Pumpkin Soup With Canned Pumpkin is creamy, flavorful, and ready fast. Add warm, buttered bread for the reliable fall meal!
If you have fresh pumpkin, I’ve included straightforward directions to make the soup from scratch!
author’s note
If Fall Had a Flavor, It’d Be This Soup!
I first made this pumpkin soup with canned pumpkin on a busy weeknight when I was craving something warm and comforting but didn’t have hours to cook.
I spotted a can of pumpkin puree in my pantry and decided to give it a try instead of roasting a fresh pumpkin. To my surprise, the soup turned out silky smooth and full of flavor, with way less effort.
My kids loved dipping big chunks of buttery bread into their bowls, and my husband asked me to make it again the very next week. Since then, it’s become one of my go-to fall dinners whenever I need something quick, cozy, and satisfying.
Ingredients
| Ingredient | Swaps & Tips |
|---|---|
| Unsalted butter | Substitute olive oil for dairy-free. |
| Sweet onions | Yellow onions work if that’s what you have. |
| Garlic cloves | Use pre-minced garlic in a pinch. |
| Pumpkin puree | Use roasted fresh pumpkin puree if you have time. |
| Fuji apple | Try Honeycrisp or Gala. |
| Chicken stock | Use vegetable stock for vegetarian soup. |
| Spices (cinnamon, nutmeg, cloves) | Add a pinch of cayenne for heat. |
| Maple syrup | Honey works, but maple syrup adds better flavor. |
| Heavy cream | Use coconut milk for dairy-free. |
Quick Tip
To make a butternut pumpkin soup, use butternut squash (often called butternut pumpkin), or try this butternut squash soup!
How To Make This Pumpkin Soup With Canned Pumpkin
- Sauté the base: Melt butter in a large pot. Add onions & garlic and cook until soft.
- Spice it up: mix in cinnamon, nutmeg, and cloves until fragrant.
- Build the soup: Add apple, pumpkin, stock, thyme, and syrup. Simmer for 20 minutes.
- Blend smooth: Use an immersion blender or move to a blender in batches.
- Finish with cream: mix in cream (or coconut milk). check the seasoning and adjust seasoning.
- Serve: Ladle into bowls and top with garnishes.
Quick Tip
Use a strong blender for a smooth, creamy soup. You can also use an immersion blender, but it won’t get it as smooth. When blending, start slow to avoid spills, secure the lid tightly, and be careful of steam. Blend in batches if needed. Here are some more tips and best practices for blending soup!
Storage
- Freezing: Cool this pumpkin soup with canned pumpkin completely, store in labeled freezer bags, and freeze flat. Thaw overnight in the fridge.
- Fridge: Lasts 3-5 days with chicken stock, up to a week with vegetable stock.
More Soup Recipes:
Soups And Stews
Cauliflower Soup Recipe
One Pan / One Pot
White Bean Soup Recipe
Soups And Stews
Carrot And Ginger Soup Recipe
Soups And Stews
straightforward Tomato Soup RecipeVariations
Switch Up Your Pumpkin Soup With Canned Pumpkin!
- Lighter: Skip cream or use lite coconut milk. Swap half the butter for olive oil.
- Vegan: Use coconut milk and vegetable stock.
- With bacon: Cook bacon first, use the grease to sauté onions, and top with crispy bacon.
