Introduction
Welcome back, friends! Today, I’ve got a cozy, quick, and easy recipe for you that’s perfect for those crisp autumn days—Pumpkin Soup with Canned Pumpkin. This delicious soup brings all the warm, comforting flavors of pumpkin, without the hassle of dealing with fresh pumpkins. If you’ve ever found yourself pondering the intricacies of a whole pumpkin while your kitchen timer ticks away mercilessly, you’re not alone. Trust me, I’ve been there many times! Let’s embrace the simplicity of canned pumpkin for a change.
Whether you’re having one of those hectic days juggling kids and work—or just craving something hearty and wholesome—you’ll find this pumpkin soup to be both satisfying and easy to make. Before we dive in, if you’re in the mood for another warm bowl of goodness, check out my butternut squash soup recipe. Now, let’s get cooking!
Why you’ll love this recipe
This pumpkin soup with canned pumpkin is a keeper for so many reasons:
- Quick and easy: With canned pumpkin, this soup comes together in no time. Perfect for a busy weekday dinner.
- Minimal ingredients: You probably have most of these ingredients at home, making it perfect for last-minute meals.
- Flavor-packed: Despite being simple, each ingredient adds depth and richness. A delightful surprise with every spoonful.
- Versatile: Dress it up with optional toppings or keep it plain and simple for a comforting staple.
Ingredients
- 1 medium yellow onion
- 3 garlic cloves
- 1 large bunch fresh thyme (enough for 2 tbsp leaves)
- 2 tbsp olive oil
- 1 can (15 oz) pumpkin purée (about 2 cups)
- 3/4 tsp kosher salt
- 1/2 tsp ground cumin
- 1/4 tsp freshly ground black pepper
- 1/8 tsp ground ginger
- 1/8 tsp cayenne pepper
- 2 cups low-sodium vegetable broth
- 2 tbsp maple syrup
- 2 tbsp heavy cream
- Toasted pumpkin seeds (optional)
- Flaky sea salt (optional)
- Additional fresh thyme leaves (optional)
- Extra ground black pepper (optional)
Step-by-step instructions
Prepare the ingredients
Start by finely chopping the onion and grating the garlic cloves. Next, strip the fresh thyme leaves until you have about 2 tablespoons. This simple prep work will make cooking a breeze.
Cook the onion and garlic
In a medium saucepan, heat the olive oil over medium heat until shimmering. Add the onion and garlic, cooking and stirring frequently for about 3 to 4 minutes, until soft and fragrant.
Combine with spices and pumpkin
Add the thyme leaves, pumpkin purée, kosher salt, cumin, black pepper, ginger, and cayenne pepper into the saucepan. Mix everything together well and let it cook over medium-low heat for around 5 minutes.
Simmer with broth
Introduce the vegetable broth to the mix, stirring constantly. Allow the soup to simmer for another 3 to 4 minutes, coaxing out all those wonderful flavors.
Finish with maple syrup and cream
Remove the saucepan from the heat. Stir in the maple syrup and heavy cream until the soup is smooth and creamy. If you prefer a smoother texture, feel free to blend it until you reach your desired consistency.
Serve and garnish
Ladle the soup into bowls and top each serving with toasted pumpkin seeds, flaky sea salt, additional fresh thyme, and a sprinkle of black pepper if you fancy.
Recipe tips & variations
- Make it vegan: Swap the heavy cream for coconut milk or a non-dairy substitute.
- Spice it up: Adjust the cayenne pepper to your heat preference or add a dash of paprika for a smoky touch.
- Blend it smooth: For a velvety texture, use an immersion blender or transfer the soup to a countertop blender. Just be careful with hot liquids!
Storage & reheating
This soup stores well in the refrigerator for up to 4 days. Just let it cool completely before transferring it into an airtight container. To reheat, gently warm on the stove over low heat, stirring occasionally until hot. You can also microwave it in increments, stirring in between to ensure even heating.
FAQs
1. Can I use fresh pumpkin instead of canned?
Absolutely! If you have the time, roasting fresh pumpkin can add another dimension to your soup, but canned pumpkin is a great time saver.
2. Can I freeze pumpkin soup?
Yes, this soup freezes well. Store it in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
3. What goes well with pumpkin soup?
Crusty bread, a fresh salad, or even a grilled cheese sandwich all make fantastic sidekick options for this soup.
4. Can I make this soup in advance?
Certainly! This soup is often even more flavorful the next day as the ingredients have more time to meld together.
Recipes you may like
Happy cooking, and enjoy every cozy spoonful!
Print
Pumpkin Soup with Canned Pumpkin
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A cozy, quick, and easy recipe for pumpkin soup made with canned pumpkin, perfect for autumn days.
Ingredients
- 1 medium yellow onion
- 3 garlic cloves
- 1 large bunch fresh thyme (enough for 2 tbsp leaves)
- 2 tbsp olive oil
- 1 can (15 oz) pumpkin purée (about 2 cups)
- 3/4 tsp kosher salt
- 1/2 tsp ground cumin
- 1/4 tsp freshly ground black pepper
- 1/8 tsp ground ginger
- 1/8 tsp cayenne pepper
- 2 cups low-sodium vegetable broth
- 2 tbsp maple syrup
- 2 tbsp heavy cream
- Toasted pumpkin seeds (optional)
- Flaky sea salt (optional)
- Additional fresh thyme leaves (optional)
- Extra ground black pepper (optional)
Instructions
- Start by finely chopping the onion and grating the garlic cloves. Next, strip the fresh thyme leaves until you have about 2 tablespoons.
- In a medium saucepan, heat the olive oil over medium heat until shimmering. Add the onion and garlic, cooking and stirring frequently for about 3 to 4 minutes, until soft and fragrant.
- Add the thyme leaves, pumpkin purée, kosher salt, cumin, black pepper, ginger, and cayenne pepper into the saucepan. Mix everything together well and let it cook over medium-low heat for around 5 minutes.
- Introduce the vegetable broth to the mix, stirring constantly. Allow the soup to simmer for another 3 to 4 minutes, coaxing out all those wonderful flavors.
- Remove the saucepan from the heat. Stir in the maple syrup and heavy cream until the soup is smooth and creamy. If you prefer a smoother texture, feel free to blend it until you reach your desired consistency.
- Ladle the soup into bowls and top each serving with toasted pumpkin seeds, flaky sea salt, additional fresh thyme, and a sprinkle of black pepper if you fancy.
Notes
- Make it vegan: Swap the heavy cream for coconut milk or a non-dairy substitute.
- Spice it up: Adjust the cayenne pepper to your heat preference or add a dash of paprika for a smoky touch.
- Blend it smooth: For a velvety texture, use an immersion blender or transfer the soup to a countertop blender. Just be careful with hot liquids!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 2g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 15mg