Simplicity Meets Flavor: Easy Creamy Pumpkin Soup Recipe
Looking for a cozy dish that’s perfect for autumn? Wait until you try this creamy pumpkin soup with canned pumpkin recipe that is super easy to make and tastes so good!
Since I’ve been on a soup kick lately and am into all things pumpkin, I decided to whip up a batch of my favorite creamy pumpkin soup recipe.
It’s flavorful, simple to prepare, and perfect for a cozy meal, dinner party, or brunch.
Because when the temperatures dip in the fall, I am all about soup season. From comfort soups to heartier dishes, soups are a great way to wrap up the day!
And this creamy canned pumpkin soup is another great one to add to the rotation. Because it’s a great weeknight meal that you can easily whip it up.
While this recipe calls for canned pumpkin, you can easily use fresh pumpkin too if you have some on hand. I’m sharing both versions in this recipe.
Here’s how to make it.
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About Pumpkin Soup
Pumpkin soup is a delightful culinary creation that embodies the essence of fall and comfort food. This velvety, golden-hued soup is a harmonious blend of earthy sweetness and subtle nuttiness, featuring the rich, creamy flesh of pumpkin as its star ingredient.
Whether crafted from the classic sugar pumpkin or from a can, this type of soup offers a nourishing experience for both the palate and the soul. With its warm, aromatic spices, it awakens the senses and brings a sense of coziness on chilly days.
Did you know that its nutrient-rich composition, filled with vitamins, antioxidants, and dietary fiber, tantalizes the taste buds and supports overall health too? Yup!
What Kind of Pumpkin is Good For Soup?
If you want to use fresh pumpkin flesh to make a soup, some varieties are sweeter than others.
Sugar or pie pumpkins are the best types of pumpkin to use for baking and making pumpkin puree. These pumpkins are specifically cultivated for their sweet, tender flesh and are ideal for creating delicious pumpkin-based dishes.
While sugar and pie pumpkins are top choices, there are other pumpkin varieties and squash types that can also work well for baking if sugar pumpkins are not available.
Best Pumpkin Varieties for Cooking
When making pumpkin soup, it’s important to choose the right type of pumpkin. Not all pumpkins are ideal for soup, as some varieties are too stringy or bland in flavor.
Here are some pumpkin varieties to choose from and why they work well in pumpkin soup recipes.
- Sugar Pumpkins (also known as Pie Pumpkins): They have sweet and smooth flesh, making them perfect for soups, purees, and other culinary uses.
- Kabocha Squash: Kabocha squash is another great option for pumpkin soup. It has a rich, sweet flavor and a creamy texture that blends well in soups.
- Butternut Squash: While not technically a pumpkin, butternut squash is often used interchangeably in soup recipes due to its sweet and nutty flavor and smooth, creamy flesh. It’s a popular choice for creamy pumpkin soups.
- Red Kuri Squash: Red Kuri squash has a slightly sweet, nutty flavor and is suitable for soups. It has a vibrant orange flesh and a smooth texture when cooked.
- Cinderella Pumpkins: Cinderella pumpkins, also known as Rouge Vif d’Etampes, have sweet and tender flesh, making them a good choice for pumpkin soups.
- Long Island Cheese Pumpkin: This heirloom variety of pumpkin has a sweet and creamy flesh that works well in soups.
- Hubbard Squash: Hubbard squash has a rich, sweet flavor and a fine-grained, dense flesh that can be used in soups and purees.
- Queensland Blue: It has a unique, bluish-green skin and bright orange flesh. They have a sweet and slightly nutty flavor, which can add a distinct taste to your soup.
How to Choose the Best Pumpkin for Cooking
When selecting a pumpkin or squash for your soup, look for one that is firm, heavy for its size, and has smooth, unblemished skin. These characteristics are indicative of freshness and good quality.
Avoid using soft fleshed pumpkins because they can water down the soup and impact the flavor.
Ultimately, the choice of pumpkin or squash may also depend on your personal preference for flavor and texture, so experiment with different varieties to find your favorite one to make pumpkin soup recipes.
I think the best flesh comes from the Cinderella pumpkins because it’s the sweetest of the bunch, but it’s really a matter of preference.
When I use fresh pumpkins, I hollow them outdoors where possible to cut down on kitchen clean-up.
Do You Need to Peel the Pumpkin for Soup?
