25+ Easy and Delicious Pumpkin Soup Recipes You Must Try

Pumpkin is one of the most versatile vegetables, perfect for soups that bring warmth, comfort, and flavor all year round.

Whether you’re craving something rich and creamy or spicy and hearty, pumpkin soups can be made to fit any taste.

Packed with nutrients and vibrant colors, pumpkin is not only delicious but also great for boosting your health with its high fiber and vitamin content.

From classic pumpkin soups to creative blends with sweet potatoes, coconut milk, and even apples, the options are endless!

In this article, we’ve compiled over 25 pumpkin soup recipes to inspire your next kitchen adventure.

Whether you’re cooking for a cozy dinner or preparing a meal for a crowd, there’s a pumpkin soup recipe for everyone.

25+ Easy and Delicious Pumpkin Soup Recipes You Must Try

Pumpkin soups are a fantastic way to celebrate the flavors of the season, combining the earthiness of pumpkin with a variety of spices, herbs, and other ingredients to suit your mood and dietary preferences.

From creamy blends to chunky, rustic versions, each recipe offers something special.

Experiment with the recipes in this collection and don’t hesitate to make them your own by adding personal twists or adjusting flavors to your liking.

With over 25 options to choose from, you can enjoy a comforting bowl of pumpkin soup every week, making the most out of this beloved fall vegetable throughout the year.

Creamy Roasted Pumpkin Soup

This rich and velvety pumpkin soup is made by roasting fresh pumpkin, which brings out its natural sweetness and depth of flavor. The addition of aromatic garlic, onions, and a touch of cream creates a smooth, indulgent base that will warm you from the inside out.

• 1 medium pumpkin, peeled and chopped into cubes
• 1 large onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground cinnamon
• ½ cup heavy cream
• Salt and pepper to taste
• Olive oil for roasting
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the chopped pumpkin on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper, then toss to coat.
2. Roast the pumpkin in the oven for 25-30 minutes, or until it becomes tender and caramelized at the edges.
3. In a large pot, heat some olive oil over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant (about 5-7 minutes).
4. Add the roasted pumpkin to the pot along with the cumin, coriander, cinnamon, and vegetable broth. Bring to a simmer and cook for an additional 10-15 minutes to allow the flavors to blend.
5. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
6. Stir in the heavy cream, adjusting the salt and pepper to taste.
7. Serve the soup hot, garnished with fresh parsley.

This creamy roasted pumpkin soup offers a perfect balance of sweetness from the pumpkin and earthiness from the spices, complemented by a smooth and luxurious texture. The roasting process enhances the pumpkin’s natural flavors, creating a soup that feels both comforting and sophisticated. The rich creaminess adds to the indulgent experience, making this soup ideal for chilly evenings or as a starter for a festive meal.

Spicy Pumpkin Soup with Coconut Milk

This spicy and aromatic pumpkin soup combines the sweetness of pumpkin with the warmth of chili, ginger, and garlic, while coconut milk brings a smooth and tropical flair. A perfect balance of heat and creaminess, it’s sure to satisfy your taste buds.

• 1 medium pumpkin, peeled and diced
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1-inch piece of fresh ginger, grated
• 1 fresh red chili, chopped (or 1 teaspoon chili flakes)
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon turmeric
• 1 teaspoon ground coriander
• Salt to taste
• Lime wedges (for serving)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, ginger, and chili, sautéing until fragrant (about 5 minutes).
2. Add the turmeric and ground coriander, cooking for another minute to release their aromas.
3. Stir in the diced pumpkin and vegetable broth, bringing the mixture to a simmer. Cook for about 20 minutes, or until the pumpkin is tender.
4. Add the coconut milk to the pot and simmer for another 5 minutes to combine the flavors.
5. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
6. Season with salt to taste.
7. Serve the soup hot, garnished with cilantro and a wedge of lime.

This spicy pumpkin soup offers a delightful kick, with the heat of fresh chili and the warmth of ginger balancing out the creamy richness of coconut milk. It’s a soup that stands out with bold flavors and a satisfying texture. The coconut milk rounds out the spiciness, making it a perfect dish for those who enjoy complex, layered flavors in their meals. Pair with a squeeze of lime to elevate the dish and enjoy it as a cozy meal or a warming appetizer.

Pumpkin and Lentil Soup

Packed with protein and fiber from the lentils, this hearty pumpkin soup is as nutritious as it is delicious. The earthiness of the lentils pairs perfectly with the creamy pumpkin base, creating a filling and comforting dish that can be enjoyed year-round.

