Busy, chilly days call for EASY, warming soups! Enter: Our 1-POT Spicy Pumpkin Soup with coconut milk, tomatoes, and warming Caribbean-inspired spices. It’s delicious, comforting, and comes together with simple pantry staples!
Even better? There’s minimal chopping and it’s ready in about 30 minutes. Let’s make soup!
This pumpkin soup is about as simple + flavorful as it gets! Chop onion, garlic, and ginger, then add a few everyday spices, open a few cans, and let it simmer.
The combination of spices has a Caribbean flare with cumin, coriander, lots of fresh ginger, and cayenne to make it spicy! Allspice is optional if you don’t have it, but this Jamaican favorite boosts the warming nature of the soup.
Next, we add tomatoes, pumpkin purée, and coconut milk. This combination is creamy and balanced, with the tomatoes adding a little brightness.
The only remaining ingredients are water (or vegetable broth) and salt + pepper. Let the soup simmer to develop the flavors, then choose how creamy you’d like it!
If you’d like a super creamy soup, pour it into a high-power blender like a Vitamix. If you’re looking for ease and a mostly creamy soup, an immersion blender works well. Or if you like soup with a little more texture, it’s ready to enjoy right away!
We can’t wait for you to try this pumpkin soup! It’s:
Creamy
Spicy
Gingery
Warming
Easy to make (1 pot & 30 minutes!)
& SO delicious!
This soup is incredibly versatile, pairing well with everything from Easy Vegan Naan (or Fluffy Gluten-Free Naan) to Grilled Cheese Sandwiches, Jamaican Jerk Grilled Eggplant, Jerk Cauliflower Tacos, and Herb Baked Fish.
It would also make a lovely gift for anyone feeling under the weather or needing a comforting dish! Or freeze a batch and enjoy later as a gift to yourself 😊.
More Pumpkin Recipes
- Pumpkin Black Bean Enchiladas (GF Optional)
- 1-Pot Pumpkin Yellow Curry
- Vegan Pumpkin Mac ‘n’ Cheese
- How to Roast Pumpkin Seeds
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
1-Pot Spicy Pumpkin Tomato Soup
Ingredients
- 1 Tbsp olive, coconut, or avocado oil (if avoiding oil, sub water)
- 1 medium-large white or yellow onion, finely diced (1 onion yields ~2 cups or 300 g)
- 2 cloves garlic, minced
- 1 ½ – 2 Tbsp minced fresh ginger (adjust depending on how much you love ginger)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2-3/4 tsp ground cayenne (start with the lesser amount)
- 1/4 tsp ground allspice (optional but recommended)
- 1 (15-oz.) can crushed or diced tomatoes
- 1 (15-oz.) can pumpkin purée (or sub ~1 ½ cups homemade in place of 1 can)
- 1 (14-oz.) can light or full-fat coconut milk (full-fat for a richer soup // or sub cashew cream)
- 1 cup water (or sub vegetable broth)
- 1 tsp sea salt (plus more to taste // start with 3/4 tsp if using vegetable broth)
- 3/4 tsp ground black pepper
FOR SERVING optional
- Freshly chopped cilantro
- Chopped roasted cashews (or toasted raw cashews*)
- Vegan naan (or gluten-free naan)
Instructions
- Heat oil in a large pot over medium heat. Once hot, add the onion and cook, stirring occasionally, until softened — about 5 minutes. Add the garlic, ginger, cumin, coriander, cayenne, and allspice (optional), and cook, stirring frequently, until fragrant, 1-2 minutes.
- Add the tomatoes, pumpkin, coconut milk, broth (or water), salt, and pepper and stir well to combine. Bring to a simmer, cover, reduce heat to low, and simmer for ~20 minutes to develop the flavors. Taste and adjust as needed, adding more salt for overall flavor, allspice for warmth, or cayenne for heat (we added the full amount, but how much you add will depend on personal preference and the spiciness of your cayenne). Keep in mind the flavor will intensify the longer you cook it and after storing overnight.
- At this point, you can either enjoy it a little chunky, purée with an immersion blender for a mostly smooth texture, or transfer to a heat-safe blender and blend until fully smooth and creamy. All three options are delicious, but if using diced tomatoes (rather than crushed), we recommend blending for a more cohesive/balanced tomato flavor!
- Divide between serving bowls and garnish with fresh cilantro and toasted cashews (both optional). It’s delicious served with naan or grilled cheese sandwiches.
- Leftover soup keeps well stored in a sealed container in the refrigerator for 3-4 days or in the freezer for 1 month (or longer).
Notes
*Toasted cashews: Toast in a small skillet over low-medium heat for 4-5 minutes, until lightly browned.
*To make this more of a meal, serve with naan or bread and add a can of drained and rinsed white beans to the soup.
*Nutrition information is a rough estimate calculated with olive oil, light coconut milk, and without optional ingredients.
Rachel says
This was easy, tasty, and comforting. I added a leek I had on hand and really like the extra flavor. Otherwise, I made it as written, with all the ginger, allspice, and full-fat coconut milk. I find regular tomato soup too bland, but this hits the same spot with more flavor.
We’re so glad you enjoyed it, Rachel! Thanks so much for the lovely review. xo
Alex says
Delicious! The store only had whole canned tomatoes, so I blended them since I already had the immersion blender out. I put lots of cilantro and dollop of yogurt on top and ate it with toasted sourdough. I love how easy this was and that I don’t have a million dishes to do. I might add a little lime juice next time maybe. Thanks so much, MB!!
We’re so glad you enjoyed it, Alex! Thank you for the lovely review and for sharing your modifications! xo
Briana says
I made this for Thanksgiving this year and it was a bit hit! It does have a kick (as the title states), so those who are spice averse should cut down on the cayenne and ginger to make the heat more manageable. I like spicy things, so this was a great option to include in the holiday spread!