The need to peel the pumpkin for soup depends on the type of pumpkin you’re using as well as your personal preferences.
For some pumpkins, like sugar pumpkins and Queensland Blue pumpkins, the skin is thin and edible when cooked. If you’re using one of these varieties, you can leave the skin on, especially if you want to simplify the preparation process and add an earthy flavor and extra nutrients to your soup.
However, if you’re using a pumpkin or squash with thick, tough skin, such as butternut squash or kabocha squash, it’s typically a good idea to peel them. The skin on these varieties can be difficult to chew and may not blend well when you puree the soup, resulting in a smoother and more pleasant texture when removed.
The Nutritional Benefits of Pumpkin Soup
There are lots of great benefits to enjoying a cozy bowl of pumpkin soup. While it’s a wonderful flavor for fall, it also packs a lot of health benefits such as:
- It’s a low-calorie dish.
- Pumpkin soup is fiber-rich which may help lower cholesterol levels.
- With lots of vitamin C and beta-carotene, pumpkin soup boosts the immunity.
- It also has a lot of Vitamin A which improves your skin.
- Pumpkin soup is also high in potassium which aids in muscle recovery after a good workout.
- Pumpkin soup recipes also support heart health because the potassium content can help regulate blood pressure, which is important for heart health.
- The beta-carotene in pumpkin is also essential for good vision. It is a precursor to vitamin A, which is necessary for maintaining the health of your eyes.
- Pumpkins contain some calcium and magnesium, which are important for maintaining strong bones.
- And if that isn’t enough, pumpkin soup is pretty filling too. So you are less apt to snack after.
What Goes in Pumpkin Soup
Pumpkin soup is a versatile dish, and the specific ingredients can vary depending on the recipe and your personal preferences. In general, here are the common ingredients that typically go into a basic pumpkin soup:
- Pumpkin: You’ll need pumpkin as the primary ingredient, which can be fresh or canned.
- Onion: Chopped onions add flavor and depth to the soup.
- Garlic: Minced garlic is often used to enhance the savory aspect of the soup.
- Vegetable or Chicken Broth: This provides the liquid base for the soup. The amount can be adjusted based on your desired consistency.
- Olive Oil or Butter: Used for sautéing the onions and garlic.
- Seasonings: Common seasonings include salt, black pepper, and optionally other spices such as nutmeg, cinnamon, cayenne pepper, or ginger, depending on your flavor preferences.
- Heavy Cream or Coconut Milk (Optional): Cream or coconut milk can be added to make the soup creamy and rich. This step is optional, and you can use dairy cream or coconut milk for a vegan version.
- Fresh Herbs (Optional): Fresh herbs like thyme, sage, or rosemary can be used to add additional flavor.
- Toppings (Optional): Toppings can include toasted pumpkin seeds, croutons, a drizzle of olive oil, a dollop of sour cream, or grated cheese, depending on your taste.
- Crusty Breads: to serve it with
The exact proportions of these ingredients and any additional spices or flavorings can vary based on the specific recipe you follow and your preferences.
How to Make the Best Creamy Pumpkin Soup Recipe
Have you made pumpkin soup before?
There are a few ways to do it, but since I love easy recipes that you can throw together quickly, my recipe uses canned pumpkin puree instead of fresh flesh from a pumpkin.
Note: Be sure to use puree and not pumpkin pie filling because that’s not the same thing.
While you can make this recipe using fresh pumpkin, it’s a little more laborious which is why I stick with the canned puree.
But the best part?
This recipe can be made ahead of time so you can easily make it for a weeknight dinner or prepare it the night before Thanksgiving dinner.
And speaking of serving it for Thanksgiving, I am snagging this cast iron pumpkin cocotte to serve this soup in.
Ingredients Needed to Make This Recipe for Creamy Pumpkin Soup
I love recipes that have minimal ingredients that you can keep on hand to make a quick flavorful dish in a pinch. And this recipe for creamy pumpkin soup is no exception!
Here’s what you need to make it!
- Pumpkin Puree
- Onion
- Carrot
- Bacon
- Half and Half
- Chicken Broth
- Salt
- Pepper
- Sour Cream
My recipe for pumpkin soup with canned pumpkin is made with bacon. If you prefer a vegetarian option, you can subtract that out and use vegetable broth instead of chicken.
Instead of cooking the onion and carrots in the bacon juice, add 2 tablespoons of salted butter instead.
