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Spiced Pumpkin Soup

Warm roasted pumpkin pureed soup with a kick of spicy undertones. Fall/autumn comfort food! {Healthy Vegan, Gluten Free, Refined Sugar Free, Dairy Free} 
Prep Time10 mins
Cook Time30 mins
Course: Soup
Keyword: Pumpkin, Soup, Spiced


  • Blender or Immersion Blender


  • 2 ½ Cup  pumpkin puree (not pumpkin pie filling)
  • 2 tbsp  minced garlic
  • 2 medium diced shallot
  • 2 cups low sodium vegetable broth
  • 1 cup coconut milk
  • ½ tsp cayenne pepper (more or less to liking)
  • ¼ tsp cinnamon and nutmeg
  • pinch of salt and pepper
  • pumpkin seeds for decorating (optional)


  • Take a large saucepan over low heat sauté shallot and garlic (using some olive oil).
  • Cook for 3 to 5 minutes, or until browned.
  • Add remaining ingredients into pot (except pumpkin seeds).
  • Simmer on low.Put immersion blender into pot and puree the ingredients together. If you don't have a immersion blender, transfer soup to a regular blender. Blend until smooth.
  • Continue to simmer until hot. Serve and sprinkle pumpkin seeds to preference.