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Pumpkin Soup with Canned Pumpkin

Deliciously Easy Pumpkin Soup with Canned Pumpkin Bliss

A comforting Pumpkin Soup with Canned Pumpkin that warms your soul in just 30 minutes, perfect for busy nights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soup
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons olive oil a splash provides a rich base for sautéing aromatic vegetables.
  • 1 medium yellow onion adds sweetness and depth; can substitute with shallots.
  • 2 cloves garlic minced for a savory punch; garlic powder can be used.
  • 1 teaspoon fresh thyme brings herbal notes; dried thyme works if fresh is not available.
  • 15 ounces canned pumpkin purée the star of the soup.
  • 1 teaspoon kosher salt enhances overall taste; sea salt is a great alternative.
  • 1 teaspoon ground cumin adds warmth and earthiness.
  • ½ teaspoon black pepper freshly cracked adds a subtle kick.
  • ¼ teaspoon ginger powder adds warmth and sweetness.
  • ¼ teaspoon cayenne pepper offers a spicy kick; omit for a milder soup.
  • 2 cups vegetable broth can substitute with chicken broth.
  • 2 tablespoons maple syrup balances flavors with a hint of sweetness.
  • ½ cup heavy cream creates a luscious creaminess.
For Toppings
  • ¼ cup toasted pumpkin seeds adds a delightful crunch.
  • to taste flaky sea salt enhances flavors and adds elegance.

Equipment

  • Pot
  • Immersion Blender

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped yellow onion and minced garlic, and sauté for about 5 minutes until the onion becomes translucent and fragrant.
  2. Stir in 1 teaspoon of fresh thyme, allowing it to cook for an additional 1-2 minutes.
  3. Add the 15 ounces of canned pumpkin purée, 1 teaspoon of kosher salt, 1 teaspoon of ground cumin, ½ teaspoon of black pepper, ¼ teaspoon of ginger powder, and ¼ teaspoon of cayenne pepper to the pot. Pour in 2 cups of vegetable broth and stir well.
  4. Bring the mixture to a gentle simmer, allowing it to bubble softly for about 10 minutes.
  5. After simmering, stir in 2 tablespoons of maple syrup and ½ cup of heavy cream. Blend thoroughly until the soup is smooth and creamy.
  6. Ladle the warm pumpkin soup into bowls. Top each bowl with toasted pumpkin seeds and a sprinkle of flaky sea salt.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 700mgPotassium: 450mgFiber: 5gSugar: 3gVitamin A: 180IUVitamin C: 15mgCalcium: 4mgIron: 8mg

Notes

Use high-quality canned pumpkin for the best flavor, and this soup stores well in the fridge for up to 4 days.

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