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Easy Canned Pumpkin Soup

A warm and comforting soup made with canned pumpkin puree and aromatic spices, perfect for fall or winter.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main
Cuisine: American
Keyword: Easy
Servings: 4 servings

Equipment

  • Large Pot
  • Immersion Blender

Ingredients

Canned Pumpkin Puree

  • 2 cans Pumpkin Puree 15 ounces each, ensure it's 100% pumpkin puree.

Vegetable Broth

  • 1 can Vegetable Broth 15 ounces, low-sodium preferred.

Onion

  • 1 medium Onion Finely chopped.

Garlic

  • 2 cloves Garlic Minced.

Spices

  • 1 teaspoon Ground Cinnamon
  • 0.5 teaspoon Ground Nutmeg
  • 0.5 teaspoon Ground Ginger

Cream

  • 1 cup Heavy Cream or Coconut Milk For a creamy texture.

Olive Oil

  • 2 tablespoons Olive Oil For sautéing onions and garlic.

Salt and Pepper

  • Salt To taste.
  • Pepper To taste.

Fresh Herbs

  • Fresh Herbs For garnish, optional.

Instructions

  • Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for about 5 minutes until translucent.
  • Add minced garlic and cook for an additional 1-2 minutes.
  • Pour in the pumpkin puree and vegetable broth, stirring until well combined.
  • Incorporate ground cinnamon, nutmeg, and ginger, stirring well.
  • Bring the soup to a gentle simmer and cook for 10-15 minutes, stirring occasionally.
  • Remove from heat and stir in heavy cream or coconut milk.
  • Season with salt and pepper to taste.
  • Blend the soup with an immersion blender for a smoother texture, if desired.
  • Serve hot, garnished with fresh herbs if desired.

Notes

This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.