Easy Pumpkin Soup
Updated September 01, 2024
Quick Summary
This easy, delicious, and creamy Pumpkin Soup is filled with fresh flavors and warm spices. It is the perfect soup for a quick and easy fall meal or a great addition to any holiday menu.
I am all about pumpkin during the fall months. I have A LOT of sweet pumpkin recipes: pumpkin chocolate chip bread, soft pumpkin cookies, pumpkin pie, pumpkin chocolate chip cookies, and many more. Pumpkin is also good in savory recipes, like this Easy Pumpkin Soup.
This pumpkin soup is healthy, satisfying, and absolutely perfect for fall! I use canned pumpkin puree to keep this recipe as simple as possible and the combination of spices and a little pure maple syrup are so pleasant!
Finish it off with a garnish of toasted pepitas and a drizzle of coconut milk (or cream) and you will be in fall heaven!
Table of Contents
Soup Ingredients
You will love the familiar fall flavors in this soup.
- Onion and garlic– A must for any good soup.
- Apple– The apple adds sweetness and that fall flavor we are looking for!
- Bay leaf – I love the distinct depth of flavor a bay leaf adds. Leave it in the soup while it cooks and pull it out right before blending!
- Pumpkin– the star of the soup! I use canned pumpkin puree to keep the soup super simple. Make sure you use pure pumpkin (Libby’s is a popular brand) and NOT pumpkin pie filling.
- Broth– I use vegetable broth to keep the soup vegetarian, but chicken broth works well too.
- Ginger– Use fresh ginger, it has the BEST flavor. I always keep some in the freezer. It is easy to grate with a microplane.
- Cinnamon – Adding cinnamon to soup might surprise you, but it gives the whole dish a warm, nostalgic taste that just works!
- Nutmeg– Warm, nutty, and so nice!
- Paprika – The slight sweetness from paprika pairs beautifully with the other flavors.
- Ground cloves– Just a pinch!
- Pure maple syrup – For just the right amount of sweetness!
- Coconut milk or heavy cream– I use coconut milk to keep the recipe lighter (and vegan), but you can use heavy cream. Both work well.
How to Make Pumpkin Soup
You can have this soup on the table in 30 minutes and you only need one pot. My kind of meal!
- After you cook the onion, apple, garlic, and add in the pumpkin, spices, and broth, let the soup simmer for about 10 minutes. Then, it’s time to blend.
- I use an immersion blender so I can blend the soup right in the pot, it makes it super easy. If you don’t have an immersion blender, you can transfer the the soup to a regular blender and blend. Depending on the size of your blender you may have to do it in batches. I recommend letting the soup cool a bit before transferring it into the blender.
- Stir in the coconut milk, pure maple syrup, and season with salt and pepper, to taste.
Soup Toppings
- Drizzle with coconut milk or heavy cream.
- Top with salty pepitas (pumpkin seeds). Chopped pecans, walnuts, or candied pecans would also be good.
- Garnish with homemade croutons.
- Sprinkle with fresh herbs. Thyme, rosemary, and parsley are all good options.
How to Store & Freeze
- Once finished and the soup is cooled, you can store this soup in a covered container in the refrigerator for up to five days. I love eating the leftovers for lunch.
- It also freezes really well, freeze for up to three months. I love having enough Pumpkin Soup on hand to enjoy whenever I need a nutritious, filling, and delicious meal.
Serving Suggestions
This soup is good on it’s own or you can serve with a grilled cheese or a few sides. Here are a few of our favorites:
- Apple Pecan Salad with Creamy Lemon Dressing
- Apple Walnut Quinoa Salad
- Simple Kale Salad
- Favorite Pear Salad
- Dinner Rolls
- Parker House Rolls
- Easy Buttermilk Drop Biscuits
- Apple Cheddar Biscuits
- Easy Cornbread
More Soup Recipes
- Lentil Soup
- Sweet Potato Soup
- White Bean Soup
- Creamy Chicken Noodle Soup
- Easy Minestrone Soup
- Easy Butternut Squash Soup
- Roasted Tomato Basil Soup
Find more Soup Recipes HERE!
Easy Pumpkin Soup
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 1 apple, peeled, seeded, and chopped
- 4 garlic cloves, minced
- 1 bay leaf
- 29 ounces pure pumpkin purée
- 1 teaspoon grated fresh ginger
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon paprika
- 1/8 teaspoon ground cloves
- Freshly ground black pepper, to taste
- 4 cups vegetable broth
- 2 tablespoons pure maple syrup
- 1/2 cup coconut milk (can use heavy cream)
- Garnish: drizzle of coconut milk or heavy cream and toasted pepitas
Instructions
- In a large pot, heat the olive oil over medium high heat. Add the onion and apple; cook until soft, about 5 minutes. Add the garlic and bay leaf and cook for one more minute.
- Add the pumpkin, ginger, salt, cinnamon, nutmeg, paprika, cloves, pepper, and broth. Stir until well combined. Simmer on low for 10 minutes. Remove the bay leaf.
- Use an immersion blender to blend the soup in the pot until smooth. Stir in the coconut milk (or heavy cream) and maple syrup. Taste and season with additional salt and pepper, if necessary.
- Ladle the soup into bowls and top with a splash of coconut milk (or cream) and pepitas, if using. Serve warm.
Notes
Nutrition
Have you tried this recipe?
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Made this tonight served with a warmed loaf of Wegmans cheddar bread for dipping. Did not add maple syrup because I didn’t have any but it was a still a great sweet savory mix. It was amazing and fast and is going in the fall rotation. Thanks for this!
Sounds like the perfect fall meal! Glad you loved it!
My adult children come home for family dinner on Sunday evenings. I decided to give this pumpkin soup recipe a try. They loved it! What a great, new comfort food. Two Peas and Their Pod recipes are always a hit at my house.
When you say to use coconut milk are you talking the can or the refrigerated coconut milk?
I use canned coconut milk.
when you say add apple, onion, garlic etc are you chopping that all up first? do you use the whole apple with skin on it?
I fell in love with this soup recipe.
I found this to be ok… kinda bland. Maybe I needed more apple? Will try again with more along with coconut milk instead of cream.
So good!! I return to this recipe again and again for fall and winter dinners. Raves from everyone! Thank you for a beautiful, easy, delicious recipe!
This soup was easy and quite delicious. Will definitely make it again.
Can you use chicken stock instead of vegetable?
Yes!
First time making pumpkin soup. It was absolutely delicious!
What kind of apple is recommended?
I like Granny smith, Honey Crisp, or Fuji…use your favorite!
This is a delicious soup and so easy to make ! I love your soup recipes . I have tried the pasta fagioli and the white bean soup, both were delicious too . Thanks for the great recipes !
I love soup:)
Such a delicious recipe! I’ve made it several times now, not only in the fall! I serve it with crusty parmesan french bread and a drizzle of balsamic vinegar.
Perfect with bread and I love the drizzle of balsamic too!
This is delicious! Even better than I thought it was going to be. I used two apples because my apples were small-ish and one tbs of maple syrup, because I didn’t want it to overpower the pumpkin (I use dark maple syrup) or be too sweet. I’ll be serving this at Thanksgiving and putting it in our soup rotation. Healthy & delicious & easy – the trifecta of meals!
Yay! It is a great fall soup!