As the cool air settles in and colorful leaves begin to grace the sidewalks, I find myself yearning for that warm embrace of comfort food. This Pumpkin Soup with Canned Pumpkin is my go-to remedy for those brisk afternoons. Not only is this recipe effortlessly quick, taking only 30 minutes from prep to table, but it also transforms pantry staples like canned pumpkin into a creamy delight that’s packed with flavor and nutrition. With hints of ginger and a drizzle of maple syrup, it evokes the essence of fall while being a crowd-pleaser for any gathering. Plus, you can easily pair it with a crusty bread for a complete meal that feels indulgent yet wholesome. Are you ready to create a cozy bowl of warmth and flavor? Let’s get cooking!
Why is Pumpkin Soup a Fall Favorite?
Cozy Comfort: There's nothing like a warm bowl of soup to embrace the comforting vibes of autumn. This Pumpkin Soup with Canned Pumpkin is perfect for cozy evenings.
Quick and Easy: In just 30 minutes, you can whip up a deliciously creamy soup, making it a fantastic weeknight meal option.
Nutritious Delight: Packed with nutrients, pumpkin brings richness without the extra calories. It's a wholesome choice that doesn’t sacrifice flavor.
Crowd-Pleaser: Whether it's a family dinner or a casual gathering, this soup is sure to impress. Serve it with crusty bread for an irresistible pairing!
Versatile Flavor: From warm spices to a drizzle of maple syrup, each spoonful offers a delightful burst of fall flavors. If you're looking for more cozy recipes, check out this warm apple cider to complement your fall meal!
Pumpkin Soup with Canned Pumpkin Ingredients
• Get ready for a cozy cooking experience!
For the Base
- Olive oil – a key ingredient that enhances the flavor and helps sauté your aromatics.
- Chopped yellow onion – offers a sweet, savory foundation for your soup.
- Minced garlic – adds depth with its aromatic goodness.
- Fresh thyme – a fragrant herb that elevates the flavors to the next level.
For the Soup
- Canned pumpkin purée – the star of this recipe, providing rich texture and nutrition.
- Kosher salt – essential for bringing out all the delicious flavors in your soup.
- Ground cumin – adds a warm, earthy spice that perfectly complements pumpkin.
- Black pepper – a simple way to give your soup just the right amount of heat.
- Ginger powder – a warming spice that enhances the autumn vibes.
- Cayenne – a pinch of this spice will brighten up the flavors with a touch of heat.
- Vegetable broth – forms the liquid base, adding even more flavor.
For Sweetness and Creaminess
- Maple syrup – brings a hint of sweetness that beautifully balances the spice.
- Heavy cream – creates a luxurious, creamy texture to your pumpkin soup.
For Toppings
- Toasted pumpkin seeds – a crunchy topping that adds texture and visual appeal.
- Flaky sea salt – a sprinkle at the end enhances every bite of this comforting dish.
With these delightful ingredients, you're just moments away from crafting the ultimate Pumpkin Soup with Canned Pumpkin!
Step‑by‑Step Instructions for Pumpkin Soup with Canned Pumpkin
Step 1: Sauté Aromatics
In a large pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 2 cups of chopped yellow onion and 2 cloves of minced garlic. Sauté these ingredients for about 5 minutes until the onion is translucent and fragrant, filling your kitchen with a delightful aroma.
Step 2: Add Fresh Herbs
Stir in 1 teaspoon of fresh thyme to the pot and continue to cook for an additional 1-2 minutes. This will bring out the fragrant qualities of the herbs, infusing your Pumpkin Soup with Canned Pumpkin with depth and warmth, perfect for cozy evenings.
Step 3: Combine Main Ingredients
Now, add 15 oz of canned pumpkin purée, 1 teaspoon of kosher salt, 1 teaspoon of ground cumin, ½ teaspoon of black pepper, ½ teaspoon of ginger powder, and ¼ teaspoon of cayenne pepper to the pot. Pour in 2 cups of vegetable broth, stirring well to fully combine all the ingredients into a smooth mixture that promises rich flavor.
