Easy Canned Pumpkin Soup
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The easiest, tastiest canned Pumpkin Soup recipe! This creamy, cozy soup is one of the ultimate fall soups. It’s warmly spiced, perfectly sip-able, and those toppings of salty smoked bacon and crunchy pumpkin seeds take it over the top!
This post is sponsored by Danish Creamery. All thoughts and opinions are my own.
The Best Pumpkin Soup!
This is my idea of the best pumpkin soup! It’s like autumn in a bowl and it has such an inviting flavor. Plus, it couldn’t be easier.
No chopping, seeding, roasting, or pureeing pumpkin is necessary in this recipe. Believe it or not, this starts with canned pumpkin and you will be wowed by the end result!
Part of the secret to what makes it so good is the indulgent Danish Creamery Butter. This premium butter takes a bland fruit or veggie and turns it into something that is perfectly highlighted with rich flavor (sometimes I even sneak in 2 extra tablespoons of the butter!).
Danish Creamery has been using the same recipe to make their butter since 1895. Using just two ingredients, high-quality cream and a touch of sea salt.
It’s just the way butter should be. It’s the perfect compliment to this soup!
Wondering what to serve with this pumpkin soup? It pairs beautifully with rustic bread for dipping (a hearty French bread or whole wheat are great options), and a fall-inspired side salad such as this delicious kale salad.
Watch the Video!
Pumpkin Soup Recipe Ingredients
- Danish Creamery Premium Butter
- Yellow onions
- Garlic
- Fresh ginger
- Spices: Ground cumin, coriander, cinnamon, nutmeg and cayenne pepper
- Low-sodium chicken broth
- Canned pumpkin puree
- Maple syrup
- Salt and black pepper
- Apple cider vinegar
- Heavy cream
Best Toppings for Pumpkin Soup
Toppings are optional but highly recommended. Here are my favorites:
- Cooked bacon
- Shelled pumpkin seeds
- Parsley or chives
- Croutons (I like to use whole wheat here)
- Dried apple chips, crumbled
How to Make Canned Pumpkin Soup
- Melt butter in a large pot over medium heat. Add onion and cook until softened and lightly deepening in color, about 8 to 10 minutes, stirring frequently.
- Add in garlic, ginger, cumin, coriander, cinnamon, nutmeg and cayenne pepper and saute 30 seconds longer.
- Stir in chicken broth, pumpkin, maple syrup and season with salt and pepper to taste. Bring mixture to a simmer over medium-high then reduce heat to low. Cover and simmer 15 to 20 minutes.
- Remove from heat and process mixture in pot with an immersion blender until smooth. Stir cream and apple cider vinegar into soup.
- Serve warm with desired toppings.
How to Store and Reheat Canned Pumpkin Soup
- This soup will keep in the fridge for 3 days.
- Freeze it up to 3 months.
- Store in an airtight container.
- Thaw overnight and reheat in the microwave in a microwave-safe dish, or over the stovetop in a pot.
- For food safety, slow cooker reheating is not recommended.
Can Pumpkin Soup be made with fresh pumpkin in place of canned?
- Yes, this can also be made with fresh pumpkin as well.
- Here is a guide on different ways to cook and puree pumpkin on your own.
More Delicious Fall Soup Recipes to Try
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Pumpkin Soup
Ingredients
- 6 Tbsp Danish Creamery Premium Butter, cut into 1 Tbsp pieces
- 3 cups chopped yellow onions
- 4 tsp minced garlic (4 cloves)
- 4 tsp peeled and minced fresh ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp cayenne pepper
- 8 cups low-sodium chicken broth
- 1 (29 oz) can pumpkin puree (not pie filling!)
- 1/4 cup maple syrup
- Salt and black pepper
- 1 Tbsp apple cider vinegar
- 3/4 cup heavy cream
Optional toppings
- Cooked bacon, chopped
- Shelled pumpkin seeds
- Chopped parsley
Instructions
- Melt butter in a large pot over medium heat. Add onion and cook until softened and lightly deepening in color, about 8 to 10 minutes, stirring frequently.
- Add in garlic, ginger, cumin, coriander, cinnamon, nutmeg and cayenne pepper and saute 30 seconds longer.
- Stir in chicken broth, pumpkin, maple syrup and season with salt and pepper to taste. Bring mixture to a simmer over medium-high then reduce heat to low. Cover and simmer 15 to 20 minutes.
- Remove from heat and process mixture in pot with an immersion blender until smooth. Stir cream and apple cider vinegar into soup.
- Serve warm with desired toppings.