Introduction
There is nothing quite as comforting as a warm bowl of pumpkin soup on a crisp autumn evening. While traditional recipes often require hours of roasting and peeling fresh squash, this ‘Easy Pumpkin Soup’ recipe utilizes canned pumpkin puree to deliver maximum flavor in minimal time. Ready in under 30 minutes, this recipe is perfect for busy weeknights, offering a velvety, spiced texture that tastes homemade. It’s a simple, cozy classic that proves convenience doesn’t mean compromising on depth of flavor.
Ingredients
- 1 Tbsp (15ml) Olive Oil or Unsalted Butter
- 1 Medium Yellow Onion, finely chopped
- 2 Cloves Garlic, minced
- 1 Tsp Dried Sage
- ½ Tsp Ground Nutmeg
- 1 Can (15 oz / 425g) Canned Pumpkin Puree (ensure it is 100% pumpkin, not pie filling)
- 4 Cups (950ml) Vegetable or Chicken Broth (low sodium preferred)
- ½ Cup (120ml) Heavy Cream or Half-and-Half
- 1 Tsp Salt (or to taste)
- ½ Tsp Black Pepper
Step-by-step Preparation
-
Sauté the Aromatics (5–7 minutes): Heat the oil or butter in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 to 7 minutes. Add the minced garlic, dried sage, and nutmeg. Cook for 1 minute until fragrant.
Tip: Cooking the spices in the fat base (a process called blooming) helps release their essential oils, intensifying the flavor of the final soup. -
Simmer the Soup Base (15 minutes): Pour in the canned pumpkin puree and the broth. Stir well to combine, ensuring the pumpkin is fully dissolved into the liquid. Bring the mixture to a gentle boil, then reduce the heat to low, cover partially, and let it simmer for 15 minutes. This allows the spices to fully incorporate and deepen the soup’s flavor profile.
Tip: For a richer flavor, use chicken broth; for a vegetarian option, stick to vegetable broth. -
Blend and Finish (3 minutes): Remove the pot from the heat. Use an immersion blender to blend the soup directly in the pot until it is completely smooth and velvety. If you do not have an immersion blender, carefully transfer the soup in batches to a standard blender (ensure the lid is vented and covered with a towel). Return the soup to the pot.
Tip: Be extremely cautious when blending hot liquids; never fill a standard blender more than halfway. - Cream and Season: Stir in the heavy cream until the soup is fully integrated and has a pale orange color. Season generously with salt and pepper. Taste and adjust seasoning, adding more nutmeg or salt if needed. Serve hot.
Nutritional Information
This recipe yields approximately four servings. Per serving (estimated, depending on broth and cream choice), the soup contains roughly 200–250 calories, 15g of fat, 18g of carbohydrates, and 5g of protein. Pumpkin is an excellent source of beta-carotene, which the body converts to Vitamin A, essential for vision and immune health. It is also high in fiber, promoting digestive wellness.
Storage
Leftover pumpkin soup stores beautifully. Cool the soup completely before transferring it to an airtight container. It can be refrigerated for 3 to 4 days. If you wish to freeze the soup, it will last up to 3 months. Note that freezing liquids containing heavy cream can sometimes slightly alter the texture upon thawing. To reheat, warm gently on the stovetop over medium-low heat, stirring frequently. If the soup has thickened too much in storage, simply add a splash of broth or water to reach your desired consistency.
Conclusion
This easy pumpkin soup is the definition of comfort food made simple. To elevate your presentation, serve the soup with a swirl of sour cream or crème fraîche, a sprinkle of toasted pumpkin seeds (pepitas), and a side of crusty bread for dipping. For variations, try adding a pinch of cayenne pepper for a subtle heat, or swap the heavy cream for full-fat coconut milk to make the recipe dairy-free without sacrificing creaminess. Enjoy this quick, flavorful staple all season long!