Pumpkin Soup
This is the best pumpkin soup recipe that's quick and easy to make with a can of pumpkin puree. Heavy cream gives it a velvety smooth texture and it's full of warm fall spices like nutmeg and cinnamon!
Carmyn's Notes
There’s nothing better than a cozy bowl of pumpkin soup on a crisp fall day.
Just like our butternut squash soup, this easy pumpkin soup recipe is special because it’s simple yet full of flavor. It comes together in no time with a handful of ingredients like canned pumpkin, cream, maple syrup, onion, garlic, and warm spices.
Serve it with a slice of crusty sourdough bread for a light appetizer, alongside a grilled cheese sandwich for a full meal, or top it with sourdough croutons for a crunchy bite.
Enjoy! xx
Ingredients & Substitutions
- Canned Pumpkin: Using canned pumpkin makes this recipe very easy to make. If you want to roast your own pumpkin, we've included instructions on how to in the recipe notes!
- Heavy Cream: Heavy cream is what gives this creamy soup its rich, velvety texture. To make this soup dairy free, use full-fat coconut or coconut cream instead.
- Vegetable Broth: To keep this soup vegetarian, we like to use vegetable broth. If you don't have vegetable broth on hand, chicken broth can be substituted.
- Maple Syrup: Maple syrup adds a touch of sweetness to the soup that balances out the warm spices and pumpkin.
- Onions & Garlic: These must-have aromatics gives the soup it's savory base. An inch of grated fresh ginger would also be delicious in this soup.
- Spices: Cinnamon and nutmeg compliments the pumpkin flavor. A pinch of cumin , coriander, or curry powder would also be delicious.
Using Fresh Pumpkin Instead of Canned
To make this recipe easy and quick, we opted for canned pumpkin. However if you want to use fresh pumpkin, you can roast your own in place of canned.
How to use fresh pumpkin: You will need a 2½ to 3 pound sugar pie pumpkin.
Preheat the oven to 400°F (200°C). Cut the pumpkin in half, scoop out the seeds, and slice it into large wedges. Place the wedges on a baking sheet lined with parchment paper , cut side down, and roast for 35-45 minutes, or until the flesh is tender when pierced with a fork. Once cooled slightly, scoop out the flesh and puree in a food processor until smooth. Measure out 2 cups of the puree to use in place of 15 oz canned pumpkin.
How to Make Creamy Pumpkin Soup Recipe
Step 1
In a large pot, heat the butter and olive oil over medium-high heat. Add the onions and cook until soft and clear, about 5–7 minutes. Stir in the garlic and cook for 1 more minute, until fragrant.
Step 2
Add the pumpkin puree, cinnamon, nutmeg, salt, and pepper. Stir well and cook for about 5 minutes, stirring now and then.
Step 3
Pour in the vegetable broth, mix until combined, and let it cook for another 5 minutes, stirring often.
Step 4
Add the heavy cream and maple syrup and stir until fully combined. Add the soup to a high-powdered blender and blend until smooth. You may. need to do this in batches. If you don't have a blender, use an immersion blender instead.
Step 5
Ladle into a bowl, drizzle with heavy cream, and sprinkle pumpkin seeds and enjoy!
How to Store
- Store: Let the soup cool, then keep it in an airtight container in the fridge for up to 4 days.
- Freeze: Pour cooled soup into freezer-safe containers or bags. Leave a little room for expansion. Freeze for up to 3 months.
- Reheat: Thaw in the fridge overnight if frozen. Warm over medium heat on the stove, stirring often, until hot. You can also reheat in the microwave in short intervals, stirring between each.
More Delicious Soup Recipes
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Pumpkin Soup
INGREDIENTS
- 1 15 oz can pure pumpkin puree (see notes for fresh pumpkin)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium yellow onion (diced)
- 4 garlic cloves (minced)
- 2.5 cups vegetable broth
- ½ cup heavy cream (sub full-fat coconut milk or coconut cream)
- 1 tablespoons maple syrup
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 1 teaspoon salt
- ¼ teaspoon black pepper
INSTRUCTIONS
- In a large soup pot, heat the butter and olive oil over medium-high heat. Add the onions and cook until soft and clear, about 5–7 minutes. Stir in the garlic and cook for 1 more minute, until fragrant.
- Add the pumpkin puree, cinnamon, nutmeg, salt, and pepper. Stir well and cook for about 5 minutes, stirring now and then. Pour in the vegetable broth, mix until combined, and let it cook for another 5 minutes, stirring often.
- Stir in the heavy cream and maple syrup until fully combined. Carefully transfer the soup to a blender and blend until smooth.
- Ladle the soup into bowls. Drizzle with a little heavy cream, sprinkle with pumpkin seeds, and enjoy!
NOTES
How to Store
- Store: Let the soup cool, then keep it in an airtight container in the fridge for up to 4 days.
- Freeze: Pour cooled soup into freezer-safe containers or bags. Leave a little room for expansion. Freeze for up to 3 months.
- Reheat: Thaw in the fridge overnight if frozen. Warm on the stove over medium heat, stirring often, until hot. You can also reheat in the microwave in short intervals, stirring between each.
- Preheat the oven to 400°F (200°C).
- Cut the pumpkin in half, scoop out the seeds, and slice into large wedges.
- Place on a baking sheet, cut side down, and roast for 35-45 minutes, or until the flesh is soft when pierced with a fork.
- Scoop out the flesh and puree until smooth. Measure out 2 cups to replace a 15-oz can.