Can I use canned pumpkin instead of fresh?

Absolutely! I always keep a few cans in my pantry for emergency soup cravings. Just make sure it’s 100% pumpkin puree, not pumpkin pie filling (big difference!). One 15-oz can equals about 2 cups - the perfect amount for this recipe. The texture might be slightly less velvety than fresh, but honestly? Most people can’t tell once all the flavors mingle.

How do I make this pumpkin soup vegan?

Easy peasy! Swap the heavy cream for full-fat coconut milk (the kind in a can, not the carton). It adds incredible richness and a subtle tropical flair that pairs beautifully with the spices. For extra depth, try sautéing your onions in coconut oil too. Vegetarian friends will thank you!

Can I freeze pumpkin soup?

You bet - just leave out the cream or coconut milk before freezing. The dairy can separate when thawed. Portion it into freezer bags or containers (I love using muffin tins for single servings!), then add fresh cream when reheating. It keeps beautifully for 2-3 months. Pro tip: Write the date and "NEEDS CREAM" in big letters - future you will be grateful.

What’s the best way to reheat leftovers?

Low and slow is the way to go! Stovetop reheating gives you the most control - medium-low heat with frequent stirring keeps that silky texture perfect. If microwaving, stir every 30 seconds to prevent hot spots. And don’t boil it aggressively - that’s how you end up with soup that’s grainy instead of glorious.

My soup turned out too thin/thick - how can I fix it?

Oops, happens to the best of us! Too thin? Simmer uncovered for 5-10 minutes to reduce. Too thick? Add broth or water a tablespoon at a time until it’s just right. Remember - it thickens slightly as it cools, so aim for a tad looser than perfect when hot. Bon appétit!

Creamy Pumpkin Soup Recipe: 5-Star Comfort in 30 Minutes

Creamy Pumpkin Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A silky blended soup made with roasted pumpkin or canned puree, finished with cream or coconut milk. Perfect for fall gatherings.

Author: Sophia Collins
Prep Time: 15 min
Cook Time: 1 hour
Total Time: 1 hour 15 min
Yield: 4 servings 1x
Category: Soup
Method: Blending
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 small sugar pumpkin (or 2 cups canned pumpkin puree)
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
3 cups vegetable broth
1/2 cup heavy cream or coconut milk
1 tsp ground cinnamon
1/2 tsp ground nutmeg
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400°F. Cut pumpkin in half, remove seeds, and roast for 45 minutes until tender. Scoop out flesh.
Heat olive oil in a pot. Sauté onion and garlic until soft.
Add pumpkin, broth, cinnamon, and nutmeg. Simmer for 15 minutes.
Blend until smooth using an immersion blender or regular blender.
Stir in cream or coconut milk. Season with salt and pepper.

Notes

For a spicy twist, add 1/2 tsp curry powder or chili flakes.
Make ahead and reheat before serving.
Find more meal planning ideas on Pinterest.

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 8
Sodium: 320
Fat: 10
Saturated Fat: 5
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 20
Fiber: 3
Protein: 2
Cholesterol: 20

Find it online: https://kitchenuser.net/creamy-pumpkin-soup-recipe/