Creamy Pumpkin Soup with Canned Pumpkin
This creamy pumpkin soup with canned pumpkin is quick, cozy, and full of fall flavor — ready in under 30 minutes for the perfect autumn comfort meal.
Affiliate Disclaimer:
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.
A warm bowl of pumpkin soup is the ultimate fall comfort food, and this version with canned pumpkin makes it incredibly easy to enjoy anytime. With its velvety texture, rich flavor, and hint of spice, this cozy soup will warm you from the inside out.
I first made this recipe on a chilly October evening when I wanted something quick but comforting. I didn’t have time to roast a whole pumpkin, so I grabbed a can of pumpkin puree from the pantry. To my surprise, it turned out just as delicious — maybe even better — than the fresh version. Since then, it’s become a seasonal favorite I return to every year.
Before you start, here are a few handy tips. Always sauté your onions until soft and translucent — that’s the base of your soup’s flavor. Use a good-quality broth, and don’t skip the cream or coconut milk; it brings that silky finish we all love. If you like a bit of spice, add a pinch of cayenne or smoked paprika for extra depth.
You’ll love this recipe because it’s fuss-free, quick to prepare, and wonderfully rich without being heavy. It’s perfect for busy weeknights or those cozy weekends when you just want to curl up with something warm and comforting.
Creamy Pumpkin Soup with Canned Pumpkin
Course: SoupsCuisine: AmericanDifficulty: Easy4
servings10
minutes20
minutes220
kcalIngredients
2 tbsp butter
1 small onion, finely chopped
2 cloves garlic, minced
1 can (15 oz) pumpkin puree
3 cups chicken broth
½ cup heavy cream (or coconut milk for dairy-free)
½ tsp ground cinnamon
¼ tsp nutmeg
Salt and black pepper, to taste
Optional toppings: cream swirl, pumpkin seeds, or fresh herbs
Directions
- Melt the butter in a medium-sized pot over medium heat, then add the chopped onion. Cook until the onion softens and turns translucent, about 3 to 4 minutes.
- Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add the canned pumpkin puree and mix well, allowing it to combine with the sautéed aromatics.
- Gradually pour in the chicken broth, stirring continuously to create a smooth and even texture.
- Once combined, season the soup with cinnamon, nutmeg, salt, and black pepper. Stir and bring it to a gentle boil.
- Reduce the heat and let the soup simmer for about 10 minutes, allowing the flavors to develop and deepen.
- After simmering, use an immersion blender to puree the soup directly in the pot until creamy and smooth. If you prefer, you can transfer the mixture to a blender — just be careful, as it will be hot.
- Pour the soup back into the pot, then stir in the heavy cream until everything is beautifully blended and silky.
- Taste and adjust the seasoning if needed, adding more salt or pepper to your liking.
- Finally, serve the soup hot, topped with a drizzle of cream, a sprinkle of roasted pumpkin seeds, or a few fresh herbs for that perfect cozy touch.
Recipe Video
Serving Suggestions & Variations:
This soup pairs beautifully with toasted sourdough, buttery garlic bread, or a crisp green salad. For a lighter version, use milk instead of cream. To make it vegan, substitute butter with olive oil and use vegetable broth instead of chicken.
Final Thoughts:
Using canned pumpkin makes this recipe not only quick but also incredibly satisfying. It’s proof that you don’t need fancy ingredients to create something comforting and full of flavor. Serve it warm, share it with loved ones, and let it remind you why fall cooking feels so special.
Want another cozy fall dish? Try our Pumpkin Soup with Chicken next — it’s a reader favorite and just as creamy!
