Easy Pumpkin Soup – This thick and creamy pumpkin soup is simple to make using canned pumpkin puree! Caramelized onion, cinnamon, nutmeg, and ginger give this fall favorite soup amazing warm flavor!
If you guys follow along with me on Instagram, you’ll know that just a few days ago I said that I was so not ready for pumpkin things yet! Well, I was wrong. We’ve had some semi-chilly days here lately with lots of clouds and rain. This pumpkin soup is really cozy, warming, and full of some amazing spices. Just what the doctor ordered during this gloomy weather!
Pumpkin Soup:
I see a lot of recipes for pumpkin soup that call for preparing a whole pumpkin. That means cutting it open, scraping out all of the seeds and pulp, then chopping it up. Well, as you know I like to keep things nice and simple around here so that just wasn’t in the cards for this recipe!
I use canned prepared pumpkin puree. Make sure you get the puree and not pumpkin pie filling. This recipe gets the bulk of its flavor from caramelized onions and toasted spices! Then, it’s pureed and cream is added for a velvety smooth pumpkin soup!
How to Make Pumpkin Soup:
- To make this easy pumpkin soup you will start by melting butter in a large pot and then caramelizing your sliced onion. To caramelize the onion you will allow them to cook, stirring only occasionally for about 15 minutes until they are super soft and golden brown.
- After that, you will add in your spices and minced garlic. Stir them around constantly with the onions for one minute to bring out the flavors.
- Next, in goes your chicken broth. You will start with just 1/4 cup of broth and use a wooden spoon to scrape any brown toasted bits from the pan. That’s where all of the flavor lives!
- Then simply add in the rest of your broth and water. I call for both broth and water in this recipe, because I felt that all chicken broth really overwhelmed the pumpkin flavor.
- Add in your canned pumpkin and stir, but, the soup, of course, won’t be smooth quite yet. You will want to let everything simmer for 30 minutes for best flavor.
- Then, you can use a handheld immersion blender, or just a regular blender to puree the soup. If you are using a regular blender, you will want to puree the soup in about 3 batches, never filling the blender more than half full.
- Stir in the heavy cream, adjust seasonings to your liking, and serve this soup with crusty toasted bread for dipping!
Enjoy!
~Nichole
Easy Pumpkin Soup
Ingredients
- 2 Tablespoons Butter
- 2 Large Yellow Onions Sliced
- 2 Cloves Garlic Minced
- 1 Teaspoon Salt
- 1 Teaspoon Cinnamon
- 1/2 Teaspoon Nutmeg
- 1/2 Teaspoon Ground Ginger
- 2 15 Ounce Cans Pumpkin Puree
- 2 Cups Chicken Stock
- 2 Cups Water
- 1/2 Cup Heavy Cream
Instructions
- Melt the butter in a large pot over medium heat.
- Add the sliced onions to the pan and cook stirring occasionally until caramelized, about 15 minutes.
- Add the garlic, salt, cinnamon, nutmeg, and ginger to the onions and stir constantly for one minute.
- Add 1/4 Cup of the chicken stock and use a wooden spoon to scrape any browned bits from the bottom of the pan.
- Add the remaining chicken broth, water, and pumpkin puree and stir to combine.
- Turn heat to low and simmer the soup for 20 minutes.
- Turn the stove off and use a handheld immersion blender to puree the soup. Alternately, use a regular blender and puree the soup in 2-3 batches.
- Stir the heavy cream into the soup, serve immediately with warm bread if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Be sure to try these other great soups!
I have commented before on how much I love this recipe and have made it many many times. I’ll be making a batch for my elderly mother and would like to know if it freezes well and if so for how long?
It is very easy to make and has a great flavor! I used an unsalted chicken stock so needed to add some extra salt. I also compromised: used 1/3 cup of cream instead of 1/2 cup. Highly recommended and I will make it again I am sure.
This turned out excellent. I used home made pumpkin purée which tends to have a lot more water content than canned, so I just added a little water after the cream went in to get it to the perfect consistency. Flavor is great, super easy recipe, thanks!
I left out the heavy cream and seasonings initially. Near the end, after pureeing, I added curry powder (not too strong), salt, and finished with finely grated asiago cheese — the cheese really made the dish.
Oh, I bet it was amazing with the asiago! I’m a total cheese lover on anything! 🙂
I’ve made this recipe for pumpkin soup 4 times now. I don’t add any heavy cream or milk products of any kind. I was going to the first time. But when I tasted it before adding the cream, it was absolutely amazing. I didn’t feel it needed the extra calories. So I never add cream. Otherwise I follow the recipe.
People may consider this a fall and possibly winter soup,not me I’ll make this delicious soup all year long. Life is too short to save this for certain seasons
You’re right, it really is just as good without the cream. Thanks for letting me know you enjoyed it 🙂
I have special dietary needs so used unsalted butter and NoSalt in the recipe. For the sake of time, I carmelized minced onions. Just before serving I sprayed a dollop of low fat whipped topping on the soup for my guests to mix into the hot soup. It was a total hit, and no one could tell the difference in taste!
Wonderful! So glad this was a hit with your guests!
I love pumpkin soup looks easy enough but I agree X the heavy cream I worked as bartender than manager than I could jump the line my brother was my chef We never used heavy cream in restaurant instead half and half it is cost efficient and healthier but eliminate heavy cream is great ! I think I will add a touch of vanilla extract maybe 1/4 teaspoon? I think I have all ingredients except the cream I get Organic pumpkin puree farmers market brand at whole foods I make pumpkin pancakes it’s in Paleo cook book ! Thanks for recipe and tip with out heavy cream you could go fat free half and half
Another good idea a lil whip cream on top!
Just made this and had a bowl, topped with some chopped almonds. Only sub I made was using almond milk in place of heavy cream. Absolutely delicious!! It’s raining outside and this was the perfect comfort food. And so easy to make. 5 stars.
I love the idea of adding some chopped almonds on top. I think I’ll give it a try next time!
I made this delicious pumpkin soup exactly like this recipe, except for the heavy whipping cream. It was perfection without it, so why add the extra calories.
I’m going to make it again tonight for dinner. I’d never had pumpkin soup, didn’t think I’d like it, even though I’m a soup addict. But now I crave it…and it’s a good healthy food. Thank you for this easy, yet delicious pumpkin soup recipe.
Thanks for your kind review, I’m happy that you loved this! 🙂
Here goes. My blender passed away a few months ago & am still mourning the loss of that 35 yr.old girl. Needless to say, I finely chopped the onion and carmelized really well. Used fat free half and half, which is actually very creamy. Turned out amazing and the little bits of onions were little bursts of golden sweetness in every bite! Love this recipe thank you.
Such a bummer about your blender! I’m glad you enjoyed the soup anyway! 🙂
Thanks so much for posting this recipe! It’s absolutely delicious. I added some apple cider vinegar to the sauted onions and garlic. I left out chicken broth and used 1 cup water and 1/2 a cup soy milk.
Thank you! 🙂