5-10 minutes and taste and adjust seasonings as needed. Serve as is or with Kale-Sesame topping.
  • For the Kale-Sesame topping: In a small skillet over medium heat, dry toast sesame seeds for 2-3 minutes, stirring frequently until slightly golden brown. Be careful as they can burn quickly. Remove from pan and set aside.
  • To the still hot pan, add olive oil and garlic and sauté until golden brown – about 2 minutes. Add kale and toss, then add a pinch of salt and cover to steam. Cook for another few minutes until kale is wilted and then add sesame seeds back in. Toss to coat and set aside for topping soup.
  • Recipe serves 3-4 (as originally written). Leftovers keep in the fridge for up to a few days and in the freezer for up to a month or more.

Video

Notes

*Nutrition information is a rough estimate calculated without kale-sesame topping.
*Pumpkin roasting instructions from Oh She Glows.
*If you’re feeling ambitious, here’s how to roast your pumpkin seeds.

Nutrition (1 of 4 servings)

Serving: 1servingsCalories: 149Carbohydrates: 23.5gProtein: 2.7gFat: 5.2gSaturated Fat: 3.1gPolyunsaturated Fat: 0.69gMonounsaturated Fat: 0.5gTrans Fat: 0gCholesterol: 0mgSodium: 402mgPotassium: 144mgFiber: 5gSugar: 13.2gVitamin A: 12450IUVitamin C: 9.1mgCalcium: 60mgIron: 1.8mg

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Reader Interactions

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  1. Catherine Myerssays

    Hello There!
    Well I learned a great deal about pumpkins this year. I guess any other squash including cinderella, acorn etc will work fine. Just not the carving kind of pumpkin. I tried more shallots and garlic. More nutmeg ,cinnamon,tumeric,cardamom,garam marsala. Had to throw it out. Not good :( That was a great deal of work but I learned something. Oh well! Off to another soup for Christmas.

    Reply
  2. Catherine Ann Myerssays

    Hey There, Just made this last evening for Christmas. Looked for the sugar pumpkin.No Luck:( I did use a pumpkin from the porch which I had done previously with another recipe. Wanted this recipe to be course #1. So I wanted it light. I did include a Butternut squash too. I see there on your reviews folks have used other enhancements. It is a bit lack luster. Can it be saved? Maybe had tom do with the wrog pumpkin

    Reply
    • Support @ Minimalist Bakersays

      Sorry to hear that, Katherine! The type of pumpkin could be the issue. Other ways to boost the flavor would be more salt for overall flavor, spices for zing, or coconut milk for richness.

      Reply
  3. Kimsays

    I really enjoyed this soup. Very easy to make and hit the spot on a cool autumn night. Next time I make this, I will add more broth, as my soup came out a bit thick. The added texture and crunch from the kale sesame seed topping was great.

    Reply
    • Support @ Minimalist Bakersays

      Yay! Thanks so much for the lovely review and for sharing your experience, Kim!

      Reply
  4. Litasays

    Easy recipe. Great taste. I added turmeric and used a coconut and almond milk. I didn’t have sesame seeds so I used my chia and flax seeds with the kale. I also topped it off with some roasted pumpkin seeds. Yummy!

    Reply
    • Support @ Minimalist Bakersays

      Thanks for the update! We’re wondering if maybe they were smaller pumpkins than what we used? Either way, we’ll give it another look!

      Reply
  5. Amandasays

    Mine came out very very thin, and very bland. I was able to fix it by tripling the salt, pepper, nutmeg, and cinnamon; and adding a few more ounces of pumpkin, a tablespoon of tomato puree, and a tablespoon of ginger. Still, it would be best if I had had time to cook a sweet potato and throw that in as well. I would not use this recipe again, but I suppose it’s fine as a starting point.

    Reply
    • Support @ Minimalist Bakersays

      Hi Amanda, we’re so sorry to hear that was your experience! Did you use fresh pumpkins or canned? We’ll give it another look and see if we can make improvements!

      Reply
      • Shannonsays

        Hi! Love this recipe and have made it a few times, just wondering if it can be made in an instant pot with the sauté and soup function?
        Thanks!

        Reply
  6. AOsays

    Used canned pumpkin, yellow onion instead of shallots, and almond milk instead of coconut milk and it turned out wonderfully! Very flavorful and so easy to make!

    Reply
    • Support @ Minimalist Bakersays

      Yay! So glad you enjoyed. Thanks so much for the lovely review and for sharing your modifications!

      Reply
  7. Julie Collinssays

    I put the extra puree in ziplock bags and freeze it. I use it all year and plan to freeze my whole crop of pumpkins this year. FYI, store bought canned pumpkin was close to four dollars a can last week! Yikes!

    Reply
  8. Paulinesays

    I know that you can’t can pumpkin puree, but would it be okay to can this wonderful soup?

    Reply
    • Support @ Minimalist Bakersays

      Hi Pauline, we don’t have much experience with canning, unfortunately! Let us know if you try it!

      Reply
    • Nicolesays

      Pauline,
      Ziplock or Rubbermaid make 2 C plastic containers with screw-top lids. , they are perfect for storing your extra purée in the freezer for future recipes. It freezes beautifully! (I’ve even used frozen pumpkin that was two years old… 😬) Pumpkin butter is another great option for your extra and can also be frozen!

      Reply
  9. Ginnysays

    Can I substitute pumpkin puree from a can? I have not seen pumpkins in the past few weeks. If so, how many cans?

    Reply
  10. Megansays

    I made this today with a kabocha squash and used the Ripple brand unsweetened non-dairy milk – this a very smooth, delicious and comforting soup. The chewy sesame kale garnish though made for a great contrast and just puts it all over the top.

    Reply
  11. Emily Mouradsays

    This soup was delicious! I added a bit of chilli for spice, and turmeric for the color and health benefits. I will be making this again!

    Reply
  12. Leptosiphonsays

    My only disappointment is that I didn’t make it a double batch! I was hesitant to make this, wtf pumpkin soup?? But SO glad I did! Possibly the easiest soup ever made, incredible flavor, and oh so warming after playing outside in the cold. I did use canned pumpkins (all I had on hand and made the total time about 20 minutes to make) but next time I will try roasting! Can’t wait to make it again!

    Reply
  13. Courtneysays

    I followed everything in this recipe and it’s absolutely delicious! I will definitely make it again! Next time I may try adding a grain to it to try it a little “thicker “ but it truly is just perfect the way it is! My whole family loved it!

    Reply
    • Support @ Minimalist Bakersays

      Yay! We’re so glad you and your family enjoyed it, Courtney. Thanks for sharing! xo

      Reply
  14. Luly Riossays

    Hello! My one sugar pumpkin gave me about 4 cups of pure. Should I stick to the 2.25 cups that’s called for in the recipe? I made this one time before but I can’t remember how much pumpkin I used. Thanks!

    Reply
    • Support @ Minimalist Bakersays

      Hi Luly, we’d suggest sticking with the 2 1/4 cups to avoid diluting the flavors. You could always add more, if needed. Hope that helps!

