This easy pumpkin soup with canned pumpkin is thick and creamy with plenty of fall favor! Ready in 30 minutes with pumpkin puree, onion, coconut milk and chicken broth.
Love creamy soup recipes? Add butternut squash soup, creamy sweet potato soup or potato leek soup to your list of cozy meals!
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Easy Pumpkin Soup
Pumpkin soup with canned pumpkin puree is a quick and delicious alternative to this classic fall soup when you don’t have the time to roast a pumpkin. It has the same comforting cozy fall flavors but is made in a fraction of the time, I’m talking 25 minutes!
While I’m typically typically baking my favorite pumpkin chocolate chip cookies and pumpkin blondies, it’s fun to do a savory dish every once in a while.
This sweet and savory creamy pumpkin soup recipe is one of the best pumpkin recipes because not only is it super flavorful and healthy, but it’s got the perfect balance of savory and a hint of sweet.
Why We Love This Recipe
- Healthy. Canned pumpkin soup is dairy free and delivers a ton of fiber, vitamins, minerals, antioxidants, and healthy fats. It’s the kind of immune-boosting recipe you’ll want to keep around all season!
- Quick and easy. If you are short on time, or you just happen to be the person who stocks up on canned pumpkins with no real plan for them, this soup is for you! Sure, fresh purée can be used and it’s great and all, but this soup is just as delicious and even easier.
- Versatile. Enjoy it as a main meal with a side of crusty French bread or on any day of the week, or as a starter or side as part of a larger holiday meal. This soup would also be delicious with my cornbread croutons on top. Keep this one handy for your Thanksgiving menu or Christmas dinner!
Recipe Ingredients
The beauty of making pumpkin soup with canned pumpkin is that there’s no heavy lifting required! Pop the can open, dump it in the pot and then add a few more flavorful ingredients to give it the perfect creamy texture and flavor.
Find the full printable recipe with specific measurements below.
- Pure pumpkin puree: This creamy pumpkin soup recipe is meant to take a bit of a shortcut to save time, but if you have extra time to make homemade pumpkin puree, go for it.
- Stock: Chicken broth or stock delivers great flavor, but to keep it vegan, you can use vegetable stock.
- Coconut cream: You can buy this separately on its own, or use the cream that you find at the tops of the cans of whole coconut milk.
- Classic spices: Making a homemade blend of pumpkin pie spice is super simple. A store-bought spice blend is great too.
How to Make Pumpkin Soup with Canned Pumpkin
Heat olive oil on the stovetop over medium heat and cook the onion first until translucent. Knowing how to cut an onion beforehand makes this process even easier. The same for tips on how to mince garlic. It cooks faster than the onion, so having it ready on hand means nothing burns!
Into the pot, stir in the stock, pumpkin, coconut cream, spices, salt, and pepper, and bring it to a light boil. Then, reduce the heat to low and simmer for 5-7 minutes until heated through. Stir frequently.
This is optional if you don’t mind the bits of onion. If you want to, you can use an immersion blender right in the pot or transfer it to a blender, which you’ll probably have to do in batches.
Drizzle with extra coconut cream on top and garnish with fresh herbs, roasted pumpkin seeds, and a dash of pepper if desired.
Recipe Tips
- Without coconut milk. If you don’t mind dairy and prefer to use it, swap out the coconut milk for heavy cream or even heavy whipping cream instead.
- Replace the pumpkin. Keep this canned pumpkin soup recipe handy, and use it with any puréed winter squash.
- Use an immersion blender. If you have one, I suggest using it over transferring the soup to a blender. It is so much easier to clean up, and you don’t have to work in batches either.
- Serving suggestions. Top it with smoky bacon, diced ham, or shredded chicken for extra heartiness. A side fall salad and a loaf of artisan bread are all you need to complete it!
More Fall Recipe Ideas
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Pumpkin Soup with Canned Pumpkin
Video
Ingredients
- 1 Tablespoon olive oil
- 1 medium onion , chopped
- 2-3 cloves garlic , minced
- 2 (14-ounce) cans pumpkin puree
- 2 1/2-3 cups vegetable or chicken stock
- ½ cup unsweetened coconut cream , plus more for serving
- 1 ½ teaspoon pumpkin pie spice
- 1 ½ teaspoons Kosher salt , more to taste
- ¼ teaspoon Freshly ground black pepper , more to taste
For Topping: Roasted pumpkin seeds, cream, herbs
Instructions
- Saute onion and garlic. In a large pot, heat 1 Tablespoon olive oil over medium heat. Once the oil is shimmering, add one onion and cook for 3-5 minutes or until translucent. Then add 2-3 cloves garlic and cook an additional minute. Cook, stirring occasionally, until onion is translucent.
- Add pumpkin. Stir in 2 1/2 cups stock, 2 cans pumpkin, 1/2 cup coconut cream, 1 1/2 teaspoons pumpkin pie spice, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Bring to a light boil, uncovered, and then reduce heat to low and simmer 5-7 minutes, or until heated through. Stir frequently and then remove from heat.
- Puree. Pour into a blender or use an immersion blender to purée the soup until smooth. You can skip this step if you don't mind the onions.
- Ladle into bowls and drizzle coconut cream on top, pumpkin seeds and pepper if desired.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
It is! It’s also paleo and keto friendly. You can also keep it dairy free and vegan if you prefer.
If you want a bit of added sweetness, other than what you’d naturally get from the pumpkin, you can add a drizzle of maple syrup or brown sugar in there to offset the savory ingredients a bit further.
It’s such a versatile ingredient that can be used in so many sweet and savory dishes. I’ve got loads of recipes on my blog that call for pumpkin purée you should check out. Things like pumpkin banana bread and pumpkin waffles!
Leftover creamy pumpkin soup can be kept in an airtight container in the fridge for up to 5 days or in the freezer for 3 months. To reheat, simmer over low heat on the stove, or use the microwave.
Categorized as: 30 Minute Meals, 30 Minute Meals, American, Dairy-Free, Dinner, Freezer-Friendly, Freezer-Friendly, Gluten-Free, Halloween, Nut-Free, One Pot, One Pot, Soups, Stovetop, Stovetop, Thanksgiving, Vegan, Vegetarian, Vegetarian, Vegetarian, Whole 30
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
My friend made this for me just last week. It’s delicious.
I’m making this now…and guessing at the amount of salt, since the recipe says “ 1 ½ Kosher salt”. I’m guessing you meant teaspoons? I’m looking forward to the soup! 😊
Woops, thanks for letting us know! Yes, that’s correct :)
It is very tasty, my whole family enjoyed it! It is also easy to make, with easy to find ingredients, thanks for sharing😊
You are so welcome! Glad to hear it was a hit with your family :)
Can u use half and half instead? Do u need the coconut flavor and if so, can you use coconut oil to brown the onions?
You can use half and half instead. We just used it to keep this soup lighter :)
I am so excited for all the pumpkin recipes!! We have already started & this one is so good & creamy!! You won’t find an easier pumpkin soup recipe!
Glad to hear you enjoyed it, Kristyn :)
I am not a big fan of everything pumpkin ( I know, I’m weird) but this soup was just so tasty! Very simple to make and my entire family just loved it!
I’m so happy to hear you enjoyed it, Julia! :) Thanks for your comment and review!