When we think about autumn, the first thing that always comes to mind is pumpkin everything: from pumpkin spice lattes to family pumpkin pies, from carving jack-o’-lanterns to decorating the house with tiny ornamental pumpkins. For our family, fall isn’t complete without our favorite comfort food: a warm, creamy bowl of pumpkin soup. It’s cozy, nourishing, and fills the whole kitchen with the comforting scent of fall spices.
I like using canned pumpkin because it saves time without sacrificing flavor, making it perfect for busy weeknights. Still, you can roast fresh pumpkin if you want that extra home-cooked touch. My kids love helping me scoop out pumpkin purée from the can. It keeps their little hands busy and gets them excited about cooking. Involving them in the kitchen has always been one of my favorite parts of parenting; it sparks their curiosity and helps them build a lifelong love for food.
What I love most about this pumpkin soup is how it wraps you in warmth with every spoonful. It’s smooth, rich, and lightly spiced. It’s a bowl of pure comfort food on a crisp fall evening. Whether we’re enjoying it after carving pumpkins, watching the leaves fall, or winding down from a busy day, this pumpkin soup is our family’s ultimate autumn ritual.
Nutritional Benefits:
Pumpkin is more than just a fall favorite, it’s a nutritional powerhouse. It’s rich in beta-carotene, which converts to vitamin A and supports healthy vision and immunity. Pumpkin is also high in fiber, which helps with digestion and keeps you feeling full longer. It’s naturally low in calories and fat, yet packed with vitamin C, potassium, and antioxidants, making it a heart-healthy ingredient that supports glowing skin and a strong immune system. Whether you enjoy it in soup, muffins, or pies, pumpkin brings both comfort and nourishment to your table.
The Best Creamy Pumpkin Soup with Canned Pumpkin — Cozy, Comforting, and Easy to Make
Ingredients
Equipment
Method
- In a medium pot, heat olive oil over medium heat. Add chopped onion and sauté for 3–4 minutes until translucent.
- Add minced garlic and cook for another 30 seconds until fragrant.
- Stir in canned pumpkin purée, vegetable broth, cinnamon, and nutmeg. Bring to a gentle simmer and let cook for 10 minutes.
- Add coconut milk or cream and stir until smooth and creamy. Simmer for another 5 minutes.
- Use an immersion blender to blend until silky smooth (or carefully transfer to a blender).
- Taste and season with salt, pepper, and optional maple syrup for sweetness.
- Ladle into bowls and serve warm with crusty bread or a sprinkle of roasted pumpkin seeds.
Notes
- Roasted pumpkin option: Roast 2 cups of fresh pumpkin cubes until tender, then blend into the soup for a deeper flavor.
- Vegan option: Use coconut milk and maple syrup instead of honey.
- Make it richer: Add a dollop of sour cream or drizzle of heavy cream before serving.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
- Seasonal twist: Add a pinch of curry powder for a savory spin or fresh sage for a more autumnal aroma.
