Saturday, September 5, 2020

Quick Creamy Pumpkin Soup w/Thyme-scented Pumpkin seed Topping

Creamy Pumpkin Soup
Quick Creamy Pumpkin Soup is ready within 15-20 minutes! This is one of my go to soups anytime I need a quick, easy, homemade soup. A can of pumpkin puree, a little coconut milk, some simple seasonings, and Et Voila! - comforting and flavorful pumpkin soup is ready!

Canned pumpkin makes this soup go fast but needs the help of spices and fresh herbs to breathe freshness. Pumpkin perks right up when smoky cumin, along with warming combination of ginger, red pepper (cayenne), and freshly ground black pepper. Thyme adds that fragrant freshness and a few sprigs can be added without a lot of fuss and the woody stems removed at the end. The dates add delicious caramel flavoer as well as a touch of sweetness. Don't forgo the topping; the delicious spice and crunch of the toasty thyme-scented pumpkin seeds amp up the flavors and adds the crowning touch!

Thyme-scented Pumpkin seeds make a wonderful snack or starter in addition to making a lovely topping for soups or salads. They also make a delicious and different garnish for all types of dishes where you want a lively flavorful crunch.


Freshly cooked or frozen pumpkin, winter squash or sweet potatoes maybe subbed for the pumpkin. Instead of the dates, 1-3 tsp Coconut Sugar/Maple Syrup maybe added.
Thyme-scented Pumpkin seeds are very easy to make and can be made up to one week ahead.

2-3 Servings


1 small Onion, finely chopped
1-2 cloves Garlic, minced
1 (15-16 oz) can Pumpkin Puree
1/2 can Water OR Veggie Broth
1-2 Dates
2 Tbsp fresh Thyme
1/2 tsp Kosher Salt
1/8 tsp Turmeric
1/2 tsp ground Cumin
2-3 pinches freshly ground Black Pepper
1 pinch ground Red Pepper (cayenne)
1-2 tsp fresh Ginger OR 1/4 tsp dry
1 pinch Nutmeg
1/4 cup Coconut Milk/Cream

1/4 tsp Extra Virgin Olive Oil
1/4 cup toasted Pumpkin seeds 
2 or 3 sprigs fresh Thyme 
1 pinch Red pepper flakes (optional)
1 pinch Sea Salt 


Make the topping while the soup is simmering. Heat olive oil in a small wok or skillet. Add the topping ingredients and stir for 2-3 minutes. If using raw pumpkin seeds, toast them until lightly browned and then add the rest of the ingredients. Cool and store in an airtight container until ready to serve. Freeze any extra topping for longer storage.

Make the Soup: 

Cook onions and garlic in a 2-3 quart/litre pan until soft. 

Add the pumpkin, water or broth, dates, and spices, thyme. Bring to a boil and let simmer for about 4-5 minutes. 

Remove from heat and stir in the coconut milk/cream.

If you prefer a very smooth and creamy soup, cool slightly and puree the soup using a regular or an immersion blender.

Gently warm the soup again just until hot. Taste for seasonings and add salt/pepper to taste as needed. If you prefer a thinner soup, add a little boiling water.

Serve topped with the thyme-scented pumpkin seeds. 


Creamy Pumpkin Soup