      Reply
  15. Jennifersays

    This soup is delicious, easy to make, and a hit with the whole family! I confess to using canned pumpkin and it still turned out great. Will definitely add this to our regular fall and winter dinner rotation :)

    Reply
  16. Genevieve Morehousesays

    Today I was roasting a pumpkin and my house smelled delicious and I was inspired to find and make a pumpkin soup recipe. This recipe is everything it claims to be, it’s easy, simple and delicious. Don’t let the time to cook scare you away. I whipped this up in 10 min then had it simmering while I zoomed with my classes and it was ready for lunch time.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Genevieve! Thanks so much for the lovely review! xo

      Reply
  17. LAsays

    I love this recipe. It requires few ingredients and is simple to prepare. Following the recipe, the soup was a little bland for my specific taste but that was easily remedied by adding more spices. I added more salt, cinnamon, and nutmeg as well as 1/8t cardamom. I used full fat coconut milk which provided a luxurious, creamy texture. Roasting fresh pumpkin is worth the time and effort. This soup is going to be a regular fall staple.

    Reply
  18. Ritasays

    I love this soup, but making it for someone who cannot have garlic. What can I use instead of garlic?

    Reply
  19. Angiesays

    This soup is divine!! I would like to bring this to a new mom who is requesting no garlic in her meals… do you think it would work to omit the garlic and/or would you have a recommended substitute for garlic in this meal? Thanks so much!

    Reply
    • Support @ Minimalist Bakersays

      Hi Angie, that should work! Maybe compensate with more shallot and/or spices.

      Reply
  20. Rosesays

    I am making this soup for the 1sr time. I did not roast the pumpkin . Cooked in pieces with a bullion, water and a bit of oil. I will add some lactose free milk, cinnamon and garlic powder with some ginger.
    I was planning to mash the pieces after.
    Is that ok?

    Reply
    • Support @ Minimalist Bakersays

      Hi Rose, that should be fine. But we’d suggest roasting next time for more flavor.

      Reply
  21. Alynsays

    Made this last night – delicious, perfect Halloween dish! I used canned pumpkin, added a tsp of cumin and a few dashed of ground ginger! Used sliced Brussels sprouts in stead of kale and a tiny drizzle of sesame oil in the topping! Loved it!

    Reply
  22. annasays

    I’ve made this soup several times and its always sooo good! I change up the seasoning depending on my food mood, sometimes a bit of curry and turmeric or thyme and parsley. Love the kale topping, too! We eat this often with fresh sourdough and roasted chicken. I just had a dinner party for my sister’s 50th and made this as a starter, sprinkled with chopped almonds, and everyone loved it!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoy this recipe, Anna! Thanks so much for the lovely review! xo

      Reply
  23. Ashley M.says

    I made this with a regular pumpkin and this all took more like 3 hrs. And it turned out terrible! I will never ever make this again. A complete failure!

    Reply
    • Support @ Minimalist Bakersays

      Oh no! We’re so sorry to hear that was your experience, Ashley. Were you using sugar pumpkins? We’re thinking by “regular pumpkin” you might mean a carving pumpkin. We would not suggest using carving pumpkins as they have a bland, bitter flavor. Sugar pumpkins have a sweet, rich flavor.

      Reply
  24. Jessica Kotzansays

    I’ve made this soup a few times now and it’s an absolute winner! I want to make this again going into fall but, unfortunately, we’ve learned my husband reacts to coconut! What would be a good substitute for coconut milk that would still maintain the creamy texture? I assume heavy cream would work but I’m curious about non-dairy alternatives.

    Reply
  25. Katsays

    This soup is so easy and is now on our regular rotation!
    I typically use butternut squash/pumpkin, and I’ve subbed the cinnamon and nutmeg for thyme and chilli flakes and reduced the maple syrup to a splash (personal preference as we don’t like it too sweet. The kale topping is the bomb! Totally makes it a meal. Thanks!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoy it, Kat! Thanks so much for sharing!

      Reply
  26. Ellensays

    made this as written. It was delicious and has been printed for future cold days at the cottage. I am not a pumpkin lover (eg I dont like pumpkin pie), but this was a perfect combination of flavors and textures. Thanks!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Ellen! Thanks so much for the lovely review!

      Reply
  27. Erinsays

    I added some star anise to this, and it was honestly the best soup I’ve had in my life. Thanks so much for the recipe!!

    Reply
  28. Ann-Mariesays

    I’m so happy I came across this recipe I have a back yard garden and I have pumpkin in it so I was wondering what can I make with the pumpkins so I made my search and found this marvelous recipe I had everything except shallots but I used onion instead and olive oil I used coconut oil instead my pumpkin wasn’t sweet pumpkin it was another kind but everything came out wonderful I enjoyed my soup and I’ll surely make it again I didn’t have the ingredients to make the topping but I’ll do that a next time
    Thank you

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you found this recipe and enjoyed it, Ann-Marie! Thanks for sharing! xo

      Reply
  29. Dipalsays

    I made this soup. My first time ever. And it tasted amazing. I used almond milk because that’s what I had in hand and more ginger and black pepper than this recipe recommends because I don’t eat onions and garlic. Served with herbed croutons. And for I did not have to use butter at all. Perfectly healthy. Thank you for this recipe.

    Reply
  30. Sammysays

    I ate it sprinkled with rosemary croutons and it was delicious. I used oat milk instead of coconut milk because that’s what I had on hand, but it tasted great! It was really easy once the pumpkin was prepared.

    Reply
  31. Nickisays

    After pouring over your recipes for like, 4 years, I’m not sure how I missed this one until today, but I’m glad I found it! Best pumpkin soup I’ve ever made! I tweaked it just a tad- I bought an “Old fashioned pie pumpkin” from the Amish market and had some of that already roasted and frozen, so I used that. I used leftover caramelized onions (from pizza night, lol) instead of shallots, added a bit of ginger and about 1/4 cup applesauce.
    For the topping I toasted pepitas and just used frozen kale and a little salt and roasted garlic powder. I didn’t even need to add oil to that because of the oil from the seeds. I had to use boxed coconut milk but next time I’ll definitely use canned. Excellent recipe! Thanks!

    Reply
  32. Evelyn Prokhorsays

    Amazing pumpkin soup. First time around I made it with oat milk as a sub for coconut, because I’m not a huge fan of that coconut flavor in soup. Tasted GREAT, enjoyed it with amazing garlic toasts.

    Today, I wanted to try with coconut milk, but had none at home.. so used the oat milk again and instead of veggie broth added bone broth (and again, with that garlic toast). Doubled the recipe and added a bit more spice than was called for along with a dash of cayenne pepper and paprika. Also added rice in the bowl to get a bit of texture in the soup. Anyways, one of my all time favorite winter soups! Thanks, Minimalist Baker!

    Reply
  33. Aleisha Clarksays

    Hi, with this recipe. I wonder with the kale sesame seed topping. Can you freeze them too along with the soup or is it best to make them on the day when eat the soup? Thanks :-)

    Reply
    • Support @ Minimalist Bakersays

      We don’t think those would freeze well. It would be best to make the topping the day of serving.

      Reply
  34. Olgasays

    I love it! My guests loved it too. My variation is top it with hemp seeds, to add more protein as I am vegan.

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Olga. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  35. Loretta Blaythornesays

    Thank you for sharing this recipe. And it is the perfect soup to make on a cold winter day. Easy and simple to make it was absolutely delicious. Instead of kale topping which I did not have I used toasted sesame seeds and freshly grated nutmeg.

