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Pumpkin Sangria Soup

Pumpkin Sangria Soup

I’m sure you’ve all heard of sangria — the sweet cocktail-like beverage that is soaked in fruit and loaded with flavor. Well, think of those glasses of sangria without the alcohol, of course, with a bit of puréed pumpkin in a soup recipe. Kind of tempting, isn't it?

See all soup recipes.


  • 2 Tablespoons coconut oil, melted
  • 2 Granny Smith apples, cut into 1/4-inch pieces
  • 1 Cup brewed red zinger tea, chilled
  • 1/4 Cup freshly squeezed orange juice
  • Juice of 1 lime
  • One 15-ounce can puréed pumpkin
  • 1/4 Cup salted peanuts
  • 1/3 Cup dried cranberries
  • 1/4 Cup finely chopped fresh mint
  • 1/4 Cup finely chopped fresh basil
  • 1/4 Teaspoon stevia powder
  • 1/4 Teaspoon freshly ground pepper
  • 1 Teaspoon unsweetened coconut flakes
  • 2 Tablespoons orange zest, plus more for garnish

Pumpkin Soup

This creamy pumpkin soup recipe is the perfect dish for a cool fall night. Packed with warm curry flavor, it's comforting, nourishing, and delicious.

Is there anything more autumnal than creamy pumpkin soup? A few weekends back, Chicago was seeing its first fall weather of the year. The air was crisp, a few leaves were turning yellow and red, and Jack and I were making our traditional Sunday trip to the farmers market. When we got there, I caught sight of a massive kabocha squash with vibrant orange skin. As soon as I saw it, I knew how I was spending my afternoon. On a cool day like that, there’s nothing I love more than making a big pot of soup. I scooped up the shiny squash in front of me and started dreaming up a new pumpkin soup recipe on the spot.

Since then, Jack and I have eaten more than a few batches of this pumpkin soup, but we’re nowhere near tired of it. Thanks to the squash, it has a wonderfully thick and creamy texture. Coconut milk adds richness, and aromatic spices like turmeric, ginger, and cumin fill it with warm curry flavor. If the last few weeks are any indication, we’ll be making it often this season, and I hope you will be, too.

25 Comforting Pumpkin Soup Recipes

Roasted Tomato and Pumpkin Soup from A Pretty Life in the Suburbs

Miso Pumpkin Soup from Lazy Cat Kitchen on Oh My Veggies

Brilliantly Easy Pumpkin Soup from Chasing Foxes Spicy Thai Curry Pumpkin Noodle Soup from My Food Story

Slow Cooker Tuscan Pumpkin Soup from Real Food Whole Life

Caribbean Black Bean, Coconut, and Pumpkin Soup from My Recipe Confessions

Chestnut Ginger Pumpkin Soup from Contentedness Cooking

Please share your family’s favorite soup in the comments below. I’d love to try it, and I’ve never met a soup I didn’t love!

Pumpkin Squash Soup with Sage

Pumpkin and Butternut Squash Soup is perfect for Fall. Serve it in these gorgeous pumpkin bowls for an extra special touch or in a regular bowl for a quick and easy weeknight dinner. Don’t hesitate to adjust the squash proportions to your preferences. You can even swap in other varieties such as acorn squash.

Peeling and carving raw squash can be a chore so I used pre-cut butternut squash from Trader Joe’s and canned pumpkin (NOT pumpkin pie filling). If you follow my lead, this soup requires only 5 minutes of active time. Scraping out the pumpkins to make the bowls was the most time consuming part of this dish. If you peel and seed your own squash for the soup you’re a much better person than I am but I hope to be like you someday.

To create the bowls, preheat the oven to 400F. Cut the lids off small cooking pumpkins and scrape out the seeds. Place the pumpkins and lids on a baking sheet and roast until softened, about 25-35 minutes depending on their size. If you’re doing this in advance, you can add an additional pumpkin and use the flesh for the soup in place of the canned stuff.

When you’re done using them as bowls, rinse them out and scrape out the flesh for use in pie, pumpkin bread, or even another batch of soup.

If you’re making these for Halloween, consider topping with this cute spider web design. Just fill a sandwich bag with fat free sour cream and snip off a corner. Draw a spiral in sour cream and then run a toothpick from the center to the edge.

There are so many options with this soup. Play around and make it your own. It’s gluten-free, paleo, and you can replace the butter with olive oil to make it vegan.

Ingredients You Need for the Soup.

This recipe calls for a handful of ingredients which you might already have in the pantry. There is a little bit of cutting and chopping involved though. But hey, what's cooking without any chopping.

Pumpkin: The hero of the soup. Try to use a ripe, good quality Pumpkin. Peel and roughly chop the pumpkin.

Onion and Garlic: The only aromatics we are using in this recipe. Saute in butter until it softens and just starts to brown.

Carrot: Carrot gives body and texture to the soup. Don't worry you are not going to taste carrot, it blends well with Pumpkin.

Butter: Sauteing anything in butter only makes it better. I wouldn't recommend substituting butter with oil unless you have any dietary restriction.

Fresh Herb: I usually throw in any fresh herb that I have on hand. Thyme, parsley, Rosemary anything would work here.

