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Easy Pumpkin Soup

Easy Pumpkin Soup is a thick and creamy pumpkin soup. It is simple and easy to make since you use canned pumpkin puree!
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Course Main Course
Cuisine American
Servings 4
Calories 223 kcal


  • 2 tbsp Butter
  • 2 Large yellow onions sliced
  • 2 Cloves garlic minced
  • 1 tsp Salt we love Celtic Sea Salt
  • 1 tsp Cinnamon
  • ½ tsp Nutmeg
  • ½ tsp Ground ginger
  • 2 15oz Cans pumpkin puree
  • 2 c Chicken stock or vegetable stock
  • 2 c Water
  • ½ c Heavy cream


  • 1. Melt butter in a large stock pot over medium heat.
  • 2. Add the sliced onions to the pan and cook stirring occasionally until caramelized, about 15 minutes.
  • 3. Add the garlic, salt, cinnamon, nutmeg and ginger to the onions and stir constantly for one minute.
  • 4. Add ¼ cup of the chicken stock and use wooden spoon to scrape any browned bits from the bottom of the pan.
  • 5. Add the remaining chicken broth, water and pumpkin puree and stir to combine.
  • 6. Turn heat to low and simmer the soup for 20 minutes.
  • 7. Turn the stove off and use a handheld immersion blender to puree the soup. Alternative, you may use a blender just break the soup up into 3 batches.
  • 8. Stir the heavy cream into the soup. Serve immediately with warm bread if desired.