Devastatingly Easy Pumpkin Soup with Canned Pumpkin in 30

Okay, friends, let’s talk about the EASIEST, most comforting thing you can make this fall: Pumpkin Soup! And guess what? We’re skipping all that carving and roasting and going straight for the good stuff with…canned pumpkin! I know, I know, some people turn their noses up at it, but trust me, this pumpkin soup with canned pumpkin is a total game-changer. It’s quick, it’s simple, and it’s seriously delicious.

I’ve been making this recipe for years, tweaking it here and there until it’s just perfect. My kids practically demand it the minute the leaves start changing. It’s funny, because I used to think you *had* to use fresh pumpkin for it to be any good. But honestly? Canned pumpkin is a lifesaver, and it tastes amazing in this soup. Plus, it’s available year-round! So even if you get a craving in, say, July, you can totally whip this up. Don’t tell anyone, but sometimes I sneak a can into my shopping cart, just in case! You just can’t beat a simple pumpkin soup with canned pumpkin recipe for a chilly evening.

Why You’ll Love This Pumpkin Soup with Canned Pumpkin

Seriously, you’re gonna be obsessed. I’m not even kidding! This isn’t just *any* pumpkin soup recipe. It’s got a few things going for it that make it a total winner:

Quick and Easy Pumpkin Soup with Canned Pumpkin

Okay, let’s be real: who has time to spend hours in the kitchen these days? Not me! That’s why I LOVE that this recipe uses canned pumpkin. It cuts down the prep time like crazy. You’ll be slurping down a bowl of warm, comforting soup in, like, 30 minutes flat. Boom!

Creamy and Delicious Pumpkin Soup with Canned Pumpkin

Forget thin, watery soup. This stuff is RICH. The texture is velvety smooth, and the flavor is just incredible. The spices give it such a warm, cozy vibe. And hey, if you’re feeling fancy, a little swirl of heavy cream takes it over the top (but it’s totally optional!).

Perfect for Fall

Picture this: it’s a chilly evening, the leaves are falling, and you’re curled up on the couch with a bowl of this pumpkin soup. Doesn’t that sound amazing? This recipe is basically autumn in a bowl! Plus, it’s always a huge hit at Thanksgiving or any fall gathering. Trust me, it’ll be gone in minutes!

Ingredients for Your Pumpkin Soup with Canned Pumpkin

Alright, let’s gather our goodies! The best part about this recipe is that you probably have most of this stuff in your pantry already. Here’s what you’ll need to make this amazing pumpkin soup with canned pumpkin:

• 1 (15 ounce) can pumpkin puree: Make sure you grab the *puree*, not the pumpkin pie filling! Trust me, there’s a HUGE difference.
• 4 cups vegetable broth: I usually use low-sodium, so I can control the saltiness myself. But any kind will work!
• 1 medium onion, chopped: Yellow or white onion is perfect. Don’t stress about getting it *perfectly* chopped. We’re gonna blend it all up anyway!
• 2 cloves garlic, minced: I’m a garlic lover, so sometimes I throw in an extra clove for good measure. Don’t tell anyone!
• 1 teaspoon ground ginger: This adds such a nice warmth to the soup. Mmm!
• 1/2 teaspoon ground cinnamon: Cinnamon is a MUST for pumpkin soup, in my opinion. It just screams fall!
• 1/4 teaspoon ground nutmeg: A little goes a long way with nutmeg. It adds a subtle, nutty flavor.
• Salt and pepper to taste: Don’t be shy with the seasoning! It really brings out the flavors.
• 1/2 cup heavy cream (optional): This makes the soup extra creamy and decadent, but it’s totally optional if you’re watching your calories (or if you want to make it vegan!).
• Pumpkin seeds for garnish (optional): These add a nice little crunch and make the soup look extra pretty. You can find them at most grocery stores.

How to Make Pumpkin Soup with Canned Pumpkin: Step-by-Step Instructions

Okay, are you ready to make some magic? This pumpkin soup with canned pumpkin is so easy, it practically makes itself! Just follow these simple steps, and you’ll be enjoying a bowl of creamy, deliciousness in no time.

