Ginger Spiced Pumpkin Soup with Toasted Pepitas

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A smooth and warming pumpkin soup infused with fresh ginger and topped with crunchy toasted pepitas, ideal for a festive vegetarian starter. This American Christmas recipe (vegetarian), ready in about 40 minutes, pairs pumpkin puree, vegetable broth, and yellow onion, diced for a weeknight-friendly dinner. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups pumpkin puree
• 3 cups vegetable broth
• 1 medium yellow onion, diced
• 1 tablespoon fresh ginger, grated
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup coconut milk
• 1/4 cup pumpkin seeds (pepitas)
• 1 teaspoon salt
• 1/2 teaspoon black pepper

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Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 medium diced onion and sauté for 5-6 minutes until translucent and soft.
2. Step 2: Stir in 1 tablespoon grated fresh ginger, 2 minced garlic cloves, 1 teaspoon ground cumin, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. Cook for 1-2 minutes until fragrant.
3. Step 3: Add 4 cups pumpkin puree and 3 cups vegetable broth, stirring to combine. Bring to a simmer and cook for 15 minutes to meld flavors.
4. Step 4: Remove from heat and carefully blend the soup with an immersion blender until smooth and creamy. Stir in 1 cup coconut milk, then season with 1 teaspoon salt and 1/2 teaspoon black pepper.
5. Step 5: In a dry skillet over medium heat, toast 1/4 cup pumpkin seeds for 3-4 minutes, stirring frequently, until golden and fragrant.
6. Step 6: Ladle the soup into bowls and garnish each serving with a tablespoon of toasted pepitas for crunch.