Comfort in a Bowl.
One of my favorite soups is Butternut Squash and Apple Bisque. My version on Cocoa & Lavender is a riff on the bisque my mother made at Thanksgiving every year when I was young. It is a complex soup, both in flavor and process. I still make it at least once a year, but it requires quite a bit of time.
Today’s recipe, Masala Pumpkin Soup, is a much simpler affair. Though it requires roasting fresh pumpkin, that is a hands-off process and is quite simple to do (see note). I created this soup using the masala spice mix that my friend Laura brought back from India; you can use any good garam masala. The warming spices make it a bowl of autumnal comfort — perfect for Thanksgiving weekend!
~ David
Masala Pumpkin Soup
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Ingredients
- 2 tablespoons unsalted butter
- 1 sweet yellow onion, peeled and diced
- 1 1/2 teaspoons garam masala
- 12 ounces (1 heaping cup) cooked pumpkin
- 3 cups chicken or vegetable broth
- 2 tablespoons heavy cream
- kosher salt, if needed
- sesame seeds, for garnish
- sweet paprika, for garnish
Instructions
- If you need to roast a pumpkin, do that at least an hour ahead of time. I do not recommend using canned pumpkin for this recipe.
- Put the butter in a 4-quart sauce pan over medium heat. Add the onion and cook slowly for about 10 minutes, or until the onion begins to brown around the edges. Sprinkle the onion with the garam masala, and cook one minute longer to toast the spices.
- Add the pumpkin and mix it well with the onion and spices. Pour in the broth a little at a time, stirring to incorporate. Bring to a boil, then reduce heat and simmer for 15 minutes. Taste for seasoning — it may need a pinch of salt depending on your broth. Stir in the cream and remove from the heat; allow to cool for 15 minutes.
- Transfer the soup to a blender and purée. At this point, it may be refrigerated and reheated later. Return the soup to the sauce pan and gently reheat. Ladle the soup into small bowls (cream soup bowls work well) and garnish with a sprinkle of sesame seeds and sweet paprika.
- Makes 4 cups, serving 4 as a starter.
- Note: How to Roast a Pumpkin. Start with a pie pumpkin (also called sugar pumpkin) that is about 2 pounds. Preheat the oven to 400°F. Line a baking sheet with parchment or foil; if using foil, give it a light coating of oil. Cut the pumpkin in half through the stem end. Place the two halves of the pumpkin, cut side down, onto the prepared baking sheet. Put in the oven and bake for about one hour, or until a sharp knife pierces the skin and flesh easily. Remove from oven and set aside to cool. When cool enough to handle, scoop out the seeds (this is much easier done after it has roasted than when raw) and discard. Cut the pumpkin halves into slices and take off the skin with a paring knife or peeler. I like to roast several pumpkins at a time and scoop out the flesh to freeze for future use.
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Fiorenza
November 22, 2025 at 5:14 amThat looks so good, David! I love this kind of soup and the addition of Garam Masala is simply amazing 👍🏻
Cocoa & Lavender
December 3, 2025 at 2:37 pmThanks so much, Fiorenza!
Mimi Rippee
November 22, 2025 at 6:11 amLove this recipe! Roasted pumpkin is so good.
Cocoa & Lavender
December 3, 2025 at 2:37 pmIt makes such a difference — concentrating the flavors — when making pie, soup, or anything else!
Mad Dog
November 22, 2025 at 7:09 amThat looks so beautiful with the paprika and sesame seeds sprinkled on top!
Cocoa & Lavender
December 3, 2025 at 2:36 pmThanks, Mad Dog!
Barb
November 22, 2025 at 7:34 amLooks gorgeous! A perfect starter for a chilly autumn evening.
Cocoa & Lavender
December 3, 2025 at 2:36 pmThanks, Barb — I could sues some now — it is chilly and raining!
