Easy Pumpkin Soup

Easy Pumpkin Soup

I love going to restaurants in the Fall and finding that they have Pumpkin Soup on the menu. The taste of Pumpkin is one of a kind in any recipe, but having Pumpkin soup is a totally different taste.

Being who I am, and knowing that I can figure out any recipe at home if I put my mind to it. I have been to restaurants before and found a unique soup that peeked my taste buds and figured out the recipe before I left the tip!

Easy Pumpkin Soup is my version of the tasty restaurant soup that I love during the fall months. But, why should it only be for the fall. Pumpkins can be kept in a cool dark storage room for months after picking and I have even been able to keep them well into the winter months. Why do all that storage work, and not use fresh pumpkin in a recipe!

For those that prefer the canned pumpkin, this recipe is just as easy to make. I am not apposed to stocking up on canned pumpkin and keeping it handy in the pantry. It is easy to use and just as tasty.

I used my immersion blender for this recipe. This was a gift from my mom that I keep and use a lot in the kitchen. It is easy to use, and just as easy to clean. But, if you do not have one handy, a blender will also work.

Easy Pumpkin Soup
Easy Pumpkin Soup
Easy Pumpkin Soup

Easy Pumpkin Soup

The taste of Fall in a soup! Easy Pumpkin Soup to make on the stove top. Full of taste and flavor. One that everyone will love.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Dish
Cuisine American
Servings 6 People


  • 2 Tablespoons Unsalted Butter
  • 2 Large Yellown Onions sliced
  • 2 Cloves garlic minced
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Ground Nutmeg
  • 1/2 Teaspoon Ground Ginger
  • 2 15 oz Cans of Pumpkin Puree
  • 1 15 oz Can of Chicken Stock
  • 2 Cups Water
  • 1/2 Cup Heavy Cream


  • In a stock pot, add the sliced onions and the butter and cook until caramelized.
  • Add in the garlic, ginger, cinnamon, salt and nutmeg and stir well.
  • Remove from the heat and pour one can of the chicken stock into the pan. Use a spatula and stir well making sure to get all the cook tidbits from the pan.
  • Add the remaining chicken stock, pumpkin puree and the water to the pan.
  • Cover and cook on low-medium heat for about 40 minutes stirring occasionally.
  • Use and immersion blender and blend the soup well making sure to get all the larger pieces of onion.
  • Add in the cream and serve in bowls with toasted slices of bread.
Tried this recipe?Let us know how it was!

More recipes to try:

Pumpkin Crumb Cake Muffins

Pumpkin Coffee Cake

Spiced Peach Oatmeal

Pumpkin Pie Dump Cake

Pumpkin Pan Bars with Cream Cheese

Easy Pumpkin Soup