Pumpkin Soup

Name: Pumpkin Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons unsalted butter; 1 small onion, diced; 2 cloves garlic, minced; 1/2 teaspoon fresh ginger, grated; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 2 (15 ounce) cans pumpkin puree; 3 cups vegetable stock or chicken stock; 1/2 teaspoon salt (or to taste); 1/4 teaspoon ground black pepper (or to taste); 1/4 cup heavy cream (plus more for garnish); toasted pumpkin seeds (optional, for garnish)

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Perfectly smooth and creamy with aromatic vegetables and warm spices, this easy Pumpkin Soup recipe is the only one you'll ever need. It's ready from start to finish in about 30 minutes and is the perfect way to warm up on a cool fall day. Serve this cozy soup with a hunk of crusty bread and a glass of chilled white wine for a simple, timeless fall dinner.

This Pumpkin Soup is perfectly smooth and creamy with aromatic vegetables and warm spices. Make it this fall from start to finish in about 30 minutes! | aheadofthyme.com

Homemade pumpkin soup is one of the easiest soups you'll ever make. Since this recipe starts with canned pumpkin puree, the only things you need to do are chop the onions, garlic, and fresh ginger. Everything else goes right in the pan and is cooked to perfection before being blended until smooth and creamy. This canned pumpkin soup is simple enough for an easy meal yet luxurious enough for your holiday table.

Why You'll Love This Creamy Pumpkin Soup Recipe

So easy to make. If the thought of having to peel and chop heaps of vegetables puts you off, this is the pumpkin soup recipe for you. There are just a few ingredients to prepare; the rest just have to be measured out!
Full of fall flavor. As you saute the onion, garlic, and fresh ginger in melted butter, they add layers of savory flavors that pair perfectly with cinnamon and nutmeg. These take this savory pumpkin soup to the next level!
Naturally vegetarian. For a vegetarian soup, use vegetable stock. You can even make it vegan with a few substitutions! See the Recipe Variations below for details.

Ingredient Notes

To make this delicious canned pumpkin soup, you will need the following ingredients (full measurements in recipe card below):

unsalted butter - as the butter melts and begins to bubble, it will add a delicious layer of flavor and bring out the savory flavors in the onion, garlic, and ginger.
onion - choose white or yellow onion for a mild sweetness and onion flavor.
garlic - mince fresh garlic for a pungent bite that tastes wonderful with the pumpkin and spices.
fresh ginger - grated ginger adds a bright, refreshing flavor to this creamy soup.
spices - for flavor, add cinnamon, nutmeg, salt, and ground black pepper. Be sure to taste and adjust the spices to your preference.
pumpkin purée - you'll need two cans of pumpkin puree, or you can roast sugar pumpkins to make a roasted pumpkin soup.
vegetable stock - to thin out the soup to the right consistency, add either vegetable broth or chicken stock. Bouillon paste also works!
heavy cream - this adds an extra richness that makes this homemade soup absolutely irresistible.
toasted pumpkin seeds - as a garnish, sprinkle some pumpkin seeds on top before serving.

You will also need a cutting board and knife, large cooking pot, wooden spoon, and an immersion blender.

How to Make the Best Pumpkin Soup

Sauté aromatics. In a large cooking pot, melt butter over medium heat until it starts to foam, about 1-2 minutes. Add onion, garlic and ginger and sauté until fragrant, about 2-3 minutes. Add cinnamon and nutmeg and mix well.

Stir in pumpkin. Add pumpkin puree and vegetable stock. Mix well and bring it to a boil.

Simmer. Reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally. Season with salt and pepper to taste.

Blend. Use an immersion blender and puree the soup until smooth, if needed. You can also transfer the soup to a food processor or upright blender to puree.
Add cream. Stir in heavy cream.

Serve. Serve with a drizzle of heavy cream, a sprinkle of toasted pumpkin seeds, and freshly cracked black pepper. Serve immediately.

Recipe Variations

Make it vegan. For a fully plant-based soup, use coconut oil or olive oil and replace the cream with full-fat coconut milk or coconut cream.
Try a different squash. This soup recipe would taste wonderful with other types of canned or roasted squash, like butternut or kabocha squash.
Add a little sweetness. Although this is a savory soup, a little maple syrup would pair really well with the pumpkin flavor and warm spices.
Make it spicy. For extra heat, add a little cayenne pepper or red pepper flakes to taste.

How to Serve

This pumpkin soup is delicious served on its own or paired with some crusty bread for scooping and dipping, including:

Need some more ideas? Check out these 25 Side Dishes for Soup.

Recipe Tips and Tricks

Adjust the consistency. Since this is a pureed soup, you can easily make it thinner by adding a little extra stock.
Make your own pumpkin puree. Remove the seeds and roast your pumpkin halves face down on a baking sheet at 400 degrees until they soften. Remove the pumpkin flesh and blend until creamy.
Use a blender. If you don't have a stick blender, blend the soup in small amounts in an upright blender or food processor until it has a silky texture.

Storing and Freezing Instructions

How to Store

Allow leftover pumpkin soup to cool to room temperature for about two hours, then store it in an airtight container in the fridge for 4-5 days.

How to Reheat

Add the soup to a small saucepan with a splash of water. Heat over medium low until fully warmed, and serve with leftover toasted pumpkin seeds.

How to Freeze

To preserve your soup for longer, store the chilled soup in a freezer-safe container, and freeze for 2-3 months. Thaw in the fridge before reheating.

FAQ

What thickens pumpkin soup?

If it's made properly, you won't need to worry about thickening your pumpkin soup. The canned pumpkin is already thick and creamy, so unless you add too much chicken broth or other liquids, it will be easy to get the right consistency. If your soup is watery, you can either continue cooking it longer to evaporate out some of the liquid, or you can scoop out some of the excess liquid to speed up the process.

Why does my pumpkin soup taste bland?

Without proper seasoning, canned pumpkin does not have a lot of flavor. It needs different spices and seasonings to let the pumpkin flavor shine. Start by cooking aromatic ingredients like onion, garlic, and fresh ginger in butter. Then, add your spices to let them bloom. Once you add the pumpkin and stock, you also want to add salt. When you taste the soup, it should have a subtle saltiness, and as it cooks down, the flavors will really develop. Taste and season again before serving.

Is canned pumpkin already cooked?

Yes, canned pumpkin is cooked by steaming, which gives it that soft texture. It can easily be added to pumpkin soup, pumpkin bread, or your favorite pumpkin recipes and tastes wonderful with pumpkin pie spice, brown sugar, or a little maple syrup.

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