25 Irresistible Pumpkin Soup Recipes for Every Taste

As the leaves turn golden and the air becomes crisp, nothing embodies the essence of fall quite like a warm, comforting bowl of pumpkin soup.

Pumpkin, with its naturally sweet and earthy flavor, pairs beautifully with a variety of spices, vegetables, and even proteins, making it a versatile base for soups.

From creamy and indulgent bisques to hearty lentil or vegetable-packed blends, pumpkin soups are the ultimate autumn comfort food.

In this article, we’ve curated 25 fall pumpkin soup recipes that cater to every palate—whether you prefer savory, sweet, spicy, or exotic flavors.

Each recipe is designed to warm your heart, nourish your body, and celebrate the flavors of the season.

25 Irresistible Pumpkin Soup Recipes for Every Taste

Pumpkin soup is more than just a seasonal dish—it’s a celebration of fall itself.

Whether roasted, blended, spiced, or paired with other autumn vegetables, these 25 pumpkin soup recipes offer endless ways to enjoy the season’s flavors.

From simple, quick options to gourmet creations, there’s a recipe for every home cook and every occasion.

So grab a pumpkin, pick your favorite recipe, and indulge in the comforting warmth of fall with every spoonful.

Roasted Pumpkin and Sage Soup

This velvety roasted pumpkin soup is a quintessential fall dish.

Roasting the pumpkin brings out its natural sweetness, while fresh sage adds an earthy aroma.

Creamy, comforting, and perfect for chilly evenings, this soup pairs beautifully with crusty bread.

Ingredients:

• 1 medium sugar pumpkin (about 3–4 lbs), peeled, seeded, and cubed
• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 tsp fresh thyme leaves
• 4–5 fresh sage leaves, chopped
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• Salt and pepper, to taste
• 1/2 cup heavy cream or coconut cream (optional, for creaminess)
• Pumpkin seeds for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss pumpkin cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, or until tender and lightly caramelized.
2. In a large pot, heat the remaining olive oil over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook for 1 more minute.
3. Add roasted pumpkin to the pot along with vegetable broth, thyme, sage, nutmeg, and cinnamon. Bring to a boil, then reduce heat and simmer for 15 minutes to allow flavors to meld.
4. Using an immersion blender or in batches with a countertop blender, puree the soup until smooth. Return to the pot, taste, and adjust seasoning.
5. Stir in cream, if using, and heat gently without boiling. Serve hot, garnished with toasted pumpkin seeds and a drizzle of cream.

This roasted pumpkin and sage soup is both rich and comforting.

The natural sweetness of roasted pumpkin paired with aromatic herbs creates a soup that embodies fall in every spoonful.

Spiced Pumpkin Coconut Soup

A tropical twist on a classic fall favorite, this pumpkin soup is infused with warming spices and creamy coconut milk.

It’s subtly sweet, lightly spicy, and incredibly smooth—a perfect appetizer or light meal during crisp autumn days.

Ingredients:

• 2 cups pumpkin puree (fresh or canned)
• 1 tbsp coconut oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper (optional)
• 3 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish
• Toasted coconut flakes, for garnish (optional)

Instructions:

1. In a large pot, heat coconut oil over medium heat. Add onion, garlic, and ginger, sautéing until fragrant and soft, about 4–5 minutes.
2. Stir in cumin, coriander, and cayenne pepper, cooking for another 30 seconds.
3. Add pumpkin puree and vegetable broth, stirring well to combine. Bring to a gentle boil, then reduce heat and simmer for 10–12 minutes.
4. Remove from heat and use an immersion blender to puree the soup until smooth. Stir in coconut milk, and season with salt and pepper. Reheat gently without boiling.
5. Serve hot, garnished with fresh cilantro and toasted coconut flakes.

Spiced pumpkin coconut soup is a warming, aromatic delight.

The combination of pumpkin, spices, and coconut milk creates a soup that is exotic yet familiar—a comforting bowl that embodies the essence of fall.

