This comforting and easy pumpkin soup recipe is a lifesaver when you’re short on time (or tuckered out from a day at the pumpkin patch). There’s nothing like a warm fall soup to satisfy cold-weather cravings that start to hit as the days get shorter and cute fall sweaters take over your wardrobe. While there are plenty of pumpkin soup ideas with fancy ingredients, our savory pumpkin soup with canned pumpkin keeps things simple using just a few pantry staples. Canned pumpkin purée and heavy cream make this soup ultra creamy, while sautéed onion and a hint of pumpkin pie spice lend just the right amount of sweetness. A few glugs of chicken broth bring it all together, so make sure you’re using your favorite (low sodium!) store-bought brand or good homemade chicken broth.

How do you make pumpkin soup from scratch?

Not counting olive oil or salt, this recipe uses just 5 (!) ingredients that easily come together in under 10 minutes, so you can have a satisfying meal in less time than it takes to come up with the perfect fall Instagram caption (for all your pumpkin patch pics, of course). Even better, it uses just one pot and absolutely zero blending, and yields ace leftovers that last for . Plus, the ingredient substitution options are endless, so you can customize your cup of soup just the way you like it. Try full-fat coconut milk instead of heavy cream for a dairy-free option, or switch up the spices and try it with cumin, black pepper, ginger, or a pinch of cayenne. Dress it up with fresh herbs, croutons, chopped roasted nuts, or salted pumpkin seeds.

What goes well with pumpkin soup?

Serve your 5-ingredient, one-pot, blender-free soup with an easy fall salad, as a make-ahead Thanksgiving appetizer, or on the side of an epic turkey sandwich recipe. It’s the best way to start off a tasty fall dinner. We love it simply with a hunk of bread, to sop up every last bite.


Total Time: 0 hours 10 mins
1 medium onion, grated
2 tbsp.olive oil
1 29-oz. can pure pumpkin
2 14.5-oz. cans chicken broth (4 cups)
1/2c.heavy cream
2 tsp.pumpkin pie spice

This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.
Heat olive oil in a saucepan over medium-high heat. Add the onion and cook, stirring, 3 minutes or until soft.Stir in the pure pumpkin, chicken broth, cream, pumpkin pie spice, and salt, and cook, stirring occasionally for 3 minutes or until soup simmers.Ladle into bowls and top as desired. Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Have some extra time to spare? Follow this recipe to make your own pumpkin puree.


Please enter your comment!
Please enter your name here