This creamy pumpkin soup comes together in one pot with canned pumpkin, so there’s no peeling or roasting involved. Onion and garlic build the base, warm spices and a touch of maple syrup round it out, and a splash of cream at the end makes it silky. It’s ready in about 30 minutes, start to finish.
Why Canned Pumpkin Makes This So Easy
Fresh roasted pumpkin tastes great, but it eats up most of an hour before you’ve even started the soup. Canned pumpkin puree skips all of that. It’s already cooked down and smooth, so you can go straight from chopping an onion to a finished bowl of soup on a weeknight, without losing any of the flavor that makes pumpkin soup worth making in the first place.
What You’ll Need
- 2 tablespoons butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (15 ounce) can pure pumpkin puree (not pumpkin pie filling)
- 3 cups vegetable or chicken broth
- 1/2 cup heavy cream, plus extra for serving
- 1 tablespoon maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Salt and black pepper, to taste
- Pepitas or croutons, for serving
How to Make Creamy Pumpkin Soup
1. Soften the onion and garlic
Melt the butter in a large pot over medium heat. Add the onion and cook for four to five minutes, stirring now and then, until it turns soft and a little golden. Stir in the garlic and cook for another 30 seconds, just until it smells fragrant.
2. Add the pumpkin and broth
Stir in the pumpkin puree, broth, maple syrup, cinnamon, nutmeg and ginger. Bring it to a gentle simmer and let it cook for 10 minutes, stirring occasionally, so the spices have time to bloom and the flavors come together.
3. Blend until smooth
Take the pot off the heat. Blend the soup with an immersion blender until it’s completely smooth, or work in batches with a regular blender, venting the lid so steam can escape. Either way, go slow with hot liquid.
4. Stir in the cream and season
Return the pot to low heat, stir in the cream, and warm it through for a minute or two without letting it boil. Taste it, then add salt and pepper until it tastes balanced rather than flat.
Tips for the Best Bowl
- Double check the can says “pure pumpkin,” not “pumpkin pie filling,” which already has sugar and spices mixed in.
- Toast the pepitas in a dry pan for a couple of minutes before serving. It makes a real difference in crunch and flavor.
- If the soup seems too thick once it’s blended, thin it with a splash more broth until it’s the consistency you like.
- A swirl of cream and a crack of black pepper right before serving makes it look like it took a lot more effort than it did.
What to Serve With It
This soup is filling on its own, but it pairs well with something to dip. Try it alongside Cheesy Garlic Bread or a simple Classic Caesar Salad for a full meal. If you’re feeding a crowd this season, it also makes a nice starter before Sheet Pan Maple Mustard Chicken.
Frequently Asked Questions
Can I make this without cream?
Yes. Swap the heavy cream for full-fat coconut milk to keep it dairy-free. It adds a slightly different flavor, but the texture stays just as silky.
Can I use fresh pumpkin instead of canned?
You can. Roast about 2 pounds of cubed pumpkin at 400°F for 35 to 40 minutes until it’s fork-tender, then blend it into the soup in place of the canned puree.
How long does it keep?
It keeps in the fridge for up to four days in a sealed container. Reheat it gently on the stove, stirring so the cream doesn’t separate.
Can I freeze it?
Yes, though it’s best to freeze it before adding the cream. Freeze the base for up to three months, thaw it in the fridge overnight, then reheat and stir in the cream fresh.