Creamy Pumpkin Apple Soup

This creamy pumpkin apple soup combines the sweetness of ripe apples with savory pumpkin.

Lightly spiced with cinnamon and a touch of nutmeg, it’s a harmonious blend of fall flavors that’s perfect as a starter or a light lunch.

Ingredients:

• 2 cups pumpkin puree
• 2 medium apples, peeled, cored, and chopped
• 1 tbsp butter or olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 3 cups vegetable broth
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• Salt and pepper, to taste
• 1/2 cup heavy cream or cashew cream (optional)
• Chopped fresh parsley or thyme for garnish

Instructions:

1. In a large pot, heat butter or olive oil over medium heat. Add onion and garlic, cooking until soft and fragrant, about 5 minutes.
2. Add chopped apples and cook for another 3–4 minutes, stirring occasionally.
3. Stir in pumpkin puree, vegetable broth, cinnamon, nutmeg, and ginger. Bring to a boil, then reduce heat and simmer for 15 minutes until apples are tender.
4. Blend the soup using an immersion blender or countertop blender until smooth. Return to pot, season with salt and pepper, and stir in cream if desired.
5. Serve hot, garnished with parsley or thyme.

The creamy pumpkin apple soup is a deliciously balanced mix of sweet and savory flavors.

Each spoonful captures the heart of fall, making it a cozy and satisfying dish for any autumn meal.

Curried Pumpkin and Lentil Soup

This hearty curried pumpkin soup blends the sweetness of pumpkin with the earthy flavors of red lentils and warm curry spices.

It’s filling, nutrient-packed, and has a subtle heat that’s perfect for chilly fall evenings.

Ingredients:

• 2 cups pumpkin puree
• 1/2 cup red lentils, rinsed
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 tsp ground cumin
• 1 tsp curry powder
• 1/2 tsp turmeric
• 4 cups vegetable broth
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper
• 1/2 cup coconut milk
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and ginger until soft and fragrant, about 5 minutes.
2. Stir in cumin, curry powder, and turmeric, cooking for another minute to release the spices’ aroma.
3. Add pumpkin puree, red lentils, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until lentils are tender.
4. Use an immersion blender to puree the soup until smooth. Stir in coconut milk, and season with salt and pepper. Reheat gently.
5. Serve hot, garnished with fresh cilantro and a wedge of lime for a bright, zesty finish.

This curried pumpkin and lentil soup is a wholesome and satisfying dish.

The spices complement the natural sweetness of pumpkin, creating a flavorful soup that warms you from the inside out.

Pumpkin and Roasted Red Pepper Soup

A vibrant and creamy soup, this pumpkin and roasted red pepper combination is both visually stunning and full of flavor.

The roasted peppers add a sweet smokiness, perfectly enhancing the pumpkin’s natural taste.

Ingredients:

• 2 cups pumpkin puree
• 2 large red bell peppers
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 1/2 cup cream or cashew cream (optional)
• Fresh basil or parsley for garnish

Instructions:

1. Preheat oven to 425°F (220°C). Cut red peppers in half, remove seeds, and place on a baking sheet. Drizzle with olive oil and roast for 20 minutes until slightly charred. Remove skins once cooled.
2. In a large pot, heat olive oil over medium heat. Sauté onion and garlic until soft, about 5 minutes.
3. Add roasted peppers, pumpkin puree, vegetable broth, and smoked paprika. Bring to a gentle boil, then simmer for 10–12 minutes to allow flavors to meld.
4. Blend the soup until smooth using an immersion blender. Stir in cream if desired, and season with salt and pepper.
5. Serve hot, garnished with fresh basil or parsley.

This pumpkin and roasted red pepper soup is creamy, smoky, and bursting with fall flavors.

Its rich color and depth of taste make it a perfect starter for any seasonal meal.

Maple Pumpkin Bisque

This pumpkin bisque is lightly sweetened with pure maple syrup, creating a luxurious, velvety soup with subtle autumnal warmth.

