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!
Thank you Nicole. This recipe is delicious. My entire family love it. I am making it again today and, I’m sure I will be making it again down the road. Maybe for Thanksgiving.
I altered the portions as I was making it only for myself and using some leftover pumpkin puree for making pies, roughly halved the recipe. This is so good and creamier than the one I’ve had before, definitely bookmarking it to make again!
This Pumpkin soup was delicious. Easy to make and enjoyed by my entire extended family ❤️
Delicious!!!! Searched for a simple and classic pumpkin soup and so happy I found this one. It will be my go-to pumpkin soup from now on. I made it exactly as the recipe called for, no tweaks, and came out so tasty! Highly recommend.
Delicious recipe BUT I added brown sugar. I tasted after step 5 and it definitely needed the brown sugar. With the addition, the recipe is 5 star. Husband, who is picky, loved it.
How much brown sugar did you use?
What is the purpose of the water? Why would you just not use all chicken stock? Thank you.
She stayed in the article that she felt using all chicken stock overpowered the flavor of the pumpkin.
Easy and versatile recipe, and so good. I’m recovering from surgery so the spices in this are perfect for speeding up healing. I added a 1/2 tsp of turmeric powder and definitely changed the flavor palette of this soup, maybe not for the better, so I added a tbsp of maple syrup and that patched it up a bit. Also, coconut milk went very well. . Love this recipe, thanks Nichole!
I made this soup and it is delicious! I made too much for us so I’m going to freeze half. That may not work too well, but we can’t eat this much, so it’s worth a try. I love this soup!
Nice and simple to follow, came out great! I substituted the cream (hubby has a whey protein allergy) for coconut milk and it came out delicious! Love that it uses canned pumpkin, making it a cozy late week perfect soup!
Delicious and simple Pumpkin Soup. I don’t see any reason to adjust the recipe because my family loves it just the way it us!
I forgot to add its delicious chilled as well!