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A cozy bowl of creamy pumpkin soup made with canned pumpkin, garnished with a drizzle of cream and toasted pumpkin seeds, placed on a rustic wooden table with a soft autumn-themed kitchen cloth, surrounded by small pumpkins and fall leaves, warm natural lighting, no utensils, focus on the dish, not the background, soft shadows, #platemehappy

The Best Creamy Pumpkin Soup with Canned Pumpkin — Cozy, Comforting, and Easy to Make

This creamy pumpkin soup made with canned pumpkin is the ultimate comfort food for fall. It’s smooth, flavorful, and comes together in under 30 minutes, making it perfect for busy weeknights or cozy weekends. Using canned pumpkin keeps it easy and convenient, while a touch of cream and warm spices adds a velvety richness that tastes like autumn in a bowl. Serve it with crusty bread or a light salad for a wholesome, heartwarming meal your whole family will love.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner, Lunch, Soup
Cuisine: American, comfort food
Calories: 208
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Olive oil
  • 1 Small onion chopped
  • 2 cloves Garlic minced
  • 15 oz Canned pumpkin purée not pie filling
  • 3 cups Vegetable broth
  • 1 cup Coconut milk or heavy cream
  • ½ tsp Ground cinnamon
  • ¼ tsp Ground nutmeg
  • ½ tsp Salt or to taste
  • ¼ tsp Black pepper
  • 1 tsp Maple syrup or honey optional, for sweetness

Equipment

  • 1 medium pot
  • 1 Wooden spoon
  • 1 Immersion blender or regular blender
  • 1 ladle
  • Measuring cups and spoons

Method
 

  1. In a medium pot, heat olive oil over medium heat. Add chopped onion and sauté for 3–4 minutes until translucent.
  2. Add minced garlic and cook for another 30 seconds until fragrant.
  3. Stir in canned pumpkin purée, vegetable broth, cinnamon, and nutmeg. Bring to a gentle simmer and let cook for 10 minutes.
  4. Add coconut milk or cream and stir until smooth and creamy. Simmer for another 5 minutes.
  5. Use an immersion blender to blend until silky smooth (or carefully transfer to a blender).
  6. Taste and season with salt, pepper, and optional maple syrup for sweetness.
  7. 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.
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