This soup is like wrapping yourself in your favorite fall sweater—warm, comforting, and just fancy enough to make it feel like something special. From my entertaining days to weeknight dinners with the kiddos, this Gingerbread Spiced Pumpkin Soup has become a seasonal staple in our house. Whether you’re team roasted pumpkin or ride-or-die canned puree, I’ve got versions for both that bring big cozy flavors with very minimal fuss.
Why You’ll Love This Recipe
I first whipped up a version of this soup for a fall dinner party—just me, a crackling candle, and a bowl of this velvety gold. Since then, it’s been on repeat all autumn long, from Halloween night to post-Thanksgiving reset meals.
- Cozy, creamy, and full of fall spice flavors
- Two versions: slow-roasted pumpkin or quick canned pumpkin
- Perfect balance of sweet, savory, and warmly spiced
- Freezer-friendly and make-ahead approved
- Naturally gluten-free and easily dairy-free
Ingredients Breakdown
Essentials
- 2–3 lb fresh pumpkin or 1 (15 oz) can pumpkin puree
- 1–2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh grated ginger
- 1–2 teaspoons gingerbread spice mix (or DIY with cinnamon, ginger, nutmeg, cloves, allspice)
- 3 cups vegetable stock
- 1 cup full-fat coconut milk or heavy cream
- 1–2 tablespoons brown sugar or maple syrup
- Salt and black pepper, to taste
- Optional: 1 teaspoon vanilla extract or a swirl of molasses
Pro Tips
- For extra depth, roast fresh pumpkin until golden and caramelized
- Coconut milk adds a subtle sweetness—perfect with those warm spices
- Add a pinch of chili flakes if you love a sweet-heat combo
- Make extra of the gingerbread spice and keep it in a jar—it’s magic in oatmeal, lattes, even roasted veggies
Step-by-Step Instructions
- Roast the pumpkin (if using fresh): Preheat your oven to 400°F (200°C). Toss peeled and cubed pumpkin with 1 tablespoon olive oil and a pinch of salt. Roast for 25–30 minutes until fork tender and caramelized. Skip this step if using canned pumpkin.
- Sauté the aromatics: In a large soup pot, heat remaining olive oil over medium heat. Add chopped onion and cook until soft and translucent, about 5–7 minutes.
- Add garlic and ginger: Stir in the garlic and fresh ginger, cooking for another minute until fragrant.
- Spice it up: Sprinkle in the gingerbread spice mix and toast it for about 30 seconds to bloom the flavors.
- Build the soup: Add the roasted pumpkin (or canned puree) and vegetable stock. Stir in vanilla extract or molasses if using. Bring to a gentle simmer and let cook for 8–12 minutes to let the flavors mingle.
- Blend: Carefully blend using an immersion blender right in the pot or transfer in batches to a blender. Blend until silky and smooth.
- Finish with cream: Return the soup to heat and stir in the coconut milk or heavy cream. Taste and adjust seasoning—salt, pepper, and more sweetener if needed.
- Serve: Ladle into bowls and top with your favorite garnishes—croutons, cream swirls, toasted seeds, you name it!
Chef’s Tips and Tricks
- Fresh pumpkin? Sugar pumpkin or kabocha will give you the most flavor—butternut squash works beautifully too.
- For maximum silkiness, blend longer and add a splash more coconut milk at the end.
- Don’t skip toasting the spices—it’s one of my favorite pro tips for bumping up flavor without adding a thing.
- Stuck with a thick soup? Just thin with more stock or a splash of water until it’s just how you like it.
Recipe Variations and Serving Suggestions
- Add heat: Sprinkle with red chili flakes or swirl in chili oil for a bold twist.
- Make it sweeter: A touch of molasses or a drizzle of maple syrup gives that gingerbread hug.
- Top it off: Toasted pecans or pumpkin seeds, sour cream, or homemade croutons add texture and flair.
- Make it a meal: Serve with grilled cheese, sage biscuits, or a crisp green salad.
FAQs
Can I use canned pumpkin instead of fresh?
Absolutely! It’s a great shortcut for weeknights and still gives you all that cozy, rich flavor—just make sure it’s 100% pure pumpkin, not pie filling.
Can I freeze this soup?
Yes! Freeze in airtight containers for up to 2–3 months. Just thaw overnight in the fridge and reheat gently on the stovetop.
What if I don’t have gingerbread spice mix?
No problem! Just mix 1 tsp cinnamon, 1 tsp ginger, and 1/4 tsp each of nutmeg, cloves, and allspice. Instant gingerbread magic!
Recipe Card
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 40–50 minutes
Ingredients:
- 2–3 lb pumpkin, peeled and cubed OR 1 (15 oz) can pumpkin puree
- 1–2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1–2 teaspoons gingerbread spice mix
- 3 cups vegetable stock
- 1 cup coconut milk or heavy cream
- 1–2 tablespoons brown sugar or maple syrup
- Salt and pepper to taste
- Optional: 1 tsp vanilla extract or splash of molasses
Instructions:
- Roast pumpkin if using fresh (400°F for 25–30 minutes).
- Sauté onion in olive oil, then add garlic and ginger.
- Toast spices, then add pumpkin and stock. Simmer for 10 minutes.
- Blend until smooth, stir in cream, and adjust seasoning. Serve hot.
Nutrition: ~180 calories per serving (based on coconut milk and canned pumpkin)
Did you try this cozy bowl of fall? Let me know in the comments! Tag @thekitchensaid on Instagram or pin it to your seasonal soup board. Let’s make the everyday a little extra delicious together!
