This creamy pumpkin soup with canned pumpkin is smooth, simple, and made with basic ingredients you can keep on hand. I grow all of my sugar pumpkins here on the farm, but canned pumpkin is such an easy shortcut when I want a quick pot of homemade pumpkin soup. This recipe uses two cans of 100% pure pumpkin, onion, garlic, broth, herbs, and a little cream for a warm fall soup that comes together quickly.
If you would rather use homemade pumpkin purée, my How to Roast a Whole Pumpkin to Make Pumpkin Purée post will show you how to make it from a fresh pumpkin. And if you want a simple crunchy topping, my Perfect Recipe for How to Roast Pumpkin Seeds works well sprinkled over each bowl before serving.
I like this pumpkin soup recipe because it gives you the flavor of homemade pumpkin soup without needing to peel, chop, or roast a whole pumpkin first. The onion and garlic cook in butter, the pumpkin simmers with broth and herbs, and the whole pot blends into a smooth, creamy soup.
Serve this soup in a warm crusty sourdough bread bowl, croutons, roasted pumpkin seeds, black pepper, or a drizzle of cream.
Table of Contents
The result is smooth, fresh, homemade pumpkin purée that can be used in place of canned pumpkin in many fall baking recipes.
Quick Look
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 to 6
Texture: Smooth, creamy, and velvety
Best Served: Warm with crusty bread, roasted pumpkin seeds, croutons, or a drizzle of cream
Why You’ll Love This Pumpkin Soup Recipe
This pumpkin soup is quick and simple because it starts with canned pumpkin.
It is smooth, creamy, and full of pumpkin flavor.
It is made in one pot over medium heat.
An immersion blender makes it smooth without transferring hot soup to a blender.
You can use chicken broth or vegetable broth.
Homemade pumpkin purée can be used instead of canned pumpkin.
It makes a simple fall soup for lunch, dinner, or a starter before a bigger meal.
Equipment You Will Need
Large pot or Dutch oven
Sharp knife
Cutting board
Wooden spoon
Measuring cups and spoons
Immersion blender
Regular blender, optional
Ladle
Ingredients for Creamy Pumpkin Soup
1 tablespoon butter or olive oil
1 medium onion, sliced or chopped
3 to 4 garlic cloves, minced
Two 15-ounce cans 100% pure pumpkin, or 3 ½ cups (860g) homemade pumpkin purée
2 ½ to 3 cups chicken broth or vegetable broth
1 ½ teaspoons fresh thyme leaves
or ½ teaspoon dried thyme
Small pinch ground nutmeg
½ to ¾ cup heavy cream or half-and-half
Salt and black pepper, to taste
Optional toppings: drizzle of cream, roasted pumpkin seeds, croutons, parsley, freshly ground black pepper, or a tiny drizzle of maple syrup
How to Make Creamy Pumpkin Soup with Canned Pumpkin
Melt the butter or warm the olive oil in a large pot over medium heat.
Add the onion and cook for 5 to 7 minutes, stirring occasionally, until softened.
Add the garlic and cook for about 30 seconds, or until fragrant.
Stir in the canned pumpkin or homemade pumpkin purée.
Add 2 ½ cups of broth, thyme or sage, and nutmeg. Bring the soup to a gentle simmer. Cook uncovered for about 10 minutes, stirring occasionally.
Remove the pot from the heat. Blend with an immersion blender until smooth. You can also carefully blend the soup in batches in a regular blender.
Stir in ½ cup of cream.
Return the soup to low heat and warm gently. Do not bring the soup to a hard boil after adding the cream.
Season with salt and black pepper to taste.
Add the remaining broth if the soup is thicker than you like.
Add the remaining cream if you want a richer soup.
Serve warm with roasted pumpkin seeds, croutons, parsley, black pepper, or a drizzle of cream.
Homemade Pumpkin Purée Option
You can use 3 ½ cups homemade pumpkin purée instead of two cans of pumpkin.
If your homemade purée is thick, use it the same way you would canned pumpkin. If it is watery, drain it before adding it to the soup.
Start with 2 ½ cups of broth, then add more only if needed. Homemade pumpkin purée can be thinner than canned pumpkin, so adding all the broth at once may make the soup too thin.
Tips for the Best Pumpkin Soup
Use 100% pure pumpkin, not pumpkin pie filling. Pumpkin pie filling already has sugar and spices added, and it will not work well in this soup recipe.
Cook the onion until softened before adding the pumpkin. This gives the soup better flavor.
Do not let the garlic burn. It only needs about 30 seconds in the pot before adding the pumpkin.
Start with 2 ½ cups of broth, then add more at the end if needed.
Use an immersion blender for the easiest cleanup.
For an extra-smooth soup, blend it in a regular blender in batches. Be careful with hot soup and do not overfill the blender.
Add the cream at the end and warm gently.
Do not bring the soup to a vigorous boil after adding the cream.
If the soup tastes flat, add more salt a little at a time.
If the flavor tastes too earthy, add a tiny drizzle of maple syrup to round it out.
Topping Ideas for Pumpkin Soup
This pumpkin soup is good plain, but toppings make it feel more finished.
Try:
Roasted pumpkin seeds (For a homemade topping, use my Perfect Recipe for How to Roast Pumpkin Seeds.)
Croutons
Fresh parsley
Freshly ground black pepper
Drizzle of heavy cream
Small drizzle of maple syrup
Sour cream
Plain Greek yogurt
Crumbled bacon
Grated parmesan
What to Serve with Pumpkin Soup
Serve this creamy pumpkin soup with crusty bread, sourdough bread, dinner rolls, grilled cheese, a simple salad, or roasted vegetables.
