Easy Pumpkin Soup Recipe with Canned Pumpkin

This easy pumpkin soup recipe with canned pumpkin and coconut milk is 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 I added just enough light coconut milk to keep it creamy but still light, and there’s no cream in this recipe!

The flavor is incredible, from 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. I seriously can’t stop making it! For more cozy and delicious soup recipes, try my copycat Panera Autumn Squash Soup, butternut squash apple soup, ramen noodle soup, and roasted tomato soup next!

🔎 Quick Look: Pumpkin Soup with Canned Pumpkin

• ⏱️ Prep Time: 5 minutes
• ⏱️ Cook Time: 15 minutes
• 🕒 Total Time: 20 minutes
• 🍽 Calories: ~87 kcal per serving
• 👥 Servings: 4
• 💙 WW Points: 2 points
• 🥣 Key Ingredients: Pumpkin puree, light coconut milk, applesauce, onion, garlic, pumpkin pie spice
• 📖 Dietary Information: Dairy-free, gluten-free
• 👩‍🍳 Cook Method: Stovetop
• ⭐ Difficulty: Easy

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Why You Will Love This Recipe

• Made with Canned Pumpkin: This soup comes together so quickly and easily.
• Light and Creamy: The light coconut milk gives it a creamy texture without being heavy.
• Cozy Fall Flavor: Pumpkin pie spice and ground cumin give this soup the ultimate cozy fall flavor.
• Sweetened with Applesauce: Unsweetened applesauce isn’t overpowering at all. It perfectly sweetens this soup.
• Easy and Delicious: This soup is incredibly flavorful, and you’ll love how easy it is to make.

Key Ingredients

• Pumpkin Puree: The base of this 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 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.
• 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 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.

Find the full list of ingredients and measurements in the recipe card below.

Substitutions & 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 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 butternut squash puree instead!
• 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!

How to Make Pumpkin Soup with Canned Pumpkin

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.

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.

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.

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.

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

Serving Suggestions

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.

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.

Easy Pumpkin Soup Recipe FAQs

More Soup Recipes to Try!

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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.