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!
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.
- 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.
- Garnish the soup with a drizzle of coconut milk and pepitas. A work of art!
How to Store
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.
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
- Favorite Pear Salad
- Parker House Rolls
- Easy Buttermilk Drop Biscuits
More Fall Soup Recipes
- Carrot Ginger Soup
- Easy Minestrone Soup
- Easy Butternut Squash Soup
- Roasted Tomato Basil Soup
- Fall Vegetable Quinoa Soup
Easy Pumpkin Soup
- 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
- 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.
Have you tried this recipe?
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Photos by Molly, Yes to Yolks.
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