This Easy Pumpkin Soup from Canned Pumpkin Recipe is a heartwarming hug in a bowl that comes together quickly and easily on any busy day. Using humble canned pumpkin combined with fragrant curry and creamy coconut milk, this soup dazzles with its silky texture and rich, comforting flavors. Whether you’re craving a soothing lunch or a cozy weeknight dinner, this recipe offers a delicious, fuss-free way to savor autumn’s best without the hassle of fresh pumpkin prep. Trust me, once you make this, canned pumpkin will become your secret weapon for easy, flavorful meals.
Ingredients You’ll Need
These ingredients are simple, pantry-friendly staples that each play a vital role in building the soup’s depth of flavor, creaminess, and inviting color. From the sweet earthiness of canned pumpkin to the warm kick of curry powder, each component is essential yet approachable.
- 2 cups pumpkin purée: The star ingredient, providing rich, velvety texture and natural sweetness.
- 1/2 small onion (chopped finely): Adds a mild, savory base that softens as it cooks.
- 1 tablespoon olive oil: Used to sauté the onion and garlic, enhancing their flavors.
- 2 cloves garlic (minced): Gives a fragrant warmth that rounds out the spices.
- 4 cups vegetable broth: The liquid foundation that brings everything together with a light savory note.
- 1/2 tablespoon curry powder: Adds medium heat and aromatic complexity; feel free to adjust intensity.
- 1 (13.5 ounce) can light coconut milk: For creamy richness without heaviness, balancing the spices perfectly.
- 1/2 tablespoon pure maple syrup: A touch of natural sweetness to brighten the flavors (honey works, too!).
- 1 tablespoon flour: Helps thicken the soup for that luscious, satisfying mouthfeel.
- Salt & pepper (to taste): Essential seasonings that tie all the flavors neatly together.
How to Make Easy Pumpkin Soup from Canned Pumpkin Recipe
Step 1: Sauté the onion
Start by warming the olive oil in a large pot over medium-high heat, then add the finely chopped onion. Let it cook for about 5 to 7 minutes, stirring occasionally, until it turns translucent and just begins to lightly brown. This simple step creates the savory foundation that makes the soup so comforting and layered in flavor.
Step 2: Add the garlic
Next, toss in the minced garlic and sauté for just 30 seconds to awaken its fragrance without letting it burn. This quick step infuses the base with a lovely aromatic note that will marry beautifully with the pumpkin and spices.
Step 3: Combine pumpkin, broth, and curry powder
Stir in the canned pumpkin purée, vegetable broth, and the curry powder. Increase the heat to bring the mixture to a boil. The curry powder adds a gentle warmth and complexity that elevates this soup beyond ordinary pumpkin recipes, pairing wonderfully with the sweetness of the pumpkin.
Step 4: Simmer the soup
Once boiling, reduce the heat to a gentle simmer and let the soup cook for 5 minutes. This brief simmer helps all the flavors meld together, creating a harmonious blend that’s anything but bland.
Step 5: Add coconut milk, maple syrup, and thicken
Pour in the light coconut milk and maple syrup, stirring to combine their creamy sweetness throughout. Now, in a separate small bowl or mug, mix the flour with about half a cup of the hot soup until smooth—this step prevents clumps. Stir this flour mixture back into the pot and allow the soup to simmer softly for about 10 minutes. This thickening step is key to achieving the perfect silky texture that makes this soup so luscious.
Step 6: Season to taste
Finally, season the soup with salt and pepper according to your preference. Taste as you go to balance the flavors perfectly — this step is where the magic happens and your personal touch shines.
How to Serve Easy Pumpkin Soup from Canned Pumpkin Recipe
Garnishes
To elevate your serving, consider topping the soup with a swirl of coconut cream or a dollop of Greek yogurt for extra creaminess. Toasted pumpkin seeds add a delightful crunch, while fresh herbs like cilantro or parsley brighten the dish visually and flavor-wise. A sprinkle of smoked paprika or a drizzle of chili oil can also add a subtle kick if you’re feeling adventurous.
Side Dishes
This pumpkin soup pairs beautifully with crusty artisan bread or soft dinner rolls for dipping, making every spoonful even more satisfying. A simple green salad dressed with lemon vinaigrette can provide a fresh contrast, or consider serving it alongside savory roasted vegetables to round out the meal.