• 1 small pumpkin, peeled and cubed
• 1 cup dried red lentils, rinsed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon smoked paprika
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh spinach (optional, for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened (about 5-7 minutes).
2. Stir in the cumin, turmeric, and smoked paprika, letting them toast for about a minute.
3. Add the cubed pumpkin and red lentils to the pot, then pour in the vegetable broth. Bring the mixture to a simmer and cook for 25-30 minutes, or until the lentils and pumpkin are tender.
4. Use an immersion blender to blend the soup until smooth, or transfer it to a blender in batches.
5. Season with salt and pepper to taste.
6. Garnish with fresh spinach or additional herbs, if desired, and serve hot.

This pumpkin and lentil soup is a nutritious powerhouse, offering a perfect balance of flavors and textures. The earthy lentils provide a satisfying bite, while the pumpkin creates a silky, smooth base. The addition of spices adds warmth and depth, turning a simple soup into something truly special. It’s a filling, wholesome meal that works wonderfully for lunch or dinner and is a great way to incorporate plant-based protein into your diet.

Herb-Infused Pumpkin Soup

This herb-infused pumpkin soup brings together the aromatic richness of thyme, rosemary, and bay leaves to complement the natural sweetness of the pumpkin. A lightly seasoned, fragrant soup that’s as comforting as it is flavorful.

• 1 medium pumpkin, peeled and chopped
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 teaspoons fresh thyme leaves
• 1 rosemary sprig
• 2 bay leaves
• 4 cups vegetable broth
• 1 tablespoon olive oil
• ½ teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh cream (optional, for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant (about 5 minutes).
2. Stir in the thyme, rosemary, and bay leaves, cooking for another minute to release their flavors.
3. Add the chopped pumpkin and vegetable broth. Bring to a simmer and cook for about 20-25 minutes, or until the pumpkin becomes tender.
4. Remove the bay leaves and rosemary sprig. Use an immersion blender to puree the soup until smooth, or transfer it to a blender in batches.
5. Stir in ground nutmeg, salt, and pepper to taste.
6. Serve hot, optionally garnished with a swirl of fresh cream.

This herb-infused pumpkin soup is perfect for those who enjoy subtle yet complex flavors. The combination of thyme, rosemary, and bay leaves enhances the pumpkin’s natural sweetness, adding depth and warmth without overpowering the dish. The light cream swirl brings a touch of luxury, making this soup a delightful starter for any meal or a stand-alone comfort dish. It’s a perfect autumn choice when you’re craving something soothing yet full of fresh herbal notes.

Smoky Pumpkin and Black Bean Soup

This smoky pumpkin and black bean soup brings together earthy black beans and roasted pumpkin, with smoked paprika providing a rich, deep flavor. The beans add a hearty texture, making this soup both satisfying and nutritious.

• 1 medium pumpkin, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed pumpkin with olive oil, salt, and pepper, and roast for 20-25 minutes, until tender and slightly caramelized.
2. While the pumpkin roasts, heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant (about 5-7 minutes).
3. Stir in the smoked paprika and cumin, cooking for an additional minute to release their flavors.
4. Add the roasted pumpkin, black beans, and vegetable broth to the pot. Bring the soup to a simmer and cook for another 10 minutes to allow the flavors to blend.
5. Use an immersion blender to puree the soup to your desired texture—smooth or slightly chunky.
6. Stir in lime juice and adjust the salt and pepper to taste.
7. Serve the soup hot, garnished with fresh cilantro.

This smoky pumpkin and black bean soup is a hearty and flavorful dish that’s both comforting and filling. The roasted pumpkin adds a sweet richness, while the black beans provide a robust, protein-packed texture. The smoky paprika and cumin introduce warmth and depth, making this soup ideal for cool evenings. The bright lime juice adds a tangy contrast, balancing the soup’s richness. It’s a perfect option for a cozy dinner or as a lunch that will keep you satisfied for hours.

Pumpkin Soup with Apple and Ginger

This pumpkin soup with apple and ginger is a vibrant and flavorful twist on the classic pumpkin soup. The natural sweetness of apples pairs beautifully with the earthy pumpkin, while fresh ginger adds a spicy kick that elevates the entire dish.