It also works well as a starter before a fall dinner.
For dessert, serve it before Easy Pumpkin Bars With Cream Cheese Frosting or Homemade Sourdough Pumpkin Roll.
How to Store Pumpkin Soup
Let the soup cool completely before storing.
Store leftover soup in an airtight container in the refrigerator for 3 to 4 days.
Reheat gently in a pot over medium-low heat, stirring often.
If the soup thickens in the refrigerator, add a splash of broth, water, or cream while reheating.
Can You Freeze Pumpkin Soup?
Yes, pumpkin soup can be frozen, but cream-based soups can sometimes separate after thawing.
For the best texture, freeze the soup before adding the cream. When you are ready to serve it, thaw the soup in the refrigerator, warm it gently, then stir in the cream at the end.
If the cream has already been added, you can still freeze the soup. Reheat it gently and blend again if needed.
Frequently Asked Questions About Creamy Pumpkin Soup with Canned Pumpkin
Can I use homemade pumpkin purée instead of canned pumpkin?
Yes, use 3 ½ cups homemade pumpkin purée in place of two 15-ounce cans of pumpkin. If the purée is watery, drain it first and start with less broth.
What is the difference between canned pumpkin and pumpkin pie filling?
Canned pumpkin is plain pumpkin purée. Pumpkin pie filling already has sugar and spices added. For this soup, use plain 100% pure pumpkin.
Do I need an immersion blender for pumpkin soup?
An immersion blender is the easiest way to blend pumpkin soup right in the pot. You can also use a regular blender, but blend the soup in batches and be careful with the hot liquid.
What broth is best for pumpkin soup?
Chicken broth gives pumpkin soup a richer flavor. Vegetable broth also works and keeps the soup meatless.
How do I make pumpkin soup thicker?
Use less broth, or simmer the soup uncovered for a few extra minutes before adding the cream. If using homemade pumpkin purée, drain it first if it is watery.
How do I thin pumpkin soup?
Add more chicken broth, vegetable broth, water, cream, or half-and-half until the soup reaches the consistency you like.
Can I make pumpkin soup ahead of time?
Yes, pumpkin soup is a good make-ahead recipe. Make the soup, cool it completely, and store it in the refrigerator for 3 to 4 days. Reheat gently before serving.
Can I freeze creamy pumpkin soup?
Yes, but the best method is to freeze it before adding the cream. Add the cream after thawing and reheating for the smoothest texture.
What can I add to pumpkin soup for more flavor?
You can add roasted pumpkin seeds, croutons, parsley, black pepper, sage, a tiny drizzle of maple syrup, or a splash of cream before serving.
Tried this recipe?
I would love to see it! Tag me on Instagram @idiesfarm and #idiesfarm so I can share your beautiful creation!
Creamy Pumpkin Soup with Canned Pumpkin
Ingredients
- 1 tablespoon butter or olive oil
- 1 medium onion sliced or chopped
- 3 to 4 garlic cloves minced
- Two 15-ounce cans 100% pure pumpkin or 3 ½ cups homemade pumpkin purée
- 2 ½ to 3 cups chicken broth or vegetable broth
- 1 ½ teaspoons fresh thyme leaves or ½ teaspoon dried thyme
- Small pinch ground nutmeg
- ½ to ¾ cup heavy cream or half-and-half
- Salt and black pepper to taste
- Optional toppings: drizzle of cream roasted pumpkin seeds, croutons, parsley, freshly ground black pepper, or a tiny drizzle of maple syrup
Instructions
- Melt the butter or warm the olive oil in a large pot over medium heat.
- Add the onion and cook for 5 to 7 minutes, stirring occasionally, until softened.
- Add the garlic and cook for about 30 seconds, or until fragrant.
- Stir in the canned pumpkin or homemade pumpkin purée.
- Add 2 ½ cups of broth, thyme or sage, and nutmeg.
- Bring the soup to a gentle simmer.
- Cook uncovered for about 10 minutes, stirring occasionally.
- Remove the pot from the heat.
- Blend with an immersion blender until smooth.
- Stir in ½ cup of cream.
- Return the soup to low heat and warm gently.
- Season with salt and black pepper to taste.
- Add the remaining broth or extra cream as needed to reach your preferred consistency.
- Serve warm with roasted pumpkin seeds, croutons, parsley, black pepper, or a drizzle of cream.
Notes
Tips for the Best Pumpkin Soup
Use 100% pure pumpkin, not pumpkin pie filling. Pumpkin pie filling already has sugar and spices added, and it will not work well in this soup recipe. Cook the onion until softened before adding the pumpkin. This gives the soup better flavor. Do not let the garlic burn. It only needs about 30 seconds in the pot before adding the pumpkin. Start with 2 ½ cups of broth, then add more at the end if needed. Use an immersion blender for the easiest cleanup. For an extra-smooth soup, blend it in a regular blender in batches. Be careful with hot soup and do not overfill the blender. Add the cream at the end and warm gently. Do not bring the soup to a vigorous boil after adding the cream. If the soup tastes flat, add more salt a little at a time. If the flavor tastes too earthy, add a tiny drizzle of maple syrup to round it out.
Welcome!
Hi! I’m Stephanie, also known as Idie. Follow me as I tap into the methods of the past and learn how to make my world a little smaller.
Leave a Reply