Cream of Spiced Butternut Pumpkin Soup

Warm up your senses with this creamy, aromatic Cream of Spiced Butternut Pumpkin Soup, a comforting bowl perfect for cozy evenings. This recipe combines the natural sweetness of butternut pumpkin with a hint of warmth from ground cinnamon, nutmeg, and ginger, creating a velvety, richly spiced soup that's as nourishing as it is flavorful. Coconut milk (or heavy cream) adds a luscious creaminess, while a sprinkle of pumpkin seeds and fresh thyme give it a gourmet finishing touch. Easy to prepare in under an hour, this soup is ideal for weeknight dinners or as an elegant starter for festive gatherings. Serve it with crusty bread or a crisp green salad for a wholesome, satisfying meal the whole family will love.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 1.5 kilograms butternut pumpkin (peeled, seeded, and cubed)
• 2 tablespoons olive oil
• 1 yellow onion (chopped)
• 3 garlic cloves (minced)
• 0.5 teaspoons ground cinnamon
• 0.25 teaspoons ground nutmeg
• 0.5 teaspoons ground ginger
• 1.2 liters vegetable broth
• 200 milliliters coconut milk (or heavy cream)
• 1 teaspoons salt
• 0.5 teaspoons black pepper
• 2 tablespoons pumpkin seeds (for garnish, optional)
• 1 sprig fresh thyme (optional, for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the chopped onion and cook, stirring occasionally, for 5–7 minutes or until the onion is translucent.

Step 3

Stir in the minced garlic, ground cinnamon, ground nutmeg, and ground ginger. Cook for 1 minute, stirring, until the spices are fragrant.

Step 4

Add the cubed butternut pumpkin to the pot and stir well to coat the pieces in the spice mixture.

Step 5

Pour in the vegetable broth and bring to a gentle boil. Reduce the heat to medium-low, cover, and let it simmer for 20–25 minutes or until the pumpkin is tender.

Step 6

Remove the pot from heat and let it cool slightly. Use an immersion blender or transfer the soup in batches to a blender, and blend until smooth and creamy.

Step 7

Return the smooth soup to the pot and stir in the coconut milk (or heavy cream). Reheat gently over low heat, but do not boil.

Step 8

Season the soup with salt and black pepper to taste.

Step 9

Ladle the soup into bowls and garnish with pumpkin seeds and a sprig of fresh thyme, if desired.

Step 10

Serve hot with crusty bread or a side salad for a complete meal.

Nutrition Facts

Serving size	(3055.5g)

Amount per serving	% Daily Value*
Calories	2006.5

Total Fat 97.4g	0%
Saturated Fat 50.6g	0%
Polyunsaturated Fat 6.3g
Cholesterol 0mg	0%
Sodium 5299.3mg	0%
Total Carbohydrate 279.3g	0%
Dietary Fiber 52.6g	0%
Total Sugars 61.4g
Protein 46.6g	0%

Vitamin D 0IU	0%
Calcium 987.2mg	0%
Iron 25.7mg	0%
Potassium 8304.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.2%

Protein: 8.5%

Carbs: 51.2%