• 1 medium pumpkin, peeled and cubed
• 2 apples, peeled, cored, and chopped (preferably a sweet variety like Fuji or Gala)
• 1-inch piece fresh ginger, grated
• 1 medium onion, chopped
• 4 cups vegetable broth
• 1 tablespoon olive oil
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• Salt and pepper to taste
• Greek yogurt (optional, for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and grated ginger, cooking until softened (about 5-7 minutes).
2. Add the cubed pumpkin and apples to the pot, stirring for a few minutes to mix the ingredients.
3. Pour in the vegetable broth, ground cinnamon, and nutmeg. Bring to a simmer and cook for 20-25 minutes, or until the pumpkin and apples are tender.
4. Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender.
5. Season with salt and pepper to taste.
6. Serve hot, optionally garnished with a dollop of Greek yogurt.

This pumpkin soup with apple and ginger offers a wonderful combination of sweetness and warmth. The apples add a fruity note that complements the richness of the pumpkin, while the ginger provides a pleasant zing that cuts through the creaminess. The cinnamon and nutmeg further enhance the cozy, autumnal flavors of the soup. This is a perfect dish for fall or whenever you’re looking for a comforting, nutrient-packed meal with a touch of sweetness and spice. The yogurt garnish adds a creamy finish, making the soup even more indulgent.

Pumpkin and Sweet Potato Soup

This pumpkin and sweet potato soup is a rich and velvety combination of two root vegetables, creating a naturally sweet and hearty base. The addition of sage and thyme adds a comforting earthy flavor, making it the perfect dish for autumn or winter.

• 1 small pumpkin, peeled and cubed
• 2 medium sweet potatoes, peeled and cubed
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh sage, chopped
• 1 teaspoon fresh thyme leaves
• 4 cups vegetable broth
• 1 tablespoon olive oil
• ½ teaspoon ground cinnamon
• Salt and pepper to taste
• Coconut cream or heavy cream (optional, for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for about 5-7 minutes until softened.
2. Add the cubed pumpkin, sweet potatoes, sage, and thyme, cooking for an additional 5 minutes, stirring to combine.
3. Pour in the vegetable broth, ground cinnamon, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer for 25-30 minutes, or until the pumpkin and sweet potatoes are tender.
4. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
5. Adjust seasoning with salt and pepper to taste.
6. Serve hot, garnished with a swirl of coconut cream or heavy cream, if desired.

This pumpkin and sweet potato soup is a comforting dish with a beautiful balance of natural sweetness from the pumpkin and sweet potatoes. The fragrant sage and thyme elevate the soup, adding a savory depth that contrasts perfectly with the smooth, creamy texture. The cinnamon introduces a subtle warmth, making this soup ideal for colder months. For a richer finish, adding a swirl of cream will take it to the next level, giving it a luxurious, velvety texture.

Pumpkin and Carrot Soup

This pumpkin and carrot soup is a vibrant and nourishing dish that brings together the natural sweetness of both vegetables. The ginger adds a warm, zesty kick, while a touch of orange juice brightens the entire flavor profile, making this soup both hearty and refreshing.

• 1 small pumpkin, peeled and cubed
• 4 medium carrots, peeled and chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1-inch piece of fresh ginger, grated
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 2 tablespoons fresh orange juice
• ½ teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and grated ginger. Sauté for about 5 minutes, until the onion becomes translucent and the mixture is fragrant.
2. Add the chopped pumpkin, carrots, cumin, and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the vegetables are soft.
3. Use an immersion blender to puree the soup until smooth, or blend in batches in a regular blender.
4. Stir in the fresh orange juice and season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro.

This pumpkin and carrot soup offers a perfect balance of sweetness and spice, with the ginger giving it a warming kick. The addition of orange juice brightens the soup, giving it a subtle citrusy lift that contrasts nicely with the natural sweetness of the pumpkin and carrots. The cumin adds an earthy flavor that enhances the overall depth of the soup, making it satisfying without being too heavy. Garnished with fresh cilantro, this soup is a delightful, healthy choice for a cozy meal.

Pumpkin and Pear Soup

This pumpkin and pear soup combines the earthy sweetness of pumpkin with the juicy sweetness of pears, creating a smooth, silky texture that’s both refreshing and comforting. A dash of cinnamon and a hint of vanilla add a warm, aromatic touch, perfect for any season.

• 1 medium pumpkin, peeled and cubed
• 2 ripe pears, peeled, cored, and chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 4 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• Crumbled goat cheese (optional, for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 5-7 minutes until softened.
2. Stir in the chopped pumpkin, pears, cinnamon, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the pumpkin and pears are tender.
3. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
4. Stir in the vanilla extract and season with salt and pepper to taste.
5. Serve hot, optionally garnished with crumbled goat cheese.

