Simple Pumpkin Soup

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Two bowls of simple Pumpkin Soup with Sesame Kale Topping

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.

Freshly roasted sugar pumpkins on a parchment-lined baking sheet

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!

Face up freshly roasted sugar pumpkin for making homemade soup
Bowl of our DIY Pumpkin Puree

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:

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

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.

Using a wooden spoon to stir a pot of our Savory Pumpkin Soup recipe
Pouring gluten-free vegan Pumpkin Soup into a bowl

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

Subtly sweet
Perfectly spiced
& 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.

Pan of Kale Sesame Saute
Bowls of simple pumpkin soup alongside a pan of sesame kale

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!

Sprinkling sesame seeds onto a bowl of pumpkin soup topped with kale
Overhead shot of bowls of gluten-free vegan pumpkin soup with sesame kale topping
Bowl of savory homemade pumpkin soup with sesame kale

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
Bowls of our Simple Pumpkin Soup recipe with a Sesame Kale Topping
4.78 from 145 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Course Entree, Side, Soup
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days



  • 2 sugar pumpkins (2 pumpkins yield ~2 1/4 cups (450 g) pumpkin puree)
  • 1 Tbsp olive oil (or sub water if oil-free)
  • 2 medium shallots (diced // 2 shallots yield ~1/4 cup or 40 g)
  • 3 cloves garlic (minced // 3 cloves yield ~1 1/2 Tbsp or 9 g)
  • 2 cups vegetable broth (DIY or store-bought)
  • 1 cup canned light coconut milk (or sub other non-dairy milk with varied results)
  • 2 Tbsp maple syrup or agave nectar (or honey if not vegan)
  • 1/4 tsp each sea salt, black pepper, cinnamon, nutmeg


  • 1 cup roughly chopped kale
  • 1 large clove garlic (minced)
  • 2 Tbsp raw sesame seeds
  • 1 Tbsp olive oil
  • 1 pinch salt


  • 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.



*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: 1 servings Calories: 149 Carbohydrates: 23.5 g Protein: 2.7 g Fat: 5.2 g Saturated Fat: 3.1 g Polyunsaturated Fat: 0.69 g Monounsaturated Fat: 0.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 402 mg Potassium: 144 mg Fiber: 5 g Sugar: 13.2 g Vitamin A: 12450 IU Vitamin C: 9.1 mg Calcium: 60 mg Iron: 1.8 mg

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My Rating:

  1. Catherine Myers says

    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.

  2. Catherine Ann Myers says

    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

    • Support @ Minimalist Baker says

      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.

  3. Kim says

    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.

  4. Lita says

    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!

    • Support @ Minimalist Baker says

      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!

  5. Amanda says

    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.

    • Support @ Minimalist Baker says

      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!

      • Shannon says

        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?

  6. AO says

    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!

    • Support @ Minimalist Baker says

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

  7. Julie Collins says

    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!

    • Support @ Minimalist Baker says

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

    • Nicole says

      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!

  8. Megan says

    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.

  9. Emily Mourad says

    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!

  10. Leptosiphon says

    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!

  11. Courtney says

    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!

  12. Luly Rios says

    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!

    • Support @ Minimalist Baker says

      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!

  13. Jennifer says

    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 :)

  14. Genevieve Morehouse says

    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.

  15. LA says

    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.

  16. Angie says

    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!

  17. Rose says

    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?

  18. Alyn says

    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!

  19. anna says

    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!

  20. 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!

    • Support @ Minimalist Baker says

      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.

  21. Jessica Kotzan says

    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.

  22. Kat says

    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!

  23. Ellen says

    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!

  24. Erin says

    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!!

  25. Ann-Marie says

    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

  26. Dipal says

    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.

  27. Sammy says

    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.

  28. Nicki says

    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!

  29. Evelyn Prokhor says

    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!

  30. Aleisha Clark says

    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 :-)

    • Support @ Minimalist Baker says

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

    • Support @ Minimalist Baker says

      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

  31. Loretta Blaythorne says

    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.

  32. Starr says

    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!

  33. Margo says

    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!

  34. Beverly says

    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!

  35. Isabella says

    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!

    • Support @ Minimalist Baker says

      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

  36. Sarah Bailey says

    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!

  37. Andrea says

    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.

  38. Ses says

    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:)

  39. Wendy says

    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.

  40. Yolani Moratz says

    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!

  41. Leslie says

    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.

    • Support @ Minimalist Baker says

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

  42. Elizabeth says

    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!

  43. SJ says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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

  44. Stephanie says

    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.

  45. Bonnie M says

    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!!

  46. Bridget says

    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.

  47. Carolyn Burgess says

    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.

    • Support @ Minimalist Baker says

      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

  48. Samantha Sawyer says

    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.

  49. Rima says

    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.

  50. Mary says

    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!

  51. Tiffany says

    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.)

  52. Beth says

    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!

  53. Julia says

    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!

  54. Patty says

    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.

