Rich and Creamy Pumpkin Soup made easy with pantry staples. It’s the perfect fall comfort food to cozy up with on a chilly day.
Once fall hits, I instantly go into soup and Crockpot mode, making all the warm and cozy comfort foods for my family. This Creamy Pumpkin Soup is one of those recipes that couldn’t be easier to make. It uses mostly canned ingredients and spices you probably already have in your pantry, so there’s very little prep involved.
It’s also budget-friendly, filling, and perfect paired with a warm, crusty baguette for dipping.
While I usually make this pumpkin soup on the stovetop, you can also make it right in crockpot. Just cook it on LOW for about 4 hours or HIGH for about 2 hours, then blend until smooth before serving.
If you love fall soup recipes, also try my Minestrone Soup or Broccoli Cheddar Soup.
Why You’ll Love This Recipe
- Creamy without being heavy
- Great for meal prep to be made ahead of time and freeze for later
- Cheap to make using pumpkin, beans, broth and a few spices turned into a whole pot of soup
- Great for busy night and ready on the table in about 30 minutes
- The leftovers reheat well, so make a big batch for an easy lunch the next few days
Creamy Pumpkin Soup Ingredients
- Yellow onion: Dice the onion into small pieces so it cooks quickly and blends easily into the soup.
- Garlic: Fresh minced garlic adds plenty of flavor.
- Pumpkin puree: Be sure to use 100% pure pumpkin puree and not pumpkin pie filling.
- Cooked white beans: Navy beans, cannellini beans, or white kidney beans all work well. Drain and rinse canned beans before adding them to the soup.
- Seasonings: Ground nutmeg, cinnamon, black pepper, and salt give the soup a warm fall flavor without make it sweet.
- Vegetable broth: This thins out the pumpkin while adding extra savory flavor.
- Olive oil: Used for sautéing the onion and garlic.
- For garnish: Toasted pumpkin seeds and a drizzle of heavy cream or coconut milk.
How to Make Creamy Pumpkin Soup
Step 1: Heat the olive in a medium saucepan over medium heat. Add diced onion and minced garlic and cook until fragrant, about 3 minutes.
Step 2: Add the nutmeg, cinnamon and black pepper. Cook for about 1 minute, stirring constantly, to toast the spices.
Step 3: Add the pumpkin puree, beans, vegetable broth and salt. Stir until everything is well combined. Cook for about 15 minutes, stirring occasionally until the soup is hot and fragrant.
Step 4: Remove the pot from the heat. Use an immersion blender to puree the soup until completely smooth and creamy. If you’re using a regular blender, allow the soup to cool slightly before blending.
Step 5: Taste and add additional seasonings if needed. Serve warm with a drizzle of cream or coconut milk and a sprinkle of toasted pumpkin seeds.
Recipe Variations
- Add a little heat: Add a pinch of cayenne pepper or red pepper flakes.
- Make it sweeter: Add a small drizzle of maple syrup or honey for a slightly sweeter fall flavor.
- Use chicken broth: This can be substituted for vegetable broth.
- Use another squash: Butternut, Hubbard, kabocha or turban squash can be used in place of pumpkin. It will need to be roasted or steamed until tender, then scoop out the flesh.
Helpful Tips for the Best Pumpkin Soup
- Adjust the consistency. If the soup is too thick after blending, add a little more vegetable broth until it reaches your desired consistency.
- Rinse the beans first before adding them to the soup.
- Double the servings to freeze half for later when you don’t feel like cooking.
- Don’t let the cinnamon take over. A little goes a long way.
What to Serve with Pumpkin Soup
This pumpkin soup is filling on its own, but I love serving it with something for dipping or a simple side to make it a complete meal. Here are a few ideas that pair perfectly with it:
- Crusty bread or baguette: My favorite! Warm up a fresh baguette and use it to soak up every last bit of soup.
- Grilled cheese: You can’t go wrong with soup and grilled cheese. Keep it classic or use cheddar, Gouda, or Gruyère for something a little different.
- Simple side salad: A crisp green salad with apples, dried cranberries, pecans, or walnuts is a great way to balance out the creamy soup.
- Sandwiches: Serve it alongside a turkey and cheese, ham and Swiss, or chicken sandwich for an easy lunch or dinner.
Shortcut Tip: If you don’t have time to make anything extra, grab a bakery baguette at the grocery store, warm it in the oven for a few minutes and dinner is done.
How to Store Pumpkin Soup
- Refrigerator: Allow leftover soup to cool completely before transferring to an airtight container. Store in the refrigerator for up to 5 days.
- Freezer: Allow the soup to cool completely, then transfer it to a freezer-safe container or freezer bag and freeze for up to 1 month. Thaw in fridge over night before reheating.
- To Reheat: Reheat individual portions in the microwave or warm the soup in a saucepan over medium-low heat, stirring occasionally.
Frequently Asked Questions
Pumpkin soup is more savory than sweet. Cinnamon and nutmeg add warm flavor, while onion, garlic, vegetable broth, and pepper keep it savory.
Yes, the soup itself can be naturally vegan when made with vegetable broth. Use coconut milk instead of heavy cream for garnish to keep it dairy-free.
Recipe
Creamy Pumpkin Soup
Ingredients
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- ½ tsp ground nutmeg
- ½ tsp ground cinnamon
- ½ tsp ground black pepper
- 2 (14oz.) cans pumpkin puree
- 1 (14oz.) can cooked white beans, (navy, cannellini, white kidney beans, black-eyed peas)
- ½ tsp salt
- 4 cups vegetable broth
- Toasted pumpkins seeds cream or coconut milk, for garnish
Instructions
- Heat the olive in a medium saucepan over medium heat. Add diced onion and minced garlic and cook until fragrant, about 3 minutes.
- Add the nutmeg, cinnamon and black pepper. Cook for about 1 minute, stirring constantly, to toast the spices.
- Add the pumpkin puree, beans, vegetable broth and salt. Stir until everything is well combined.
- Cook for about 15 minutes, stirring occasionally until the soup is hot and fragrant.
- Remove the pot from the heat. Use an immersion blender to puree the soup until completely smooth and creamy. If you’re using a regular blender, allow the soup to cool slightly before blending.
- Taste and add additional seasonings if needed. Serve warm with a drizzle of cream or coconut milk and a sprinkle of toasted pumpkin seeds.
Notes
How to Store Pumpkin Soup
- Refrigerator: Allow leftover soup to cool completely before transferring to an airtight container. Store in the refrigerator for up to 5 days.
- Freezer: Allow the soup to cool completely, then transfer it to a freezer-safe container or freezer bag and freeze for up to 1 month. Thaw in fridge over night before reheating.
- To Reheat: Reheat individual portions in the microwave or warm the soup in a saucepan over medium-low heat, stirring occasionally.
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
Leave a Reply