Embrace the comforting flavors of autumn with this incredibly easy and delicious creamy pumpkin soup with canned pumpkin. This recipe simplifies the process without sacrificing any of the rich, warm, and comforting taste you crave. Get ready for a cozy meal that feels gourmet yet comes together with minimal effort, perfect for any busy weeknight or festive gathering.
Table of Contents
Table of Contents
Creamy Pumpkin Soup with Canned Pumpkin
A comforting and easy-to-make creamy pumpkin soup, perfect for a cozy meal. This recipe utilizes canned pumpkin puree for a quick preparation, enhanced with aromatic spices and a touch of heavy cream.
Ingredients
Equipment
Method
Preparation
- Melt butter in a large pot, then sauté chopped onion for about 5 minutes until soft.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Add pumpkin puree, broth, heavy cream, salt, pepper, nutmeg, and cinnamon, stirring to combine.
- Bring the soup to a simmer and cook for 10 to 15 minutes, stirring occasionally.
- Use an immersion blender to blend the soup directly in the pot until it reaches a smooth consistency.
- Serve the soup warm, optionally garnished with a drizzle of sour cream and toasted pepitas.
Notes
For a thicker soup, reduce the amount of stock. Adjust spices to your taste. This soup can be made ahead and reheated.
You will adore this pumpkin soup with canned pumpkin recipe for so many reasons. It truly makes weeknight meals effortless and delicious!
- Quick and Easy: Whipping up this soup takes less than 30 minutes, making it ideal for busy schedules.
- One-Pot Wonder: Enjoy minimal cleanup since everything cooks in a single pot.
- Pantry-Friendly: You likely have most ingredients on hand, featuring convenient canned pumpkin.
- Dietary Versatility: Easily adaptable for vegetarian, vegan, or gluten-free diets.
- Cozy Comfort Food: This soup is the perfect warm hug on a crisp fall day or any time you need comfort.
- Gourmet Taste: Achieve a rich, creamy texture and deep flavor that tastes like it took hours.
Ingredients
Gather these simple ingredients to create your luscious pumpkin soup with canned pumpkin. Each item plays a vital role in building its amazing flavor profile.
- 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
- ¼ cup sour cream (optional garnish)
- ¼ cup toasted pepitas (optional garnish)
Notes & Substitutions
You have many options to tailor this incredible creamy pumpkin puree soup to your taste and dietary needs.
- Butter Alternatives: Use olive oil, avocado oil, or a plant-based butter for a dairy-free option.
- Onion & Garlic: Freshly chopped yellow or white onion and minced garlic offer the best flavor. You can use garlic powder and onion powder in a pinch, about ½ teaspoon each.
- It’s crucial to understand the distinct characteristics of each product; for instance, pure pumpkin puree differs significantly from pumpkin pie filling.
- Pumpkin Puree: Ensure you use 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
- Broth Options: Vegetable stock keeps it vegetarian, while chicken stock adds a richer savory depth. Use low-sodium broth to control saltiness.
- Cream Alternatives: Full-fat coconut milk (from a can, not a carton) or unsweetened cashew cream create a wonderfully dairy-free and vegan soup.
- Salt & Seasoning: Kosher salt enhances flavors, but table salt works too (use slightly less). Adjust all seasonings to your preference.
- Spice Freshness: Freshly ground nutmeg and cinnamon will provide the most vibrant flavors. Check your spices for freshness if they’ve been in the pantry a while.
- Garnish Ideas: Beyond pepitas and sour cream, consider toasted croutons, a swirl of chili oil, fresh herbs like sage or thyme, or a sprinkle of grated Parmesan cheese.
Equipment
This easy homemade pumpkin soup requires just a few basic kitchen tools. You likely already have them.
- Large Pot or Dutch Oven: Essential for sautéing and simmering the soup ingredients.
- Immersion Blender: The quickest way to achieve a smooth, creamy texture directly in the pot.
- Measuring Cups and Spoons: For accurate ingredient portions.
- Cutting Board and Knife: For preparing the onion and garlic.
Instructions
Follow these simple steps to create a wonderfully creamy and flavorful pumpkin soup with canned pumpkin. It’s incredibly straightforward!
- Sauté Aromatics: Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes soft and translucent.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds until it becomes fragrant. Be careful not to let it brown, as burnt garlic can taste bitter.
- Combine Ingredients: Add the entire 28 ounces of pumpkin puree to the pot. Pour in 2 ½ cups of vegetable or chicken stock, ½ cup heavy cream, 1½ teaspoons kosher salt, ¼ teaspoon black pepper, ⅛ teaspoon ground nutmeg, and ⅛ teaspoon ground cinnamon.
- Simmer: Stir all ingredients together until well combined. Bring the mixture to a gentle simmer, then reduce the heat to low. Let the soup simmer for 10 to 15 minutes, stirring occasionally to prevent sticking, which allows the flavors to meld beautifully. If the soup appears too thick, add the remaining ½ cup of stock until your desired consistency is reached.
- Blend Until Smooth: Remove the pot from the heat. Carefully insert an immersion blender into the pot. Blend the soup until it is completely smooth and creamy, with no lumps remaining. Alternatively, you can carefully transfer the soup in batches to a regular blender and blend until smooth, returning it to the pot afterwards.
