Skip to Content

Easy Pumpkin Soup

Easy Pumpkin Soup – A deliciously thick and creamy pumpkin soup that is made simple using canned pumpkin puree. Super quick and easy to make, and packed FULL of flavour!

Easy Pumpkin Soup

Easy Pumpkin Soup

There is nothing better than a warm, comforting soup on a chilly autumn day.

This pumpkin soup is perfect for them days.

It’s thick and creamy, and packed full of flavour from the onion, garlic, and spices. The added cream gives the soup extra richness.

This recipe is also made with canned pumpkin puree, so no need to prepare a whole pumpkin!

Looking for more delicious meals? Check out our Easy Macaroni Cheese, Maple-Glazed Salmon, and our Chicken Pasta Bake.

Easy Pumpkin Soup

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make this recipe. You can find the recipe card at the bottom of this post for the complete list with their measurements.

  • Olive oil
  • Onion: Diced.
  • Garlic cloves
  • Ground cumin
  • Paprika
  • Chicken or vegetable stock
  • Canned pumpkin puree
  • Salt and pepper: To taste.
  • Heavy cream: For a dairy-free / vegan option, you can use coconut milk.

How to make Easy Pumpkin Soup

To make this soup, simply grab a large saucepan and heat the oil over medium heat. Add the onion and cook, stirring occasionally, until soft – about 5 minutes.

Add the garlic and spices, and stir constantly for 1 minute.

Stir in the chicken stock, pumpkin puree, salt, and pepper.

Bring to the boil, then turn the heat to low and simmer for 10 minutes.

Remove from the heat and stir in the cream.

Using a handheld immersion blender, puree the soup until it reaches your desired consistency. Alternatively, use a tabletop blender and puree the soup in 2 – 3 batches. You don’t want to fill the blender more than halfway.

Ladle the soup into bowls, and top with a little extra cream, and some crispy bacon bits, if desired. Serve and enjoy!

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

Easy Pumpkin Soup
Easy Pumpkin Soup

This Easy Pumpkin Soup is:

  • quick and easy to make
  • deliciously thick and creamy
  • packed full of flavour
  • the perfect soup to enjoy this autumn/winter!

How long will this pumpkin soup last? Leftover pumpkin soup can be kept refrigerated for up to 4 – 5 days.

Can I freeze this soup? Yes, it also freezes well for up to 2 months. Thaw overnight, then reheat on the stove or in the microwave.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag us on Instagram and hashtag it #simplysavourymeals. We’d love to see!

Easy Pumpkin Soup
Easy Pumpkin Soup

Try these recipes next!

Craving for more savoury? Subscribe to our newsletter to receive recipe updates straight to your inbox. You can also keep up to date on Facebook, Pinterest, and Instagram.

Easy Pumpkin Soup

Easy Pumpkin Soup

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes

A deliciously thick and creamy pumpkin soup that is made simple using canned pumpkin puree. Super quick and easy to make, and packed FULL of flavour!

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 2 cups (480ml) chicken or vegetable stock
  • 1 15-oz (425g) can pumpkin puree
  • Salt and pepper, to taste
  • 1/2 cup (120ml) heavy cream

Instructions

  1. Heat the olive oil in a large saucepan over medium heat.
  2. Add the onion and cook, stirring occasionally, until soft - about 5 minutes.
  3. Add the garlic and spices, and stir constantly for 1 minute.
  4. Stir in the chicken stock, pumpkin puree, salt, and pepper.
  5. Bring to the boil, then turn the heat to low and simmer for 10 minutes.
  6. Remove from the heat and stir in the cream.
  7. Using a handheld immersion blender, puree the soup until it reaches your desired consistency. Alternatively, use a tabletop blender and puree the soup in 2 - 3 batches.
  8. Ladle the soup into bowls, and top with a little extra cream, and some crispy bacon bits, if desired. Serve immediately.

Notes

Leftover pumpkin soup can be refrigerated for up to 4 - 5 days, or frozen for up to 2 months. Thaw overnight, then reheat on the stove or in the microwave.

Nutrition Information:
Yield: 4 servings Serving Size: 1 serving
Amount Per Serving: Calories: 138Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 21mgSodium: 395mgCarbohydrates: 12gFiber: 4gSugar: 5gProtein: 2g

Nutrition information is automatically generated, and is an estimate only.

Did you make this recipe?

Tag @SimplySavouryMeals on Instagram and hashtag it #simplysavourymeals

YOU MAY ALSO LIKE

Skip to Recipe