Fall Creamy Pumpkin Soup

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Warm up with our fall creamy pumpkin soup recipe! Packed with fresh pumpkin, leeks, parsnips, and a touch of coconut milk, this comforting fall soup is perfect for chilly days. Easy to make, rich in flavor, and sure to become a seasonal favorite.

Prep Time20

Cook Time1 30

Total Time1 50

Course: Soup

Cuisine: American, Dairy-free, Paleo, Vegan, whole30

Keyword: Creamy Pumpkin Soup, pumpkin soup

Servings:

Calories: 204kcal

Author: Angie

Ingredients

1 large pumpkin
1 1/2 onions
2 leeks
2 parsnips
6 cloves garlic
64 oz vegetable or chicken broth
2 tbsp garlic granulated
2 tbsp onion granulated
2 tbsp basil dired
1/2 tbsp black pepper
1 tbsp thyme
1 tbsp turmeric
1/2 tbsp smoky paprika
1 can full fat coconut milk
salt to taste
2 tbsp apple cider vinegar
1 box turkey bacon if you want for garnish- optional
1 tbsp fresh sage chopped

Instructions

How to Roast a Pumpkin
Roast the pumpkin. Preheat your oven to 350 degrees and line a baking sheet with parchment paper. With a sharp knife, slice off the top of your pumpkin3. Slice your pumpkin in half from top to bottom. Scoop out the inside filling5. Place both halves of your pumpkin, sliced sides down, on the baking sheet and pop them into your oven6. Let bake for about 35 – 45 minutes, depending on the size.
Prep the Pumpkin: Cut the fresh pumpkin into smaller pieces, remove the seeds, and roast it in the oven until tender. This step enhances the pumpkin's natural sweetness and brings out its flavor.
Sauté the Vegetables: Heat some olive oil over medium heat in a large pot. Add the chopped leeks, onions, parsnips, and garlic, and cook on medium-low heat until softened and fragrant.
Combine Ingredients: Add the roasted pumpkin, sage, and broth to the pot. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer until all the vegetables are tender.
Blend to Perfection: Use an immersion blender to purée the soup until smooth. This step creates a creamy texture that makes every spoonful satisfying.
Finish with Creaminess: Stir in the full-fat coconut milk or heavy cream. If you prefer a vegan pumpkin soup, stick with coconut milk. Season with black pepper, apple cider vinegar, cayenne pepper, and a touch of brown sugar to balance the flavors.
Garnish and Serve: Ladle the soup into a large bowl, drizzle with coconut milk, and sprinkle with toasted pumpkin seeds. For a complete meal, serve with a slice of grilled cheese or crusty bread.

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