- Serve: Ladle the warm pumpkin soup into bowls. Garnish with a drizzle of sour cream and a sprinkle of toasted pepitas if desired, adding a lovely textural contrast.
Pro Tips & Troubleshooting
Achieving the perfect creamy pumpkin soup with canned pumpkin is simple with these expert tips. Avoid common issues and elevate your flavor.
- Consistency Control: If your soup is too thick, gradually stir in more broth or water until it reaches your desired consistency. For a thicker soup, simmer it a little longer to reduce excess liquid.
- Flavor Boost: Don’t skimp on fresh garlic and onion; they form the flavor base. A pinch of cayenne pepper can add a subtle warmth without making it spicy.
- Blending Safely: When using a regular blender, fill it only halfway to prevent hot soup from splattering. Remove the center cap and cover with a kitchen towel to allow steam to escape.
- Adjusting Seasoning: Always taste and adjust salt, pepper, and spices before serving. You can always add more, but you can’t take it away.
- Prevent Scorching: Simmer the soup over low heat and stir frequently, especially towards the end, to prevent the bottom from burning. A thick-bottomed pot also helps.
- Dairy-Free/Vegan: Swap butter for olive oil and heavy cream for full-fat canned coconut milk or unsweetened cashew cream for a delicious plant-based version.
Serving, Storage & Variations
This versatile pumpkin soup recipe is perfect for any occasion. Learn how to serve it best and keep it fresh.
- Serving Suggestions: This creamy soup pairs wonderfully with crusty bread for dipping, a fresh green salad, or a grilled cheese sandwich for a complete meal. It also makes an excellent starter for a holiday dinner.
- Proper Cooling: Always allow the soup to cool completely to room temperature before storing it. This prevents condensation and helps maintain freshness.
- Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. This keeps it fresh and ready for quick reheating.
- Freezing Instructions: For longer storage, freeze the cooled soup in freezer-safe containers or heavy-duty freezer bags for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
- Reheating Methods: Gently reheat the soup on the stovetop over medium-low heat, stirring occasionally, until warmed through. You can also microwave individual portions. Add a splash of broth or water if it’s too thick after reheating.
- Spice Variations: Experiment with different spices like a pinch of ground ginger, a touch of red pepper flakes for heat, or even a teaspoon of mild curry powder for an Indian-inspired twist.
- Add-ins: Stir in roasted butternut squash for extra texture, a handful of baby spinach for greens, or a sprinkle of nutritional yeast for a cheesy, umami flavor in dairy-free versions.
Nutrition
Enjoy this comforting canned pumpkin soup knowing its approximate nutritional value. Beyond its delicious taste, pumpkin offers various health benefits due to its rich vitamin and mineral content.
| Nutrient | Amount |
|---|---|
| Serving Size | 1 cup |
| Calories | 239 kcal |
| Carbohydrate Content | 22 g |
| Protein Content | 4 g |
| Fat Content | 17 g |
| Saturated Fat Content | 10 g |
| Trans Fat Content | 0.1 g |
| Cholesterol Content | 50 mg |
| Sodium Content | 1131 mg |
| Fiber Content | 6 g |
| Sugar Content | 10 g |
| Unsaturated Fat Content | 5 g |
Please note that these are approximate nutritional values and can vary based on specific brands and ingredient substitutions.
FAQ
Got questions about making the best pumpkin soup with canned pumpkin? Find your answers here.
- Can I use fresh pumpkin instead of canned? Yes, you can! You’ll need about 2-3 cups of cooked, pureed fresh pumpkin. Roast or boil the pumpkin until tender, then blend it smooth.
- How do I make this soup vegan? Simply swap the butter for olive oil or vegan butter, and use full-fat canned coconut milk or cashew cream instead of heavy cream. Ensure your stock is vegetable-based.
- Can I make this soup spicier? Absolutely! Add a pinch of cayenne pepper, a dash of hot sauce, or a few red pepper flakes when simmering the soup for an extra kick.
- Why is my pumpkin soup bland? Ensure your spices are fresh and taste the soup as you go, adjusting salt and pepper. A squeeze of lemon juice or a dash of apple cider vinegar at the end can brighten flavors significantly.
- How can I thicken or thin the soup? To thicken, simmer longer to reduce moisture, or stir in a cornstarch slurry. To thin, simply add more broth or water until desired consistency.
- What are the best toppings for pumpkin soup? Toasted pumpkin seeds (pepitas), a swirl of heavy cream or sour cream, homemade croutons, fresh herbs like sage, or a sprinkle of crispy bacon bits are all fantastic choices.
- Can I make this ahead of time? Yes, this pumpkin soup is excellent for making ahead. Store it in the refrigerator for up to 3-4 days, and the flavors will often deepen overnight.
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Conclusion
This creamy pumpkin soup with canned pumpkin is truly a game-changer for anyone seeking a comforting, flavorful, and incredibly easy meal. Its rich texture and warm spices make it a perfect choice for any season, bringing a touch of homemade goodness to your table without the fuss. Give this simple recipe a try and discover just how effortless deliciousness can be.
Culinary disclaimer
This content is provided for informational purposes only. It does not replace medical advice, professional diagnosis, or personalized treatment.