    Reply
  36. Starrsays

    I had been craving pumpkin soup and found this delicious vegan recipe online. It did not disappoint! I had it with some pita and topped it with garlicky dill pumpkin seeds. Yum!

    Reply
  37. Margosays

    Absolutely delicious!!! I just tried this recipe but had to use butternut squash instead of sugar pumpkins. Used the honey option to sweeten. The only thing I didn’t do is add the kale topping but might try that next time as it looks really good. Thanks so much for sharing this delicious recipe!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Margo! Thanks so much for the lovely review!

      Reply
  38. Beverlysays

    I used organic canned pumpkin, added onion and garlic and organic coconut cream instead of coconut milk, which I didn’t have. Along with the spices in the recipe, I added parsley, fresh thyme, and a few red pepper flakes (we like a little kick). Served with salad and crusty bread. So simple to make and it was really good, my family loved it!

    Reply
  39. Isabellasays

    This is THE BEST soup I’ve ever had!

    I used butternut squash instead of pumpkin as I couldn’t find it Finland. Then used oat cream instead of coconut cream. Next time, I’m going to add a little Star Anise to make it a little more Christmassy.

    Thank you so much for the perfect Christmas soup!

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Isabella. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  40. Sarah Baileysays

    I was sure that this would not be a hit but I had just been given several pounds of diced raw pumpkin. My youngest is 8 and my oldest is 17 (5 kids) My husband is somewhat of a food snob. He likes homemade and only healthy ingredients. I used spinach instead of kale because I had it on hand.
    Every single person liked it and had seconds. Even my youngest had more! They asked me to make it again! Success!! Healthy and tasty. Thank you!

    Reply
  41. Andreasays

    I needed a quick weeknight meal, and this was perfect. To make it faster, I used a 15 ounce can of pumpkin. I also didn’t want leftover coconut milk, so I just used the whole can. I skipped the kale topping to keep my kids happy, and they loved the pumpkin soup.

    Reply
  42. Afrikahsays

    Could I omit the shallots in this recipe? For whatever reason, they come and go at my local supermarkets :(

    Reply
  43. Sessays

    So delicious, as ever! Easy and accessible recipe that is perfect as is, and can be easily modified if you prefer extra spice, heat etc. Minimalist Baker is such a gift, thank you:)

    Reply
  44. Wendysays

    I made this today with Blue Hokkaido Squash which I roasted then followed the recipe, used regular coconut milk since it was in the cabinet. Excellent soup, warm and satisfying on a cold blustery day. Thank you for the recipe it is excellent.

    Reply
    • Support @ Minimalist Bakersays

      How cool! We’ve never heard of that squash! Thanks so much for sharing, Wendy! xo

      Reply
  45. Yolani Moratzsays

    I made this recipe and my mom and sister loved it! I added a lil extra spice the 3rd time at my sister request. Ive made this recipe 3 times today will be the 4th!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Renee! Thanks so much for the lovely review! xo

      Reply
  46. Lesliesays

    I didn’t have sugar pumpkins but used the warty pumpkin we did use when we carved pumpkins. I modified the recipe and used 1 can coconut cream, 1/2 cinnamon (I didn’t have any nutmeg), and 1/3 cup diced sweet onion (didn’t have shallots) and it was SO good. Even my non-vegan daughter loved it.

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review and for sharing your modifications, Leslie. We are so glad you and your daughter both enjoyed it!

      Reply
  47. Elizabethsays

    This is my go-to pumpkin soup recipe! I love the garlic, kale and sesame topper. I have also added crumbled Italian sausage as a topper and usually always serve with a slice of crusty sourdough. So delicious and colorful! My 5 year old son LOVES it!

    Reply
  48. SJsays

    I modified this a little because I’m a huge spice fan. I added a small can of green chiles, a dash of paprika, cayenne, coriander, and tobasco sauce. I also reversed the ratio of milk to broth so it would be on the creamier side!

    Reply
    • Dana @ Minimalist Bakersays

      Great! Thanks for sharing! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

      Reply
  49. Stephaniesays

    I’m not vegan, but this is the best pumpkin soup I’ve made. This for me is the best flavor, just keeping it simple exactly how the recipe states. I made sure to print it out for next time! Thanks for a great recipe.

    Reply
  50. Bonnie Msays

    I loved this recipe. My job involves cooking for a family with a lot of dietary restrictions. This soup was so delicious and easy to make. The only change I made was to use Monk Fruit Maple syrup instead of real maple syrup. Monk fruit is an all natural unrefined sweetener which you can use 1:1 just like sugar. The maple syrup version is phenomenal and it adds ZERO calories to your recipe and does not raise your glycemic index, meaning your body will not need insulin to cover the sweet. All good!!

    Reply
  51. Bridgetsays

    I made a this last night without the optional topping, and found it to be a good basic soup but was a little bland. I sprinkled a little chipotle powder on each serving and it was just what we wanted! Will make again with the chipotle pepper, maybe sprinkle it on the pumpkin when roasting. Thanks for the recipe.

    Reply
  52. Carolyn Burgesssays

    This was a very good soup! I thought it needed a little more salt. The only difficult part was cutting up pumpkin, but maybe my knives aren’t sharp enough. I would like to try it with cream and caramelized onions for a change too.

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Carolyn. We are so glad you enjoyed it! A sharp knife will definitely help! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  53. Samantha Sawyersays

    Made it this week! I didn’t add cinnamon or nutmeg as my husband doesn’t like soup to be too sweet. I also switched out the sesame seeds with pumpkin seeds.

    Reply
  54. Rimasays

    I did it without adding the maple syrup or honey. As my family do not like Kale that I substituted it with swiss chard. Came perfectly well. Thank you.

    Reply
  55. Marysays

    Delicious! I did do one thing different though………I’m not a huge kale fan but I wanted to add it ,so I added 1 cup ofsauted kale plus6 drops of sesame oil to the soup along with the extra pinch of salt and morecrushed garlic. I blended it all together and let it simmer . Then i served it…..Loved it!

    Reply
  56. Tiffanysays

    I tried this today, and it was SO GOOD! I did add about a half a cup of apple cider, and it was amazing! I highly recommend it! (I also used a full can of coconut milk.)

    Reply
  57. Bethsays

    I lament the fact that I only discovered this recipe now. I just made pumpkin soup using a different recipe and it turned out to be overly sweet and unpleasant. Your recipe sounds so good though, and I hope to try it soon!

    Reply
  58. Juliasays

    I think my pumpkin was larger so added whole can of coconut milk, more stock (used chicken), 2 onions, and a whole teaspoon of seasonings. It was so good that my very fussy son made me save him a second serve. Thank you!

    Reply
  59. Pattysays

    I made this soup last year for Thanksgiving, and it was such a hit I was asked to make it for Christmas as well. I’m not a soup person but this is amazing. I love the coconut milk which makes it creamy. I did use a little extra coconut milk though and skipped on the maple syrup. I’m not sure which type of squash I used. My favorite part was the kale topping and how perfectly it pairs with the soup.

