Pumpkin Soup with Canned Pumpkin

This creamy pumpkin soup comes together in minutes using canned pumpkin—perfect for a cozy fall meal.

25 min Serves 6 Easy American

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This pumpkin soup recipe relies on canned pumpkin for ease and speed. Sautéed onion and garlic are simmered with broth, pumpkin, and coconut cream, then pureed until velvety smooth. Garnish with a swirl of coconut cream and pumpkin seeds for a warm, comforting bowl.

Ingredients

1 Tablespoon olive oil

1 medium onion (, chopped)

2-3 cloves garlic (, minced)

2 (14-ounce) cans pumpkin puree

2 1/2-3 cups vegetable or chicken stock

1/2 cup unsweetened coconut cream (, plus more for serving)

1 1/2 teaspoon pumpkin pie spice

1 1/2 teaspoons Kosher salt (, more to taste)

1/4 teaspoon Freshly ground black pepper (, more to taste)

Directions

Place a large pot over medium heat and add 1 tablespoon of olive oil. Once the oil is shimmering, add the chopped onion and cook for 3 to 5 minutes until translucent. Stir in the minced garlic and cook for an additional minute.

Pour in 2 1/2 cups of vegetable or chicken stock, 2 cans of pumpkin puree, 1/2 cup of unsweetened coconut cream, 1 1/2 teaspoons of pumpkin pie spice, 1 1/2 teaspoons of kosher salt, and 1/4 teaspoon of black pepper. Stir everything together. Bring the mixture to a gentle boil uncovered, then reduce the heat to low and let it simmer for 5 to 7 minutes, stirring often, until heated through. Remove from heat.

Using a blender or an immersion blender, puree the soup until smooth. (You can skip this step if you prefer a chunkier texture with the onions.)

Ladle the soup into bowls. Drizzle extra coconut cream on top and, if desired, garnish with pumpkin seeds and a sprinkle of black pepper.