Meet your new cozy shortcut: creamy pumpkin soup made with canned pumpkin and ready in about 30 minutes. Silky, gently spiced, and endlessly customizable, it tastes like an all-day simmer using nothing but pantry staples.
Recipe Essentials
While the ingredient list might look long, a cozy bowl of creamy pumpkin soup is more than worth it. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Pumpkin puree – I like to use canned pumpkin for this recipe because it’s quick and easy, but if you have the itch to roast your own pumpkin to build the flavor profiles, here is my recipe for how to make your own pumpkin puree.
- Extra virgin olive oil
- White onion
- Fresh garlic cloves
- Apple butter
- Apple juice
- Vegetable broth
- Plain Greek yogurt
- Ground cinnamon
- Dried marjoram
- Ground thyme
- Ground nutmeg
- Coarse Kosher salt
- Ground black pepper
- Toppings
Mix Things Up
This creamy pumpkin soup is a blank canvas waiting for you to add your own personal touches. Here are some ideas.
- Curried Pumpkin Soup: curry powder + ginger, finish with lime + cilantro
- Maple-Sage: brown butter + fresh sage, finish with 1–2 tsp maple
- Smoky Chipotle: adobo + smoked paprika, finish with crema/lime (DF: coconut yogurt)
- Protein Add-Ins: crispy pancetta/bacon crumble; toasted chickpeas for vegan
Perfect Pairings
One of my favorite parts of this soup is the toppings! We like to top ours with pepitas, microgreens, a swirl of additional yogurt, olive oil, flakey sea salt, pomegranate seeds or fresh herbs.
I love to serve this creamy pumpkin soup alongside warm bread like focaccia bread or garlic knots. You can also serve it as a starter for any meal with pork, beef, chicken, or seafood.
I also love serving soups with a salad of some sort. Something as simple as a side salad is perfect, or serve with something a little more sophisticated like Fried Halloumi Salad, Brussels Sprout Salad or Pear Salad with Candied Walnuts.
Frequently Asked Questions
No, pie filling is no the same as pumpkin puree. It is sweetened and spiced. Use 100% pumpkin for proper seasoning.
Swap the greek yogurt for full-fat coconut milk or cashew cream and use olive oil instead of butter. Keep in mind the texture will be slightly thinner.
Slow Cooker: Place all of the ingredients into the slow cooker and set to low for 2 hours. The benefit is being able to serve it at parties and also that the heat will not have the chance to get high enough to separate.
Instant Pot: Combine everything except Greek yogurt and set to low manual pressure for 4 minutes. Use quick release and whisk in Greek yogurt before serving.
Pumpkin Soup with Canned Pumpkin
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 white onion , chopped
- 2 cloves garlic , minced
- 30 ounces canned pumpkin puree*
- 9.5 ounces apple butter
- 1/2 cup apple juice
- 2 1/2 cups low-sodium vegetable broth
- 1 cup plain Greek yogurt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon ground thyme
- 1/8 teaspoon ground nutmeg
- 1 teaspoon coarse Kosher salt
- 1/4 teaspoon ground black pepper
Optional Garnishes:
- pepitas
- microgreens
- additional yogurt
- olive oil
- flaky sea salt
- pomegranate seeds
- fresh herbs
Instructions
- In a large Dutch oven or stock pot, heat the 1 tablespoon extra virgin olive oil over medium high heat. Add the chopped 1 white onion, sauteing for 2-3 minutes, then stir in the minced 2 cloves garlic, sauteing for an additional minute.
- Stir in the 30 ounces canned pumpkin puree*, 9.5 ounces apple butter, 1/2 cup apple juice, 2 1/2 cups low-sodium vegetable broth, 1 cup plain Greek yogurt, 1/2 teaspoon ground cinnamon, 1/2 teaspoon dried marjoram, 1/2 teaspoon ground thyme, 1/8 teaspoon ground nutmeg, 1 teaspoon coarse Kosher salt and 1/4 teaspoon ground black pepper. Blend the mixture well using an immersion blender.*
- Bring the soup to a low simmer over low heat for approximately 15-20 minutes. Do not heat too high or the yogurt can separate from the soup.
- To serve, ladle into soup bowls and top with desired garnishes of pepitas , microgreens , additional yogurt , olive oil , pomegranate seeds , fresh herbs , and/or flaky sea salt .
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Nutrition
More Cozy Soup Recipes
There’s nothing I love more on a cold fall or winter day than a hot bowl of soup! Here are some of my favorites.
