Pumpkin soup is one of those comfort foods that can transport you straight into the heart of fall. The deep, warm orange color, the creamy texture, and the slightly sweet yet savory flavor make it the perfect dish for chilly evenings, cozying up on the couch with a bowl in hand. Plus, it’s a great way to celebrate pumpkin season, whether you’re using fresh pumpkins or the often more convenient canned variety.
Canned pumpkin offers an easy shortcut without sacrificing flavor. And when it’s transformed into a velvety soup, you get a dish that’s not just comforting, but nutritious too. Plus, it’s flexible-this soup can be seasoned to your liking and adapted to fit dietary preferences. Whether you’re making it for a family dinner or a solo meal, this pumpkin soup is sure to become a favorite.
In this recipe, we’ll walk you through all the steps to creating the perfect pumpkin soup from canned pumpkin, and we’ll also dive into some ingredient insights, expert tips, and variations so you can customize it to suit your taste. Let’s get started!
Pumpkin Soup Canned Pumpkin Recipe
This recipe for pumpkin soup uses canned pumpkin as its base, which makes it quick and easy to prepare. You’ll love the balance of flavors, with hints of sweetness from the pumpkin and savory undertones from the herbs and seasonings. It’s creamy, satisfying, and perfect for anyone who loves the flavors of autumn.
Ingredients Needed
To make this creamy pumpkin soup, here’s what you’ll need:
- Canned pumpkin (15 oz can): The star of the dish. Choose 100% pure pumpkin puree, not the spiced pumpkin pie filling.
- Onion (1 medium, diced): Adds a savory base flavor that complements the sweetness of the pumpkin.
- Garlic (3 cloves, minced): Brings in a subtle depth of flavor.
- Vegetable broth (3 cups): Provides a rich, savory backdrop to the soup. You can substitute with chicken broth for a different taste.
- Heavy cream (1/2 cup): For that silky-smooth texture.
- Butter (2 tbsp): Adds richness and a soft, buttery finish.
- Olive oil (1 tbsp): For sautéing the onions and garlic.
- Ground cumin (1 tsp): A warm, earthy spice that enhances the pumpkin’s natural flavor.
- Ground ginger (1/2 tsp): A slight kick that adds warmth to the soup.
- Salt and pepper (to taste): To balance the sweetness of the pumpkin and bring all the flavors together.
- Fresh herbs (optional): A sprig of thyme or a pinch of sage can elevate the flavor profile even more.
Cooking Instructions
Making this pumpkin soup from canned pumpkin is easy and comes together in under 30 minutes. Follow these simple steps:
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Prepare The Ingredients
- Dice the onion and mince the garlic.
- Open your can of pumpkin puree and set aside.
- Measure out the vegetable broth, heavy cream, and all your spices.
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Sauté The Onions And Garlic
- Heat the olive oil and butter in a large pot over medium heat.
- Add the diced onion and sauté for about 5 minutes until it’s soft and translucent.
- Add the minced garlic and cook for another minute until fragrant.
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Add Spices
- Stir in the cumin and ginger. Allow them to cook for 1-2 minutes, letting the spices bloom and infuse the oil.
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Add The Pumpkin
- Pour in the canned pumpkin puree and stir to combine. You’ll notice the mixture thickens a bit as you combine the pumpkin with the onions and spices.
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Pour In Broth
- Slowly add the vegetable broth, stirring to mix everything together. Bring the soup to a gentle simmer and cook for about 10 minutes, allowing the flavors to meld.
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Blend The Soup (Optional)
- For a smoother, creamier texture, use an immersion blender directly in the pot to puree the soup. Alternatively, you can carefully transfer it in batches to a blender. Be careful to let it cool slightly before blending.
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Add Cream And Season
- Stir in the heavy cream and taste the soup. Add salt and pepper to your preference. Let the soup simmer for another 2-3 minutes until heated through.
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Serve And Enjoy
- Ladle the soup into bowls. If you like, garnish with a drizzle of cream, a sprinkle of fresh herbs, or even a dash of cinnamon.
Ingredient Insights
Let’s dive into the ingredients and why they work so well together in this pumpkin soup recipe:
- Canned pumpkin: Using canned pumpkin saves you time without compromising on flavor. Canned pure pumpkin is roasted and pureed, which makes it ideal for smooth, creamy soups. Just make sure you pick up plain pumpkin puree-avoid pumpkin pie filling, which contains added sugars and spices.
- Onions and garlic: These are fundamental aromatics that build the foundation of the soup’s flavor. The onions caramelize slightly as they cook, adding a rich sweetness that balances the pumpkin’s natural earthiness. Garlic gives an aromatic punch that deepens the soup’s flavor.
- Spices: The cumin and ginger add warmth and depth. Cumin is particularly great with pumpkin as it brings a slightly smoky, earthy flavor that complements the sweetness of the pumpkin. Ginger gives the soup a light, zesty kick, making each spoonful more complex.
- Vegetable broth: This is what makes the soup savory. You could use chicken broth if you want a heartier flavor, but vegetable broth is a great option for vegetarians or if you want to highlight the plant-based flavors.