Finished with a touch of cream, it’s elegant enough for entertaining yet comforting for everyday dinners.

Ingredients:

• 2 cups pumpkin puree
• 1 tbsp butter or olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 3 cups vegetable broth
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 tbsp pure maple syrup
• Salt and pepper, to taste
• 1/2 cup heavy cream or coconut cream
• Toasted pumpkin seeds for garnish

Instructions:

1. In a large pot, heat butter or olive oil over medium heat. Sauté onion and garlic until softened and fragrant, about 5 minutes.
2. Add pumpkin puree, vegetable broth, cinnamon, and nutmeg. Bring to a boil, then reduce heat and simmer for 10–12 minutes.
3. Stir in maple syrup and blend the soup until smooth using an immersion blender. Return to pot, stir in cream, and adjust seasoning with salt and pepper.
4. Reheat gently, being careful not to boil. Serve hot, garnished with toasted pumpkin seeds.

The maple pumpkin bisque is a creamy, slightly sweet, and aromatic soup that perfectly captures the essence of fall.

Its smooth texture and warm flavors make it a comforting treat for any autumn day.

Pumpkin, Carrot, and Ginger Soup

A vibrant and warming soup, this recipe combines pumpkin, sweet carrots, and fresh ginger for a punch of flavor and nutrition.

It’s naturally sweet with a subtle zing from the ginger, perfect for fall lunches or dinners.

Ingredients:

• 2 cups pumpkin puree
• 2 large carrots, peeled and chopped
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1-inch piece fresh ginger, grated
• 4 cups vegetable broth
• 1/2 tsp ground cinnamon
• Salt and pepper, to taste
• 1/4 cup coconut milk or cream (optional)
• Fresh parsley or cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger; sauté until soft and fragrant, about 5 minutes.
2. Add pumpkin puree, chopped carrots, vegetable broth, and cinnamon. Bring to a boil, then reduce heat and simmer for 20 minutes, or until carrots are tender.
3. Use an immersion blender to puree until smooth. Stir in coconut milk or cream, and season with salt and pepper.
4. Serve hot, garnished with fresh parsley or cilantro.

This pumpkin, carrot, and ginger soup is a nutrient-rich, flavorful option for fall.

The ginger adds a refreshing heat, while the pumpkin and carrots create a creamy, comforting base.

Pumpkin, Apple, and Curry Soup

A lightly spiced fall soup, combining pumpkin and sweet apples with a gentle curry touch.

It’s aromatic, slightly sweet, and deeply satisfying.

Ingredients:

• 2 cups pumpkin puree
• 2 medium apples, peeled and chopped
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tsp curry powder
• 4 cups vegetable broth
• 1/2 tsp ground nutmeg
• Salt and pepper, to taste
• 1/4 cup cream or coconut milk (optional)
• Fresh chives or parsley for garnish

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté onion and garlic until softened, about 5 minutes.
2. Stir in curry powder, pumpkin, and apples. Cook for 2 minutes to allow spices to bloom.
3. Add vegetable broth and nutmeg. Bring to a boil, then simmer for 15–20 minutes until apples are tender.
4. Blend the soup until smooth. Stir in cream or coconut milk, and season with salt and pepper.
5. Serve hot, garnished with fresh chives or parsley.

Pumpkin, apple, and curry soup is a beautifully balanced combination of sweet, savory, and spicy notes—a warm, comforting fall soup.

Pumpkin and Sweet Potato Soup

This hearty soup combines pumpkin and sweet potato for a naturally sweet and creamy texture.

It’s spiced with warming autumn flavors, ideal for cozy evenings.

Ingredients:

• 2 cups pumpkin puree
• 2 medium sweet potatoes, peeled and chopped
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and pepper, to taste
• 1/2 cup cream or cashew cream (optional)
• Toasted pumpkin seeds for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft, about 5 minutes.
2. Add pumpkin, sweet potatoes, vegetable broth, cinnamon, and nutmeg. Bring to a boil, then reduce heat and simmer for 20 minutes until sweet potatoes are tender.
3. Blend until smooth. Stir in cream if desired, and season with salt and pepper.
4. Serve hot, garnished with toasted pumpkin seeds.