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Patty. We are so glad everyone enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

      Reply
  60. Barb Jefferysays

    This got me out of having think to hard after busy work day. All voted as y u m m m m m m m . We used grey skinned pumpkin they easiest to source cheap.(New Zealand ) I had already roasted all the slices the night before, leaving enough behind enough for 2 roast meal vegetables to go with pulled pork ( loaded into crockpot while making soup…. for next three days meals.. with cup of soup starter/filler)
    Changes were honey maple syrup. Dry vegetable stock GF made up with 4 cups water… Full coconut milk… large cut onion which was sweated of in butter and a little grape seed oil ( as no dairy issues) done first then rest added into stock pot…… served with GF pita breads split made into mini pizza bases ( these had tomato paste, tomato sauce, grated cheese, pineapple pieces, mushroom slices)
    Used a little water to thin when used stick blender at end.. made equal to 9 soup cups…
    I was so pleased Siri brought this to second on page… Thank you…

    Reply
  61. Caroline OBriensays

    This recipe is wonderful – just the way it is. No additional modifications required. This is the first time I’ve ever posted a comment about a recipe – I loved this soup so much that I needed to tell you! Thank you!

    Reply
  62. Annsays

    Easy recipe and delicious. I used the roasted pumpkin recipe and used the link to find this soup recipe. I used a pie pumpkin, but don’t know what kind, and did not measure the amount. I modified the recipe using a whole can of full fat coconut milk, adding it to the blender instead of cooking it with the other ingredients. I used a dry broth mix with water instead of salt or broth. Used only one shallot, no garlic. Your suggestion for nutmeg and cinnamon, and extra maple syrup. I had croutons on hand, but will give the kale topping a try. Next time, I will add more cinnamon and nutmeg to my recipe. Thank you for this easy to follow, delicious basic recipe.

    Reply
  63. Alexandrasays

    This is an awesome recipe! I switched it up by adding 2 cups of spinach in with the onions to simmer, added an avocado, and added smoked paprika and chili powder. The result was a creamy soup with a nice zest in addition to the cinnamon!

    Reply
  64. Celestesays

    I made this a few years ago and it was dynamite! But I want to switch it up for Thanksgiving. If I were to make this with acorn squash, how many would I need? Also, do you think it would affect the sweetness too much? Probably wouldn’t need maple syrup if I’m using a sweeter squash…

    Reply
    • Support @ Minimalist Bakersays

      Hi Celeste! I’d probably use two acorn squash! Let us know how it turns out :)

      Reply
  65. Valerie St Denissays

    My husband said he would expect this from one of our favorite restaurants with a high end chef! I enjoyed making this a lot. Paired very nicely w the roasted seeds and roasted Brussels Sprouts.

    Reply
  66. Molly Coghillsays

    So happy to have made this soup! It turned out thick with a hint of sweetness, which I love. I used almond milk instead of coconut milk, but otherwise, I used all the other ingredients as listed. Such a treat for fall. Thank you!

    Reply
  67. Chrissays

    I loved the creaminess of the soup but did not like the taste of coconut milk in this recipe. I do like coconut milk and enjoy it in other dishes, but here, it did not work for me. It left an aftertaste.

    Reply
    • Support @ Minimalist Bakersays

      Sorry to hear that this recipe didn’t do it for you, Chris! Better luck with the next one :)

      Reply
  68. Hollysays

    Very good soup! I added more of each spice and a bit more honey because it wasn’t flavorful enough for me as written. After than modification it was delicious! I roasted the pumpkin seeds and also added them to top the kale. Yum!

    Reply
  69. Moniquesays

    I made this soup! I used another kind of pumpkin as sugar pumpkins aren’t sold where I live. But!!! This recipe for pumpkin soup is the best I’ve ever made. The only change was that I made the kale crunchy instead of wilting it. It gave the soup, I thought it needed a different texture to it and it turned out beautifully! Fried garlic and sesame seeds apart and kale apart. This was the smoothest, creamiest, most delicious pumpkin soup I’ve ever made, thanks for that!!!

    Reply
  70. Michael in Ohiosays

    I made this yesterday for a church potluck dinner group and it turned out quite well.

    I had to change up this recipe some because I didn’t have all the ingredients listed. First, I only had canned pumpkin, so that was a compromise I had to make. It still worked out well in the end. I also had no shallots, so I compensated by adding thyme, sage, and paprika to the soup to jazz it up a bit. And instead of coconut milk, I had macadamia nut milk on hand. Otherwise I followed the ingredients list.

    I cooked the soup in my crock pot for four hours and stirred every ten to fifteen minutes. It thickened up nicely as it cooked, and I’m consuming the leftover today to keep warm.

    Reply
  71. Amy Mooresays

    This soup was delicious. I had no coconut milk so I fried the onions in coconut oil and added some dedicated coconut alongside almond milk. I found it a little thinner than I would have liked so would maybe cut down the water next time. Super easy though and very tasty

    Reply
  72. Jessiesays

    This recipe is so rich and full of flavor. My boyfriend loves it and has asked me to make it for his family Thanksgiving. I customized the recipe by adding crispy pancetta to the kale. Awesome recipe!

    Reply
  73. Clare Pattinsonsays

    Sorry, just to clarify – to make the pumpkin purée do you simply roast the pumpkin halves as directed and then blend the flesh once cooled? No additions? And how long will it last, please?

    Reply
    • Moniquesays

      Hi Clare, I roasted the pumpkins I used, For a bit longer in the oven because of a different kind of pumpkin. As soon as you can put fork easily through the skin, they’re done! Cool the a bit, scrape off the peel and hold aside the flesh. And then follow the rest of the recipe! It’s soooo good!!!

      Reply
    • Support @ Minimalist Bakersays

      Hi Clare, roast the pumpkin, add remaining ingredients, and then puree all of it together. The soup lasts 3-4 days.

      Reply
  74. Sandrasays

    I substituted the vegetable stock for beef bone broth. So freaking delicious and easy!! Thank you!

    Reply
  75. Lindsaysays

    This was very tasty and my 7, 5 and 2 year old all liked it! I added some pumpkin seeds and croutons on top as well along with canned unsweetened pumpkin puree. Quick recipe that was delicious and filling. I used coconut cream to make it a bit thicker.

    Reply
  76. The Ivy Bake Shoppesays

    Unbelievable ! Best soup in a long time. We used white pumpkins and did substitute cream for the coconut milk. We used Swiss Chard instead of Kale. We will serve it all week, and have already had customers buying bowls to take home, and coming everday for lunch. Thank you so much

    Reply
    • Support @ Minimalist Bakersays

      Thanks for sharing your recipe changes! We are glad you enjoyed it :D

      Reply
  77. Samsays

    Thanks! This was great! Our guests loved it so much, they asked to take some home for a relative of theirs who wasn’t able to join us for dinner. For the leftovers, we didn’t have any more kale, so instead we added a can of chickpeas to the soup to add some extra protein. Also very tasty.

    Reply
  78. Lori Reichertsays

    I used this recipe after buying a white pumpkin and not knowing what to do with it. I was pleasantly surprised! It’s got some heat from the black pepper! Nice to know that my unused immersion blender works too! It came out super dreamy creamy. I used 2 tablespoons of sugar free maple syrup instead, it’s not that sweet so I might a little more! Thank you so much for this recipe!

    Reply
  79. D Urciolosays

    Would not make again. Tasted more like coconut than pumpkin soup. Easy yes. Tasty no. Took it to work and NO ONE would set it … : (
    Made exactly as directed.