Fran @ G'day Souffle'
November 22, 2025 at 9:05 amI’ve never used an actual pumpkin before to make pumpkin pie due to their large size (I usually made pie using butternut squash which is easier to handle). However, it’s good to know there is now a smaller alternative using a ‘pie pumpkin’. Yep, I could handle that! BTW, I actually ‘caved’ and bought a Dutch oven clay pot from Clay Coyote! It’s smaller that their Cassole.
Cocoa & Lavender
December 3, 2025 at 2:35 pmI am not surprised that you “caved” — they are beautiful pieces — I want one, too!
Ben | Havocinthekitchen
November 22, 2025 at 9:15 amIntriguing twist on a classic, David! The masala pumpkin soup looks rich, fragrant, and so uniquely comforting.
Cocoa & Lavender
December 3, 2025 at 2:35 pmThanks, Ben!
Eha Carr
November 22, 2025 at 4:52 pmIn Australia pumpkin is usually used in soup – but I have never used apple alongside it and it appeals. The garam masala and pumpkin seeds really do make the offering more interesting – thank you!
Cocoa & Lavender
December 3, 2025 at 2:34 pmGlad you like this, Eha! We use pumpkin in many ways here — but I do love the soups.
Frank @ Memorie di Angelina
November 23, 2025 at 9:47 amThis sounds heavenly! At my suggestion we’re having winter squash soup for Thanksgiving. I think I’ll mix things up with a dash of Garam Masala!
Cocoa & Lavender
December 3, 2025 at 2:30 pmThanks, Frank — and for reporting back via email. Maybe for Christmas??
Ronit
November 23, 2025 at 3:26 pmBeautiful. Heartwarming and aromatic soup – the best remedy on a cold day! 🙂
Cocoa & Lavender
December 3, 2025 at 2:30 pmThanks, Ronit — I now have so much pumpkin/squash to roast for the winter. I need a bigger freezer!
sherry
November 23, 2025 at 11:47 pmGreat idea to roast more than one pumpkin at a time! Certainly the easiest way to cook and then peel a pumpkin!
sherry https://sherryspickings.blogspot.com/
Cocoa & Lavender
December 3, 2025 at 2:28 pmI always feel if you have the oven on, take advantage!
Pauline McNee
November 24, 2025 at 1:08 amWe love roast pumpkin here, and it takes soup to the next level David. I could almost go for pumpkin soup at the moment, as we have the aircon on, being in the midst of a heat wave. Climate change is rearing its ugly head it seems. I’ll save this recipe for cooler times, sounds so delicious, and perfect for your thanksgiving. Enjoy all your wonderful food this week.
Cocoa & Lavender
December 3, 2025 at 2:28 pmThanks, Pauline — I hope the heatwave has broken! We often make “comfort food” in the hoot summer when the AC is on. Climate change is not going to get any better soon… so sad.
Raymund
November 27, 2025 at 3:12 pmThis sounds like the kind of soup that hugs you from the inside. Perfect dish for easing into the slower pace of the long weekend. Happy Thanksgiving to you and your family!
Cocoa & Lavender
December 3, 2025 at 2:24 pmThat is such a nice way to put it, Raymund! Thanks for the Thanksgiving wishes, too!
Jeff the Chef
December 1, 2025 at 5:24 amI’m sure that garam masala flavors must be wonderful with pumpkin!
Cocoa & Lavender
December 3, 2025 at 2:15 pmThansk, Jeff — it works beautifully!
2pots2cook
December 8, 2025 at 5:01 amLove your soup, of course, but your pumpkin photo is AMAZING !!!!!!!!!!!!
Cocoa & Lavender
December 8, 2025 at 9:02 amThanks, Davorka — you know how it goes: sometimes you get a great photo even when you weren’t planning on it!
Inger
December 11, 2025 at 6:35 pmThis looks lovely and warming David. And it struck me that it could be a blast to have a potluck where everyone brings their own favorite homemade pumpkin/winter squash soup!
David Scott Allen
December 16, 2025 at 4:20 pmI love the idea of a soup potluck — both one that is all pumpkin/squash soups and then another that is all different soups!