Thank you for taking the time to leave a review, Briana! We’re so glad the soup was a hit at your Thanksgiving! xoxo
Linda says
Very good soup. Quick to make (for me, it took an hour). Pretty much followed the recipe except that I used toasted pumpkin seeds instead of cashews. Didn’t have any cayenne so used a small amount of crushed red pepper. Used crushed tomatoes.
Thank you for sharing your experience, Linda! We’re so glad you enjoyed the soup! xo
Emily says
This was very nice. Used the pumpkin puree recipe from this website first and then made according to recipe but substituted chicken bone broth for water and added a tin of cannellini beans. Partially pureed it. Had some cashews on top and was absolutely delicious.
Amazing! Such creative modifications. Thank you for sharing, Emily! xo
AmyS says
I made this using freshly baked pumpkin with cashew instead of coconut milk. It is delicious, perfect for winter weather. Thank you!
Lovely! Great modifications, Amy! Thank you for sharing! xo
Ann says
This was excellent!
I used an extra can of crushed tomatoes since I wanted more of a tomato soup, plus a splash of apple cider vinegar for a little bit of acid, and I did not blend. I’m writing this recipe out to add to to my permanent stash it was so good!
(Also, I’m not a vegetarian and was trying to get rid of a few pieces of bacon, so I fine diced it and rendered it down in the pot before adding the onions. I enjoyed the added smokiness and would probably include it or replace it with a few dashes of liquid smoke next time I make this!)
We’re so glad you enjoyed it, Ann! Thank you for the lovely review and for sharing your modifications! xo
Janet Carpenter says
I just made this soup, added walnuts in my bowl and it’s AMAZING!!
We’re so glad you enjoy it, Janet! Thank you for sharing! xo
We’re so glad you enjoy both recipes, Megan. Thank you for the lovely review! xo
Megan says
I made this last night using crushed tomatoes and fresh pumpkin puree – delicious. We dove right into this recipe the same day we found it here as the tomato roasted red pepper soup is an all-time favorite and this has a fair few ingredients in common with that recipe. This was super easy to put together and delicious – even with no coriander and extra tomato to avoid leftover plain crushed tomato. The spice level is just right, another homerun MB!
Whoop! Thank you for the lovely review, Megan! xoxo
Cat says
Oh, wow, this is delicious. Wonderful flavor and easy to make. Like a warm, fall hug with some lovely spice. Taking it to a friend who’s recovering from surgery. Adding some garlic Naan and oatmeal-pecan-raisin cookies, too.
“A warm, fall hug with some lovely spice” – we adore this description and couldn’t agree more. Thank you for the wonderful review, Cat! P.s. your friend is so lucky! You’re a great friend! xoxo
Marianne McCanta says
This is so fantastic, I made it twice this week! The second time I doubled the recipe so I could share with a friend and I can freeze half for a quick go-to weeknight dinner. Both times, I made it in the Instant Pot. It’s basically dicing an onion (or two), adding the spices and opening some cans. I use a ginger garlic paste that I get an an Indian Market – makes is so easy to add that yumminess to recipes. I LOVE the complexity of the flavors and the allspice is a definite must for me. Thank you and well done!!
Amazing! We’re so glad it’s been a repeat in your kitchen this week. Thank you for the lovely review and for sharing your great modifications, Marianne! xo
Ann Smajstrla says
I was already excited to try this soup, but it turned out even more delicious than I was expecting! For the optional additions, I afed allspice and decided to blend the soup, which were good choices. I also took the suggestion to serve it with naan and chose garlic naan, which paired perfectly. The leftovers were just as tasty and reheated well. This soup is absolutely worth making – it’s a new favorite!
Yay! We’re so happy to hear this soup exceeded your expectations, Ann. Thank you for sharing! xo
Susan says
Delicious soup. And easy.
Mine came out a bit thin, so next time I’ll either use less broth or maybe cook a bit longer with the cover off.
I only used a 1/4 tsp Cayenne..which was the perfect amount of heat, otherwise I followed the recipe.
Thanks so much for the lovely review, Susan!
Andrea says
This soyp was delicious as promised! I appreciate it could be made with pantry ingredients, but have big flavour!! I doubled the recipe, making it exactly as written, heavier on all the spices with crushed tomatoes and no blending, and our family of six enjoyed it with some sourdough bread. Thank you for another great recipe!!
So glad you enjoyed! Thanks so much for the lovely review, Andrea!
Agnieszka Marszalek says
This sounds and looks delicious. I don’t have pumpkin nor pumpkin puree. Do you think I could use butternut squash instead?
Hey Angieszka! You can definitely use butternut squash. We suggest roasting it and then pureeing before adding it to the soup to ensure you add the right amount. Hope you enjoy. xo
Samantha says
This iteration of a classic tomato soup with the seasonal addition of pumpkin is wonderfully cozy. Rich, creamy and the seasonings are lovely. We added cubed, crispy air fried tofu “croutons” for a protein boost.
Great idea, Samantha! Thanks so much for the lovely review. xo
n says
game changer! my top favourite tomato soup recipe now… thank you
Yay! We’re so glad you enjoyed it. Thanks so much for the lovely review!
Joan says
Looks really good I would like to make. But I cannot eat tomatoes. What can I use to replace the tomatoes. I know that it would be a different soup. But still It is so good for me.
Thank you.
Hey Joan! We think this could become a really tasty pumpkin/butternut squash soup if you wanted to roast cubed butternut squash and purée/blend it into the other ingredients at the end! If it’s too thick you could always add some vegetable broth or water! See here for inspiration. Hope this helps. xo