    Reply
  80. Jo Butlersays

    Made this for dinner tonight & it was a hit! We don’t have sugar pumpkins here in Jamaica unfortunately, so I used regular pumpkins & added a tiny bit more maple syrup. Perfection.

    Reply
  81. Beansays

    Really nice recipe ! Thank you ??
    This is my third time making it today. The first time I followed the recipe. I used leek once and this time red onion. Hoping it’ll be just as good ?

    Reply
  82. Mekensiesays

    I honestly cannot say enough how much I love your site/blog. I’ve made countless recipes and have loved them all (and shared EVERYTHING with any friend or family member that will listen) but have never commented. Made this recipe tonight and loved it, just as everything else I’ve tried! Thank you for sharing awesome, realistic, and fun plant based dishes!!!

    Reply
  83. Charleysays

    This is so yummy! I did my own mix with the spices – salt, pepper, a little cumin, berbere, and cracked rosemary. Also I used one sugar pumpkin and one butternut squash, and used full fat coconut milk. Finally, for the topping, I did not have any sesame seeds but had roasted the seeds from the pumpkin and butternut squash – I tossed that with the kale instead – delish!

    Reply
  84. Michellesays

    This soup was wonderful, and I also loved the sesame kale topping!

    My modifications included using 1 TBSP of honey, and adding 1 cup of diced roasted pumpkin to make it a chunky soup.

    Between steps 5 and 6, I was concerned that putting something that hot into my plastic blender jar might ruin it, so I had to let it cool for about 20 minutes before blending it. Next time, I would also add just a dash more salt.

    Reply
  85. Lesliesays

    Delish! Easy recipe to follow. Lovely pictures too. I made mine with real organic pumpkin and organic kale. I made no changes, except that I didn’t want the coconut milk that was left to go to waste so I just added the rest, a little more veggie broth and a little more maple syrup. It turned out great and I have a little extra for leftovers. A friend pointed out your site and I’m glad she did. I’ll be back looking for recipes. Thank you!

    Reply
    • Support @ Minimalist Bakersays

      Hi Susan, sorry to hear that was your experience! It sounds like it needed less liquid or more pumpkin. And perhaps more spices. Better luck with the next one!

      Reply
  86. karen bsays

    Hi Dana this looks awesome – any thoughts or modifications on this for an Instant Pot? Thanks!

    Reply
  87. Lauren Restissays

    This was so delicious!! Used canned pumpkin though due to a time crunch. Made it for a dinner party, potluck style. Turns out every recipe at the party that night was from minimalistbaker ?? And everything was amazing.

    Reply
  88. Annesays

    I always process and puree sugar pumpkins. Since I had a fresh batch of puree, I made this soup tonight. Absolutely perfect. Didn’t make the kale chips, no kale on hand, but the soup is spot on. Already shared it with a friend who is now roasting her own pumpkins now.

    Reply
  89. Jsays

    I give this recipe 2.5/5. I didn’t think think there was any depth to the flavor, it was all the same note. I’m not sure what it could use maybe double the garlic?

    Reply
  90. Rachelsays

    So delicious! I didn’t have time to roast the pumpkin, so I made it with canned puree and it was sooo good! The sesame kale is a great addition.

    Reply
  91. Jamiesays

    The ingredients list calls for Pumpkin puree but as I follow the directions, it’s doesn’t say to puree the roasted pumpkin. It says, peel, set aside and then later add Pumpkin to the pot before blending the soup. So do I add 2 1/4 cups roasted pumpkin or Pumpkin puree??

    Reply
  92. Judysays

    Family loved this soup! I added curry, slivered almonds and coconut flakes to kale rather than sesame seeds.

    Reply
  93. joannsays

    Thank you for giving me a start on making pumpkin soup! I used what I had on hand and it turned out great. 1 carrot and 1 rib celery in fine dice, sweated in a bit of olive oil. Added 1 can pumpkin puree, 2 cups water, 1 cup almond/coconut milk, ¼ cup dried onion. Salt & pepper, cinnamon, nutmeg, garlic powder, and a bit of curry powder. After I tasted it, I added a bit of maple syrup to taste. Had no kale but will plan on that next time! One in our family loves cream soups but one other can’t have milk, so this is perfect.

    Reply
  94. Shelbisays

    Hello! So I would love to make this right now but I can’t find sugar pumpkins anymore in the grocery store. Would it have a similar taste/outcome if I used acorn or butternut squash? And if so, which one would you recommend?

    Reply
  95. Novinesays

    I made this pumpkin sou. I used organic raw honey from costco, add 1/4 tsp organic turmeric (for anti inflammatory), and the garnish I used chopped walnuts instead of sesame seeds. Taste wonderful!!!!
    Thank you for the recipe….

    Reply
  96. Vanessa Ssays

    Just made this soup and it came out Amazing!! I added a bit more salt after blending and returning to stove. Dinner is served on this rainy Saturday

    Reply
  97. Laurensays

    I just made this for Thanksgiving dinner tonight and it’s GREAT. Two people have snuck tastes and they really enjoy it!

    Reply
  98. Juliasays

    This soup is perfect! And the kale. . . Swoon worthy. Love it when I have to make more kale for the kiddos. Thank you

    Reply
  99. Amy Wsays

    My husband and I make this weekly. The first time we didn’t make the kale, and was great, but then we made the kale…next level amazingness. It’s super easy and the leftovers are delicious, we just mix the rest of the sesame kale in and it keeps it’s crunch. We puree the pumpkin/squash first, but don’t puree after to make it even easier.

    Reply
  100. Nicolasays

    This was delicious. I was given 2 pumpkins on Halloween and wanted to make some soup. After searching online for a recipe, I decided to go with yours and so glad that I did!

    Reply
  101. Amandasays

    I just made this but with a couple minor variations. I forgot to buy paprika so that got left out, and I used canned coconut milk. I also cut the recipe in 1/2 since I only had 1 pie pumpkin, not 2. And I didn’t make the topping because my kale was in the freezer & I forgot to take it out. The recipe must be fairly forgiving because despite the differences it was still delicious. I will definitely be making this again and again!

    Reply
  102. Lindseysays

    This soup is very good! I added some cayenne for a bit of spice, perfect for a cold fall night. Thanks for the recipe! :)

    Reply
  103. Enthusiastic Juliettesays

    Hi Dana, I am pretty impressed that every time I try a recipe of yours, BOOM! Best recipe ever in its category. This one is amazing. Made it twice in the same week. It’s like fall in a bowl, it’s like a pumpkin pie but as a healthy meal. I halved the maple syrup and substituted the spices by a “four spices” mix (cinnamon, ginger, clove and nutmeg), with the ginger heating up the overall feeling. I cannot wait to try some of your other seasonal recipes :)

    Reply
  104. Anne Msays

    Yum. I made this. Yes the kale and garlic was a very tasty finish. thank you for sharing this recipe.

    Reply
    • Support @ Minimalist Bakersays

      Thanks so much for the lovely review, Anne. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  105. JRsays

    This was really simple and delicious, thanks! I added a couple of roasted carrots and left out the maple syrup and it turned out really sweet and tasty.

    Reply
  106. Savanasays

    Made this on a cold October day and it was perfect. I halved the maple syrup as I like savoury over sweet dishes and it couldn’t have turned out better. Thanks so much @minimalistbaker. I’ll definitely be trying your other recipes.

