Description

This Easy Canned Pumpkin Soup is a comforting and creamy soup perfect for fall and winter. Made with simple pantry staples like canned pumpkin puree, vegetable broth, and warm spices, it’s both quick and flavorful. The soup is sautéed on the stovetop, simmered to bring out rich flavors, and finished with cream or coconut milk for a smooth, velvety texture. A perfect cozy meal that can be garnished with fresh herbs for a bright, fresh touch.

Ingredients

Scale

Main Ingredients

2 cans Pumpkin Puree (15 ounces each, ensure it’s 100% pumpkin puree)
1 can Vegetable Broth (15 ounces, low-sodium preferred)
1 medium Onion (Finely chopped)
2 cloves Garlic (Minced)
1 teaspoon Ground Cinnamon
0.5 teaspoon Ground Nutmeg
0.5 teaspoon Ground Ginger
1 cup Heavy Cream or Coconut Milk (For a creamy texture)
2 tablespoons Olive Oil (For sautéing onions and garlic)
Salt (To taste)
Pepper (To taste)
Fresh Herbs (For garnish, optional)

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Instructions

Sauté onions: Heat olive oil in a large pot over medium heat. Add the finely chopped onion and sauté for about 5 minutes until the onions become translucent and soft.
Add garlic: Add the minced garlic to the pot and cook for an additional 1 to 2 minutes, stirring constantly to avoid burning and to release the garlic’s aroma.
Add pumpkin and broth: Pour in the canned pumpkin puree and the vegetable broth into the pot. Stir well to combine all the ingredients evenly.
Season with spices: Stir in the ground cinnamon, ground nutmeg, and ground ginger, mixing thoroughly so the spices are evenly distributed throughout the soup.
Simmer the soup: Bring the mixture to a gentle simmer and let it cook for 10 to 15 minutes, stirring occasionally. This helps the flavors to meld together and the soup to thicken slightly.
Add cream: Remove the pot from the heat and stir in the heavy cream or coconut milk to add creaminess and richness to the soup.
Season to taste: Add salt and pepper according to your preference and stir well.
Blend for smoothness: Use an immersion blender to blend the soup in the pot until you achieve your desired smooth texture. This step is optional based on your preference for chunkiness.
Serve: Ladle the hot soup into bowls and garnish with fresh herbs if you like. Serve immediately and enjoy!

Notes

You can substitute heavy cream with coconut milk for a dairy-free and vegan option.
Adjust the thickness by adding more vegetable broth or cream depending on your desired consistency.
For a spicier kick, add a pinch of cayenne pepper or chili flakes.
This soup stores well and can be refrigerated for up to 3 days or frozen for up to 1 month.
Use fresh herbs like parsley, thyme, or chives for garnish to add a fresh herbal note.