The combination of pumpkin and sweet potato gives this soup a creamy, naturally sweet flavor.

It’s a satisfying fall dish that’s both comforting and nourishing.

Pumpkin, Leek, and Thyme Soup

A savory, aromatic soup featuring pumpkin and leeks with fresh thyme.

This elegant soup is simple yet flavorful, perfect for dinner parties or quiet family meals.

Ingredients:

• 2 cups pumpkin puree
• 2 medium leeks, white and light green parts only, cleaned and sliced
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• Salt and pepper, to taste
• 1/2 cup cream or coconut cream (optional)
• Fresh thyme sprigs for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add leeks and garlic, cooking until soft and fragrant, about 5–7 minutes.
2. Add pumpkin puree, vegetable broth, and thyme. Bring to a gentle boil, then simmer for 15 minutes.
3. Blend the soup until smooth using an immersion blender. Stir in cream if desired, and adjust seasoning with salt and pepper.
4. Serve hot, garnished with fresh thyme sprigs.

Pumpkin, leek, and thyme soup is delicate yet flavorful.

The sweetness of pumpkin and subtle aroma of leeks and thyme create a sophisticated fall soup.

Pumpkin, Corn, and Basil Soup

A slightly sweet and aromatic fall soup combining pumpkin with tender corn kernels and fresh basil.

It’s bright, creamy, and full of autumn flavor.

Ingredients:

• 2 cups pumpkin puree
• 1 cup fresh or frozen corn kernels
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth
• Salt and pepper, to taste
• 1/4 cup cream or coconut cream (optional)
• Fresh basil leaves for garnish

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté onion and garlic until soft, about 5 minutes.
2. Add pumpkin puree, corn, and vegetable broth. Bring to a boil, then reduce heat and simmer for 10–15 minutes until corn is tender.
3. Blend the soup until smooth. Stir in cream if desired, and season with salt and pepper.
4. Serve hot, garnished with fresh basil leaves.

This pumpkin, corn, and basil soup is sweet, creamy, and refreshing.

The corn adds texture and natural sweetness, while basil provides a bright herbal note.

Pumpkin, Red Lentil, and Coconut Soup

A rich, protein-packed soup that combines pumpkin with red lentils and coconut milk.

It’s comforting, hearty, and slightly spiced—a wholesome option for fall meals.

Ingredients:

• 2 cups pumpkin puree
• 1/2 cup red lentils, rinsed
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1-inch piece ginger, grated
• 1 tsp ground cumin
• 4 cups vegetable broth
• 1/2 cup coconut milk
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté onion, garlic, and ginger until soft, about 5 minutes.
2. Add cumin, pumpkin puree, red lentils, and vegetable broth. Bring to a boil, then simmer for 20–25 minutes until lentils are tender.
3. Blend the soup until smooth. Stir in coconut milk, and season with salt and pepper.
4. Serve hot, garnished with fresh cilantro.

Pumpkin, red lentil, and coconut soup is hearty, creamy, and subtly spiced.

The lentils make it filling and nutritious, while coconut milk adds a smooth richness.

Pumpkin and Chorizo Soup

A bold and hearty fall soup, combining sweet pumpkin with smoky chorizo.

The savory meat pairs perfectly with the naturally sweet pumpkin, making this a comforting and flavorful autumn dish.

Ingredients:

• 2 cups pumpkin puree
• 100g chorizo, diced
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 cups chicken or vegetable broth
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 1/4 cup cream (optional)
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chorizo and cook until it releases its oils, about 3–4 minutes.
2. Add onion and garlic, sauté until soft and fragrant, about 5 minutes.
3. Stir in pumpkin puree, smoked paprika, and broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Blend the soup until smooth using an immersion blender. Stir in cream if desired, and season with salt and pepper.
5. Serve hot, garnished with fresh parsley.

