Easy Pumpkin Soup

  • Author: Camilla
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Yield: 6 1x


  • 1 28-ounce can pumpkin puree (not pie filling)
  • 3 cups ‘ow-sodium vegetable broth
  • 11/4 teaspoons smoked paprika (sweet or hot)
  • 1 teaspoon ground cumin
  • 3/4 teaspoon ground coriander
  • 2 tablespoons honey or maple syrup (for vegan)
  • 3/4 cup full fat coconut milk (stir well before measuring)
  • fine sea salt and freshly ground pepper
  • Garnishes: roasted pumpkin seeds, sprinkle of smoked paprika, cilantro or parsley leaves


  1. In a large saucepan, whisk the pumpkin and and broth; bring to a boil over high heat. Add the smoked paprika, cumin, coriander, and honey; reduce the heat to medium-low. Simmer for 20 minutes, stirring occasionally.
  2. Remove the soup from the heat and let stand for 2 minutes. Whisk in the coconut milk; simmer for 5 minutes longer. Season with salt and pepper to taste. Serve with the suggested garnishes.


You can use two 15-oz cans of pumpkin puree in place of the 28-ounce can.

  • Category: Soup