Pumpkin Soup with Canned Pumpkin
I love fall soups, and none more so than this Pumpkin Soup with canned pumpkin. Using canned pumpkin means you can have this thick, creamy, rich soup ready in no time. Plus, it’s got great spices in it, which really enliven the soup’s fall flavors and deliciousness. Easy to make, this pumpkin soup recipe is a must-try!
I love pumpkin soup, and when I take a shortcut using canned pumpkin, it means I can enjoy the soup for lunch or dinner without having to cook for hours. That’s a cooking hack I can really get behind!
This soup is rich, thick, and has a bit of sweetness from the maple syrup, which gives it an even more fall-like flavor, but the tart green apple balances the sweetness. Plus, it has a touch of curry powder in it and nutmeg, which really makes the pumpkin flavor pop.
Pumpkin Soup with canned pumpkin
Canned pumpkin puree is the star of this soup. Make sure you’re using 100% pure pumpkin and not pumpkin pie filling, or you’ll end up with a very different-tasting soup.
The creaminess comes from coconut milk and a touch of heavy cream, and it is perfect in this soup! It is elegant enough for dinner parties, but it’s also casual and homey, which means it makes a great lunch or dinner at home.
Why I love this recipe
- It is so simple to make and is ready in about 20 minutes!
- The curry powder and nutmeg enhance the pumpkin flavor and add so much to the soup.
- Made with pantry staples and common ingredients, you can make this soup whenever you’re in the mood for it!
Gather these ingredients
- Onion – Yellow or white onion; finely chopped.
- Butter – Salted or unsalted.
- Garlic cloves – Minced.
- Vegetable broth – Use low or no sodium added to control the sodium.
- Carrot – Shredded.
- Green apple – Like Granny Smith apples; shredded.
- Canned pumpkin puree – You’ll need 2 15-ounce cans.
- Curry powder
- Ground nutmeg
- Salt and pepper – To taste.
- Canned light coconut milk – 2 13.5-ounce cans.
- Pure maple syrup
- Heavy cream – For garnishing.
- Fresh parsley – Optional garnish; chopped.
How to make the best Pumpkin Soup with Canned Pumpkin
- Melt the butter in a large pot over medium heat, then add the onions and saute the onions for 5-6 minutes or until softened.
- Stir in the shredded carrot and apple, and minced garlic, and cook for an additional minute.
- Stir in the canned pumpkin puree, broth, curry powder, nutmeg, a pinch of salt and a few grinds of black pepper. Bring the mixture to a boil, then turn the heat down and simmer it for about 5 minutes.
- Mix in the coconut milk and maple syrup and simmer for an additional 5-8 minutes.
- Puree the soup with an immersion blender or regular blender, then return to the soup pot to keep warm. Season with salt and pepper to taste and serve with a drizzle of heavy cream on top and a sprinkle of chopped parsley.
Tips & substitutions
- Ensure you’re using 100% pumpkin puree and not canned pumpkin pie filling.
- Reserve a bit of the shredded apple to garnish the top of the soup along with the heavy cream, or use creme fraiche.
- Use caution when using a blender to puree hot soups, as hot liquid can explode and cause serious burns. I always use an immersion blender to make pureed soups.
- You can add other garnishes like crumbled bacon, croutons, or roasted pepitas (pumpkin seeds).
This Pumpkin Soup with canned pumpkin is the perfect fall soup, and I love serving it as a starter to other fall-inspired dishes like Cornish game hens or a hearty and casual crockpot meal of beans and ground turkey. This versatile soup also pairs well with a delish salad for lunch, like this amazing fall salad.
Store any leftover soup in an airtight container in the fridge for 3-4 days. Warm it gently in the microwave or in a saucepan on the stove.
Check out these awesome savory pumpkin recipes while you’re here
Get the Recipe:
Pumpkin Soup with Canned Pumpkin
- 1 small onion chopped finely
- 2 tablespoon butter
- 3 cloves garlic minced
- 6 cups vegetable broth
- ¾ cup shredded carrot
- ¾ cup shredded green apple
- 2 15 oz cans pumpkin purée
- 1-2 tablespoons curry powder
- ½ tsp nutmeg
- 1 tsp salt
- 1 tsp pepper
- 2 13.5 ounce cans light coconut milk
- 1-2 tablespoon pure maple syrup, or use honey
- ½ cup heavy cream, or creme fraiche, garnish
- 2-4 Tbsp chopped parsley
- In a large pot over medium heat, melt the butter and add the onions; saute for 5-6 minutes until softened. Stir in the grated carrot, apple, and garlic and cook for an additional minute.
- Stir in the pumpkin purée, broth, and curry powder, nutmeg and salt and pepper and stir. Increase the heat and bring it to a boil, then turn the heat down and simmer for 5 minutes. Add in the coconut milk and maple syrup and stir; cook for an additional 5-8 minutes.
- Using an immersion blender or hand blender, puree the soup until smooth. (Be careful, as it will be hot) Keep the soup covered until ready to serve. Season to taste (if you need to add more salt or pepper.)
- For serving, pour the soup into the bowls and drizzle with heavy cream (or creme fraiche) and a sprinkle of chopped parsley.
- Optional toppings: crumbled bacon, croutons, fresh grated apple.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...