Pumpkin and chorizo soup is a hearty, flavorful combination of sweet and smoky.

It’s ideal for a cozy fall meal and will impress anyone with its rich depth of flavor.

Pumpkin, White Bean, and Sage Soup

A creamy, protein-packed soup featuring pumpkin and white beans, enhanced with aromatic sage.

This comforting soup is both hearty and nutritious, perfect for chilly autumn evenings.

Ingredients:

• 2 cups pumpkin puree
• 1 can (15 oz) white beans, drained and rinsed
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 tsp fresh sage, chopped (or 1/2 tsp dried)
• Salt and pepper, to taste
• 1/4 cup cream or cashew cream (optional)

Instructions:

1. Heat olive oil in a pot over medium heat. Add onion and garlic, sauté until soft and fragrant, about 5 minutes.
2. Stir in pumpkin puree, white beans, vegetable broth, and sage. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Blend until smooth using an immersion blender. Stir in cream if desired, and adjust seasoning with salt and pepper.
4. Serve hot, garnished with additional sage if desired.

Pumpkin, white bean, and sage soup is creamy, filling, and comforting.

The beans add protein and body, while sage provides a fragrant, earthy note perfect for fall.

Pumpkin and Mushroom Soup

Earthy mushrooms paired with sweet pumpkin create a rich, savory soup that’s hearty and warming.

This soup is perfect for vegetarians and mushroom lovers looking for fall comfort food.

Ingredients:

• 2 cups pumpkin puree
• 2 cups mushrooms, sliced
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 tsp thyme leaves
• Salt and pepper, to taste
• 1/4 cup cream or coconut milk (optional)
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté onion and garlic until soft. Add mushrooms and cook until tender and lightly browned, about 5–7 minutes.
2. Stir in pumpkin puree, vegetable broth, and thyme. Bring to a boil, then reduce heat and simmer for 10–15 minutes.
3. Blend until smooth using an immersion blender. Stir in cream if desired, and season with salt and pepper.
4. Serve hot, garnished with fresh parsley.

Pumpkin and mushroom soup is earthy, creamy, and savory.

The mushrooms deepen the flavor, creating a comforting fall soup that’s perfect for any occasion.

Pumpkin, Caramelized Onion, and Garlic Soup

Sweet caramelized onions enhance the natural sweetness of pumpkin, while roasted garlic adds depth and richness.

This soup is elegant and full of complex flavors perfect for fall dinners.

Ingredients:

• 2 cups pumpkin puree
• 2 large onions, thinly sliced
• 1 tbsp olive oil
• 4 garlic cloves, roasted
• 4 cups vegetable broth
• 1/2 tsp thyme
• Salt and pepper, to taste
• 1/4 cup cream or coconut cream (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions and cook slowly, stirring occasionally, until caramelized, about 20 minutes.
2. Add roasted garlic, pumpkin puree, vegetable broth, and thyme. Bring to a boil, then reduce heat and simmer for 10–12 minutes.
3. Blend the soup until smooth. Stir in cream if desired, and season with salt and pepper.
4. Serve hot.

Pumpkin, caramelized onion, and garlic soup is deeply flavorful, with a sweet and savory balance.

Each spoonful is rich and comforting—a true autumn delight.

Pumpkin and Red Lentil Soup with Coconut

A creamy, hearty soup featuring pumpkin, red lentils, and coconut milk.

Lightly spiced with ginger and cumin, this soup is nutritious, filling, and perfect for fall.

Ingredients:

• 2 cups pumpkin puree
• 1/2 cup red lentils, rinsed
• 1 tbsp coconut oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1-inch piece ginger, grated
• 1 tsp cumin
• 4 cups vegetable broth
• 1/2 cup coconut milk
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a pot over medium heat. Sauté onion, garlic, and ginger until soft.
2. Stir in cumin, pumpkin puree, red lentils, and vegetable broth. Bring to a boil, then simmer for 20–25 minutes until lentils are tender.
3. Blend the soup until smooth. Stir in coconut milk, season with salt and pepper.
4. Serve hot, garnished with fresh cilantro.

