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–+ servings

Creamy Pumpkin Soup with Cilantro Cream

A cozy, velvety pumpkin soup made with pumpkin purée, coconut milk, warm spices, and a bright cilantro-lime cream swirl on top.
Amanda
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Serving Size 4 servings

Equipment

  • Dutch oven or heavy-bottom pot (4–6 qt)
  • Immersion blender or countertop blender
  • Chef’s knife
  • cutting board
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Ladle

Ingredients

  • 2 tbsp olive oil or unsalted butter
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 tsp dried thyme or 1 tbsp fresh thyme leaves
  • 1/2 tsp ground cumin
  • 1 can (15 oz) pumpkin purée not pumpkin pie filling
  • 2 cups vegetable broth plus more to thin, if needed
  • 1 can (14 oz) full-fat coconut milk shake well
  • kosher salt to taste
  • black pepper to taste
  • 1/2 cup heavy cream or sour cream; for cilantro cream topping
  • 1/4 cup fresh cilantro chopped, plus extra for garnish
  • 1 tbsp lime juice freshly squeezed
  • 1 pinch salt for the cilantro cream
  • toasted pumpkin seeds optional garnish
  • crusty bread for serving (optional)

Instructions

  • Warm the olive oil (or butter) in a Dutch oven over medium heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the garlic and cook 30 seconds, just until fragrant.
  • Stir in the thyme and cumin. Add the pumpkin purée and cook for 1 minute to toast the spices slightly.
  • Pour in the vegetable broth and coconut milk. Bring to a gentle simmer, then reduce heat to low and simmer 15–20 minutes, stirring occasionally.
  • Blend until smooth using an immersion blender (or carefully transfer to a blender in batches). If the soup is too thick, add a splash of broth to reach your desired consistency.
  • Season with salt and pepper to taste. Keep warm over low heat while you make the topping.
  • In a small bowl, mix the heavy cream (or sour cream), chopped cilantro, lime juice, and a pinch of salt.
  • Ladle soup into bowls and swirl in the cilantro cream. Garnish with extra cilantro and pumpkin seeds if you like. Serve hot.

Notes

Dairy-free option: Skip the heavy-cream topping and use coconut cream blended with cilantro and lime.
Storage: Refrigerate leftovers in an airtight container up to 4 days. Reheat gently on the stove; thin with broth if needed.
Freezing: Freeze the soup (without topping) up to 3 months. Thaw overnight in the fridge and reheat slowly.
Cilantro swap: If cilantro isn’t your thing, use parsley.

Nutrition

Calories: 340kcal | Protein: 4g | Saturated Fat: 18g | Cholesterol: 40mg | Sodium: 620mg