Step 4: Simmer for Flavor
Increase the heat slightly to bring the mixture to a gentle simmer. Let it cook uncovered for about 10 minutes, stirring occasionally. Watch as the ingredients meld together, creating a beautiful, vibrant color and fragrant scent that makes your mouth water.
Step 5: Stir in Sweetness and Creaminess
After simmering, stir in 2 tablespoons of maple syrup and 2 tablespoons of heavy cream. Blend thoroughly until the soup is smooth and creamy. Taste and adjust the seasoning if needed, ensuring your Pumpkin Soup with Canned Pumpkin strikes that perfect, balanced note of sweetness and spice.
Step 6: Serve and Garnish
Ladle the warm soup into bowls, and for an extra touch, top with toasted pumpkin seeds for crunch and a sprinkle of flaky sea salt. This final step not only enhances flavor but also adds an appealing visual contrast to your comforting dish, inviting everyone to dig in.
Expert Tips for Pumpkin Soup with Canned Pumpkin
Perfect Consistency: Blend the soup until perfectly smooth; using an immersion blender can yield the best texture without any mess.
Season to Taste: Always taste before serving; adjust seasoning and sweetness as needed to ensure your Pumpkin Soup with Canned Pumpkin is just right.
Avoid Overcooking: Simmer the soup only until heated through; overcooking can dull the flavors and make the soup lose its vibrant color.
Add Fresh Ingredients: For extra flavor, consider garnishing with fresh herbs like thyme or a drizzle of olive oil before serving.
Storage Tips: Store any leftovers in an airtight container in the fridge for up to 4 days, allowing the flavors to meld further.
Pumpkin Soup with Canned Pumpkin Variations
Customize your bowl of creamy goodness with these fun and flavorful twists!
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Dairy-Free: Substitute heavy cream with coconut milk for a luscious, vegan-friendly option. This adds a subtle tropical sweetness that complements the pumpkin beautifully.
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Spicy Kick: Increase the cayenne pepper or add a chopped jalapeño for an exciting heat level. Just a touch can transform your soup into a zesty delight.
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Herb Infusion: Swap fresh thyme for fresh rosemary or sage to explore different herbal dimensions. Each herb brings a unique aromatic character, enhancing your cozy dish even further.
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Roasted Garlic: Instead of fresh garlic, use roasted garlic for a mellow, sweet flavor that adds depth. It’s like a comforting hug in every spoonful!
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Nutty Flavor: Include a handful of toasted almond slices or walnuts for added crunch and texture. They not only taste divine but also provide a satisfying contrast to the creamy soup.
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Creamy Vegan Option: Use cashew cream instead of heavy cream for a velvety vegan alternative. Blend soaked cashews with a bit of water until smooth—it’s rich and oh-so-delicious!
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Maple Swirl: Enhance the sweetness with a drizzle of maple syrup right before serving, taking your flavor profile to new heights. The sweet warmth draws out the pumpkin's natural essence completely.
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Loaded Toppings: Get adventurous with toppings! Add sautéed mushrooms or sautéed kale to your bowl to bring an extra layer of nutrition and flavor. Each topping provides a delightful surprise, making every bite exciting.
No matter how you choose to customize, your Pumpkin Soup with Canned Pumpkin will always be a warm embrace on a chilly day!
How to Store and Freeze Pumpkin Soup with Canned Pumpkin
Fridge: Store leftovers in an airtight container for up to 4 days. Reheat on the stovetop or microwave until piping hot, stirring occasionally for even warming.
Freezer: To freeze your Pumpkin Soup with Canned Pumpkin, let it cool completely before transferring to freezer-safe containers. It can be stored for up to 3 months.
Reheating: Thaw overnight in the fridge or use the defrost setting on your microwave. Reheat gently on the stovetop, adding a little extra broth if the soup thickens too much.
Serving: For the best flavor, always re-season to taste before serving again, as freezing can slightly alter the soup's taste.
Make Ahead Options
These comforting bowls of Pumpkin Soup with Canned Pumpkin are perfect for meal prep enthusiasts! You can chop the onions and mince the garlic up to 24 hours in advance, storing them in an airtight container in the refrigerator to keep them fresh. You can also combine the spices (cumin, pepper, ginger, and cayenne) and store them for up to 3 days to streamline your cooking process. When you’re ready to serve, simply sauté the prepped ingredients, add the canned pumpkin and broth, and simmer as directed. This makes your weeknight dinner a breeze, ensuring each bowl remains just as delicious and comforting as if made fresh!