    Reply
  107. Cindy Rickessays

    I hope you roasted the pumpkin seeds too! I melted a tablespoon of butter in a small bowl in the microwave then added a teaspoon of olive oil. I added the pumpkin seeds and swirled them around. I spread them on a foil lined baking sheet. I sprinkled them with salt, pepper, chipotle powder and garlic powder then baked them at the same time as the pumpkin.
    They are great to sprinkle on top of the soup if you want something other than the delicious kale topping.

    Reply
  108. danisays

    Love this soup. First time I made it I prepared the sugar pumpkins myself. It was good but the process turned my soup into an all day event. This time I made it again but I just used Libby’s canned pumpkin. I thought it was even more delicious this time and much easier!

    Reply
  109. ktsays

    Yum! I am a soup-ruined, and I actually Mesa this and it’s great. Use smoked olive oil on the pumpkin, and toasted some pumpkin seed to put on top. Thank you!

    Reply
  110. Jill Donnellysays

    This was incredibly delicious! I made this for friends and there was a good natured fight over the left overs. Made with pumpkin puree and honey instead of maple syrup. Will definitely make again!

    Reply
  111. Laurensays

    It would probably be good blended but I don’t have a blender currently so if you mix the ingredients and heat it, it is like chunky but creamy soup, delicious!

    Reply
  112. Dorasays

    I usually hate pumpkin but today I really wanted to turn things around and try out a recipe. This one was it! I’m already half through my first bowl and I really like it. It’s spicy, sweet but also savory. I feel so good about making it. Thank you so much for the cool recipe!

    Reply
  113. Yanicsays

    Delicious… hosted 15 people at my house for a harvest lunch today and even the kids asked for seconds!
    Once again a winner! We have so allium allergies in our family so I didn’t put in the garlic or shallots, subbing with fresh ginger and it was divine.

    A new favorite for sure!

    Reply
  114. Chelseasays

    Just made this for dinner tonight and OMG SO good!! love the maple syrup in it! Thank you! I added parsley and chives instead of shallots :-)

    Reply
  115. Alysays

    I lived with an aunt for a while when I was a kid, and she made pumpkin soup all the time. It’s my absolute favourite, as it is belly-filling, and heartwarming. I tried making this wonderful recipe! I used Libby’s pumpkin puree for a quicker route, and Simple Truth Organic lite coconut milk. I used miso paste for the stock. It’s just my preference, but I wanted a little more spice in it–a little more kick. I added extra nutmeg, cinnamon, black pepper, equal measurements of paprika and turmeric. I did the same recipe for the kale topping, and added some walnuts to it for extra texture.

    Thank you veeery much for the recipe. You’re my go-to for delicious, easy meals!

    Reply
    • Alysays

      ***and also, I used 3 cups of pumpkin puree, 1 & 1/2 cups of coconut milk, and 2 & 1/2 cups of stock. I came out with about 27 laddle-fuls… really enough for about 6 or 7 people if served with something to compliment it. I baked some herbed rolls along. So good for a chilly January.

      Reply
  116. c. colliersays

    This was so good! My first time trying pumpkin soup. I used a different soup recipe, but the kale topping was the perfect compliment. I used sunflower seeds because that’s what I had on hand. Delicious. I will make it again.

    Reply
  117. Colleensays

    This was delicious! I didn’t have kale so subbed spinach and didn’t cook it as long. Also used maple sugar (used less) instead of syrup because that is what I had. Just thought others might like to know that it was still good even with the subs! Thanks for the recipe!

    Reply
  118. Claudiasays

    I also added some curry powder and cayenne to add some heat to balance the sweet. I had left out the maple syrup but still it was sweet and not quite balanced. I also grated in some fresh ginger and YUM. Love the creaminess. Thank you.

    Reply
  119. Laurasays

    This was really yummy! I added one teaspoon of hot madrasa curry powder for an extra kick and some spice. I also skipped the maple syrup and it turned out perfect! So happy I found this easy, yummy recipe! I’m using it for soup “shooters” for my Christmas cocktail party. :) Thanks Dana!

    Reply
  120. Little mammasays

    Wow! Substituted some ingredients for ones we didn’t have on hand… For example, sautéd some carrots, celery and zucchini with onion, leek and garlic before adding water, pumpkin and coconut cream. (No broth, shallots or coconut milk) Just pulsed the blender a few times to leave small chunks in the soup. Such a delicious roasted flavor under the main pumpkin taste. Thanks for sharing this recipe!

    Reply
  121. Josays

    Hi tried this recipe . It’s perfect . But what would u suggest as a replacement for the use of coconut milk ? Thanks

    Reply
    • Ken Wsays

      I did not have coconut milk on hand but used one tablespoon of coconut oil when sautéing the shallots and garlic…. turned out great with hint of the coconut.

      Reply
    • Support @ Minimalist Bakersays

      Perhaps another non-dairy milk or more veggie broth (though we don’t think it will be quite as creamy)?

      Reply
  122. mamamajulysays

    I made this a few days ago, it was really delicious! We thought the kale-sesame topping was perfect with it. This recipe will become our traditional Halloween night pumpkin soup. Thanks!

    Reply
  123. Luanasays

    Hi,

    In the recipe it says 3 to 4 servings. How many milliliters do you calculate for a serving?

    Thanks in advance!

    Reply
    • Support @ Minimalist Bakersays

      Hi Luana, we didn’t calculate a volume measurement per serving, but it is 1/4 of the total recipe.

      Reply
  124. Alexandrasays

    This soup is SO good! I made it in a total of 15 minutes (the soup and the garnish) by using canned pumpkin. I can’t believe how easy yet amazing it is!!

    Reply
  125. Nathanielsays

    Could you give ingredient amounts for say 11, 15, 20 people? Thanksgiving is coming up soon :)

    Reply
    • Support @ Minimalist Bakersays

      Hi Nathaniel, you can change the amount of servings in the recipe box and it will automatically change ingredient quantities for you.

      Reply
  126. reneesays

    I made this today, with a normal medium sized pumpkin. My husband needs to start a new diet for leaky gut, and this is a good way to kick start the process, pureed squash, he enjoyed it (he’s pretty picky), and taking it for work tomorrow… thanks! The kale topping was really a great add-on

    Reply
    • M J Palmersays

      From one who recognizes your husband’s symptom, going off gluten COMPLETELY was the answer to my problem. Suffered through most of 2012, but have been fine ever since, except for occasional slip-ups.

      Reply
  127. Megansays

    I made do with what I had at home, and the following substitutions also yield a really fantastic soup!

    – left out shallots
    – replaced cinnamon/nutmeg with ginger and Aleppo pepper
    – Used a maple syrup/brown sugar combo
    – Dash of Thai fish sauce for some umami

    Thanks for a great recipe~

    Reply
  128. Ashleysays

    I accidentally used a whole can of coconut milk but it’s so good it doesn’t matter. And I have no clue what kind of pumpkins I used.. They were part of my csa. Thanks!

    Reply
  129. Jadesays

    Tried this out with a few adjustments due to lack of ingredients. As I didn’t have coconut milk on hand, I used 1/4 cup of unrefined coconut oil, about 1/2 a cup of onions, 2 chicken bouillon cubes with 2 cups of water, and orange blossom honey. Turned out to be a thick and delicious soup!

