Easy 20 Minute Canned Pumpkin Soup

There’s something so comforting about a warm bowl of soup, especially when the crisp air of fall begins to creep in. I remember the first time I made this Easy 20 Minute Canned Pumpkin Soup; I was experimenting in the kitchen on a chilly evening, and the aroma wafting through the house had my entire family racing to the table. It’s become a staple since then, and I can’t help but share it with you!

Reasons to Try It

First off, let me tell you why this soup is such a winner. Imagine wrapping your hands around a steaming bowl of this velvety, spiced pumpkin delight. With only a handful of pantry staples and minimal prep time, it’s the kind of happily uncomplicated meal that fits perfectly into our busy lives. Even on those days when dinner feels like a daunting task, you can whip this up in just 20 minutes without breaking a sweat!

The flavors meld together beautifully, with the warmth of cinnamon and nutmeg coaxing out the pumpkin’s natural sweetness. Plus, it’s rich and creamy—thanks to the heavy cream—without being overly indulgent. This soup is both nourishing and satisfying, making it perfect for a cozy weeknight dinner or an elegant starter for a dinner party. You’ll want to savor every spoonful as it warms you from the inside out.

Gather These Ingredients

Let’s chat about what you’ll be working with. Here’s what you need to bring this pumpkin magic to life:

• 1 can of pumpkin puree: This is your star ingredient. It’s rich in fiber and vitamins, plus it gives the soup that comforting orange hue. If you’re feeling ambitious and have fresh pumpkins, you can roast and puree them, but honestly, canned is just fine—it’s a huge time saver!

• 2 cups vegetable broth: This will be the base of your soup. It infuses flavor and keeps it light. If you prefer a richer taste, feel free to use chicken broth or homemade stock.

• 1 cup heavy cream: It adds luxurious creaminess. If you’re looking for lighter options, half-and-half can do the trick, though it won’t be quite as rich. Coconut milk can be a delightful substitute for a dairy-free version!

• 1 onion, chopped: The onion brings sweetness and depth to the soup. Sautéing it until translucent allows its natural sugars to be released, enhancing the overall flavor.

• 2 cloves garlic, minced: Oh, garlic! It’s the magic element that elevates so many dishes. You could swap it out for 1/2 teaspoon of garlic powder in a pinch, but freshly minced is always best.

• 1 teaspoon ground cinnamon: This warm, aromatic spice embodies the essence of fall and complements the pumpkin beautifully.

• 1/2 teaspoon ground nutmeg: Just a pinch adds depth and warmth. If you have fresh nutmeg, grated is even better!

• Salt and pepper to taste: Enough said. A little seasoning makes all the difference.

• Olive oil for sautéing: A touch of this is essential for bringing out all those comforting flavors.

Step-by-Step Instructions

Ready to dive into the cooking process? Let’s do this!

1. Heat the olive oil in a pot over medium heat.

2. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.

3. Toss in the minced garlic and allow it to sauté for another minute—oh, the smell is divine!

4. Stir in the pumpkin puree, vegetable broth, heavy cream, cinnamon, nutmeg, salt, and pepper. Give it a good stir until everything is well combined.

5. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes. Stir occasionally and let those flavors mingle!

6. Blend the soup until smooth. If you have an immersion blender, you’re in luck! If not, a regular blender works just as well—just be careful with the hot soup.

7. Serve warm and enjoy!

Best Way to Enjoy It

The best way to serve this soup? It’s all about the finishing touches! A swirl of cream drizzled on top gives it that café-style flare! Consider garnishing with toasted pumpkin seeds for a lovely crunch, or a sprinkle of fresh herbs like cilantro or parsley for a bit of brightness. Pair it with a toasted slice of artisan bread or a crunchy salad for a complete meal. Feeling adventurous? Try a dollop of apple cider cream on top for a zing!

Storage and Reheating Tips

Now, if you’re lucky enough to have leftovers (which, let’s be honest, is sometimes the best part), here’s how to tackle storage. Cool the soup completely before transferring it to an airtight container. It can stay fresh in the fridge for about 4-5 days, but if you want to keep it longer, you can freeze it for up to 3 months. When reheating, do so gently on the stove or in the microwave; just stir well to get it creamy again!

Pro Chef Tips

Here are a few insider hacks to elevate your pumpkin soup game:

• Always toast your spices briefly in the oil before adding the broth. It intensifies their flavor!
• If you want to add a little heat, consider adding a pinch of cayenne pepper or a dash of hot sauce!
• For a more complex flavor, try incorporating a tablespoon of maple syrup or honey. It enhances the natural sweetness and creates a delightful balance.

