Creamy Pumpkin Soup (with canned pumpkin)

When the air gets crisp and the leaves start to fall, a bowl of creamy pumpkin soup can feel like a warm hug on a chilly day.

This easy recipe uses canned pumpkin purée, chicken stock, apple cider, full-fat coconut milk, and chipotle pepper for a touch of heat!

Looking for more pureed pumpkin recipes? Check out my recipes for Instant Pot Pumpkin Pie Steel Cut Oats, Ravioli with Pumpkin Sauce, and Pumpkintini Cocktail Cake too!

Ingredients

• Pumpkin Puree: This is the heart and soul of your soup, offering a smooth texture and a slightly sweet taste. *Not pumpkin pie filling*
• Onion: Adding a chopped yellow onion gives your soup a nice balance of sweetness and depth.
• Garlic: A few cloves, minced and sautéed, will add warmth and a bit of spice your soup.
• Chicken Broth: This essential ingredient acts as the soup’s backbone, creating a savory base that binds everything together. Use store-bought or homemade chicken broth.
• Coconut Milk: If you’re looking to make your soup extra creamy while keeping it dairy-free, coconut milk is a great choice. It adds a hint of sweetness and a velvet-like texture.
• Spices: Spice things up with a touch of ground chipotle pepper, adding warmth and a slight smokiness without much effort.
• Toppings: Add a few simple toppings like roasted pumpkin seeds, a dollop of Greek yogurt, and a sprinkle of crumbled bacon.
• Stick Blender – Large Dutch Oven

Check out the printable recipe card below for the complete recipe and detailed instructions.

How to make Creamy Pumpkin Soup (with canned pumpkin)

Heat olive oil in a large Dutch oven or large pot over medium heat. Add the chopped onions and cook until translucent, about 5 minutes. Add the garlic, stir and cook for one additional minute.

Add the salt, pepper, and chipotle powder, and stir to combine.

Stir in the pumpkin, stock, and apple cider. Cover, reduce heat, and simmer for 45 to 60 minutes.

Remove from heat and whisk in the coconut milk (or heavy cream). Puree soup in a blender or in the pot with an immersion blender.

Garnish with Greek yogurt (or sour cream), crispy bacon crumbles, and toasted pumpkin seeds.

Serve with crusty bread for dipping, grilled cheese, or a simple green salad. The bread soaks up the creamy soup perfectly, making each bite feel like a hug in a bowl on a cold day.

Expert Tips

• Optional spices: nutmeg, cumin, and coriander for added warmth.
• For vegan pumpkin soup: substitute vegetable broth, omit the bacon, and swirl coconut milk into finished soup.
• Spicy pumpkin soup: Add a pinch of chili flakes, finely chop up jalapeños and add with the onions, or substitute cayenne pepper for the chipotle.

Get creative by experimenting with different herbs and spices to find your favorite twist.

Storage Tips

Got leftovers? Here’s how to keep them fresh:

• Refrigeration: Store in an airtight container in the refrigerator for up to 4 days. Make sure it’s cooled completely before sealing it up.
• Freezing: Pumpkin soup can also be frozen. Portion it into freezer-safe containers, leaving some room for expansion. It keeps well for up to 3 months.
• Reheating: For reheating, use a gentle heat on the stove. Stir occasionally to avoid scorching. If it’s thickened, just whisk in a little broth or water.

Health Benefits of Homemade Pumpkin Soup

Pumpkin is a powerhouse of essential vitamins that can boost your overall well-being.

• Vitamin A: Essential for good vision, vitamin A is abundant in pumpkin. It keeps your eyes sharp, especially in low-light conditions, and supports healthy skin.
• Vitamin C: Known for its immune-boosting abilities, vitamin C can help ward off the common cold and other minor illnesses. It also plays a role in repairing body tissues and maintaining healthy skin.
• Vitamin E: An antioxidant guru, vitamin E assists in protecting your body cells from damage. It’s like a shield, constantly guarding your cells against harmful elements.
• Antioxidants: Pumpkin is rich in antioxidants like beta-carotene, which not only gives the pumpkin its bright orange color but also transforms into vitamin A in the body. Antioxidants also combat free radicals—unstable molecules that can cause damage to cells, leading to chronic diseases.

More delicious fall soup recipes

• Instant Pot Butternut Squash Soup
• Roasted Tomato Soup
• Moroccan Butternut Squash Soup

Recipe Inspiration

This month’s Capricorn meal

• We start with this creamy pumpkin soup recipe.
• For the entree we have Stuffed Peppers.
• Eggnog Creme Brûlée for dessert.
• And some delicious Gingerbread Cinnamon Rolls for breakfast.

The body part ruled by Capricorn is the bones, so I tried to create foods that would be beneficial to the skeletal structure. Pumpkin seeds are a good source of manganese, zinc, and magnesium, and also have anti-inflammatory properties.