Easy Pumpkin Soup (Creamy Fall Favorite)

Name: Easy Pumpkin Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tablespoons butter; 1 large onion, chopped; 3 garlic cloves, minced; 1 teaspoon fresh grated ginger; 2 cans (15 oz each) pure pumpkin puree; 4 cups vegetable or chicken broth; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cumin; 1 1/4 teaspoons salt; 1/2 teaspoon black pepper; 2 tablespoons maple syrup; 3/4 cup heavy cream or coconut milk; Toasted pumpkin seeds and sage, for serving

This easy pumpkin soup tastes like autumn and takes only 40 minutes, because it starts with canned pumpkin puree. Sweet golden onion, a little ginger, warm spices and a touch of maple syrup turn simple pumpkin into a velvety, cozy soup that fits every fall dinner from a weeknight to Thanksgiving.

Canned pumpkin is a great shortcut

Canned pumpkin puree is smooth, consistent and available all year. Make sure the label says 100% pumpkin, not pumpkin pie filling, which already contains sugar and spices and would make the soup too sweet.

Using fresh pumpkin

For fresh pumpkin, choose small sugar or pie pumpkins rather than large carving pumpkins, which are watery and stringy. Halve them, scoop out the seeds, roast cut side down at 400°F for 45 minutes and scoop out the flesh. You need about 3 1/2 cups.

Spices in balance

Cinnamon and nutmeg give the classic fall aroma, while cumin and ginger keep the soup savory instead of dessert-like. Start with the amounts given and add more to taste.

Sweet and savory

Two tablespoons of maple syrup round out the flavor. Taste before adding it; some pumpkins are sweeter than others. Brown sugar or honey also work.

Cream or coconut milk

Heavy cream makes the soup rich and silky. Coconut milk makes it dairy-free and adds a subtle tropical note that pairs beautifully with ginger.

A Thai-style variation

Add a tablespoon of red curry paste with the garlic, use coconut milk and finish with lime juice and cilantro for a spicy Thai pumpkin soup.

Toasting pumpkin seeds

Rinse the seeds from a fresh pumpkin, dry them well, toss with oil and salt and roast at 325°F for 15 to 20 minutes. Store-bought pepitas toasted in a dry pan for 3 minutes work too.

Crispy sage

Fry a few sage leaves in a tablespoon of butter for 30 seconds until crisp. They make an elegant, aromatic garnish for a holiday table.

Serving in a pumpkin

For a festive presentation, hollow out small pumpkins, warm them in the oven for 15 minutes and use them as bowls.

What to serve with pumpkin soup

Serve with crusty bread, a kale and apple salad or grilled cheese. For more fall soups, try our sweet potato soup or the parsnip apple soup.

Nutrition

Pumpkin is rich in beta-carotene, vitamin A and fiber, and low in calories. With coconut milk, a bowl has about 170 calories.

Make ahead for Thanksgiving

Make the soup up to 3 days ahead without the cream. Reheat on the stove and stir in the cream just before serving.

Storing and freezing

Keep for 5 days in the fridge, or freeze for up to 3 months before adding the dairy.

Pumpkin soup around the world

Pumpkin soups are loved far beyond America. In France, soupe au potiron is a classic autumn starter; in Jamaica, a spicy pumpkin soup with Scotch bonnet pepper is a Saturday tradition; and in Australia, pumpkin soup is one of the most popular home recipes of all.

Thinner or thicker

Canned pumpkin is quite dense. If the soup is too thick after blending, add broth a quarter cup at a time. For a heartier bowl, simmer it uncovered for a few extra minutes.

A bowl for Halloween night

Serve it before trick-or-treating: it is warm, quick and fits the season perfectly.

Frequently asked questions

Can I use pumpkin pie filling?

No. It is already sweetened and spiced; use plain pumpkin puree.

Is pumpkin soup vegan?

It is vegan with vegetable broth, olive oil and coconut milk.

Can I use butternut squash instead?

Yes. Roasted squash or canned squash puree works the same way.