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Home » Easy Creamy Pumpkin Soup with Canned Pumpkin for Fall

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Easy Creamy Pumpkin Soup with Canned Pumpkin for Fall

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Easy Creamy Pumpkin Soup on Jennifer Cooks

Is there anything more comforting than a bowl of creamy pumpkin soup on a cold day? This recipe hits all the right notes—creamy, slightly sweet, and packed with warm spices that’ll make you feel like you're wrapped in a cozy blanket, even if you're still wearing flip-flops in October (I feel you, Texas weather).

Easy Creamy Pumpkin Soup on Jennifer Cooks

This soup isn’t just a quick-fix meal; it has a rich history too. Pumpkins have been a staple in American cuisine since the early settlers learned to grow them from Indigenous peoples. From colonial times to many Southern kitchens, pumpkin soup has been passed down as both a holiday favorite and a weeknight go-to. It’s nostalgic, comforting, and modern all at once. Plus, canned pumpkin makes it a breeze to prepare!

So grab your immersion blender and let’s turn that canned pumpkin into something extraordinary.

Easy Creamy Pumpkin Soup on Jennifer Cooks

Ingredients:

Here’s what you’ll need to whip up this delicious pumpkin soup:

  • Olive oil: The base for sautéing your veggies. Opt for extra virgin for its fruity, rich flavor. It’s a Mediterranean staple that adds heart-healthy fats to your dish.
  • Yellow onion: Sweet and mild, it forms the perfect background for the pumpkin to shine. A little caramelization adds depth.
  • Garlic: Every good soup starts with garlic. Its pungent, warm flavor intensifies as it simmers.
  • Fresh thyme: This aromatic herb not only adds flavor but also makes your kitchen smell divine. It balances out the sweetness of the apples and pumpkin.
  • Pumpkin purée: Canned pumpkin is the MVP here—convenient and packed with rich pumpkin flavor. Just make sure you’re using purée and not pumpkin pie filling!
  • Granny Smith apples: These tart apples balance the sweetness of the pumpkin. You could swap them for a sweeter variety, but Granny Smiths bring a nice tangy edge.
  • Chicken stock: Adds richness and depth. If you want to keep it vegetarian, vegetable broth is an excellent substitute.
  • Maple syrup: A touch of maple syrup adds a hint of sweetness and luxury. No maple syrup? Brown sugar will work, too.
  • Kosher salt: Larger flakes mean better control over seasoning. It’s crucial for balancing the sweet and savory flavors in the soup.
  • Nutmeg and cinnamon: Classic fall spices that give the soup its cozy, warm flavor. The aroma alone is worth it.
  • Curry powder: The secret ingredient that adds unexpected warmth and complexity. A little goes a long way, but trust me—it’s worth it.
  • Cayenne pepper: Just a pinch for a subtle heat. You can skip it if spice isn’t your thing, but where’s the fun in that?
  • Better than Bouillon Chicken Base: This concentrated broth brings out deeper flavors. For a vegan version, swap it with the Vegetarian No Chicken Base.
  • Heavy whipping cream: For a silky, luxurious finish. Going dairy-free? Use unsweetened coconut cream or coconut milk instead.
  • Fresh parsley: Optional, but it adds a pop of color and brightness to the dish.

Equipment: What You’ll Need to Make This Soup

  • Large pot: A deep, sturdy pot is essential for cooking the soup evenly. I love using my Mauviel Stewpan, but any large, deep pot will do.
  • Immersion blender: Perfect for puréeing the soup directly in the pot, saving you the hassle of transferring hot soup to a blender. If you don’t have one, a regular blender works, but cool the soup first!
  • Wooden spoon: Gentle on your pots and perfect for stirring all the goodness.
  • Baking sheet (optional): If you’re roasting fresh pumpkin instead of using canned, you’ll need this to get that perfect caramelization.

How to Make the Soup: The Play-by-Play

Sauté the onions and apples: Heat the olive oil in your large pot over medium-high heat. Add the onions and apples, stirring occasionally, until they’re soft and caramelized—about 10 minutes. This step adds flavor, so take your time!

Heating olive oil in stewpan for Easy Creamy Pumpkin Soup on Jennifer Cooks
Sauteeing apples and onions for Easy Creamy Pumpkin Soup on Jennifer Cooks
Slightly caramelizing the onions and apples for Easy Creamy Pumpkin Soup on Jennifer Cooks

Add garlic and thyme: Once the onions and apples are golden, toss in the garlic and thyme. Let them cook for just a couple of minutes until fragrant. Be careful not to burn the garlic!