Preparing the Base for Pumpkin Soup with Canned Pumpkin

First things first, grab a nice big pot – something heavy-bottomed is ideal. Pop it on the stove over medium heat. Add a little bit of olive oil or butter (I usually use olive oil, but butter adds a nice richness). Once it’s hot, toss in your chopped onion and minced garlic. Sauté them until they’re softened and fragrant. This usually takes about 5-7 minutes. You’ll know they’re ready when the onion is translucent and the garlic smells amazing! Careful not to burn the garlic, it gets bitter.

Now, for the fun part! Sprinkle in your ground ginger, cinnamon, and nutmeg. Cook these spices for about 1 minute. This helps to “bloom” the spices, which basically means it releases their flavor and makes them even more delicious. Stir constantly so they don’t burn – burnt spices are NOT what we’re going for!

Simmering the Pumpkin Soup with Canned Pumpkin

Alright, time to add the stars of the show! Dump in your can of pumpkin puree and pour in your vegetable broth. Give it all a good stir to combine everything. Bring the soup to a simmer – you’ll see little bubbles gently rising to the surface. Once it’s simmering, season with salt and pepper to taste. Don’t be afraid to be generous with the seasoning! It really brings out the flavors.

Now, cover the pot and let the soup simmer for about 15 minutes. This allows all the flavors to meld together and get happy. Plus, it helps the pumpkin puree to thicken up a bit. While it’s simmering, you can get the rest of your ingredients ready or just relax and enjoy the yummy smell!

Blending and Finishing the Pumpkin Soup with Canned Pumpkin

Okay, time to get smooth! Carefully remove the pot from the heat. Now, you have two options for blending: you can use an immersion blender (my personal favorite – so easy!) or a regular blender. If you’re using an immersion blender, just stick it right into the pot and blend away until the soup is perfectly smooth. If you’re using a regular blender, you’ll need to work in batches. Be super careful when blending hot liquids – it can splatter and burn you!

Once your soup is smooth as silk, stir in the heavy cream (if you’re using it). This adds a touch of richness and makes the soup extra decadent. But again, it’s totally optional! If you want to keep it vegan, you can skip the cream altogether or use coconut milk instead.

Serving Your Homemade Pumpkin Soup with Canned Pumpkin

You made it! Now for the best part: eating! Ladle the pumpkin soup with canned pumpkin into bowls and garnish with a sprinkle of pumpkin seeds. You can also add a dollop of sour cream or a swirl of heavy cream for extra fanciness. Serve it with some crusty bread for dipping, and you’ve got yourself a complete and utterly satisfying meal!

Tips for the Best Pumpkin Soup with Canned Pumpkin

Want to take your pumpkin soup with canned pumpkin from good to *amazing*? I’ve got a few tricks up my sleeve that’ll make all the difference. These are the little things I’ve learned over the years that really elevate this recipe!

• Adjust those spices! Don’t be afraid to play around with the amounts of ginger, cinnamon, and nutmeg. If you like a spicier soup, add a little extra ginger. If you’re more of a cinnamon fan, go for it! This recipe is totally customizable.
• Immersion blender is your friend: Seriously, if you don’t have one, get one! It makes blending soups SO much easier. Plus, you don’t have to worry about transferring hot liquids to a regular blender and making a mess (or worse, burning yourself!).
• A pinch of red pepper flakes: Want to add a little kick? Throw in a pinch of red pepper flakes while you’re sautéing the spices. It adds a subtle heat that’s SO good. But be careful – a little goes a long way!
• Taste as you go: This is HUGE! Always taste your soup as you’re making it and adjust the seasoning as needed. Does it need more salt? More pepper? A little extra spice? Don’t be afraid to experiment!
• Don’t over-simmer: Simmering the soup for too long can actually make the pumpkin puree taste a little bitter. 15 minutes is usually perfect, but keep an eye on it.

Trust me, these little tips will take your pumpkin soup with canned pumpkin to the next level. You’ll be amazed at how much of a difference they make!