    Reply
  130. Emilysays

    Being in the heart of the fall season here in Montreal means soup galore! Made a curry butternut squash soup recently (delicious) and figured to give this a try. To be honest, I was a little concerned about having pumpkin, because I haven’t been so keen on it in the past but the use of coconut milk and cinnamon held some promise. I’m SO glad you made this recipe, and I’m SO glad to have given it a shot. This has easily become one of my favorite soups! I’m actually going to buy more pumpkin tomorrow to make some more & stock up before the season is up.
    Just to note, I only found large pumpkins so I was more liberal with the cinnamon, nutmeg, salt and pepper. I also used a powdered chicken stock mixed with water (MSG free!) and used half a cup of coconut milk since it wasn’t light. Just perfect!
    Thank you so so much!

    Reply
  131. shellysays

    Lovely delicious recipe! I “cheated” and used canned pumpkin because I was in a rush. I will try fresh next time.
    I also added in 2 ears shucked roasted corn, 1/2 tsp cayenne, omitted the puree step and added crushed corn chip garnish along with the sesame kale at serving time.
    I am going to have a look around for more recipes! Thanks :)

    Reply
  132. Zsays

    This was super delicious, the first taste put an instant smile on my face. Thank you for sharing this wonderful recipe!

    Reply
  133. Anasays

    It looks amazing and I will be making this for Halloween dinner this year! Can I use canned pumpkin puree instead of roasting sugar pumpkins? I am hosting for 24 ppl so I wanted to simplify the recipe a bit.

    Reply
  134. Suesays

    I just made some pumpkin soup before reading the Noom newsletter. I usually add some tomato puree to take away the blandness and use low fat cooking cream or low fat Greek yoghurt plus spices such as cumin and a little mild cayenne pepper. I never add anything sweet as I have type 2 diabetes.

    Reply
  135. Susansays

    Outstanding recipe. I’ve made it 4 times now. Last batch was a little more savory than the prior ones, maybe because of how I measured the shallots, but still very delicious. Is 1 shallot = 1 clove or 1 whole bulb (sometimes 2-3 cloves per shallot)?
    I have also added cardamom because I adore it in many things pumpkin and otherwise and it also adds a certain “Je ne sais quoi” complexity to foods.

    Reply
  136. Juli Tsays

    This was really yummy! As per your recipe, the roasting took the most time, but it was fast after that. I roasted a few apples with the pumpkin to use in the recipe. I also threw in some hemp hearts in the kale mixture. I loved all of the flavors going on. I was too lazy to find the single spices, so I added pumpkin pie spice instead with a little extra cinnamon and it worked well.

    Next time I’m going to try cashew cream to see if it gives it a bisque-like texture. Thanks so much for sharing the recipe! It’s a keeper!

    Reply
  137. Krista @SoupRecipesForWeightLosssays

    This soup looks so yummy I’m gonna have to do this for halloween. Love the pictures and the golden spoons!

    Reply
  138. Katesays

    Omg I absolutely loved this. I made it tonight and it was amazing. I used chicken stock, regular honey, and coconut milk creamer instead. I rarely use measuring spoons/cups but this combo worked perfectly. I also added a teensy bit of chilli pepper to balance the sweetness. I’m obsessed with the sesame kale topping – a low carb way to add a crunch to soup. Thank you!

    Reply
  139. Gabisays

    making this right now! one question… when you say 2 shallots do you mean 2 shallots or 2 bulbs? this is my first time cooking with shallots so i’m the new girl over here. :) super excited about this soup!

    Reply
  140. Merrysays

    I love all things pumpkin, definitely going to make this soup! I was thinking kale chips would be great to add some crunch?

    Reply
    • Dana @ Minimalist Bakersays

      Absolutely! If you need a recipe, try this one and scale back a little on the nutritional yeast!

      Reply
  141. Sarahsays

    Great recipe! Tasted great, only this g I’d change for next time is less maple syrup. I found it to sweet.

    Thanks for the recipe!

    Reply
  142. Clairesays

    This soup turned out very comforting and delicious! (Although, it probably helped that I was starving when I ate it, so I scarfed it down :P). It paired nicely with almonds, parmesan, brown rice, Ezekiel bread, whole wheat toast, etc. I added a bit of extra spices to mine – lots of curry powder, a tiny tiny bit of paprika, and a decent amount of almond meal. (I used cashew milk so that probably encouraged the nuttiness). I’ll probably try this out again in the fall, where it’ll actually match the season. :)

    Reply
  143. Melaniesays

    I made this today using pumpkin purée I had saved in the freezer. It was 100 degrees outside so I chilled it after cooking and served it cold. It was delicious and very refreshing! I was concerned it would be heavy but it wasn’t at all.

    Reply
  144. melinda kesays

    I made this over the weekend and it turned out delicious! I had to use canned pumpkin because I couldn’t find any sugar pumpkins at the market (in March!), but it still came out yummy. Next time I will have to track down some fresh pumpkin!

    Reply
  145. Kalyani Narayanansays

    Can I pressure cook the pumpkins instead of roasting in the oven? Takes less time and saves electricity. But, would I be compromising on the taste? Please advise.

    Reply
    • Support @ Minimalist Bakersays

      Hi Kalyani, we don’t think it would get the same nice caramelized flavor as roasting, but it might still work! Let us know if you give it a try!

      Reply
  146. Roxanneteeroysays

    I just made this (I’m lickin my lips as I type). I’m allergic to coconut and garlic so I used Qunioa milk and omitted the other. I used sweet onions instead of shallots (cause I had it in the house). I also added butter (which I’m guessing most people won’t do who read this site). Sooo yummy! This tastes like the soup I had a restaurant not too long ago, except better because it’s on my stove! This is my first time at this site. I will definitely be back! :)

    Reply
  147. lyndasays

    Yummy yummy soup, I just added a little chilli as I like things spicy. Thanks for posting will definitely be making this again

    Reply
  148. AlisonOBsays

    A good friend of mine go out for dinner once a month and, in the fall, we exclusively go to a tiny place that makes unbelievably delicious pumpkin soup. Tonight, for our monthly meet-up, I decided I wanted to make pumpkin soup because I always want leftovers. My house smells so good now – so glad I found your recipe!!

    I have one question – will it thicken on its own as it simmers, or do you recommend adding a thickener?

    Reply
  149. Katesays

    Easy and delicious. I didn’t use any sweetener beyond coconut milk. When you feel like a little heat, stir in a heaping tablespoon of red curry paste (I used the little Maesri tin) and balance that with a healthy squeeze of lime juice. Top with plain Greek yogurt and chopped cilantro (instead of kale).

    Reply
  150. Sietskesays

    Oh yeah, forgot to mention: I don’t even have a blender. I just stirred it with a regular spoon. Still great.

    Reply
  151. Sietskesays

    I just made this and it was great! I made it with honey though (it’s the only sweetener I had on hand) and I don’t know if it was because I used really dark clover honey or what but it was really overpowering. I’d avoid honey if possible. Still rad tho

    Reply
  152. Maritza DeFideltosays

    Out of this world! I just made it and can’t stop eating it right out of the pot. Thank you so much for a wonderful, easy, quick recipe. Another winner out of many of your recipes I have tried :)

    Reply
  153. sarahsays

    This recipe was so simple to make yet it looked & tasted amazing. I also drizzled some left over coconut milk around the bowl to make the colours pop even more. Wish I’d taken a pic, it looked gourmet lol can’t wait to try more of your recipes

    Reply
  154. Janicesays

    Just made this soup on a cold, wet night. Simply wonderful! Especially liked the kale garnish and will double the recipe for it next time. Thanks!