Adding minced garlic and fresh minced thyme and sauteing for Easy Creamy Pumpkin Soup on Jennifer Cooks

Stir in the pumpkin: Add the pumpkin purée and cook for a few minutes, letting it deepen in color and flavor.

Cooking a slightly browning pumpking puree for Easy Creamy Pumpkin Soup on Jennifer Cooks

Spice it up: Pour in the chicken stock, maple syrup, spices, salt, and Better than Bouillon Chicken Base. Stir everything together and bring the soup to a simmer over medium-low heat. Let it cook uncovered for 30 minutes to allow the flavors to meld.

Adding Chicken stock for Easy Creamy Pumpkin Soup on Jennifer Cooks
Adding Better than Bouillon Chicken Base for Easy Creamy Pumpkin Soup on Jennifer Cooks
Cooking the soup base for Easy Creamy Pumpkin Soup on Jennifer Cooks

Blend and cream: After 30 minutes, stir in the heavy cream and use your immersion blender to purée the soup until smooth. Taste and adjust the seasoning—don’t be shy with the salt!

Adding slightly whipped heavy cream for Easy Creamy Pumpkin Soup on Jennifer Cooks
Stirring in cream for Easy Creamy Pumpkin Soup on Jennifer Cooks
Pureeing the soup with an immersion blender for Easy Creamy Pumpkin Soup on Jennifer Cooks
Adding chopped parsely for Easy Creamy Pumpkin Soup on Jennifer Cooks

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

Visit my Amazon Store for everything you need to cook up a storm, bake delicious treats, and whip up your favorite beverages!

Easy Creamy Pumpkin Soup on Jennifer Cooks

Chef Secrets: Tips to Make Your Soup Sing

  • Pumpkin Swirl: Want that fancy, thick cream swirl on top of your soup? Here’s the trick: whip a little cream until it’s slightly thickened, then drizzle it over your soup for that restaurant-worthy touch. It’s an effortless way to impress!
  • Roast Your Pumpkin: Want to use fresh pumpkin? Roast it at 400°F until caramelized and tender. It brings out the natural sugars and adds a deeper flavor.
  • Apples Are Key: The apples balance the sweetness of the pumpkin, adding tartness and complexity. Trust me, it’s not weird—it’s delicious.
  • Find Your Flavor Balance: Taste as you go and adjust the seasoning. A touch more salt, a little extra cayenne—maybe a touch more chicken base – finding that sweet spot is the key to a killer pumpkin soup.

Easy Creamy Pumpkin Soup on Jennifer Cooks

Kitchen Tips

  • Immersion Blender Pro Tip: Keep the blade submerged to avoid splatters. And wear an apron—pumpkin stains are real.
  • Spice It Up: Curry powder and cayenne bring warmth and depth. If you like more heat, feel free to up the cayenne or add a pinch of smoked paprika.
  • Make It Ahead: This soup tastes even better the next day, making it ideal for meal prep or a dinner party.

Serving Suggestions: Dress It Up

This soup is lovely on its own, but here are a few ways to make it extra special:

  • Pair with grilled cheese or crusty bread for a hearty, comforting meal.
  • Top with crispy bacon or pumpkin seeds for texture.
  • Serve as an elegant first course for a Thanksgiving meal or fall dinner party.

Easy Creamy Pumpkin Soup on Jennifer Cooks

FAQ: Let’s Clear Things Up

Can I freeze this soup?
Absolutely! Freeze it in an airtight container for up to three months. Leave out the cream before freezing, then stir it in after reheating for a fresher taste.

How do I reheat it?
Warm it gently over medium-low heat, stirring frequently. If it’s too thick, add a splash of chicken stock or water.

Can I make this soup vegan?
Yes! Just swap the chicken stock for vegetable broth and use Vegan Better Than Bouillon No Chicken Base and full-fat coconut milk or unsweetened coconut cream instead of heavy cream.

Can I use fresh pumpkin instead of canned?
You sure can! Roast a sugar pumpkin or pie pumpkin for a caramelized flavor. Canned pumpkin is convenient, but fresh adds an extra depth of flavor.


Storing and Reheating

Leftovers can be stored in an airtight container in the fridge for up to five days. When reheating, use low-medium heat on the stove, stirring frequently. If it thickens too much, add a little stock or water to loosen it up. 