Pumpkin Soup with Canned Pumpkin Variations

Okay, so you’ve got the basic pumpkin soup with canned pumpkin recipe down. Awesome! But what if you’re feeling a little adventurous? What if you want to shake things up and add your own personal touch? Well, guess what? This recipe is SO versatile! There are tons of ways to customize it and make it your own. Here are a few ideas to get you started:

• Go Vegan with Coconut Milk: Want a creamy soup that’s totally dairy-free? Swap out the heavy cream for full-fat coconut milk. It adds a delicious richness and a hint of coconut flavor that’s surprisingly amazing with pumpkin. Trust me on this one!
• Spice it Up with Different Herbs and Spices: Get creative with your spice rack! A little curry powder can add a warm, exotic twist. Or, try adding some fresh thyme or rosemary for a more savory flavor. Just remember to start with a small amount and taste as you go!
• Roast Some Veggies for Extra Flavor: Roasting vegetables before adding them to the soup is a game-changer! Try roasting some butternut squash, sweet potatoes, or even apples along with the onion and garlic. It adds a depth of flavor that’s seriously addictive.
• Add a Little Heat with Chipotle Peppers: Want to kick things up a notch? Add a chopped chipotle pepper in adobo sauce to the soup while it’s simmering. It adds a smoky, spicy flavor that’s SO good. Just be careful – those peppers are HOT!
• Make it Hearty with Beans or Lentils: Want to make your soup more filling? Add a can of drained and rinsed chickpeas or lentils. It adds a boost of protein and fiber, making it a complete meal.

Seriously, the possibilities are endless! Don’t be afraid to experiment and have fun with it. That’s what cooking is all about, right? Find your favorite pumpkin soup with canned pumpkin variation and make it your signature dish!

Serving Suggestions for Pumpkin Soup with Canned Pumpkin

Okay, so you’ve got a pot of creamy, dreamy pumpkin soup with canned pumpkin simmering away. But what do you serve with it? Don’t worry, I’ve got you covered! This soup is delicious on its own, but it’s even better when paired with the right accompaniments. Here are a few of my favorite serving suggestions:

• Crusty Bread for Dipping: This is a MUST! Seriously, you need something to soak up all that delicious soup. A loaf of crusty sourdough or a baguette is perfect. Just tear off a piece and dunk it in! Mmm!
• Grilled Cheese Sandwich: Okay, hear me out. A grilled cheese and tomato soup is a classic combo, right? Well, this is the fall version! The cheesy, buttery goodness of the grilled cheese perfectly complements the creamy, slightly sweet pumpkin soup. Trust me, it’s a match made in heaven!
• Side Salad with Fall Flavors: Want something a little lighter? A side salad with fall flavors is a great option. Think mixed greens with cranberries, walnuts, and a maple vinaigrette. The sweetness of the cranberries and the crunch of the walnuts add a nice contrast to the soup.
• Roasted Vegetables: If you’re feeling fancy, roast some vegetables like butternut squash, Brussels sprouts, or sweet potatoes. They add a warm, comforting touch to the meal and pair beautifully with the pumpkin soup.
• A Dollop of Sour Cream or Greek Yogurt: Want to add a little tang? A dollop of sour cream or Greek yogurt is the perfect addition. It cuts through the richness of the soup and adds a nice creamy texture.

Honestly, you can’t go wrong with any of these serving suggestions! Just pick your favorite and enjoy a delicious and satisfying meal. This pumpkin soup with canned pumpkin is so versatile, it pairs well with just about anything. So go ahead, get creative and have fun with it!

Storing and Reheating Your Pumpkin Soup with Canned Pumpkin

Okay, so you made a big batch of this amazing pumpkin soup with canned pumpkin, and you’ve got some leftovers. Lucky you! This soup is even better the next day, after the flavors have had a chance to meld together. But how do you store it and reheat it properly? Don’t worry, I’ve got you covered!

First things first, let’s talk about storing. Once the soup has cooled down completely, transfer it to an airtight container. I usually use a glass container, but any airtight container will work. Make sure the lid is on tight to prevent any funky refrigerator smells from seeping in. Then, pop it in the fridge. It’ll keep for about 3-4 days. Easy peasy!

