This creamy pumpkin soup is everything you want in a cozy fall recipe: silky smooth, warmly spiced, and packed with savory pumpkin flavor! Made with canned pumpkin, tangy Greek yogurt, and a surprising splash of apple butter, it’s an easy stovetop soup that tastes like you spent hours making it.
Why You’ll Love This Pumpkin Soup
- Creamy without heavy cream. Plain Greek yogurt gives this pumpkin soup a silky, velvety texture with a pleasant tang that balances the natural sweetness of the pumpkin and apple butter.
- A delicious sweet-and-savory combination. Apple butter adds concentrated apple flavor and warm fall spices, while garlic, onion, thyme, and marjoram keep the soup savory and aromatic.
- No roasting or peeling required. Using canned pumpkin puree means you can skip the hassle of cutting and roasting a whole pumpkin. Everything comes together in one pot, making this an easy soup for busy weeknights or holiday entertaining.
Ingredients for Pumpkin Soup
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.
- Extra virgin olive oil – Used to sauté the onions and garlic, creating a flavorful base for the soup.
- White onion – Adds a mild, savory sweetness that helps balance the richness of the pumpkin. Yellow onion works, too.
- Garlic – Fresh garlic adds depth and a savory bite that keeps the soup from tasting overly sweet.
- 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.
- Apple butter – My favorite unexpected addition! Apple butter brings concentrated apple flavor, sweetness, and warm spices that complement the pumpkin beautifully. Use a smooth apple butter rather than chunky applesauce.
- Apple juice – Adds a subtle fruity note that enhances the apple butter and helps balance the earthy pumpkin flavor.
- Low-sodium vegetable broth – Creates the perfect soup consistency while adding savory flavor. Using low-sodium broth gives you more control over the final seasoning.
- Plain Greek yogurt – Makes the soup rich, creamy, and slightly tangy without relying on heavy cream. Full-fat Greek yogurt generally gives the smoothest result.
- Ground cinnamon – Adds cozy warmth that complements the pumpkin and apple flavors.
- Dried marjoram – A slightly sweet, earthy herb that adds savory complexity. It’s a wonderful partner for pumpkin.
- Ground thyme – Adds an earthy, herbal note that prevents the soup from becoming overly sweet.
- Ground nutmeg – Just a pinch adds warmth and depth without overpowering the other flavors.
- Coarse kosher salt – Helps bring all the ingredients together. Adjust to taste, especially since different broths have different sodium levels.
- Ground black pepper – Adds a subtle warmth and balances the sweetness of the pumpkin and apple butter.
How to Make Creamy Pumpkin Soup (Step-by-Step)
You don’t need to roast a pumpkin or spend hours standing over the stove to make a delicious homemade pumpkin soup! This recipe comes together in one pot with just a few simple steps.
- Sauté the aromatics. Heat the olive oil in a large Dutch oven or stockpot over medium-high heat. Add the chopped onion and sauté for 2–3 minutes, until it begins to soften. Stir in the minced garlic and cook for another minute, just until fragrant.
- Add the soup ingredients. Reduce the heat. Stir in the canned pumpkin puree, apple butter, apple juice, vegetable broth, Greek yogurt, cinnamon, marjoram, thyme, nutmeg, kosher salt, and black pepper.
- Blend until smooth. Use an immersion blender to blend the ingredients directly in the pot until the soup is completely smooth and creamy. Take care to avoid splashing.
- Gently simmer. Warm the soup over low heat for approximately 15–20 minutes, stirring occasionally. Keep the heat low and avoid a vigorous simmer or boil, which can cause the Greek yogurt to separate.
- Taste and adjust. Give the soup a taste and adjust the seasoning if needed. For a thinner consistency, add a splash of vegetable broth. For a thicker soup, let it warm gently for a little longer.
- Garnish and serve. Ladle the warm pumpkin soup into bowls and finish with your favorite toppings. I love adding crunchy pepitas, a swirl of Greek yogurt, and a few fresh herbs for a restaurant-worthy presentation.
Variations
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
What to Serve with Creamy Pumpkin Soup
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.
Storage and Freezing
Storage: This creamy pumpkin soup will stay fresh in the fridge in an airtight container for 4-5 days.
Freezing: Place in an airtight container and store for up to 3 months. Frozen soups can lose a little flavor, so make sure you adjust the seasoning with salt and pepper before serving.
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.
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.
Pumpkin Soup with Canned Pumpkin Recipe
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
