EASY PUMPKIN SOUP RECIPE

OMG, we can’t stop talking about this easy pumpkin soup recipe! It’s creamy, flavorful, and absolutely effortless to make! If you try one soup this season, make it this one! This recipe comes together in no time using canned pumpkin, and we added just enough light coconut milk to keep it creamy but still light. The flavor is incredible, thanks to the perfect blend of pumpkin pie spice, a hint of cumin, and a touch of sweetness from unsweetened applesauce. With sautéed onions, garlic, and low-sodium broth, this soup is full of depth. We seriously can’t stop eating it! It’s a dairy-free, gluten-free, and vegan cozy fall meal everyone will love.

Why You Will Love This Pumpkin Soup Recipe

• This soup is made with canned pumpkin! It comes together so quickly and easily.
• The light coconut milk gives it a creamy texture without being heavy.
• Pumpkin pie spice and ground cumin give this soup the ultimate cozy fall flavor.
• The unsweetened applesauce isn’t overpowering at all, it perfectly sweetens this pumpkin soup. There is no added sugar in this recipe!
• This pumpkin soup is incredibly flavorful and you will love how easy it is to make!
• This soup is naturally vegan, dairy-free, and gluten-free!

What Is Pumpkin Soup?

This homemade pumpkin soup is a creamy, comforting dish made with canned pumpkin! It comes together quickly and is incredibly flavorful. Applesauce adds a subtle sweetness to the soup, while diced onion and garlic add depth. Warm spices like pumpkin pie spice and cumin elevate the flavor, making each spoonful more inviting. Light coconut milk creates a rich, creamy texture without the heaviness, keeping this soup a healthy and light option! It’s truly an incredible blend of flavors and perfect for a cozy meal!

Ingredients Needed

• Pumpkin Puree: The base of this pumpkin soup is one can of pumpkin puree. Use pumpkin puree, not pumpkin pie filling.
• Applesauce: Unsweetened applesauce adds a subtle and natural sweetness to this pumpkin soup. It enhances the flavor of this soup without the need for added sugar! It’s a magical ingredient that perfectly complements the savory elements, creating a beautifully balanced dish.
• Olive Oil: Sauté the onion and garlic in olive oil.
• Onion: Dice one small onion for this recipe.
• Garlic: You will need two cloves of garlic for this recipe.
• Chicken Broth: This soup comes together with low-sodium chicken broth. For a vegetarian and vegan option use low-sodium vegetable broth.
• Light Coconut Milk: The light coconut milk gives this pumpkin soup a creamy texture and adds incredible flavor.
• Pumpkin Pie Spice: The pumpkin pie spice adds warmth and flavor to the soup.
• Cumin: Ground cumin adds incredible depth of flavor to this soup.
• Salt and Pepper: Season with salt and pepper.

How To Make Pumpkin Soup With Canned Pumpkin

Step 1: Add the olive oil and diced onion to a large saucepan or pot over medium heat on the stove.

Sauté the onion for about 2-3 minutes, until translucent. Then, add the crushed garlic and sauté for another minute.

Step 2: Next, add the pumpkin puree, unsweetened applesauce, low-sodium chicken broth, light coconut milk, pumpkin pie spice, cumin, salt, and pepper. Then, stir everything together until well combined.

Step 3: Bring the soup to a simmer over medium-low heat. Once simmering, reduce the heat to low and let it cook for about 15 minutes, stirring occasionally.

Step 4: Use an immersion blender to blend the soup until it is smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup to a blender in batches and blend until smooth.

Step 5: When ready to serve, pour this pumpkin soup into bowls and serve it warm.

How To Serve Pumpkin Soup

Serve this pumpkin soup warm, garnished with optional toppings like roasted pepitas, fresh herbs such as parsley or thyme, or a drizzle of light coconut milk. You can pair it with crusty bread, grilled cheese, or croutons. Or, opt for a side of roasted vegetables or a fresh salad to balance the savory richness of the soup with a lighter touch.

