Easy Pumpkin Soup Recipe

There’s something almost magically comforting about a bowl of pumpkin soup, especially when it’s both incredibly delicious and surprisingly simple to make.

This recipe is your new best friend for a hectic weekday dinner or a cozy, low-key gathering—it’s warm, satisfying, and just feels like autumn in a spoon.

Best of all, we’re using canned pumpkin to keep things wonderfully easy, without sacrificing an ounce of that deep, spiced flavor we all crave.

Why This Soup Feels Like a Hug

You know that feeling when you wrap your hands around a warm mug on a chilly day? This soup is the culinary version of that.

It’s not just food; it’s a mood. It’s the kind of meal that slows you down for a minute and makes everything feel just right.

And the aroma that will fill your kitchen? Honestly, it might just be better than any scented candle.

Ingredients Needed for the Recipe

Gathering these ingredients is the first step to a fantastic meal. Here’s what you’ll need:

• 2 tablespoons olive oil
• 1 yellow onion, chopped
• 1 apple, peeled, seeded, and chopped
• 4 garlic cloves, minced
• 1 bay leaf
• 29 ounces pure pumpkin purée
• 1 teaspoon grated fresh ginger
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon paprika
• 1/8 teaspoon ground cloves
• Freshly ground black pepper, to taste
• 4 cups vegetable broth
• 2 tablespoons pure maple syrup
• 1/2 cup coconut milk (can use heavy cream)
• Garnish: drizzle of coconut milk or heavy cream and toasted pepitas

The Secret Power of an Apple

An apple in soup? Trust me on this one. It’s the quiet little trick that makes all the difference.

It melts right into the broth as it cooks, lending a subtle, natural sweetness that perfectly balances the earthy pumpkin and warm spices.

It’s that “what is that amazing flavor?” element that people won’t quite be able to place, but will absolutely love.

How to make Easy Pumpkin Soup?

Getting Your Base Just Right

In a large pot, heat the olive oil over medium-high heat. Add the chopped onion and apple and cook until they’re soft and fragrant, which should take about 5 minutes.

Then, stir in the minced garlic and that single bay leaf, letting them cook for just one more minute—you’ll know it’s ready when the smell makes your stomach rumble.

Bringing in the Star of the Show

Now, add the entire can of pumpkin purée, the fresh ginger, all those beautiful spices (salt, cinnamon, nutmeg, paprika, cloves, and pepper), and pour in the vegetable broth.

Give it a really good stir until everything is beautifully combined, then let it simmer on low heat for a full 10 minutes. Don’t forget to fish out the bay leaf before you move on!

The Magic of Blending It All Together

This is where the magic happens! Use an immersion blender right in the pot to purée the soup until it’s completely smooth and velvety.

If you don’t have one, just carefully blend the soup in batches in a regular blender—just let it cool a bit first, please, for safety’s sake.

The Final, Flavorful Touches

Stir in the creamy coconut milk (or rich heavy cream) and the pure maple syrup. Now, taste it.

This is your moment. Does it need another pinch of salt? A twist of pepper? Adjust it until it tastes perfect to you.

Ready to Serve and Enjoy

Ladle the steaming soup into bowls and get creative with the toppings. A drizzle of extra coconut milk and a sprinkle of salty, toasted pepitas add wonderful texture and make it look gorgeous.

Tips

For the very best flavor, please, please use pure pumpkin purée and not pumpkin pie filling—they are very different things!

Toasting your pepitas is a non-negotiable, easy step; just toss them in a dry skillet for a few minutes until they pop and become golden.

If you use a countertop blender, always remove the center cap from the lid and cover the hole with a kitchen towel to let steam escape safely.

What to Serve With Your Soup

While this soup is a complete meal all on its own, it also loves a good partner. A classic grilled cheese sandwich is a no-brainer for the ultimate comfort food duo.

For a lighter touch, a simple apple and pecan salad with a tangy vinaigrette provides a lovely, crisp contrast to the creamy soup.

And don’t forget a hunk of crusty bread or a flaky biscuit for dipping—it’s absolutely essential for getting every last drop.

Making It Your Own: Fun Variations

Feel like turning up the heat? A tiny pinch of cayenne pepper or a dash of curry powder can add a wonderful, warming kick that’s so inviting.

If you’re out of an apple, a small, peeled pear will work just as beautifully, adding that same gentle, fruity sweetness.

For an extra protein boost, stir in a can of rinsed white beans or red lentils when you add the broth—they’ll blend right in and make the soup even heartier.

How to Make It Ahead and Store It

This soup is arguably even better the next day, as the flavors have more time to mingle and get to know each other. It’s a fantastic make-ahead meal.