Now, for reheating. You’ve got two options here: stovetop or microwave. If you’re reheating on the stovetop, pour the soup into a saucepan and heat it over medium heat, stirring occasionally, until it’s heated through. This usually takes about 5-10 minutes. Just be careful not to let it boil, or it might get a little weird (trust me, I’ve been there!).

If you’re in a hurry (and let’s be honest, who isn’t?), you can reheat it in the microwave. Pour the soup into a microwave-safe bowl and heat it on high for about 2-3 minutes, stirring halfway through. Keep an eye on it, because microwaves can be tricky! You want it nice and hot, but not boiling over and splattering everywhere. Nobody wants to clean up a pumpkin soup explosion!

And that’s it! Your pumpkin soup with canned pumpkin is ready to be enjoyed all over again. Whether you reheat it on the stovetop or in the microwave, it’ll be just as creamy and delicious as the first time. So go ahead, dig in and enjoy!

Frequently Asked Questions About Pumpkin Soup with Canned Pumpkin

Got questions about making the *best* pumpkin soup with canned pumpkin? I figured you might! Here are a few of the most common things people ask me – hopefully, this helps you out!

Can I freeze this soup?

Absolutely! Pumpkin soup with canned pumpkin freezes beautifully. Just let it cool completely, then pour it into freezer-safe containers (leave a little room at the top, since liquids expand when frozen). It’ll keep in the freezer for up to 3 months. When you’re ready to eat it, thaw it overnight in the fridge or pop it in a pot and heat it gently over low heat. Easy peasy!

What if I don’t have canned pumpkin?

Okay, so this is a recipe for pumpkin soup with *canned* pumpkin, BUT if you’re really feeling ambitious, you *can* use fresh pumpkin. You’ll need to roast it first (cut it in half, scoop out the seeds, and roast it cut-side down at 400°F until it’s soft). Then, scoop out the flesh and blend it until smooth. You’ll need about 15 ounces of pumpkin puree for this recipe. Honestly, though, canned pumpkin is just SO much easier!

Can I use chicken broth instead of vegetable broth?

Yep, you totally can! The flavor will be slightly different, but it’ll still be delicious. I prefer vegetable broth because it keeps the soup vegetarian, but chicken broth works just fine if that’s what you have on hand. You could even use bone broth for extra nutrients!

How can I make this soup thicker/thinner?

If you want a thicker soup, simmer it uncovered for a little longer to allow some of the liquid to evaporate. You can also add a tablespoon of cornstarch mixed with a little cold water to the soup while it’s simmering. For a thinner soup, simply add more broth until you reach your desired consistency. Easy fix!

Nutritional Information for Pumpkin Soup with Canned Pumpkin

Okay, so everyone always wants to know about the nutritional info, right? I get it! But here’s the deal: the nutrition information for this pumpkin soup with canned pumpkin can vary *a lot* depending on the specific ingredients you use (like, different brands of vegetable broth have different sodium levels, ya know?).

So, I can’t give you an exact, down-to-the-calorie breakdown. Sorry! It’s just not possible to be 100% accurate. But, if you’re really curious, you can plug the ingredients you used into an online nutrition calculator. That’ll give you a pretty good estimate!

Just remember: this is a *guide*, not gospel! And hey, the most important thing is that this pumpkin soup with canned pumpkin is delicious and comforting. So enjoy it, and don’t stress too much about the numbers!

Rate this Pumpkin Soup with Canned Pumpkin

Okay, friends, I wanna know what you think! Did you try this pumpkin soup with canned pumpkin recipe? Did you love it as much as my family does? Let me know in the comments below!

Seriously, your feedback means the world to me. It helps me make my recipes even better, and it lets other readers know what to expect. So, whether you have a question, a suggestion, or just want to say “yum!”, please leave a comment. I read every single one!

And hey, if you really loved this recipe, I’d be so grateful if you’d give it a star rating! Just click on the stars below to let me know what you think. Thanks so much for your support! Happy cooking!

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