- Heavy cream: The heavy cream transforms the soup from a simple puree into a rich, luxurious dish. It provides that silky smooth texture we love in creamy soups.
Expert Tips
- Don’t overdo the spices: While cumin and ginger work wonderfully in this recipe, it’s easy to get carried away. Start with the suggested measurements and adjust according to your taste. You can always add more later, but you can’t take it out once it’s in!
- For extra creaminess: If you want an ultra-creamy soup, swap out the heavy cream for coconut cream or full-fat coconut milk. It adds a subtle coconut flavor that pairs nicely with pumpkin.
- Roast your pumpkin: If you have the time and a fresh pumpkin on hand, roasting it adds a layer of caramelized depth to the soup. Cut the pumpkin in half, remove the seeds, and roast it at 400°F until it’s soft (about 45 minutes). Scoop out the flesh and blend it with your ingredients for an even richer flavor.
- Use an immersion blender: It’s the easiest way to get a perfectly smooth texture without transferring soup in batches. If you don’t have one, a regular blender works fine-just be sure to let the soup cool slightly before blending to avoid splashes.
Recipe Variations
One of the best parts about this pumpkin soup is how easy it is to customize. Here are some ways you can make it your own:
- Add heat: If you like a little spice, add a pinch of cayenne pepper or a dash of smoked paprika. You can also throw in a chopped chili pepper along with the garlic.
- Make it vegan: To make this recipe plant-based, swap the butter and heavy cream for olive oil and coconut cream. Check your broth to ensure it’s vegan-friendly as well.
- Herb variations: Fresh thyme or sage work beautifully in this soup. Try adding a small handful of fresh herbs to the soup while it simmers, or use dried herbs if you don’t have fresh on hand.
- Top it off: For extra texture, top the soup with roasted pumpkin seeds, crumbled croutons, or a sprinkle of parmesan cheese. A drizzle of balsamic glaze can add a sophisticated touch.
- Add protein: If you want to make this soup more filling, consider adding some cooked lentils, chickpeas, or even cooked sausage for extra protein.
Final Words
This canned pumpkin soup is a deliciously easy way to enjoy the rich flavors of autumn year-round. It’s creamy, comforting, and versatile, making it a great go-to meal for anyone who loves a bowl of soup on a chilly day. By using canned pumpkin, you can skip the prep time and still get a wonderfully flavorful dish. Whether you’re a beginner cook or a seasoned chef, this recipe is foolproof and customizable to your preferences.
FAQs
Can I Use Canned Pumpkin For Pumpkin Soup?
Yes, canned pumpkin is a convenient and time-saving option for making pumpkin soup. It is already pureed and ready to use, making it a great substitute for fresh pumpkin.
How Do I Make Pumpkin Soup Using Canned Pumpkin?
To make pumpkin soup with canned pumpkin, sauté onions, garlic, and any desired spices (like cinnamon or nutmeg) in a pot. Add canned pumpkin, vegetable or chicken broth, and cream or milk. Simmer for about 20 minutes, then blend until smooth and season with salt and pepper.
Is There A Difference Between Pumpkin Puree And Canned Pumpkin?
No, they are the same thing. Canned pumpkin is typically labeled as ’pumpkin puree’ and is cooked and mashed pumpkin with no added spices or sweeteners, making it ideal for soups and savory dishes.
Can I Add Other Vegetables To Canned Pumpkin Soup?
Absolutely! You can add vegetables like carrots, sweet potatoes, or leeks to enhance the flavor and texture of your soup. Just be sure to cook them properly before blending them with the pumpkin.
How Can I Thicken My Canned Pumpkin Soup?
If you prefer a thicker consistency, you can add ingredients like a small amount of flour or cornstarch mixed with water, or blend in cooked potatoes or carrots. You can also reduce the soup over low heat to allow it to thicken naturally.
Can I Make Pumpkin Soup With Canned Pumpkin Without Cream?
Yes, you can make a lighter version of pumpkin soup by omitting the cream. You can substitute with coconut milk, almond milk, or vegetable broth for a dairy-free alternative.
How Do I Season Canned Pumpkin Soup?
Canned pumpkin soup can be seasoned with spices like ground cinnamon, nutmeg, ginger, and cloves for warmth, and fresh herbs like thyme, rosemary, or sage for added depth. Salt and pepper are essential to balance the flavors.
How Long Does Pumpkin Soup Made With Canned Pumpkin Last?
Pumpkin soup made with canned pumpkin can be stored in the refrigerator for up to 4-5 days in an airtight container. You can also freeze it for up to 3 months, though the texture may change slightly upon reheating.
Can I Make Pumpkin Soup Spicier?
Yes, if you like your pumpkin soup with a bit of heat, you can add spices like cayenne pepper, red pepper flakes, or a dash of hot sauce to the recipe. Adjust the amount to suit your spice preference.
How Do I Make Pumpkin Soup Creamy Using Canned Pumpkin?
To make pumpkin soup creamy, add heavy cream, coconut cream, or a dairy-free alternative like cashew cream. You can also blend the soup until smooth for a naturally creamy texture without adding dairy.