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
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.
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
- 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.
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!
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