Spiced Pumpkin Soup with Toasted Pepitas
- Stephen rocketfish@like-media.com
- Sep 30
- 2 min read
Servings: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
For the Soup
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 teaspoon ground cumin
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon cayenne pepper (optional, for heat)
4 cups pumpkin purée (canned or homemade)
4 cups vegetable broth
1 cup coconut milk (or heavy cream)
2 tablespoons maple syrup or honey
Salt and black pepper, to taste
For the Topping
½ cup raw pepitas (pumpkin seeds)
1 teaspoon olive oil
Pinch of sea salt
Optional Garnishes
Swirl of coconut milk or cream
Fresh parsley or cilantro
Crusty bread on the side
Method
Toast the pepitas
Heat 1 teaspoon olive oil in a small skillet over medium heat.
Add pepitas and a pinch of salt, stirring frequently for 3–4 minutes until golden and fragrant. Set aside.
Cook the aromatics
In a large pot, heat two tablespoons of olive oil over medium heat.
Add onion and cook for 5–6 minutes until soft and translucent.
Stir in garlic and ginger; cook another 1–2 minutes until fragrant.
Add the spices and pumpkin
Sprinkle in cumin, cinnamon, nutmeg, and cayenne (if using). Cook for 30 seconds to bloom the spices.
Stir in pumpkin purée until well combined.
Simmer the soup
Pour in vegetable broth, bring to a boil, then reduce the heat and let simmer for 15 minutes.
Stir in coconut milk and maple syrup—season with salt and pepper to taste.
Blend until smooth
Use an immersion blender directly in the pot, or transfer in batches to a countertop blender, and blend until creamy.
Return to the pot and keep warm over low heat.
Serve
Ladle soup into bowls, swirl with extra coconut milk or cream, and sprinkle generously with toasted pepitas.
Garnish with parsley or cilantro if desired.
Serve warm with crusty bread.
