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Close-up of creamy pumpkin purée soup topped with toasted pumpkin seeds and black pepper in a ceramic bowl with warm lighting.

Classic Pumpkin Purée Soup with Warming Spices

This Classic Pumpkin Purée Soup with Warming Spices is a cozy, creamy fall favorite made with simple pantry staples. The blend of cinnamon, nutmeg, cumin, and paprika gives it gentle warmth, while coconut milk or cream adds smooth richness. It’s light, comforting, and perfect for a weeknight dinner or a festive starter.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: dinner, lunch
Cuisine: American
Calories: 230
Ingredients Method

Ingredients
  

  • 3 tablespoons olive oil or butter
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated (optional)
  • 2 ½ cups pumpkin purée about 600g canned or homemade
  • 3 cups vegetable broth or chicken stock
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ teaspoon ground cumin
  • ¼ teaspoon smoked paprika
  • Salt and black pepper to taste
  • ½ cup coconut milk or heavy cream, or Greek yogurt
  • 1 teaspoon maple syrup or brown sugar optional, for balance
  • 1 teaspoon lemon juice or apple cider vinegar to brighten

Method
 

  1. Sauté the base: Heat olive oil in a large pot over medium heat. Add onion and cook 4–5 minutes until soft. Stir in garlic and ginger, cook 1 more minute.
  2. Bloom the spices: Add cinnamon, nutmeg, cumin, and paprika. Stir for 30 seconds to release aroma.
  3. Simmer the soup: Add pumpkin purée and broth. Stir and bring to a gentle boil. Reduce heat and simmer for 10–12 minutes.
  4. Blend until creamy: Use an immersion blender (or regular blender in batches) until smooth.
  5. Finish and balance: Stir in coconut milk (or cream), maple syrup, and lemon juice. Taste and adjust salt, pepper, and acid.
  6. Serve warm: Ladle into bowls. Garnish with pumpkin seeds, chives, or a swirl of yogurt.