Pumpkin and red lentil soup with coconut is filling, slightly spiced, and comforting.

The lentils provide body, while coconut milk adds creamy richness.

Pumpkin, Apple, and Carrot Soup

A naturally sweet and vibrant soup combining pumpkin, apple, and carrot.

Lightly spiced with cinnamon and nutmeg, it’s perfect for cozy fall mornings or lunches.

Ingredients:

• 2 cups pumpkin puree
• 1 large apple, peeled and chopped
• 2 medium carrots, chopped
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• Salt and pepper, to taste
• 1/4 cup cream or coconut milk (optional)

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté onion and garlic until soft.
2. Add pumpkin, apple, carrots, broth, cinnamon, and nutmeg. Bring to a boil, then simmer for 15–20 minutes until carrots and apple are tender.
3. Blend the soup until smooth. Stir in cream if desired, season with salt and pepper.
4. Serve hot.

Pumpkin, apple, and carrot soup is sweet, aromatic, and comforting.

The combination of fruits and vegetables makes it a bright, flavorful fall soup.

Pumpkin and Roasted Garlic Parmesan Soup

A rich, creamy pumpkin soup enhanced with the savory depth of roasted garlic and a hint of Parmesan.

This indulgent fall soup is smooth, comforting, and perfect as a starter or main.

Ingredients:

• 2 cups pumpkin puree
• 1 head garlic, roasted
• 1 tbsp olive oil
• 1 medium onion, diced
• 4 cups vegetable broth
• 1/2 cup grated Parmesan cheese
• 1/2 tsp thyme
• Salt and pepper, to taste
• 1/2 cup cream (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 25–30 minutes until soft.
2. Heat olive oil in a pot over medium heat. Sauté onion until soft.
3. Add pumpkin puree, roasted garlic cloves, vegetable broth, and thyme. Simmer for 10–12 minutes.
4. Blend the soup until smooth. Stir in Parmesan and cream if desired. Season with salt and pepper.
5. Serve hot, garnished with extra Parmesan or a drizzle of cream.

Pumpkin and roasted garlic Parmesan soup is indulgent, velvety, and flavorful.

The roasted garlic adds a deep, sweet aroma while Parmesan gives it a savory richness perfect for fall.

Pumpkin, Sweet Potato, and Curry Soup

A bold, warming soup that combines pumpkin, sweet potato, and curry spices.

Slightly sweet and lightly spicy, it’s a cozy, flavorful choice for autumn dinners.

Ingredients:

• 2 cups pumpkin puree
• 1 medium sweet potato, peeled and cubed
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tsp curry powder
• 4 cups vegetable broth
• 1/2 tsp ground cinnamon
• Salt and pepper, to taste
• 1/2 cup coconut milk

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté onion and garlic until soft, about 5 minutes.
2. Add curry powder, pumpkin, sweet potato, and vegetable broth. Bring to a boil, then simmer for 20 minutes until sweet potato is tender.
3. Blend until smooth, stir in coconut milk, and season with salt and pepper.
4. Serve hot.

Pumpkin, sweet potato, and curry soup is aromatic, comforting, and filling.

The curry adds warmth, making this a perfect fall soup.

Pumpkin and Roasted Red Pepper Soup

A visually stunning, creamy soup combining roasted red peppers and pumpkin.

The roasted peppers add a subtle smoky sweetness that pairs perfectly with pumpkin’s natural flavor.

Ingredients:

• 2 cups pumpkin puree
• 2 red bell peppers, roasted and peeled
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 1/4 cup cream or coconut cream (optional)

Instructions:

1. Preheat oven to 425°F (220°C). Roast bell peppers until charred, then peel and set aside.
2. Heat olive oil in a pot over medium heat. Sauté onion and garlic until soft.
3. Add pumpkin puree, roasted peppers, broth, and smoked paprika. Simmer for 10–12 minutes.
4. Blend until smooth, stir in cream if desired, season with salt and pepper.
5. Serve hot, garnished with fresh herbs.

