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–+ servings
Bowl of creamy pumpkin soup topped with pumpkin seeds and fresh thyme.

Creamy Pumpkin Soup with Canned Pumpkin

This creamy pumpkin soup with canned pumpkin is made with onion, garlic, broth, cream, and simple herbs for a smooth fall soup recipe.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 -6
Author: Stephanie

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.