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!
Can you reheat this soup if you don’t finish it?
So, maybe I didn’t caramelize the onions enough, but I felt the need to add a touch more flavor. I ended up adding a bit more salt and a dollop of maple syrup to my bowl and it was lovely!
I tried this out because of all of the good reviews. I used to love pumpkin soup when I lived in Germany for a year. This soup was very *very* bland. I even added extra seasonings to it after I tried it. Nothing helped. I don’t mean to be rude at all and hope to try it again another time. I love your other recipes and have used them on multiple occasions.
Did you use the recommended spices? I used half that amount (made 1/2 batch) wasn’t bland to me.
Awesome soup! Exactly what I was looking for, something without potato to thicken or curry to flavor. Caramelizing onions is key. Just be patience. It’s worth the time. Thanks for sharing a delicious easy flavorful soup recipe.
This soup is delicious! I used purée I made from pumpkins I grew.
Can I use organic pumpkin in the can instead of pumpkin puree
First time I had pumpkin soup was in Jamaica many years ago .always wanted to try to make it .Well I tried this recipe It was delicious !!! ,I am bringing it to Thanksgiving dinner at a friends and want to bring only enough for small bowl each and the remainder I want to freeze . 2 Questions : 1: Can I add a small amout of brown sugar to sweeten some ?.although it is great just as it is . 2: A bit confused about adding cream to hot soup ,will it curdle?,and when frozen without cream add when defosted and hot ???? Thank you for this recipe
Hi! If planning on freezing- I would add cream after defrosted and heated. It will be runny and curdle during reheating if you add cream before freezing. 😊
Wonderful soup on a chilly fall day. I followed the recipe exactly as written and it was delicious! Thank you for this recipe, I’ll definitely make it again.
This was delicious! Made 1/2 batch. Used 1/4 cup apple wine to deglaze and 1/8 tsp cayenne. Not sure if that added anything but the flavor was perfect. Thank you
Used New England sugar pie pumpkins to make the puree. Followed the recipe and the soup is quite good. Thank you