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
4.77 from 155 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Course Entrée, 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. 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!

  2. 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?

  3. 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!

  4. 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!

  5. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  6. 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.

  7. 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!

  8. 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!

  9. 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!!

  10. 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

  11. 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.

  12. 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.

  13. 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!

  14. 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!

  15. 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 :-)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  16. 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.

  17. 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!

  18. 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!

  19. 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!

  20. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  21. 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!

  22. 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.

  23. 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:)

  24. 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.

  25. 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!

  26. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  27. 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!

  28. 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

  29. 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.

  30. 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!!

  31. 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.

  32. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  33. 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.

  34. 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.

  35. 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!

  36. 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.)

  37. 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!

  38. 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!

  39. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  40. 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…

  41. 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!

  42. 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.

  43. 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!

  44. 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…

  45. 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.

  46. 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!

  47. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  48. 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!

  49. 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!!!

  50. 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.

  51. 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

  52. 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!

  53. 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!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  54. 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.

  55. 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

  56. 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.

  57. 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!

  58. 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.

  59. 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.

  60. 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 ?

  61. 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!!!

  62. 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!

  63. 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.

  64. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  65. 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.

  66. 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.

  67. 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?

  68. 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.

  69. 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??

  70. 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.

  71. 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?

  72. 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….

  73. 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

  74. Lauren says

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

  75. 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

  76. 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.

  77. 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!

  78. 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!

  79. 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! :)

  80. 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 :)

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  81. 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.