If you’re using a microwave, reheat in 30-second intervals, stirring in between to heat evenly. Don’t forget to taste and adjust seasoning before serving.


Easy Creamy Pumpkin Soup on Jennifer Cooks

There you have it—creamy pumpkin soup, the ultimate cozy comfort food! Whether you’re using canned pumpkin or roasting fresh, this recipe is a fall favorite you’ll be making on repeat. 

Serve it with your favorite bread, top it with bacon or pumpkin seeds, and enjoy the rich, warming flavors that make you feel right at home.

So, the next time you’re craving something warm and comforting, grab your pot, and make this creamy pumpkin soup. It’s perfect for weeknight dinners, holiday gatherings, or just a quiet night in. Enjoy!

More Cozy Soup Recipes

  • Creamy Chicken and Wild Rice Soup
  • Creamy Butternut Squash Soup
  • Creamy Salmon Chowder
  • Clam Chowder
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Easy Creamy Pumpkin Soup on Jennifer Cooks

Creamy Pumpkin Soup with Canned Pumpkin

Whip up this easy creamy pumpkin soup using canned pumpkin, warm spices, and a swirl of cream. The perfect fall dish for cozy weeknights or special occasions!
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Course: Main Dish
Cuisine: American
Keyword: fall soup, holiday soup
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 8
Calories: 175kcal
Author: Jennifer Locklin

Equipment

  • Large Soup Pot
  • Wooden Spoon
  • Chef Knife
  • Cutting Board
  • Immersion Blender
  • Baking Sheet optional, if you are roasting fresh pumpkin

Ingredients

  • 1 tablespoon olive oil
  • 2 cups chopped yellow onion
  • 4 cloves garlic minced
  • 1 teaspoon chopped fresh thyme
  • 2 cans pumpkin puree
  • 2 Granny Smith apples peeled & chopped
  • 4 cups chicken stock
  • 3 tablespoons maple syrup
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • 1 teaspoon curry powder
  • ⅛ teaspoon cayenne pepper
  • 2 teaspoons Better than Bouillon Chicken Base to taste
  • ½ cup heavy whipping cream
  • 2 tablespoons chopped fresh parsley
Get Recipe Ingredients

Instructions

  • Heat olive oil in a large pot over medium-high. Add onion and chopped apple, and cook, stirring occasionally, until onion is beginning to brown and softened, about 10 minutes. Add garlic and thyme, and cook, stirring often, until fragrant and slightly browned (not burned), about 1 to 2 minutes.
  • Stir in pumpkin puree; cook, stirring occasionally, until puree turns a couple of shades darker.
  • Stir in chicken stock, maple syrup, salt, nutmeg, cinnamon, curry powder, and chicken base. Bring to a simmer over medium-low. Simmer, uncovered, and stirring occasionally, until slightly reduced and flavors meld, about 30 minutes.
  • Add the heavy cream. Use a stick blender to purée the soup until completely smooth.*
  • Taste and adjust seasoning with salt, pepper, and chicken base.
  • Ladle the soup into bowls and garnish with a swirl of cream (see note below) and chopped parsley, if desired.

Nutrition

Serving: 1 bowl | Calories: 175kcal | Carbohydrates: 21g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 20mg | Sodium: 517mg | Potassium: 285mg | Fiber: 2g | Sugar: 13g | Vitamin A: 399IU | Vitamin C: 8mg | Calcium: 43mg | Iron: 1mg

*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.

Did you make this recipe? Tag @jennifercooks123 on Instagram and hashtag it #jennifercooks so we can see all the deliciousness!

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We’d love to hear your thoughts! Whether you made a tweak, have advice, or just want to share your rating, your feedback is gold. Keep it kind—no mean comments or off-topic links. Let’s celebrate food together. All are welcome to join the conversation!

Filed Under: Creamy Soups, Soups, Stews & Chili Tagged With: Comfort Food, Quick and Easy

About Jennifer

I’m Jennifer Locklin, author and owner of Jennifer Cooks. I am a trained chef and passionate about good food, cooking for family and friends, and creating recipes that form lasting memories from one generation to the next. I hope you find inspiration for cooking and creating here!

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Hello! I'm Jennifer Locklin, the creator of Jennifer Cooks. Cooking is a cherished tradition passed down in my family, deeply rooted in love and shared experiences.

My blog showcases tried-and-true recipes that promise to turn your cooking into memorable moments.

More about me →


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