    Reply
  155. Milliesays

    Made this the other day and it was amazing! I didn’t have enough pumpkin but it still turned out okay, although I put too much pepper in. Very filling, too!

    Reply
  156. Diane Andrewssays

    I haven’t used shallots much and I bought two dried pods. Would it be two cloves of it for the recipe? I’m thinking not two whole shallots. Thanks.

    Reply
  157. Hopesays

    We just made this on a chilly day for lunch and it was absolutely amazing! Thank you for a wonderful recipe :)

    Reply
  158. Helen Gatenby Holtsays

    Now this is what I’m talking about. I love squash, pumpkin, sweet potato any soups with root veg are just so heart warming. And I wear my scarf indoors too! Here’s to eco living! Bring on the soup! x

    Reply
  159. Kelzee Tibbettssays

    I have this soup and your baked falafel burgers going simultaneously right now. Oh, the fantastic smells! This is the most exciting week’s worth of lunches and dinners I’ve made in a while. :)

    Reply
  160. Lynsey T // Eeyore Likes Cupcakessays

    This soup looks incredible, especially with the crunchy Kale topping! I much prefer squash so I think i’d sub in favour of the pumpkin – will report back to see how it goes! L x

    Reply
  161. Kristinasays

    This turned out bomb. I added some pumpkin spice and cayenne pepper for extra heat and it blew our taste buds! I also didn’t have any milk so I put couple tbls of cashews and water.

    Thanks for another awesome recipe, you never disappoint!

    Reply
  162. Kellysays

    I made this soup with homemade pumpkin puree for dinner this week and it is delicious! Unfortunately mine isn’t nearly as colorful as yours, which may be due to the white pumpkin I used, but it’s still so tasty. Thanks again for another wonderful and (more importantly) simple recipe! You rock.

    Reply
  163. Stephaniesays

    Thank you for your reply. Could I use rice milk in every recipe that calls for almond milk? My husband and my son are sensitive to soy milk and with my nut allergies, have to have a sub.

    Reply
    • Support @ Minimalist Bakersays

      Hi Stephanie, we wouldn’t say it can be substituted in every recipe, but often it can!

      Reply
  164. Stephaniesays

    I am allergic to all tree nuts and wondered if I can substitute rice milk for almond milk and what flour would I sub for the almond flour or other tree nut ingredients? I can eat pumpkin seeds but even sesame seeds bother me. Any suggestions would be greatly appreciated. Being a two time cancer survivor, I am ready to take mine and my family’s nutrition to a better level.

    Reply
  165. EGsays

    I couldn’t find sugar pumpkins so I baked sweet potatoes instead. Then made kale chips with sesame seeds to top it off. Delicious! Thanks for a great recipe.

    Reply
  166. Lynn Lovejoy at Order in the Kitchensays

    I love everything about this. Pumpkin soup! I absolutely adore that. I am also quite taken by your kale topping with the sesame seeds. The contrast in colors adds a kind of wow factor that I think would impress Thanksgiving guests for sure! I also like that you offer suggestions if people don’t have those things, I think that’s really nice, but no surprise there because you two are just the sweetest people :) Anyway, love the soup and all of your fall recipes! Keep em coming!

    Reply
    • Dana @ Minimalist Bakersays

      Ah, thanks Lynn! I just go ahead and assume people don’t have crazy things like sesame seeds and fresh kale in their pantries at all times (even though I, in fact, am one of those weird people). Cheers!

      Reply
  167. Rachelsays

    This looks simply delicious; and I was planning on making pumpkin soup for dinner tomorrow; I’ll be sure to give it a try!

    That first photo is simply stunning, by the way!

    Reply
  168. Brittanysays

    I am the same way with wearing a scarves inside. It’s actually been warm here this week but it’s still freezing inside our house. I’m wearing a fleece as I type this.

    Also, we’re orange soup twins today. Love the kale and sesame seed topping you have going on.

    Reply
  169. genevieve @ gratitude & greenssays

    I’m waiting for dinner right now and your photos have made me even hungrier! Love pumpkin soup, yum!

    Reply
  170. [email protected] Gluten Free A-Z Blogsays

    We are doing a potluck at my son’s house before Halloween. I ‘m supposed to bring soup! I have one sugar pumpkin left, so this looks perfect! love the kale topping

    Reply
  171. Jennifer @ Show Me the Yummysays

    I DO have all of those ingredients on hand. This looks great :) May have to make this for lunch…it’s freeeeezing!

    Reply
  172. Eileensays

    You have to love hearty winter greens with sweet, rich winter squash. This sounds perfect for a rainy night!

    Reply
  173. Brandisays

    This sounds great. do you think it would taste okay without the syrup? I am currently not eating any kind of additional sweeteners (whole30)?

    Reply
  174. Marielasays

    It is amazing how all of us food bloggers are posting awesome soup recipes throughout this week. I am amazed, in a good way, at the synergy happening between both of our recipes look! Must be in the same mind state. Yay!

    Reply
  175. Ceara @ Ceara's Kitchensays

    I love this – pumpkin soup is a big thing over here in Belgium! They don’t sell canned pumpkin puree here so I started roasted my pumpkins in the oven when I moved here and have never looked back :) This soup looks absolutely perfect! Cannot wait to try – Pinned!

    Reply
  176. jenna @ just j.fayesays

    I made a very similar soup on Tuesday. It’s definitely that soup craving time of year. I love the idea of topping it with kale! Next time I want to make it with my own pumpkin puree (and top it with kale). I’ve never tried it before and I’m sure it’s significantly better than canned!

    Reply
  177. Leigha @ The Yooper Girlsays

    Goodness gracious. My grandpa has his OWN pumpkin patch, yet I’ve never roasted my own pumpkin. That will change this year. This looks insane!

    Where did you get those gold silverwares? They’re beautiful!

    Reply
  178. Joanna @ Everyday Made Freshsays

    I currently have a smallish pumpkin and acorn squash on my counter and this is what I’m going to do with it Saturday. Thank you for giving me the inspiration to not let those vegetables go to waste!

    Reply
  179. Cara's Healthy Cravingssays

    I am a big fan of the kale sesame topping, both for the added texture and pop of colour, looks so great!

    Reply
  180. Maryea {happy healthy mama}says

    I’ve never been ambitious enough to make my own pumpkin puree, but you may have inspired me. :) Pumpkin soup sounds perfect for this upcoming cold weekend!

    Reply
  181. Danielle @.Chits and Chats and Chocolatesays

    I grew.sugar pumpkins in my garden this year, and lucky me, I’ve already.cooked and pureed them, and they’re waiting in my freezer. This soup looks like the perfect way to use some of them!

    Reply
  182. Millie | Add A Littlesays

    Looks so delicious Dana! I love making pumpkin and squash soup as they are so naturally creamy! I also love adding cinnamon for a touch of warmth and sweetness!

    Reply