This pumpkin and pear soup is a delightful combination of flavors, with the sweet, fragrant pears complementing the richness of the pumpkin. The cinnamon and vanilla infuse the soup with a warm, comforting aroma, making it perfect for cozy evenings. The pear adds a lovely, refreshing sweetness that balances the earthiness of the pumpkin, while the optional goat cheese garnish brings a creamy, tangy contrast. This soup is light yet satisfying, and perfect as a starter or a light main dish.

Pumpkin, Kale, and White Bean Soup

This hearty pumpkin, kale, and white bean soup combines the earthy flavor of pumpkin with the nutritional boost of kale and the protein-packed goodness of white beans. The garlic and thyme add aromatic warmth, making it the perfect comfort food for any time of the year.

• 1 medium pumpkin, peeled and cubed
• 1 bunch kale, stemmed and chopped
• 1 can (15 oz) white beans (such as cannellini or great northern), drained and rinsed
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon fresh thyme leaves
• 4 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• Lemon wedges (for serving)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for about 5-7 minutes until softened and fragrant.
2. Stir in the fresh thyme, then add the cubed pumpkin, white beans, and vegetable broth. Bring to a simmer and cook for 20 minutes, or until the pumpkin is tender.
3. Add the chopped kale and cook for an additional 5-7 minutes, until wilted and tender.
4. Use an immersion blender to puree the soup until smooth, or blend in batches for a chunkier texture.
5. Season with salt and pepper to taste.
6. Serve hot, with a squeeze of lemon juice for brightness.

This pumpkin, kale, and white bean soup is both nutritious and filling. The creamy, smooth texture of the pumpkin pairs perfectly with the hearty beans and the vibrant, slightly bitter kale. The thyme and garlic infuse the soup with warmth, while the lemon juice adds a refreshing, tangy note that brightens up the entire dish. This soup is ideal for a healthy lunch or dinner, providing plenty of fiber, protein, and antioxidants.

Pumpkin and Coconut Curry Soup

This pumpkin and coconut curry soup combines the comforting sweetness of pumpkin with the creamy richness of coconut milk, all enhanced by a warm, aromatic curry flavor. The spices create a beautiful depth of flavor, making this soup a deliciously satisfying dish.

• 1 medium pumpkin, peeled and cubed
• 1 can (14 oz) coconut milk
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 4 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 5-7 minutes until softened and fragrant.
2. Stir in the curry powder, turmeric, and cumin, cooking for an additional minute to release their aromas.
3. Add the cubed pumpkin and vegetable broth, bringing the soup to a simmer. Cook for 20-25 minutes, or until the pumpkin is tender.
4. Stir in the coconut milk and cook for an additional 5 minutes to combine the flavors.
5. Use an immersion blender to puree the soup until smooth, or blend in batches for a slightly chunkier texture.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

This pumpkin and coconut curry soup offers an explosion of flavor, with the creaminess of coconut milk and the warmth of curry spices. The pumpkin adds a natural sweetness that balances the heat of the curry, creating a harmonious and comforting dish. The coconut milk rounds out the soup with a rich, velvety texture, while the cilantro garnish adds a burst of freshness. This soup is perfect for those who enjoy bold, spicy flavors with a touch of sweetness.

Pumpkin and Mushroom Soup

This pumpkin and mushroom soup is a savory, earthy blend of roasted pumpkin and mushrooms, with a hint of garlic and thyme. The mushrooms add a deep umami flavor, making it a wonderfully satisfying and filling soup.

• 1 medium pumpkin, peeled and cubed
• 1 cup mushrooms (button or cremini), sliced
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh thyme leaves
• 4 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed pumpkin with olive oil, salt, and pepper, and roast for 20-25 minutes, until tender and caramelized.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, and thyme, cooking for about 5-7 minutes until softened and fragrant.
3. Add the sliced mushrooms and sauté for another 5 minutes until they release their moisture and become tender.
4. Add the roasted pumpkin and vegetable broth to the pot. Bring to a simmer and cook for an additional 10-15 minutes to combine the flavors.
5. Use an immersion blender to puree the soup until smooth, or blend in batches for a chunkier texture.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

This pumpkin and mushroom soup is a wonderfully savory dish, with the richness of the mushrooms and the natural sweetness of the pumpkin creating a perfect balance. The thyme adds an herbal depth, and the roasting of the pumpkin enhances its flavor, making the soup even more delicious. The earthy flavor of the mushrooms takes center stage, while the smooth pumpkin base offers a creamy, comforting texture. This soup is ideal for a cozy meal on chilly days, bringing warmth and satisfaction in every bite.