What to Serve with Pumpkin Soup with Canned Pumpkin
As the aroma of warm pumpkin soup wafts through your home, it's time to think about delicious companions that elevate your meal.
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Crusty Bread: The perfect vehicle for soaking up every last drop, this hearty bread adds a satisfying crunch to your creamy soup.
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Fresh Green Salad: A light salad with mixed greens and a tart vinaigrette brightens the palate, offering a refreshing contrast to the richness of the soup.
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Grilled Cheese Sandwich: The gooeyness of melted cheese enveloped in crispy bread harmonizes with the creamy texture of the soup, creating an ultimate comfort food duo.
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Roasted Vegetables: Earthy flavors from roasted seasonal veggies enhance the homey vibe, while their caramelized edges provide a delightful depth that pairs beautifully.
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Garlic Bread: With its buttery and garlicky finish, this crispy side brings a punch of flavor that dances delightfully with each spoonful of pumpkin soup.
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Hot Apple Cider: A warm, spiced apple cider brings aromatic sweetness and a touch of holiday cheer, making every sip as comforting as the soup itself.
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Pumpkin Spice Latte: Continue the pumpkin theme with this beloved beverage. Its creamy richness and warming spices echo the flavors of your pumpkin soup while enchanting your senses.
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Cheesy Biscuit: Fluffy and cheesy, these biscuits offer an inviting, buttery flavor that perfectly complements the soup, making every bite a savory delight.
Pumpkin Soup with Canned Pumpkin Recipe FAQs
How do I select ripe canned pumpkin?
Absolutely! When choosing canned pumpkin, look for brands that list 100% pumpkin on the label, avoiding any added sugars or spices. Check for a deep orange color and a thick, smooth consistency that should have no watery or chalky texture.
What is the best way to store leftover pumpkin soup?
Very! Store any leftover Pumpkin Soup with Canned Pumpkin in an airtight container in the refrigerator for up to 4 days. To reheat, use the microwave or stovetop, stirring occasionally, until heated throughout.
Can I freeze pumpkin soup, and how should I do it?
Absolutely! To freeze your pumpkin soup, let it cool down completely before pouring it into freezer-safe containers, leaving some space at the top for expansion. It can be stored for up to 3 months. When you're ready to enjoy it again, thaw overnight in the fridge or use the microwave's defrost function, and reheat gently, adding a bit of broth if the soup thickens.
What should I do if my pumpkin soup is too thick?
Very! If you find your soup is thicker than desired, simply stir in a bit more vegetable broth or water a little at a time until you reach your preferred consistency. Make sure to taste for seasoning after adding the liquid to ensure the flavors are still balanced.
Are there any dietary considerations for this pumpkin soup?
Absolutely! This Pumpkin Soup with Canned Pumpkin is vegetarian-friendly and can easily be made vegan by substituting heavy cream with coconut milk or a non-dairy cream alternative. Always double-check for allergies, especially to spices and nuts, when garnishing with pumpkin seeds.
Creamy Pumpkin Soup with Canned Pumpkin for Cozy Nights
Ingredients
Equipment
Method
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 2 cups of chopped yellow onion and 2 cloves of minced garlic. Sauté for about 5 minutes until the onion is translucent.
- Stir in 1 teaspoon of fresh thyme and cook for an additional 1-2 minutes.
- Add 15 oz of canned pumpkin purée, 1 teaspoon of kosher salt, 1 teaspoon of ground cumin, ½ teaspoon of black pepper, ½ teaspoon of ginger powder, and ¼ teaspoon of cayenne pepper. Pour in 2 cups of vegetable broth and stir to combine.
- Increase heat to bring the mixture to a gentle simmer. Cook uncovered for about 10 minutes, stirring occasionally.
- Stir in 2 tablespoons of maple syrup and 2 tablespoons of heavy cream. Blend until smooth. Adjust seasoning if needed.
- Ladle the warm soup into bowls and top with toasted pumpkin seeds and a sprinkle of flaky sea salt.
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