This comforting and easy pumpkin soup recipe is a lifesaver when you’re short on time (or tuckered out from a day at the pumpkin patch). There’s nothing like a warm fall soup to satisfy cold-weather cravings that start to hit as the days get shorter and cute fall sweaters take over your wardrobe. While there are plenty of pumpkin soup recipes out there with tons of fancy ingredients involved, our savory pumpkin soup made with canned pumpkin keeps things simple, using just a five pantry staples. Canned pumpkin purée and heavy cream make this soup ultra creamy, while sautéed onion and a hint of pumpkin pie spice lend just the right amount of sweetness. A few glugs of chicken broth bring it all together, so make sure you’re using your favorite low-sodium store-bought brand or a good homemade chicken broth.
How to make pumpkin soup with canned pumpkin
Not counting olive oil or salt, this recipe uses just 5 ingredients — canned pumpkin, onion, pumpkin pie spice, chicken broth and heavy cream — that easily come together in under 10 minutes, so you can have a satisfying meal in less time than it takes to come up with the perfect fall Instagram caption. Even better, it uses just one pot and absolutely zero blending, and yields leftovers that last for days. Plus, the ingredient substitution and add-in options are endless, so you can customize your cup of soup just the way you like it:
•Try full-fat coconut milk instead of heavy cream for a dairy-free soup.
•Switch up the spices and try it with cumin, black pepper, ginger or a pinch of cayenne.
•Dress it up with fresh herbs, croutons, chopped roasted nuts or salted pumpkin seeds.
Serve your 5-ingredient, one-pot, blender-free pumpkin soup with an easy fall salad or on the side of an epic turkey sandwich recipe. It’s the best way to start off a tasty fall dinner! We also love it simply with a hunk of bread, to sop up every last bite.