Pumpkin and Leek Soup

This pumpkin and leek soup is a delicate yet flavorful combination that highlights the sweetness of the pumpkin and the mild, savory flavor of leeks. The addition of a touch of cream creates a rich, smooth texture, making it the perfect dish for a cozy autumn meal.

• 1 medium pumpkin, peeled and cubed
• 2 large leeks, cleaned and sliced
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• ½ teaspoon ground nutmeg
• 1 cup heavy cream (or coconut cream for a dairy-free version)
• Salt and pepper to taste
• Fresh chives (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and sliced leeks, cooking for 5-7 minutes until softened.
2. Add the cubed pumpkin, vegetable broth, and nutmeg. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the pumpkin is tender.
3. Use an immersion blender to puree the soup until smooth, or blend in batches.
4. Stir in the heavy cream (or coconut cream) and season with salt and pepper to taste.
5. Serve hot, garnished with fresh chives.

This pumpkin and leek soup is a comforting, creamy dish that combines the best of autumn vegetables. The sweetness of the pumpkin is beautifully balanced by the savory, slightly onion-like flavor of the leeks. The nutmeg adds a warm, aromatic spice that deepens the soup’s flavor, while the cream gives it a luxurious, smooth texture. This soup is perfect for a light lunch or as an elegant starter for a fall dinner.

Spicy Pumpkin and Roasted Red Pepper Soup

This spicy pumpkin and roasted red pepper soup brings together the rich flavor of pumpkin with the smoky sweetness of roasted red peppers. A kick of chili and cumin creates a delightful spice profile that adds warmth and depth to the soup.

• 1 medium pumpkin, peeled and cubed
• 2 red bell peppers, roasted, peeled, and chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder (adjust to taste)
• 4 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro (for garnish)

Instructions:

1. Preheat the oven to 450°F (230°C). Place the red bell peppers on a baking sheet and roast for 20-25 minutes until charred. Peel the skin and chop.
2. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened (about 5 minutes).
3. Add the cubed pumpkin, roasted red peppers, cumin, and chili powder, stirring to combine. Cook for 2-3 minutes to let the spices bloom.
4. Pour in the vegetable broth, bring the mixture to a boil, then reduce to a simmer and cook for 20 minutes, until the pumpkin is tender.
5. Use an immersion blender to puree the soup until smooth, or transfer to a blender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

This spicy pumpkin and roasted red pepper soup is perfect for those who love bold, smoky flavors with a touch of heat. The roasted peppers add a rich, smoky sweetness that complements the creamy pumpkin, while the chili powder and cumin give the soup a deep, warming spice. The soup has just the right amount of heat, making it a satisfying, flavorful dish that can be enjoyed on its own or as a side to a larger meal.

Pumpkin, Apple, and Ginger Soup

This pumpkin, apple, and ginger soup is a wonderfully fragrant and flavorful dish that combines the natural sweetness of pumpkin and apples with the zesty warmth of ginger. It’s a perfect balance of savory and sweet, with a touch of spice that makes it unique.

• 1 medium pumpkin, peeled and cubed
• 2 apples (preferably tart varieties like Granny Smith), peeled, cored, and chopped
• 1-inch piece of fresh ginger, grated
• 1 medium onion, chopped
• 4 cups vegetable broth
• 1 tablespoon olive oil
• ½ teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh cream or coconut cream (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and grated ginger, cooking for 5-7 minutes until softened and fragrant.
2. Add the chopped pumpkin, apples, cinnamon, and vegetable broth. Bring to a simmer and cook for 20-25 minutes, or until the pumpkin and apples are tender.
3. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
4. Season with salt and pepper to taste.
5. Serve hot, optionally garnished with a swirl of fresh cream or coconut cream.

This pumpkin, apple, and ginger soup is a delightful fusion of sweet and savory flavors. The apples contribute a refreshing tartness that balances the earthy sweetness of the pumpkin, while the ginger adds a warming spice that enhances the entire dish. The cinnamon deepens the warmth, making this soup perfect for cool days. The creamy garnish adds a touch of richness, making each spoonful indulgent. This soup is ideal as a starter or as a cozy, nutritious meal on its own.

Note: More recipes​ are coming soon!