Best Pumpkin Soup Recipe

This comforting and easy pumpkin soup recipe is a lifesaver when you're short on time (or tuckered out from a day at the pumpkin patch). There&rsquos nothing like a warm fall soup to satisfy cold-weather cravings that start to hit as the days get shorter and cute fall sweaters take over your wardrobe. While there are plenty of pumpkin soup ideas with fancy ingredients, our savory pumpkin soup with canned pumpkin keeps things simple using just a few pantry staples. Canned pumpkin purée and heavy cream make this soup ultra creamy, while sautéed onion and a hint of pumpkin pie spice lend just the right amount of sweetness. A few glugs of chicken broth bring it all together, so make sure you&rsquore using your favorite (low sodium!) store-bought brand or good homemade chicken broth.

How do you make pumpkin soup from scratch?

Not counting olive oil or salt, this recipe uses just 5 (!) ingredients that easily come together in under 10 minutes, so you can have a satisfying meal in less time than it takes to come up with the perfect fall Instagram caption (for all your pumpkin patch pics, of course). Even better, it uses just one pot and absolutely zero blending, and yields ace leftovers that last for days. Plus, the ingredient substitution options are endless, so you can customize your cup of soup just the way you like it. Try full-fat coconut milk instead of heavy cream for a dairy-free option, or switch up the spices and try it with cumin, black pepper, ginger, or a pinch of cayenne. Dress it up with fresh herbs, croutons, chopped roasted nuts, or salted pumpkin seeds.

What goes well with pumpkin soup?

Serve your 5-ingredient, one-pot, blender-free soup with an easy fall salad, as a make-ahead Thanksgiving appetizer, or on the side of an epic turkey sandwich recipe. It&rsquos the best way to start off a tasty fall dinner. We love it simply with a hunk of bread, to sop up every last bite.

50+ Pumpkin Soup Recipes for Easy, Healthy Fall Dinners

As autumn arrives and the temperatures begin to drop, you're going to need something comforting and cozy to warm you up. And what could be more warming than soup?

These pumpkin soup recipes are like the ultimate experience of fall. They're packed with seasonal flavor, are easy to make, and will fill your house with happiness and warmth. Many of these can be made in your Instant Pot or slow cooker, and most of them are also healthy soup recipes, so you can polish off a bowl (or two) without a bit of guilt. Of course, there are more fall soups, and plenty more pumpkin recipes worth preparing this season. When cooking with pumpkin, be sure to select the smaller, easier-to-cook sugar pumpkins, as opposed to the big, fibrous carving pumpkins. Those are great for your pumpkin carving ideas, but they're a lot less tasty!

If you're finding pumpkin harder to come by, practically any good winter squash will work in these dishes, from stalwarts like butternut and acorn to lesser-known varieties like buttercup, hubbard, or kabocha. Whatever you have on hand, these recipes will help you make the most of it, with tons of seasonal flavor and a hearty, filling combo of ingredients that will fill you up without weighing you down. From our easy ginger pumpkin soup to a delicious Thai noodles with pumpkin and shrimp, from a fresh twist on fall chili to creamy vegan soups that incorporate candied nuts or pumpkin seeds for flavor and texture, there's sure to be a recipe (or several!) in here for you.

  • 1 cup (240 ml) vegetable broth, or chicken broth
  • ¼ cup (60 ml) coconut milk
  • 1½ cup (370 g) pumpkin purée, or roasted pumpkin
  • ½ (60 g) small onion, peeled, sauteéd
  • 2 roasted garlic, peeled
  • 1 date, pitted
  • 1 pinch ground nutmeg
  • ½ teaspoon salt, optional
  • ¼ teaspoon ground black pepper
  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed.
  3. Blend for 5 minutes 45 seconds or until heavy steam escapes from the vented lid.

Health Benefits of Spiced Pumpkin Soup

#1: Collagen To Promote Joint Health

The collagen addition to this soup recipe not only increases the protein content, but it adds nutrients that support joint health. Collagen is the primary protein found in your connective tissue, which plays a crucial role in maintaining the health of your joints. Research shows that supplementing with collagen protein can help protein your joints and may ease joint pain and deterioration[*].

#2: Warming Spices To Support Digestion

Warming spices like cumin, ginger, and cinnamon have been used for thousands of years to promote healthy digestion[*][*]. This recipe calls for a variety of spices that will warm up your digestive tract and allow you to more optimally reap the benefits of the nutrients provided in the ingredients.

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  • 1 tbs peanut oil
  • 1 brown onion, chopped
  • 1 whole butternut pumpkin, seeded, peeled, chopped
  • 2 carrots, peeled, chopped
  • 2 tbs yellow curry paste
  • 4 cups (1L) chicken stock or vegetable stock
  • 270ml can coconut milk
  • 1 tbs lime juice
  • 1 tbs fish sauce
  • 1 tbs brown sugar


Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 5 mins or until onion softens. Add pumpkin, carrot and curry paste and cook, stirring, for 2 mins or until aromatic. Add stock and increase heat to high. Bring to the boil. Reduce heat to medium-low. Cook, partially covered, for 30 mins or until pumpkin and carrot are tender. Set aside to cool slightly.


Use a stick blender to carefully blend the pumpkin mixture until smooth. Reserve 1/4 cup (60ml) of the coconut milk. Add the remaining coconut milk to the pumpkin mixture with the lime juice, fish sauce and brown sugar. Stir to combine.


Ladle soup evenly among serving bowls. Drizzle with reserved coconut milk. Season to serve.

Want more heat? Try using red curry paste instead of yellow curry paste.

Serve with coriander sprigs, toasted coconut flakes and chilli sauce

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.

Watch the video: Σούπα Κολοκύθας Επ. 17. Kitchen Lab TV. Άκης Πετρετζίκης (December 2021).