Creative Ways to Present
Serve this soup in rustic bowls for a cozy dinner or in small mason jars for a charming appetizer at parties. For a fun twist, swirl in some pesto or add a sprinkle of toasted coconut flakes. Presentation is an easy way to impress guests and turn this humble Easy Pumpkin Soup from Canned Pumpkin Recipe into a feast for the eyes as well as the palate.
Make Ahead and Storage
Storing Leftovers
This soup keeps wonderfully for up to 3 days refrigerated in an airtight container. Flavors often deepen overnight, making your leftovers even more delicious. Just give it a good stir before reheating to recombine any settled ingredients.
Freezing
You can freeze leftover pumpkin soup for up to 3 months. Use freezer-safe containers and leave a little space for expansion. To thaw, place it in the refrigerator overnight or use the defrost setting on your microwave, then reheat gently on the stove.
Reheating
Reheat the soup on the stovetop over low to medium heat, stirring frequently to prevent sticking or scorching. If it has thickened too much in the fridge, add a splash of vegetable broth or water to loosen the texture back up without sacrificing flavor.
FAQs
Can I use fresh pumpkin instead of canned?
Absolutely! You can roast and puree fresh pumpkin, but canned pumpkin is a huge time-saver and rarely compromises flavor. If using fresh, make sure to cook it down well to achieve a smooth texture similar to canned.
Is this soup vegan?
Yes, the Easy Pumpkin Soup from Canned Pumpkin Recipe is fully vegan as written, using vegetable broth and coconut milk. Just be sure any optional toppings you add are also plant-based to keep it vegan-friendly.
What if I don’t have curry powder?
No worries! You can substitute with a mix of spices like cumin, coriander, turmeric, and a pinch of chili powder to create your own warm, spicy blend.
Can I make this soup creamier?
Definitely. For an extra creamy finish, add a bit more coconut milk, or stir in some heavy cream or plain yogurt if you’re not keeping it vegan. Using full-fat coconut milk will also boost the soup’s richness.
How spicy is this soup?
The curry powder provides a mild to medium warmth, depending on the brand you use. If you prefer less heat, reduce the curry powder to 1 teaspoon or omit it, and adjust seasoning to your liking.
Final Thoughts
There’s nothing quite like the cozy comfort of a warm bowl of soup on a crisp day, and this Easy Pumpkin Soup from Canned Pumpkin Recipe delivers that in spades with minimal fuss. It’s perfect for busy weeknights or whenever you need a quick pick-me-up with friendly flavors that please everyone. Go ahead and try making this delightful soup soon—you might just find it becomes a fast favorite in your home, just like it is in mine!
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Easy Pumpkin Soup from Canned Pumpkin Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This easy pumpkin soup recipe uses canned pumpkin purée and a blend of aromatic spices to create a creamy, flavorful dish perfect for a cozy meal. With simple ingredients like coconut milk, curry powder, and vegetable broth, this soup is both comforting and delicious, ideal for fall or any time you crave a warm, nutritious bowl.
Ingredients
Main Ingredients
- 2 cups pumpkin purée
- 1/2 small onion, finely chopped
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 tablespoon curry powder (medium heat)
- 1 (13.5 ounce) can light coconut milk
- 1/2 tablespoon pure maple syrup (or honey)
- 1 tablespoon flour
- Salt & pepper, to taste
Instructions
- Sauté the onion: Heat olive oil in a large pot over medium-high heat. Add the finely chopped onion and cook for 5-7 minutes until translucent, letting it lightly brown if desired to enhance flavor.
- Add garlic: Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Add pumpkin and spices: Mix in the pumpkin purée, vegetable broth, and curry powder. Increase heat to bring the mixture to a boil.
- Simmer: Reduce the heat slightly and let the soup simmer for 5 minutes to meld flavors.
- Incorporate coconut milk and thicken: Stir in the coconut milk and maple syrup. In a separate bowl, dissolve the flour with about 1/2 cup of the soup liquid, then add this mixture back into the pot. Let the soup gently simmer for another 10 minutes to thicken.
- Season and serve: Adjust seasoning with salt and pepper to taste before serving warm.
Notes
- Use light coconut milk to keep the soup lighter but still creamy.
- You can substitute honey for maple syrup for sweetness.
- For a smoother texture, blend the soup after cooking.
- Add a pinch of cayenne for extra heat if desired.
- This soup keeps well refrigerated for up to 3 days.