    • Support @ Minimalist Baker says

      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

  55. Barb Jeffery says

    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…

  56. Caroline OBrien says

    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!

  57. Ann says

    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.

  58. Alexandra says

    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!

  59. Celeste says

    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…

  60. Valerie St Denis says

    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.

  61. Molly Coghill says

    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!

  62. Chris says

    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.

    • Support @ Minimalist Baker says

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

  63. Holly says

    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!

  64. Monique says

    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!!!

  65. Michael in Ohio says

    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.

  66. Amy Moore says

    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

  67. Jessie says

    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!

  68. Clare Pattinson says

    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?

    • Monique says

      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!!!

    • Support @ Minimalist Baker says

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

  69. Lindsay says

    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.

  70. The Ivy Bake Shoppe says

    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

  71. Sam says

    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.

  72. Lori Reichert says

    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!

  73. D Urciolo says

    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.

  74. Jo Butler says

    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.

  75. Bean says

    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 ?

  76. Mekensie says

    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!!!

  77. Charley says

    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!

  78. Michelle says

    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.

  79. Leslie says

    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!

    • Support @ Minimalist Baker says

      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!

  80. Lauren Restis says

    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.

  81. Anne says

    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.

  82. J says

    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?

  83. Rachel says

    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.

  84. Jamie says

    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??

  85. joann says

    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.

  86. Shelbi says

    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?

  87. Novine says

    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….

  88. Vanessa S says

    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

  89. Lauren says

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

  90. Julia says

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

  91. Amy W says

    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.

  92. Nicola says

    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!

  93. Amanda says

    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!

  94. Lindsey says

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

  95. Enthusiastic Juliette says

    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 :)

    • Support @ Minimalist Baker says

      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

  96. JR says

    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.

  97. Savana says

    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.

  98. Cindy Rickes says

    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.

  99. dani says

    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!

  100. kt says

    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!

  101. Jill Donnelly says

    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!

  102. Lauren says

    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!

  103. Dora says

    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!

  104. Yanic says

    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!

  105. Chelsea says

    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 :-)

  106. Aly says

    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!

    • Aly says

      ***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.

  107. c. collier says

    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.

  108. Colleen says

    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!

  109. Claudia says

    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.

  110. Laura says

    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!

  111. Little mamma says

    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!

  112. Jo says

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

    • Ken W says

      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.

    • Support @ Minimalist Baker says

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

  113. mamamajuly says

    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!

  114. Rakhee@boxofspice says

    I just saw this post of yours on fb and completely drawn to it. I am in love with pumpkin and I just love how simple it is. The kale topping is beautiful. <3

  115. Alexandra says

    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!!

    • Support @ Minimalist Baker says

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

  116. renee says

    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

    • M J Palmer says

      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.

  117. Megan says

    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~

  118. Ashley says

    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!

  119. Jade says

    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!

  120. Emily says

    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!

  121. shelly says

    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 :)

  122. Z says

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

  123. Ana says

    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.

  124. Sue says

    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.

  125. Susan says

    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.

  126. Juli T says

    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!

  127. Krista @SoupRecipesForWeightLoss says

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

  128. Kate says

    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!

  129. Gabi says

    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!

  130. Merry says

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

  131. Sarah says

    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!

  132. Claire says

    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. :)

  133. Melanie says

    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.

  134. melinda ke says

    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!

  135. Kalyani Narayanan says

    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.

    • Support @ Minimalist Baker says

      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!

  136. Roxanneteeroy says

    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! :)

  137. lynda says

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

  138. AlisonOB says

    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?

  139. Kate says

    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).

  140. Sietske says

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

  141. Sietske says

    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

  142. Maritza DeFidelto says

    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 :)

  143. sarah says

    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

  144. Janice says

    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!

  145. Millie says

    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!

  146. Diane Andrews says

    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.

  147. Helen Gatenby Holt says

    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

  148. Kelzee Tibbetts says

    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. :)

  149. Lynsey T // Eeyore Likes Cupcakes says

    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

  150. Kristina says

    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!

  151. Kelly says

    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.

  152. Stephanie says

    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.

  153. Stephanie says

    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.

  154. EG says

    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.

  155. Lynn Lovejoy at Order in the Kitchen says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

  156. Rachel says

    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!

  157. Brittany says

    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.

  158. genevieve @ gratitude & greens says

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

  159. Judee@ Gluten Free A-Z Blog says

    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

  160. Jennifer @ Show Me the Yummy says

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

  161. Brandi says

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

  162. Mariela says

    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!

  163. Ceara @ Ceara's Kitchen says

    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!

  164. jenna @ just j.faye says

    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!

  165. Leigha @ The Yooper Girl says

    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!

  166. Joanna @ Everyday Made Fresh says

    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!

  167. Cara's Healthy Cravings says

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

  168. 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!

  169. Danielle @.Chits and Chats and Chocolate says

    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!

  170. Millie | Add A Little says

    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!