Pumpkin Soup With Canned Pumpkin
Creamy, cozy, and lightly spiced pumpkin soup made effortlessly with canned pumpkin — warm comfort in under 30 minutes. Silky smooth and perfect for chilly days.
Ingredients
- 1 tbsp butter or olive oil
- 1 small onion finely chopped
- 2 garlic cloves minced
- 1 can 15 oz pumpkin purée
- 2 cups chicken or vegetable broth
- 1 cup milk or half-and-half
- 1/2 cup heavy cream optional
- Salt & black pepper
- Seasonings
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp smoked paprika optional
- Pinch cayenne optional
- Optional Toppings
- Toasted pumpkin seeds
- Croutons
- Sour cream or Greek yogurt
- Parsley
- Drizzle of oil or cream
Instructions
- Heat butter in pot; sauté onion until soft. Add garlic and cook briefly.
- Stir in pumpkin; add broth and whisk smooth.
- Add cinnamon, nutmeg, paprika, salt, pepper; simmer 10–15 minutes.
- Stir in milk and cream; warm gently without boiling.
- Blend if desired for extra-silky texture.
- Serve warm with chosen toppings.
Notes
Sauté onion first for deeper flavor
Thin soup with broth or warm milk if too thick
Add cream cheese when adding dairy for extra richness
Dairy-free: use coconut milk
Add sautéed carrots/celery to blend for extra nutrition