20 Minutes Creamy Pumpkin Soup

For a long time, soup seemed like one of those dishes that required plenty of chopping, simmering, and careful layering of flavors. Then this pumpkin soup changed that idea. Canned pumpkin keeps the process wonderfully straightforward while still creating a cozy fall dish.

Pumpkin soup is a classic choice when fall and winter arrive, but starting with a whole pumpkin can make the idea feel like more work than it should. Canned pumpkin purée skips that preparation and goes straight into the pot.

Another benefit is the texture. Since the soup starts with smooth pumpkin purée, there’s no need to blend everything just to get rid of chunks. A splash of heavy cream stirred in just before serving makes the soup even creamier.

For the base, canned pumpkin purée is essential, rather than pumpkin pie filling. Low-sodium vegetable broth keeps the soup vegetarian, while onion and garlic build the flavorful foundation.

The onion should be chopped very finely, and the garlic can be grated with a Microplane so both can be added without needing a blender. A box grater also works for the onion, but any extra liquid should be squeezed out first.

Instead of leaning on cinnamon and nutmeg, this savory pumpkin soup takes a different direction. Earthy cumin, freshly ground black pepper, cayenne pepper, and ground ginger bring smoky, spicy warmth to the bowl.

Fresh thyme adds another layer of flavor and makes the soup taste more homemade. The leaves can simply be stripped from the stems and added directly to the pot, with a few extra saved for garnish.

A drizzle of maple syrup brings the flavors together with a sweet and savory balance and adds a subtle caramel-like note. A couple of tablespoons of heavy cream stirred in at the end finish the soup with a little extra richness.

Yield: Serves 4

20 Minutes Creamy Pumpkin Soup

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This easy creamy pumpkin soup recipe is one of the best fall recipes ever. Thick, creamy and full of flavour, this is a classic pumpkin soup made with fresh pumpkin that is very fast to make. Enjoy this comforting vegan dish all Fall and Winter long to warm you up from the inside-out!

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, very finely chopped
• 3 cloves garlic, grated
• 1 (15-ounce) can pumpkin purée (about 2 cups)
• 2 tablespoons fresh thyme leaves, plus more for serving
• 3/4 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/4 teaspon freshly ground black pepper
• 1/8 teaspoon ground ginger
• 1/8 teaspoon cayenne pepper
• 2 cups low-sodium vegetable broth
• 2 tablespoons maple syrup
• 2 tablespoons heavy cream
• Toasted pumpkin seeds and flaky sea salt, for serving (optional)

Instructions

Step-By-Step Instructions

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Let us know if you liked this recipe. Try the other recipe categories as well!