Pumpkin Soup With Canned Pumpkin

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!

💛 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.
• 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

📚 More soup recipes

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• Carrot Turmeric Ginger Soup
• Creamy Italian Sausage Soup
• Cauliflower Cheese And Bacon Soup
• Slow Cooker Taco Soup