Creative Twists

Don’t be afraid to explore! Swap out the pumpkin for butternut squash or sweet potatoes for a fun variation. You can also add a few tablespoons of curry powder for an exotic twist. Want a protein boost? Stir in some cooked lentils or shredded chicken before blending.

Ingredients List

• 1 can pumpkin puree
• 2 cups vegetable broth
• 1 cup heavy cream
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• Olive oil for sautéing

How to Prepare It

1. Heat olive oil in a pot over medium heat.
2. Add chopped onion and sauté until translucent.
3. Add minced garlic and sauté for another minute.
4. Stir in the pumpkin puree, vegetable broth, heavy cream, cinnamon, nutmeg, salt, and pepper.
5. Bring to a boil, then reduce heat and let simmer for about 10 minutes, stirring occasionally.
6. Use an immersion blender to blend the soup until smooth or blend in batches in a regular blender.
7. Serve warm and enjoy!

Your Questions Answered

1. Can I use fresh pumpkin instead of canned? Absolutely! Just roast and puree it, but canned is a huge time and flavor saver.
2. Is this recipe vegan? Not as is, but you can definitely replace the cream with coconut milk and use vegetable broth.
3. What can I pair it with? Crusty bread, a crisp salad, or even a grilled cheese sandwich make great companions!
4. How long can I store it? In the refrigerator, about 4-5 days. You can freeze it for up to 3 months!
5. Can I make this soup spicy? You bet! A few shakes of cayenne or your favorite hot sauce will add a lovely kick.

It’s not just about the soup; it’s about the warmth it brings, the flavors that come alive, and the memories you create around the table. So grab your ingredients, embrace the joy of cooking, and dive in! I can’t wait for you to make this, and I hope you find your own little ways to twist it. Please let me know how it goes; together, we’re building a delicious world, one soup at a time!

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Easy 20 Minute Canned Pumpkin Soup

Difficulty: Beginner Prep Time Cook Time Total Time 20 hrs

Cooking Temp: medium  C Servings: 4 Estimated Cost: $ 10 Calories: 250

Best Season: Fall

Description

This Easy 20 Minute Canned Pumpkin Soup is a quick and delicious dish perfect for cozy weeknight dinners or elegant dinner parties. Its rich and creamy texture, enhanced with spices, will warm you from the inside out.

Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 1 can pumpkin puree (fresh pumpkin can be used instead)
• 2 cups vegetable broth (chicken broth can be used for richer flavor)
• 1 cup heavy cream (can substitute with half-and-half or coconut milk for lighter version)
• 1 large onion, chopped (sauté until translucent)
• 2 cloves garlic, minced (fresh garlic preferred)
• 1 teaspoon ground cinnamon
• ¹⁄₂ teaspoon ground nutmeg (fresh grated nutmeg is better)
• to taste salt and pepper (for seasoning)
• as needed olive oil (for sautéing)

Cooking Instructions

Preparation Steps

1. Sauté Onion

   Heat olive oil in a pot over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes.
   Mark as complete

2. Add Garlic

   Toss in minced garlic and sauté for another minute.
   The smell will be divine!
   Mark as complete

3. Combine Ingredients

   Stir in pumpkin puree, vegetable broth, heavy cream, cinnamon, nutmeg, salt, and pepper. Mix well.
   Mark as complete

4. Simmer

   Bring to a boil, then reduce heat and let simmer for about 10 minutes, stirring occasionally.
   Let all those flavors mingle!
   Mark as complete

5. Blend the Soup

   Use an immersion blender or a regular blender to blend the soup until smooth.
   Be careful if using a regular blender with hot soup.
   Mark as complete

6. Serve

   Serve warm and enjoy!
   Mark as complete

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 13g20%

Saturated Fat 8g40%

Trans Fat 0g

Cholesterol 40mg14%

Sodium 600mg25%

Potassium 400mg12%

Total Carbohydrate 30g10%

Dietary Fiber 4g16%

Sugars 5g

Protein 4g8%

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Vitamin A 450 IU

Vitamin C 5 mg

Calcium 100 mg

Iron 2 mg

Vitamin D 0 IU

Vitamin E 1 IU

Vitamin K 2 mcg

Thiamin 0.1 mg

Riboflavin 0.2 mg

Niacin 1 mg

Vitamin B6 0.1 mg

Folate 15 mcg

Vitamin B12 0 mcg

Biotin 0 mcg

Pantothenic Acid 0.5 mg

Phosphorus 120 mg

Iodine 0 mcg

Magnesium 20 mg

Zinc 1 mg

Selenium 0 mcg

Copper 0 mg

Manganese 0.5 mg

Chromium 0 mcg

Molybdenum 0 mcg

Chloride 0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Great paired with crusty bread or a salad.

Keywords: pumpkin soup, easy soup recipe, fall recipe, 20 minute recipe, creamy soup