Pumpkin and roasted red pepper soup is smoky, creamy, and elegant. Its vibrant color and rich flavor make it a beautiful fall dish.

Pumpkin, Corn, and Sage Soup

A creamy, subtly sweet soup combining pumpkin, corn, and fragrant sage.

The natural sweetness of corn complements pumpkin, while sage adds an earthy aroma.

Ingredients:

• 2 cups pumpkin puree
• 1 cup corn kernels (fresh or frozen)
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 tsp fresh sage, chopped
• Salt and pepper, to taste
• 1/4 cup cream (optional)

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté onion and garlic until soft.
2. Add pumpkin puree, corn, vegetable broth, and sage. Simmer for 10–15 minutes.
3. Blend until smooth, stir in cream if desired, and season with salt and pepper.
4. Serve hot, garnished with fresh sage or corn kernels.

Pumpkin, corn, and sage soup is sweet, creamy, and comforting.

The addition of corn adds texture and subtle sweetness, perfect for fall.

Pumpkin, Carrot, and Apple Soup

A naturally sweet, colorful soup combining pumpkin, carrot, and apple.

Lightly spiced with cinnamon and nutmeg, it’s a bright, aromatic fall favorite.

Ingredients:

• 2 cups pumpkin puree
• 2 medium carrots, chopped
• 1 medium apple, peeled and chopped
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• Salt and pepper, to taste
• 1/4 cup cream or coconut milk (optional)

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté onion and garlic until soft.
2. Add pumpkin, carrots, apple, vegetable broth, cinnamon, and nutmeg. Simmer for 15–20 minutes until carrots and apple are tender.
3. Blend until smooth, stir in cream if desired, season with salt and pepper.
4. Serve hot.

Pumpkin, carrot, and apple soup is sweet, creamy, and aromatic.

The apple adds a subtle tang that balances the pumpkin’s richness, perfect for fall.

Pumpkin, Lentil, and Coconut Soup

A hearty, protein-rich soup combining pumpkin, red lentils, and creamy coconut milk.

Lightly spiced with ginger and cumin, it’s nourishing and filling for fall.

Ingredients:

• 2 cups pumpkin puree
• 1/2 cup red lentils, rinsed
• 1 tbsp coconut oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1-inch piece ginger, grated
• 1 tsp ground cumin
• 4 cups vegetable broth
• 1/2 cup coconut milk
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a pot over medium heat. Sauté onion, garlic, and ginger until soft.
2. Add cumin, pumpkin puree, red lentils, and vegetable broth. Bring to a boil, then simmer for 20–25 minutes until lentils are tender.
3. Blend until smooth, stir in coconut milk, season with salt and pepper.
4. Serve hot, garnished with fresh cilantro.

Pumpkin, lentil, and coconut soup is creamy, filling, and flavorful.

The lentils add substance while the coconut milk gives a smooth, rich texture, perfect for autumn meals.

Creamy Pumpkin and Cauliflower Soup

A creamy, light soup combining pumpkin and cauliflower.

Smooth and comforting, this soup is subtly sweet, low in calories, and perfect for a cozy fall lunch or dinner.

Ingredients:

• 2 cups pumpkin puree
• 2 cups cauliflower florets
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth
• Salt and pepper, to taste
• 1/2 cup cream or coconut milk (optional)
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté onion and garlic until soft.
2. Add pumpkin puree, cauliflower, and vegetable broth. Simmer for 15–20 minutes until cauliflower is tender.
3. Blend until smooth, stir in cream if desired, and season with salt and pepper.
4. Serve hot, garnished with fresh parsley.

Creamy pumpkin and cauliflower soup is light yet satisfying.

The cauliflower adds body without overpowering the pumpkin’s natural sweetness, making it an ideal fall soup.