Pumpkin soup

Aimee Fortney

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Warm pumpkin soup for cool fall nights.

Pumpkin soup

Warm up to a delicious, savory pumpkin soup for dinner one fall night. You and the kids will love it!

Pumpkin soup

Serves 4


  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 2 cups chicken broth
  • 2 cans pure pumpkin puree
  • 1 can coconut milk
  • 2 teaspoons curry powder
  • 1/2 teaspoon cayenne pepper
  • Greek yogurt for topping
  • 4 tablespoons roasted pumpkin seeds, for topping


  1. Heat olive oil in a large pot over medium heat.
  2. Add onions, garlic and fresh ginger.
  3. Stir until onions become soft, then add chicken broth, pumpkin, coconut milk and seasonings.
  4. Bring to a boil then reduce heat to medium-low, cover and simmer.
  5. Serve with a dollop of Greek yogurt.

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Aimee Fortney
Aimee Fortney is “Not the Perfect Cook.” Retiring at age 31 as a bilingual political consultant, Aimee is now a cookbook author, blogger, recipe developer and inspirational food lover, who lives in Nashville, Tennessee with her husband and daughter. Aimee can be seen on Nashville’s WSMV and you can read her blogs, recipes and funny, “Not the Perfect Cook” adventures as she strives to keep families out of the drive thru, cooking at home (on a budget) on her website, wwww.aimeefortney.com and follow her on twitter, @aimeefortney.