When you need something warm, quick, and deeply comforting, this Creamy Pumpkin Soup made with canned pumpkin fits the bill. It’s smooth and satisfying, with just the right amount of spice to give it a cozy fall flavor. Because it uses canned pumpkin, there’s no peeling or roasting required; you get all the richness with none of the fuss.
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I love this recipe. It tastes so much more fancy than what it really is! It’s full of warm spices, and the garlic and onion balance the sweetness of the pumpkin. It tastes like a soup from a fancy cafe, and that’s OK in my book!
It’s also a one-pot wonder, ready in under half an hour, and easy to adjust depending on how thick or seasoned you like it. With a few handy tools and pantry staples, it’s a no-stress dish that delivers every time.
Ingredients
- Butter – I almost always cook with salted butter, but you can use unsalted.
- Onion – Yellow or white both work. You want to avoid using red onion as it’ll color the soup.
- Garlic – Freshly minced for best flavor. Don’t use jarlic; it just doesn’t have the punchy flavor you need.
- Pumpkin puree – Use plain pumpkin puree, not pie filling.
- Vegetable broth – To keep this soup vegetarian, you can use vegetable broth. Chicken broth or stock will also work.
- Heavy whipping cream – Makes the texture velvety and adds a touch of richness.
- Kosher salt – I always cook with kosher salt, but you can use table salt. If you do, just reduce the amount by about half and then season before serving.
- Black pepper – Freshly ground adds a light kick.
- Ground nutmeg – Use freshly ground nutmeg. I buy whole nutmeg and grind it with a microplane grater. It has so much more flavor doing it this way!
- Ground cinnamon – A touch of cinnamon adds such a lovely warm flavor to this soup.
- Pepitas – Or pumpkin seeds. Optional garnish
- Sour cream – To make the optional swirl.
How To Make Creamy Pumpkin Soup with Canned Pumpkin
Scroll down for the full recipe card with exact measurements and printable instructions.
Melt the butter in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until it softens. I like using a soup pot with measurement marks inside so I can eyeball my liquid additions without extra tools. Stir in the garlic and let it cook for 30 seconds until fragrant.
Add the pumpkin puree, broth, cream, salt, pepper, nutmeg, and cinnamon. Stir to combine everything into a smooth mixture. A flat-bottomed whisk works really well here to blend everything evenly without scratching your pot. Let the soup come to a gentle simmer and cook for 10 to 15 minutes, stirring now and then to prevent sticking.
Once it’s hot and the flavors are combined, blend the soup directly in the pot using a variable-speed immersion blender. It’s one of my favorite tools because it lets you adjust the texture easily and skip the hassle of transferring hot soup into a blender.
Ladle the soup into bowls and finish each one with a swirl of cream. To make the swirl, mix 1/4 cup of sour cream with about 2 tablespoons of heavy whipping cream. Add this to a piping bag with a small tip, or place it into a zipper-top bag and make a small cut at one corner of the bag to create a hole.
Make a swirl on top of the bowl of soup, then drag a toothpick through it to make the lines. Sprinkle with some pumpkin seeds and you’re all done!
Chef Jenn’s Tips
- Let the soup gently simmer to bring out the flavor of the spices without boiling.
- Always taste before blending so you can adjust salt or spice while it’s still easy to mix in.
- You can swap the cream for coconut milk if you’re making it dairy-free.
- An immersion blender keeps cleanup simple and everything in one pot.
Recommended
Make It a Meal
This soup pairs perfectly with toasted sourdough, buttery biscuits, or a classic grilled cheese sandwich. For something lighter, serve it alongside a green salad with crisp apples, nuts, and vinaigrette.
Storage
Cool the soup before storing it in airtight containers. Keep in the fridge for up to 4 days or freeze for up to 2 months. To reheat, warm gently over low heat, stirring often. If the soup thickens too much, add a splash of broth or cream to loosen it up.
Creamy Pumpkin Soup with Canned Pumpkin
Equipment
Ingredients
- 1 tablespoon unsalted butter
- 1 medium onion chopped
- 2 to 3 cloves garlic minced
- 28 ounces pumpkin puree or 2 14-ounce cans
- 2 ½ to 3 cups vegetable or chicken stock
- ½ cup heavy cream plus more for topping
- 1½ teaspoons kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cinnamon
- 1/4 cup sour cream optional garnish
- 1/4 cup toasted pepitas optional garnish
Instructions
- Melt the butter in a large pot and sauté the chopped onion until soft, about 5 minutes.
- Add the garlic and cook for 30 seconds until fragrant.
- Stir in the pumpkin puree, broth, cream, salt, pepper, nutmeg, and cinnamon.
- Let the soup simmer for 10 to 15 minutes, stirring occasionally.
- Blend the soup in the pot using an immersion blender until completely smooth.
- Serve warm with a drizzle of sour cream and toasted pepitas if desired.
Notes
Chef Jenn’s Tips
- Let the soup gently simmer to bring out the flavor of the spices without boiling.
- Always taste before blending so you can adjust salt or spice while it’s still easy to mix in.
- You can swap the cream for coconut milk and the butter for olive oil if you’re making it dairy-free or vegan. An immersion blender keeps cleanup simple and everything in one pot.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
14 oz of pumpkin? or 2 cans -28 oz?
It’s 28 ounces in total, so 1 big can or 2 small ones. I fixed it up so it’s more clear. Hope that helps! ~Jenn