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Garnished bowls of pumpkin soup on a marble countertop.

Pumpkin Soup With Canned Pumpkin

  • Author: Sara Nelson
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
  • Category: Main Dish
  • Method: Soup
  • Cuisine: American
  • Diet: Gluten Free


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!


Optional Garnishes (Not Included In Nutrition Info):


  1. To a large pot over medium heat, add all ingredients and simmer for 10 minutes, stirring frequently.
  2. 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.)
  3. Cover pot with lid and simmer soup again over medium-low heat for 20 minutes, stirring occasionally.
  4. Ladle soup into bowls and top with desired garnishes.

Recipe Notes:

Refrigerator Storage: Store the soup 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.

Freezer Storage: Once the prepared soup has cooled off, transfer it to an airtight container, place it in the freezer, and freeze it 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.

Keywords: canned pumpkin soup, pumpkin puree soup, pumpkin soup with cream

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