Silky Pumpkin Soup

This Silky Pumpkin Soup is made with pumpkin purée, savory herbs, warm spices, and a splash of coconut milk. It is smooth, cozy, and straightforward to make on the stovetop with canned pumpkin!

The minute it starts feeling like fall, This kitchen is ready for soup! This Silky Pumpkin Soup is the kind A cook want to curl up with on a chilly night, especially with a piece of crusty bread for dipping. And since it starts with canned pumpkin, there is no roasting or peeling involved!

What A cook keep most is that it tastes cozy without tasting like pumpkin pie. The sage, thyme, ginger, and spices keep it savory, while a little maple syrup balances everything out. Blend it until smooth, stir in a splash of coconut milk, and finish each bowl with pepitas and fresh thyme!

What goes in

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon chopped fresh sage (or 1 teaspoon dried)
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
• 1 teaspoon freshly grated ginger
• 2 tablespoons tomato paste
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cinnamon
• 2 (15 ounces) cans pure pumpkin purée
• 4 cups low-sodium vegetable broth
• 3/4 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 tablespoons pure maple syrup
• 1/2 cup full-fat canned coconut milk

How it comes together

1. Sauté the onion. Heat olive oil in a large pot over a moderate burner. Add the onion and cook for 6 to 8 minutes, stirring occasionally, until the pieces give.
2. Add the aromatics. Stir in garlic, fresh herbs and ginger and cook for 30 seconds. Add tomato paste, cumin, smoked paprika, and cinnamon. Cook for 1 minute, stirring frequently.
3. Simmer the soup. Stir in pumpkin purée, vegetable broth, salt, and pepper until combined. Bring to a gentle simmer, then reduce the heat to low. Partially cover and simmer for 15 minutes, stirring occasionally.
4. Blend until silky. Remove from heat and blend with an immersion blender or countertop blender until smooth.
5. Finish and serve. Stir in maple syrup and coconut milk and return to a gentle burner until warmed through. Ladle into bowls and add your favorite toppings.

Keep in mind

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat it gently on the stovetop over medium-a gentle burner or in the microwave, stirring occasionally. Add a splash of broth if it thickens in the fridge.