Directions to Make the Best Creamy Pumpkin Soup Recipe
The one thing I love about soups is you start with one easy vegetable base and then tweak it for the actual recipe.
Creamy Canned Pumpkin Soup Recipe
- Cook the bacon and remove from pan. Then set aside and allow to drain.
- In bacon drippings, add onion and carrot.
- Cook down for about four minutes.
- Stir in the chicken broth, half and half, pumpkin, salt and pepper.
- Simmer and refrigerate if not using right away.
Fresh Pumpkin Soup Recipe
- Cook the bacon and remove from pan. Then set aside and allow to drain.
- In bacon drippings, add onion, carrot, peeled pumpkin, broth, and cup of water into a pot.
- Boil rapidly for 15 minutes until pumpkin is very tender.
- Use an immersion blender or transfer to a blender to make it smooth.
- Adjust salt and pepper to taste, then add Half ‘n Half (cream or milk is fine too!
- Simmer and refrigerate if not using right away.
Make Ahead Directions
And if you are preparing this soup ahead for Thanksgiving Day, prep it the night before and then:
- Heat soup on low until ready to serve.
- Dollop with sour cream.
- Sprinkle with bacon bits.
Serves 6 people.
How to Store and Reuse Pumpkin Soup
Storing pumpkin soup properly is important to maintain its quality and safety. Here’s how to store pumpkin soup:
- Cool the Soup: Before storing, allow the pumpkin soup to cool to room temperature. This helps prevent condensation inside the storage container, which can lead to bacterial growth.
- Refrigeration: If you plan to consume the soup within a few days, store it in an airtight container sealed well in the refrigerator. It’s generally safe to keep pumpkin soup in the fridge for up to 3-4 days.
- Freezing: If you want to store the soup for a longer period, freezing is a good option. Allow the soup to cool completely, and then transfer it to a freezer-safe container or heavy-duty freezer bags. Leave some room at the top to allow for expansion when the soup freezes. Label the container or bag with the date to keep track of its freshness. Pumpkin soup can be frozen for 2-3 months without significant loss of quality.
- Thawing: When you’re ready to use frozen pumpkin soup, place it in the refrigerator overnight to thaw. You can also gently reheat it directly from frozen in a saucepan on low heat, stirring frequently to avoid scorching.
- Reheat Safely: When reheating pumpkin soup, do so on the stovetop or in the microwave until it reaches a safe serving temperature, which is 165 degrees to ensure that any potential bacteria are killed.
- Check for Freshness: Before consuming stored soup, always check for any signs of spoilage, such as off smells, unusual colors, or the presence of mold. If any of these are present, it’s best to discard the soup.
Proper storage and reheating techniques will help keep your pumpkin soup safe to eat and preserve its flavor and quality.
The Best Creamy Pumpkin Soup With Canned Pumpkin Recipe
Equipment
Ingredients
- 3 Slices Bacon Cooked and Diced
- 1 Onion Chopped
- 1 Carrot Shredded
- 1 15 Ounce Chicken Broth Canned
- 2 Cups Half and Half
- 1 15 Ounce Pumpkin Puree Canned
- 1/2 Teaspoon Salt
- 1/8 Teaspoon Pepper
- 1/4 Cup Sour Cream Topping
Instructions
- In a dutch oven or stock pot, cook the bacon and remove. Set aside.
- In bacon drippings, add onion and carrot.
- Cook the onion and carrot down until the onion is translucent and soft.
- Sitr in chicken broth, half and half, pumpkin, salt and pepper.
- Simmer and serve immediately or refrigerate.
- When serving, top with a dollop of sour cream and bacon bits.
Notes
Nutrition
More About Making Pumpkin Soup with Canned Pumpkin Recipes
Have you ever made pumpkin soup before? Do you use the fresh flesh of a pumpkin or do you prefer to make it with canned pumpkin? I would love to know more in the comments below.
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Looking for More Great Soup Recipes?
I love a good cozy soup recipe that is easy to make and feels like a hug in a bowl.
Wait until you try these soup recipes!
- Easy Corn Chowder Recipe
- Best Recipe for Pasta Fagioli
- Recipe for Chicken Soup Homemade
- Creamy Balsamic Tomato Soup Recipe
- Healthy Instant Pot Chicken Tortilla Soup
- Easy Spinach Tortellini Soup
- Tortellini Soup with Sausage and Spinach
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