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This incredibly easy pumpkin soup for baby comes together with a very short ingredient list and is perfect for babies, toddlers, and the whole family! It starts with roasting fresh pumpkin and blending it into a velvety smooth pumpkin puree. It’s warm, creamy, and so flavorful! {Dairy-free}
Healthy Baked Pumpkin Soup for Baby
This is the perfect time of year for everything pumpkin, especially for little ones! Pumpkins are a nutritional powerhouse. They’re full of fiber, vitamin A, vitamin C, vitamin E, folate, and other vitamins and minerals that support a healthy immune system, which is especially beneficial during cold and flu season!
Not to mention, this no cream pumpkin soup is rich, velvety and a delicious way to add in some extra veggies and put those fresh pumpkins to good use!
Pumpkin soup
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Why We Love This Pumpkin Soup for Babies
- So simple to make: After roasting your pumpkin with garlic and onion, peel off the skin and blend everything together with broth and coconut milk. This easy pumpkin soup recipe couldn’t get much easier, yet is made completely from scratch from whole pumpkin!
- Incredibly tasty: Freshly roasted pumpkin has so much more flavor and texture than the canned stuff. It doesn’t take much to turn it into an incredibly delicious soup the whole family will love!
- Dairy-free: I’m not anti-dairy by any means, but not everyone can tolerate heavy cream. This roasted pumpkin soup with coconut milk is perfectly creamy and totally dairy free!
Ingredient Notes
- Sugar pie pumpkin: These small pumpkins are perfect for roasting due to their thick texture. They are commonly available in grocery stores or at farm stands.
- Onion: Onion will add a nice savory flavor to season this creamy soup.
- Olive oil: Drizzle extra virgin olive oil over the pumpkin to help roast it to perfection.
- Garlic: Add your fresh garlic directly to the pumpkin to help it roast at the same time. It’s so flavorful!
- Broth: Use either low sodium chicken broth or veggie broth. Homemade broth works great, too!
- Full fat coconut milk: This adds a rich, creamy texture to this pumpkin soup without cream. Save extra for garnish.
Step-by-Step Instructions
- Preheat the oven to 375°F. Line a large baking sheet with parchment paper.
- Cut the pumpkin in half lengthways and scoop out the seeds. Then, slice each pumpkin half in half again to make quarters and place, cut-side up, on a baking tray, along with the onion. Drizzle with half the olive oil.
- Bake for 20 minutes, then add the garlic, and drizzle with remaining olive oil. Flip the pumpkin cut side down and roast for another 20 minutes, or until the flesh is soft.
- Use a spoon to carefully scoop out the flesh of the pumpkin (discarding the skin) and transfer to a large pot along with the onion, garlic, and broth. Puree using an immersion blender or transfer to a regular blender and pulse until smooth. Allow the soup to cook for several minutes to warm through. Stir in the coconut milk and season to taste.
Keep scrolling to the recipe card below for the full printable recipe!
RECIPE TIPS
- If you puree the soup in a regular blender, you may need to do it in batches depending on the size of your blender.
- This soup is fairly thick and creamy. For a thinner soup, add more broth or coconut milk.
- If you are serving this soup to just your baby, you can even replace the coconut milk with breast milk.
Recipe FAQs
Although you can make soup with any roasted winter squash, the best type of pumpkin is sugar pie pumpkins. These are smaller pumpkins with thicker, dense flesh and a great flavor. They are usually just a few pounds and are often available in grocery stores. They are usually too thick to carve, and are roasted in halves or quarters in the oven.
Yes! You certainly can use canned pumpkin purée instead. However, it doesn’t have quite as much flavor and often costs more than just roasting a pumpkin on your own. You may need to add extra seasonings to bring out a rich flavor.
Pumpkin is one of the best solid foods for your baby’s diet. It is naturally high in fiber and magnesium, and they love the naturally sweet flavor. Because of the high fiber content, it’s best to start by adding a small amount at a time until they are able to tolerate the higher fiber content.
Storage Guidelines
- Refrigerator: Store leftover soup in an airtight container in the fridge for 3-4 days.
- To freeze: You can also freeze small portions into freezer-safe containers or these Souper Cubes to thaw whenever you need them!
- To reheat: Either microwave or warm the serving in a small pot on the stove.
How to Serve Pumpkin Soup to Baby
This soup is fairly thick, so you can offer baby a pre-loaded spoon so that they can self-feed or you can spoon feed them. You can also help them bring the bowl to their mouth and take sips of the soup directly out of the bowl. Just be sure that the soup isn’t too hot when serving.
Alternatively, you can offer them toast strips dipped in the soup for an easy way to transfer it to their mouth.
What to Serve with Pumpkin Soup
This easy pumpkin soup for baby is such a tasty option for your whole family! It’s great on its own or with a little Greek yogurt or nut butter swirled on top. Try offering these sides to turn it into a complete meal.
- Quesadillas (like this Baby Led Weaning Quesadilla)
- Grilled Cheese
- Mashed Sweet Potato Fritters
- Zucchini Fries in Air Fryer
- Healthy Corn Fritters Recipe
- Cheesy Zucchini Fritters
- Mini Turkey Meatloaf Muffins
- Pesto Chicken Bites
Recipe Variations
- Add extra veggies: Try roasting some carrots, sweet potato or butternut squash to add along with the pumpkin.
- Add fruit: Try adding an apple to the baking sheet along with the other veggies for added flavor and sweetness.
- Adjust the heat: Although your little ones will likely prefer a milder soup, you can easily add red chilli flakes for the grownups and older kids.
- Use oat milk: If your baby has a tree nut allergy, use unsweetened oat milk creamer instead.
More Similar Recipes
- Soup Recipes for Toddlers
- Chicken Noodle Soup for Baby
- Vegetable Noodle Soup Recipe
- How to Make Shell Soup
- Roasted Carrot Pasta Sauce
- Green Pasta Sauce Recipe
- 5-Ingredient Mac and Cheese
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Pumpkin Soup for Babies
Ingredients
- 2 1/2 – 3 1/2 pound sugar pie pumpkin any kind but preferably sugar pie
- 1 medium onion peeled and quartered
- 1 1/2 tablespoons extra-virgin olive oil
- 4 cloves garlic
- 2 cups low-sodium chicken broth or vegetable broth
- 1/2 cup full fat coconut milk plus more for garnish
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F. Line a large baking sheet with parchment paper.
- Cut the pumpkin in half lengthways and scoop out the seeds. Then, slice each pumpkin half in half again to make quarters and place, cut-side up, on a baking tray, along with the onion. Drizzle with half the olive oil.
- Bake for 20 minutes, then add the garlic, and drizzle with remaining olive oil. Flip the pumpkin cut side down and roast for another 20 minutes, or until the flesh is soft.
- Use a spoon to carefully scoop out the flesh of the pumpkin (discarding the skin) and transfer to a large pot along with the onion, garlic, and broth. Puree using an immersion blender or transfer to a regular blender and pulse until smooth. Allow the soup to cook for several minutes to warm through. Stir in the coconut milk and season to taste.
Notes
- If you puree the soup in a regular blender, you may need to do it in batches depending on the size of your blender.
- This soup is fairly thick and creamy. For a thinner soup, add more broth or coconut milk.
- If you are serving this soup to just your baby, you can even replace the coconut milk with breast milk.
