Easy & Creamy Canned Pumpkin Soup (One-Pot Recipe!)
This easy one-pot recipe delivers a rich and creamy pumpkin soup using canned pumpkin, perfect for a quick and comforting meal.
Equipment
- Large Pot
- Immersion Blender
Ingredients
Main Ingredients
- 1 tablespoon unsalted butter
- 1 medium onion chopped
- 2 to 3 cloves garlic minced
- 28 ounces pumpkin puree or 2 14-ounce cans
- 2.5 to 3 cups vegetable or chicken stock
- 0.5 cup heavy cream plus more for topping
- 1.5 teaspoons kosher salt
- 0.25 teaspoon black pepper
- 0.125 teaspoon ground nutmeg
- 0.125 teaspoon ground cinnamon
- 0.25 cup sour cream optional garnish
- 0.25 cup toasted pepitas optional garnish
Instructions
Instructions
- Melt butter in a large pot and sauté the chopped onion until soft, about 5 minutes.
- Add the garlic and cook for 30 seconds until fragrant.
- Stir in the pumpkin puree, broth, cream, salt, pepper, nutmeg, and cinnamon.
- Simmer the soup for 10 to 15 minutes, stirring occasionally.
- Blend the soup directly in the pot using an immersion blender until completely smooth.
- Serve warm with a drizzle of sour cream and toasted pepitas if desired.
Notes
This soup is excellent for a quick weeknight dinner and can be easily adapted with different spices or vegetable broth for a vegan option.