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–+ servings
Pumpkin pepper soup in bowl
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5 from 1 vote

Pumpkin Soup (Made with Canned Pumpkin)

This delicious Pumpkin Soup with canned pumpkin is creamy and full of spiced pumpkin flavor. Made with simple ingredients, this comforting soup is a perfect Thanksgiving starter or fall dinner.
Prep Time10 minutes
Cook Time15 minutes
Course: Easy Soup Recipes
Cuisine: American
Servings: 4
Calories: 43kcal
Author: Raquel Pineira

Equipment

  • 1 large saucepan or dutch oven
  • 1 immersion blender or standard blender
  • 1 measuring cups
  • 1 measuring spoons

Ingredients

  • 2 Tablespoons extra virgin olive oil
  • 3 cloves garlic minced
  • 1/4 cup onion finely minced
  • 1 15 oz can pumpkin puree
  • 2 cups vegetable broth
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 tablespoon fresh thyme or 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons heavy cream
  • 1 tablespoon maple syrup
  • 2 tablespoons pepitas (pumpkin seeds)

Instructions

  • Heat olive oil in a saucepan over medium heat. Once oil is warm, add the minced onion and garlic. Sauté for 5 minutes.
  • Add the canned pumpkin, vegetable broth, paprika, nutmeg, paprika, ginger, thyme, salt and pepper.
  • Cook for 10 minutes over medium low heat, stirring consistently.
  • Add milk and syrup. Let soup cool a bit and add to a blender. You can also leave the soup in the pot and use an immersion blender.
  • Blend soup about 45 seconds until soup is smooth.
  • Serve in bowls and sprinkle with pepitas.

Notes

This soup can be scaled up easily.
Store leftovers in an airtight container in the refrigerator. 

Nutrition

Calories: 43kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 764mg | Potassium: 48mg | Fiber: 1g | Sugar: 2g | Vitamin A: 503IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 0.4mg