A luscious, creamy pumpkin soup that’ll fill you up and keep you warm. True pumpkin flavor (not pumpkin spice) that’s flavored with garlic and thyme and creamy with some soy milk. This pumpkin soup is (accidentally) vegan and you can’t even tell. The pumpkin gives it such a pretty color and it’s an excellent vehicle for all sorts of exciting toppings. The soup is also wonderful to have later in the week and freezes well for an emergency meal when cooking is not an option.
Veggie soups like this pumpkin soup are some of my favorite go to weeknight dinners because they are so low maintenance. All you have to do is grab a bunch of vegetables or aromatics, cook them, add some liquid, blend together, and you have a satisfying, warm dinner!
Ingredients
Garlic – I used a lot of garlic here, but you really can’t tell that there’s this much garlic in the soup. As the garlic cooks, it sweetens so it doesn’t have that sharpness to it in the soup. It really brightens the flavor of the pumpkin. Sometimes I do even more than just 7 cloves…
Pumpkin – I highly recommend using fresh pumpkin. Try making my Homemade Pumpkin Puree.
Soy milk – You can use any milk alternative here for a creamy soup or use a stock for a brothy soup. I generally have oat milk or soy milk on hand since my body tends to reject cow milk. Pumpkin puree is generally thick on its own, so the additional liquid of milk or stock helps thin it to more of a desirable consistency.
Thyme – My CSA provides herbs as well as produce! I usually have random herbs hanging upside down from my kitchen cabinets waiting to be sprinkled into a recipe. Here I have some thyme that has been drying in my kitchen for a few months now. You can use fresh thyme or dried thyme you can get at the grocery store too.
Toppings – The soup is delicious on its own, but its more fun with more toppings. I topped mine with some garlic, sautéed spinach and some spicy homemade croutons. Top with whatever you may have on hand to add more dimension and texture. I’d try caramelized onions, crackers, or even toasted nuts. No toppings? No problem. Try it with a slice of toasty bread for dipping.
Method
Blender – I used an immersion blender for this soup since I didn’t want to watch a blender/lid combo, but a traditional blender works fine! Blend to your desired consistency using whatever method works best for you.
Pumpkin Thyme Soup
Equipment
- heavy bottom pot
- blender
Ingredients
- 7 cloves garlic
- 4 cups pumpkin puree fresh
- 2 cups soy milk
- 1 tsp thyme
- salt
- pepper
Instructions
- In a heavy bottom pot, saute garlic for a few minutes, until lightly browned.
- Add pumpkin puree and mix with garlic for 1-2 minutes.
- Add soy milk and mix together with pumpkin and garlic.
- Allow to simmer ~8 minutes until garlic softens.
- Blend the pumpkin, soy milk, garlic mixture together until creamy and texture evens.
- Add 1 tsp of thyme.
- Season with salt & pepper to taste.
- Serve immediately with any toppings you'd like! I had mine with sautéed garlic spinach and homemade spicy rosemary croutons.
Interested in other pumpkin recipes?
Try Pumpkin Pull Apart Bread or Pumpkin Panang Curry with Spinach and Paneer.