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Silky Pumpkin Soup with Toasted Pepitas

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Creamy and velvety pumpkin soup with warm spices, enriched with coconut milk or cream, and finished with a garnish of sour cream and crunchy toasted pepitas. A comforting bowl perfect for autumn or winter.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 3 cups pumpkin puree (canned or fresh roasted)
  • 2 cups vegetable broth
  • 1/2 cup coconut milk or heavy cream
  • 1/2 teaspoon ground nutmeg
  • Salt and pepper to taste
  • 2 tablespoons sour cream or coconut cream (for garnish)
  • 2 tablespoons toasted pumpkin seeds (pepitas)
  • Fresh parsley or cilantro for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until translucent (about 5 minutes).
  2. Stir in the pumpkin puree, vegetable broth, nutmeg, salt, and pepper. Bring to a simmer.
  3. Cook for 10–15 minutes, stirring occasionally.
  4. Add the coconut milk or cream and stir to combine.
  5. Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
  6. Adjust seasoning to taste and reheat if needed.
  7. Serve hot, drizzled with sour cream or coconut cream, topped with toasted pepitas and fresh herbs.

Notes

  • Use roasted fresh pumpkin for deeper flavor if preferred.
  • For a vegan version, use coconut milk and coconut cream.
  • Pairs well with crusty bread or a grilled cheese sandwich.

Nutrition

Keywords: pumpkin soup, vegan soup, autumn recipe, creamy soup, comfort food

Find it online: https://epicrecipebox.com/silky-pumpkin-soup-with-toasted-pepitas/