Creamy Pumpkin Soup with Canned Pumpkin
This creamy pumpkin soup made with canned pumpkin and warm spices comes together fast in one pot. It’s rich, comforting, and perfect for fall or any time you need a quick bowl of comfort.
Servings: 4 servings
Calories: 239kcal
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
Serving: 1cup | Calories: 239kcal | Carbohydrates: 22g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 50mg | Sodium: 1131mg | Potassium: 504mg | Fiber: 6g | Sugar: 10g | Vitamin A: 31625IU | Vitamin C: 11mg | Calcium: 97mg | Iron: 3mg