This Pumpkin Soup With Canned Pumpkin is a warming and savory soup that is a perfect fit for your fall table. It’s easy to make with simple steps to follow: simmer, blend, simmer again, then serve. Prepare and have it served in just 40 minutes!
You’ll love this soup if you enjoy recipes like Chicken Corn Soup, Chicken Pot Pie Soup, and Cauliflower Cheddar Cheese Bacon Soup.
Made with canned pumpkin and fall-inspired spices like rosemary, nutmeg, and cinnamon, this easy pumpkin soup comes together with minimal effort.
And, if you have some leftover canned pumpkin after making this, you can whip together some pumpkin cheesecake fluff for dessert!
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💛 Why you’ll love this recipe
- Nutrient-dense.
- Simple instructions to follow.
- Minimal clean-up involved after cooking.
- Gluten-free and vegetarian-friendly.
- Can be made in only 40 minutes.
➡️ Ingredients
⏲ How to make pumpkin soup with canned pumpkin
This is an overview of the recipe’s instructions. The full instructions can be found in the recipe card at the bottom of this post.
- Simmer: Simmer the ingredients on the stovetop in a large pot.
- Blend: Using an immersion blender, pulse the soup until all of the ingredients are well-combined. (Alternatively, transfer the mixture to a blender or food processor, blend, and then pour back into the pot.)
- Simmer Again: Cover the pot with a lid and simmer again.
- Serve: Serve in bowls and top with desired garnishes.
👉 Ingredient substitution suggestions
- Canned Pumpkin Puree: You can follow these instructions and make your own pumpkin puree using fresh pumpkin with a few extra steps. Pumpkin pie filling is not a substitute here.
- Heavy Whipping Cream: To make this recipe dairy-free, substitute canned coconut milk for heavy cream at a 1:1 ratio. So long as you also use vegetable broth (and not chicken broth), this substitution will yield the recipe to also being vegan.
- No-Sugar-Added SunButter: If you can eat nuts, use unsweetened peanut butter or unsweetened almond butter instead.
- Golden Monk Fruit Sweetener: Brown sugar can be used here. If you want the recipe to be low-carb but don’t want to use monk fruit sweetener, use 3 teaspoons of allulose instead.
✨ Variations
- Boost the nutrient density by including some cubed butternut squash (note that this addition will require a little extra simmering time before blending the soup).
- Add a touch of heat by sprinkling in some ground cayenne pepper.
- Stir in a small amount of maple syrup for some additional added sweetness.
- Add in another level of lightly sweet flavors by garnishing each bowl with pumpkin pie spice.
- Sprinkle crispy bacon crumbles atop each bowl for some added protein and texture.
- Garnish each bowl with shredded Parmesan cheese.
〰️ How to serve
- Serve as a side to these baked chicken thighs or air fryer breaded chicken breast.
- Serve with homemade bread or naan.
- Serve alongside a roasted whole cauliflower.
- Round out a perfectly fall-inspired meal and serve with sheet pan butternut squash and bacon.
💬 FAQs
Do I have to use an immersion blender?
No, I have made this recipe several times without an immersion blender. You can, instead, use a blender or food processor. You’ll just pour the simmered ingredients into the blender or food processor, pulse, and then pour back into the pot to simmer again.
How should the soup be refrigerated and reheated?
Store it in an airtight container in the fridge and eat within 3 days. Reheat on the stovetop over medium heat until warmed or microwave in a bowl for 60-90 seconds, depending on the wattage of your microwave.
Can I freeze canned pumpkin soup?
Yes! This freezes really well. Once the prepared soup has cooled off, transfer it to an airtight container, place in the freezer, and freeze for up to 6 months. Once you’re ready to eat, run hot water over the outside of the container to dislodge it then add the frozen soup to a pot and heat on the stovetop until warmed throughout.
📚 More soup recipes
🍽 Recipe
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Pumpkin Soup With Canned Pumpkin
Ingredients
- 3 cups chicken broth or vegetable broth
- 2 15-ounce cans canned pumpkin puree
- ¾ cup heavy whipping cream
- ⅓ cup SunButter, peanut butter, and/or almond butter
- ½ teaspoon maple extract
- 2 teaspoons golden monk fruit sweetener or brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground turmeric
- ½ teaspoon salt
- ¼ teaspoon dried rosemary
- ⅛ teaspoon ground allspice
Optional Garnishes (Not Included In Nutrition Info):
- Pumpkin seeds
- Drizzle of SunButter, peanut butter, and/or almond butter
- Cinnamon
- Black pepper
Instructions
- To a large pot over medium heat, add all ingredients and simmer for 10 minutes, stirring frequently.
- Using an immersion blender in your pot, pulse until all ingredients are blended and well-combined. (Alternatively, transfer the mixture to a blender, blend, and then pour back into the pot.)
- Cover pot with lid and simmer soup again over medium-low heat for 20 minutes, stirring occasionally.
- Ladle soup into bowls and top with desired garnishes.
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