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Pumpkin Soup with Canned Pumpkin

A warm, creamy pumpkin soup made with canned pumpkin puree, perfect for chilly evenings and family gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Fall
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can 15 oz pumpkin puree
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • ½ teaspoon nutmeg (optional) adds warmth
  • 1 cup heavy cream or coconut milk for a dairy-free option
  • Salt and pepper to taste
  • Fresh herbs for garnish (optional)

Method
 

Preparation
  1. In a large pot, heat a splash of oil over medium heat. Sauté the chopped onion for about 5 minutes or until translucent, then add the minced garlic and cook for another minute.
  2. Stir in the ground cumin, cinnamon, and nutmeg, toasting the spices for about 30 seconds to release their flavors.
  3. Pour in the canned pumpkin puree and vegetable broth, stirring until well combined. Bring the mixture to a gentle simmer.
  4. After simmering for about 10-15 minutes, use an immersion blender to puree the soup until velvety smooth.
  5. Return the blended soup to the pot and stir in the heavy cream or coconut milk, adjusting with salt and pepper to taste. Heat through without boiling.
  6. Ladle the soup into bowls and garnish with fresh herbs, croutons, or a swirl of cream if desired. Enjoy while warm!

Notes

You can substitute heavy cream with coconut milk for a dairy-free version. Letting the soup simmer longer allows flavors to meld beautifully. Ensure spices are fresh and avoid over-blending for a bit of texture.