Creamy Pumpkin Soup with Canned Pumpkin
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.
Servings 6 cups
Calories 141kcal
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.
Nutrition
Serving: 1cup | Calories: 141kcal | Carbohydrates: 7g | Protein: 4g | Fat: 9g