Let the soup cool completely before storing it in an airtight container in the refrigerator, where it will stay perfect for up to five days.

It also freezes like a dream for up to three months—just thaw it overnight in the fridge and reheat it gently on the stove for an instant, satisfying meal.

Print Recipe

Easy Pumpkin Soup Recipe

Author: Kelsey Perez Cooking Method: Stovetop Cooking Cuisine: American Courses: Soup Recipe Keys: E easy soup F fall soup H healthy soup

Difficulty: easy Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

Cooking Temp: 350  F Servings: 6 Estimated Cost: $ 7 Calories: 180

Best Season: Fall, Winter

Description

This easy, delicious, and creamy Pumpkin Soup is filled with fresh flavors and warm spices. It's the perfect soup for a quick and satisfying fall meal or a standout addition to any holiday menu. Made with canned pumpkin puree, aromatic onions, apples, ginger, and a blend of cozy spices, this soup comes together in just 30 minutes using one pot. Finished with a drizzle of coconut milk and crunchy toasted pepitas, it’s healthy, hearty, and absolutely comforting!

Ingredients

Servings

• 2 tablespoons olive oil
• 1 yellow onion (chopped)
• 1 apple (peeled, seeded, and chopped)
• 4 cloves garlic (minced)
• 1 bay leaf (remove before blending)
• 29 ounces pure pumpkin puree (about 3.5 cups; use plain, not pie filling)
• 1 teaspoon grated fresh ginger
• 1 teaspoon kosher salt (plus more to taste)
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon paprika
• ⅛ teaspoon ground cloves (just a pinch)
• freshly ground black pepper (to taste)
• 4 cups vegetable broth (or chicken broth)
• 2 tablespoons pure maple syrup
• ½ cup coconut milk (or heavy cream for non-vegan option)

Garnish (Optional)

• coconut milk or heavy cream (for drizzling)
• toasted pepitas (pumpkin seeds)
• chopped pecans or walnuts (or candied nuts)
• fresh herbs (thyme, rosemary, or parsley)

Instructions

1. Sauté Aromatics

   In a large pot, heat olive oil over medium-high heat. Add chopped onion and apple. Cook for about 5 minutes, until softened and fragrant.

2. Add Garlic & Bay Leaf

   Stir in minced garlic and bay leaf. Cook for 1 minute more, stirring frequently to prevent burning.
   Be careful not to burn the garlic.

3. Combine Remaining Ingredients

   Add pumpkin puree, grated ginger, kosher salt, cinnamon, nutmeg, paprika, cloves, black pepper, and vegetable broth. Stir well until fully combined.
   Ensure no lumps of pumpkin remain at the bottom of the pot.

4. Simmer

   Reduce heat to low and simmer for 10 minutes, allowing the flavors to meld together. Remove the bay leaf before blending.

5. Blend Until Smooth

   Using an immersion blender, blend the soup directly in the pot until completely smooth. If using a regular blender, carefully transfer the soup in batches and blend until smooth (allow to cool slightly first).
   Use caution when blending hot liquids.

6. Finish with Cream & Sweetness

   Stir in coconut milk (or heavy cream) and pure maple syrup. Taste and adjust seasoning with additional salt, pepper, or sweetness as needed.
   For a richer flavor, use full-fat coconut milk or heavy cream.

7. Serve Warm

   Ladle the soup into bowls. Drizzle with extra coconut milk or cream and sprinkle with toasted pepitas or other garnishes. Serve immediately.
   Pairs perfectly with crusty bread or a grilled cheese sandwich.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 10gg16%

Saturated Fat 4.5gg23%

Trans Fat 0gg

Cholesterol 0mgmg0%

Sodium 680mgmg29%

Potassium 820mgmg24%

Total Carbohydrate 22gg8%

Dietary Fiber 4gg16%

Sugars 12gg

Protein 3gg6%

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Calcium 80mg mg

Iron 1.8mg 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

• Make it vegan: Use coconut milk and ensure broth is plant-based.
• Spice it up: Add a pinch of cayenne or red pepper flakes for heat.
• No immersion blender? Let soup cool slightly before transferring to a countertop blender. Blend in batches and return to pot.
• Storage: Cool completely and store in an airtight container in the fridge for up to 5 days.
• Freezing: Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
• Serving suggestion: Pair with grilled cheese, cornbread, or a simple green salad.

Keywords: pumpkin soup, easy pumpkin soup, creamy pumpkin soup, fall soup, vegetarian pumpkin soup, healthy pumpkin recipe, one-pot soup