Easy Pumpkin Soup

Easy Pumpkin Soup

Easy Pumpkin Soup
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

More recipes to try:

Slow Cooker Vegetable Beef Soup

Black Bean Nacho Soup

Slow Cooker Tomato Basil Soup

Cheesy Gnocchi Broccoli Soup

Cabbage Roll Soup

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!

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