This Creamy Pumpkin Soup is so simple to make with canned pumpkin. This homemade savory dish is healthy and served best when you load it up with toppings like croutons, bacon, and pumpkin seeds.
This post contains affiliate links. Please read my full disclosure here.
What Type of Pumpkin to Use
I like to used canned pumpkin in this recipe because it’s so easy to grab and use. You can use fresh if you wish. Be sure to puree it. When purchasing canned pumpkin, be sure the label says 100% pure pumpkin and not pumpkin pie filling. You can grab it here from Amazon. Pumpkin pie filling is sweetened and loaded with sugar.
How Does the Soup Taste?
This is more of a vegetable soup since it’s also loaded with onions, carrots, and celery. It definitely has a savory taste even with the addition of pumpkin pie spice. Sometimes I do like to add a hint of sweetness, so I will start with 1 teaspoon of brown sweetener or brown sugar and add more to taste as needed. If you’re looking for something a little sweet, definitely plan to add brown sugar or sweetener to the recipe.
Additional Spices for Bland or Bitter Soup
If the soup is bland, definitely add more salt to taste. You can also switch up the flavors. Try adding a teaspoon (or more, adjust to taste) of any of the following.
How to Make Canned Pumpkin Soup
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Place a soup pot or Dutch oven on medium-high heat.
- Add olive oil, onions, carrots, and celery. Saute for 3-4 minutes.
- Add in garlic. Stir.
- Add in chicken broth, puréed pumpkin, pumpkin pie spice, salt and pepper to taste.
- Simmer.
- Use an immersion blender to smooth.
- Add in heavy cream and stir.
Toppings and Ideas
- Croutons
- Pumpkin Seeds
- Parsley
- Cooked Bacon
- Crab
- Caramelized Onions
- Shredded Cheese
How to Store/How Long it Will Last in the Fridge
Store the soup in the fridge, tightly sealed for 3-4 days.
Freezer Tips
You can freeze the soup for up to 2-3 months. I love to use these Souper Cube soup molds to freeze leftovers.
What to Serve with the Soup
Pumpkin Cornbread
Air Fryer Croutons
Sweet Potato Cornbread
Cornbread Muffins
Southern Cornbread
More Pumpkin Recipes
Pumpkin Crisp
Sugar Free Pumpkin Spice Latte
Keto Low Carb Pumpkin Pie
Keto Pumpkin Mug Cake
Keto Low Carb Pumpkin Bread
Keto Low Carb Pumpkin Muffins
Keto Pumpkin Spice Latte
No Bake Pumpkin Cheesecake Bars
Keto Low Carb Pumpkin Cookies
Pumpkin Cornbread
Creamy Pumpkin Chicken Chili
More Soup Recipes
Chicken Lasagna Soup
Sweet Potato Soup
Leftover Turkey Wild Rice Soup
Instant Pot Chicken Ramen Soup
Buffalo Chicken Soup
Panera Autumn Squash Soup
Keto Cauliflower Soup
Ham Potato and Vegetable Soup
Rotisserie Chicken Noodle Soup
Creamy Pumpkin Soup with Canned Pumpkin
Ingredients
- 1 teaspoon olive oil
- 1/4 cup chopped carrots
- 1/4 cup chopped celery
- 1/4 cup chopped onions I used white onions.
- 3 garlic cloves Minced
- 4 cups broth You can use any broth. I used chicken.
- 2/ 15 oz cans 100% pureed pumpkin
- 1 teaspoon pumpkin pie spice See notes for how to make your own.
- salt and pepper to taste
- 1/2 cup heavy whipping cream
Instructions
- Place a soup pot or Dutch oven on medium-high heat.
- Add the olive oil, onions, carrots, and celery. Saute for 3-4 minutes until the onions are translucent and fragrant.
- Add in the garlic. Stir and cook for 2 minutes.
- Add in the broth, puréed pumpkin, pumpkin pie spice, salt and pepper to taste. Stir.
- Reduce the heat to medium-low and place the lid on the pot. Simmer for 15 minutes.
- Open the pot and stir the soup. Use an immersion blender to smooth out the soup. Be careful. The soup will be hot. You can also use a blender if you wish.
- Add in the heavy cream and stir.
- Cool before serving.
Video
Notes
- You can omit heavy whipping cream if you wish or substitute it for coconut milk, half and half, etc.
- You can use fresh pumpkin if you wish. Be sure to puree it.
- When purchasing canned pumpkin, be sure the label says 100% pure pumpkin and not pumpkin pie filling.
- You can make your own pumpkin pie spice using 1/2 teaspoon of ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon of ground ginger.
- For a sweet soup, add sugar or sweetener. This is more of a vegetable soup since it’s also loaded with onions, carrots, and celery. It definitely has a savory taste even with the addition of pumpkin pie spice. Sometimes I like to add a hint of sweetness, so I will start with 1 teaspoon of brown sweetener or brown sugar and add more to taste as needed. If you’re looking for something a little sweet, definitely plan to add brown sugar or sweetener to the recipe.
- If the soup is too thin, double check the pumpkin used. Ensure it isn’t expired. You can also add 1 tablespoon of cornstarch to a small bowl along with 2 tablespoons of the cooked soup. Stir until it thickens and add it back to the pot of soup. Stir.
Devon
Sunday 28th of November 2021
My new favorite soup. Also it’s so easy for weeknight. I left out cream bc I just didn’t have any.
staysnatched
Tuesday 30th of November 2021
I'm glad to hear it's a favorite.
Maria C.
Sunday 31st of October 2021
This soup is delicious and easy enough to make during a busy week night. I added chicken sausage to mine and substituted coconut milk. The consistency remained thick and creamy! Froze the leftovers and I’m looking forward to eating it again soon!
staysnatched
Wednesday 3rd of November 2021
Wonderful! Enjoy those leftovers!
Alyssa
Tuesday 5th of October 2021
Made this soup because I had everything on hand - it was quick, easy, and delicious! I added a hint of sweetness as well - thank you!
staysnatched
Monday 11th of October 2021
You're welcome. I'm glad you enjoyed it.
Kayla
Monday 13th of September 2021
Brandi’s soups always hit. This one was no different. Very good. So easy. I left out the heavy cream and it’s still amazing. Def looking forward to eating this for the next few days!
staysnatched
Thursday 16th of September 2021
Great for leftovers!