Expert Tips

• Blend The Soup: Blending the soup using an immersion blender gives it a smooth and creamy texture. Also, it ensures the sautéed onion and garlic are blended into the soup.
• Add A Kick: Add a pinch of cayenne pepper or smoked paprika for a bit of spice in your pumpkin soup. Or, top with a sprinkle of crushed red pepper flakes.
• Use Pumpkin Puree: Make sure to use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling often has added spices or sugar.
• Add The Coconut Milk: Make sure to add light coconut milk to give this pumpkin soup an incredible flavor and creaminess that is not to be missed!
• Let The Soup Simmer: Allow the soup to simmer for about 15 minutes to allow all the flavors to develop and meld together.
• Broth Options: We love using low-sodium chicken broth in this recipe as it adds excellent flavor to this soup. However, use low-sodium vegetable broth to keep this recipe vegetarian and vegan.

Storage Instructions

You can store leftover pumpkin soup in an airtight container in the refrigerator for 3-4 days. When ready to serve it again, reheat this soup in a saucepan over low heat on the stovetop, or in the microwave. For longer storage, freeze this soup for up to three months.

Variations

• Make Pumpkin Pie Spice: If you don’t have pumpkin pie spice, you can make a homemade blend. Combine 1/2 teaspoon of ground cinnamon with 1/4 teaspoon of ground ginger and 1/4 teaspoon of ground nutmeg.
• Chicken Broth Substitution: To make this pumpkin soup vegan and vegetarian, use low-sodium vegetable broth in place of the low-sodium chicken broth.
• Season To Taste: Taste your pumpkin soup and adjust the seasoning as needed. You can add more salt, pepper, or spices to taste.
• Pumpkin Puree Substitution: You can make this soup with pumpkin puree or even butternut squash puree!
• Make This Soup In The Slow Cooker: You can make this pumpkin soup in the slow cooker! Sauté the onions and garlic and then add them to your slow cooker. From there, add the rest of the ingredients to the slow cooker. Mix all the ingredients, place the lid on the slow cooker, and allow the soup to cook on low for 3-4 hours. Slow-cooking this soup will allow the flavors to meld together even more!

Frequently Asked Questions

Can I Make Pumpkin Soup With Canned Pumpkin?

Yes, you can absolutely make pumpkin soup with canned pumpkin! Using canned pumpkin is a quick, easy, and convenient way to make a delicious soup! Just make sure to use pure pumpkin, not pumpkin pie filling, as pumpkin pie filling contains added spices and sugar.

How Long Does Pumpkin Soup Last?

This homemade pumpkin soup will last up to four days when stored in an airtight container in the fridge. Or, you can freeze this soup for longer storage.

Can You Freeze Pumpkin Soup?

Yes, you can freeze this homemade pumpkin soup. Allow it to cool completely before transferring it to a freezer-safe airtight container. You can freeze this pumpkin soup for up to three months. Thaw it in the refrigerator before reheating it.

Is This Pumpkin Soup Healthy?

This pumpkin soup is healthy and lightened up! There is no heavy cream, butter, or full-fat coconut milk in this soup! Instead, we used light coconut milk. This soup is so incredibly balanced and delicious. The light coconut milk lightens it up while adding incredible flavor and gives this soup a creamy texture – without the need for cream! Plus, there is no added sugar in this pumpkin soup.

Is Pumpkin Soup Vegan?

This pumpkin soup can easily be made vegan. To do so, use low-sodium vegetable broth instead of the chicken broth. The rest of the ingredients in this soup are already vegan.

More Soup Recipes To Try Next!

• Copycat Panera Autumn Squash Soup
• Easy French Onion Soup Recipe
• Roasted Carrot Ginger Soup
• Spicy Black Bean Soup With Chipotle
• Roasted Tomato Soup With Basil
• Ramen Noodle Soup

If you try this recipe please be sure to leave us a comment and star rating ★★★★★ letting us know how it turns out for you.