Easy Pumpkin Soup Recipe

The aroma of warm spices and roasted pumpkin filling your kitchen is pure comfort in a bowl.

Autumn has a way of nudging us toward cozy meals, and this easy pumpkin soup is exactly the kind of dish that makes sweater weather feel extra special. I remember the first time I tried making pumpkin soup with canned pumpkin — it was late October, and the leaves outside were painting the streets gold. The kitchen smelled like cinnamon and nutmeg in no time, and I swear my cat camped near the stove just for a taste!

What I love most about this recipe is how effortless it is. You don’t need to roast your own pumpkin or fuss over complicated steps. The combination of pumpkin soup with coconut milk gives it this silky, rich texture that feels indulgent without being heavy. It’s the perfect autumn soup recipe to whip up on a weeknight when you want something nourishing but still comforting.

I also like that it’s incredibly versatile. You can make it mild and creamy for a simple lunch or amp up the spices with a touch of curry or smoked paprika if you’re feeling adventurous. Pair it with crusty bread, a sprinkle of roasted seeds, or even a swirl of extra coconut milk, and you’ve got a bowl that’s not just a meal, but an experience.

One spoonful of this easy pumpkin soup, and you’ll understand why pumpkin soup with canned pumpkin has become my go-to during cooler months. It’s approachable, satisfying, and somehow manages to feel like a hug in a bowl — and the best part is, it’s ready in under 30 minutes!

Why You’ll Love It

• Super quick and fuss-free: Using canned pumpkin means you skip the long roasting process, so you can have this easy pumpkin soup on the table in under 30 minutes — perfect for busy weeknights or last-minute cravings.
• Creamy, dreamy texture: The addition of coconut milk makes the soup silky and luxurious without feeling heavy. It’s like a warm, cozy blanket in every spoonful.
• Flavor-packed with minimal effort: Even though it’s simple to make, the combination of spices and pumpkin creates a depth of flavor that tastes like you spent hours in the kitchen.
• Versatile for every mood: Want a subtle, comforting soup? Keep it mild. Craving something bold? Add curry, smoked paprika, or a drizzle of hot sauce — this autumn soup recipe adapts to you.
• Kid-friendly and crowd-pleasing: Smooth, slightly sweet, and comforting, this pumpkin soup with coconut milk tends to be a hit with everyone — even picky eaters might sneak in an extra bowl.

Ingredient List

For the Soup:

• 2 tablespoons olive oil or butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated (optional, but I love the warmth it adds)
• 1 can (15 oz) pumpkin puree
• 3 cups vegetable or chicken broth
• 1 cup coconut milk
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and black pepper, to taste

For Serving (Optional):

• Roasted pumpkin seeds or pepitas
• A swirl of extra coconut milk
• Crusty bread or garlic toast

Ingredient Notes

• I always use full-fat coconut milk — it makes the soup rich and creamy without being overpowering.
• Don’t skip the fresh ginger if you like a hint of spice; it brightens the flavors beautifully.
• Canned pumpkin is a lifesaver for quick meals! Make sure it’s 100% pumpkin puree, not pumpkin pie filling.
• A pinch of nutmeg really makes this autumn soup recipe taste cozy and seasonal — trust me, it’s worth it!
• For a little extra texture, toss some roasted pumpkin seeds on top. I love that crunch with the creamy soup.

Kitchen Equipment Needed

• Large pot or Dutch oven – Perfect for simmering the soup evenly; I love using my heavy-duty Dutch oven because it holds heat so well.
• Wooden spoon or silicone spatula – For stirring without scratching your pot; a wooden spoon just feels cozy, don’t you think?
• Blender or immersion blender – To get that smooth, creamy texture; I usually use an immersion blender for less cleanup.
• Measuring cups and spoons – Essential for accuracy, especially with spices.
• Knife and cutting board – For chopping onions and garlic; a sharp knife makes prep so much faster.

Instructions

1. Sauté the aromatics

• Heat 2 tablespoons of olive oil or butter in your large pot over medium heat.
• Add the chopped onion and cook until soft and translucent, about 5 minutes.
• Stir in the minced garlic and grated ginger, cooking for another 1–2 minutes until fragrant.
  Pro tip: Keep an eye on the garlic — it can burn quickly and become bitter.

2. Add the pumpkin and spices

• Stir in the canned pumpkin puree, cinnamon, and nutmeg until everything is well combined.
• Let it cook for 1–2 minutes to allow the spices to bloom and release their aroma.
  Pro tip: Stir continuously for a smooth blend and to prevent the pumpkin from sticking to the bottom of the pot.

3. Pour in the broth and simmer

• Slowly add the vegetable or chicken broth while stirring to combine.
• Bring the mixture to a gentle simmer over medium heat.
• Reduce the heat and let it cook for 10–15 minutes, allowing the flavors to meld together.

4. Blend until smooth

• Use an immersion blender directly in the pot, or carefully transfer the soup in batches to a blender.
• Blend until silky and creamy.
  Pro tip: If using a regular blender, leave a small vent and cover with a kitchen towel to prevent hot soup splatters.

5. Stir in coconut milk and season

• Add the coconut milk and stir well until fully incorporated.
• Taste and adjust seasoning with salt and pepper.
• Heat gently for another 2–3 minutes — don’t let it boil, or the coconut milk can separate.

6. Serve and garnish

• Ladle the soup into bowls and add any optional toppings, like roasted pumpkin seeds, a swirl of coconut milk, or crusty bread on the side.
• Enjoy immediately while it’s warm and comforting!

Tips and Tricks for Success

• Use quality canned pumpkin – It makes a huge difference in flavor; avoid pumpkin pie filling.
• Don’t rush the simmering step – Letting the soup cook gently allows the flavors to meld beautifully.
• Blend carefully – Hot soup can splatter; use an immersion blender or vent the blender lid with a towel.
• Adjust consistency – If the soup is too thick, add a little more broth or water until you reach your desired creaminess.
• Taste as you go – Spices and salt can always be adjusted, so don’t be afraid to tweak for your perfect flavor.

Ingredient Substitutions and Variations

• Pumpkin puree: Swap with butternut squash or sweet potato puree for a slightly different flavor.
• Coconut milk: Use heavy cream or cashew cream if you prefer a less coconut-forward taste.
• Broth: Vegetable broth works for a vegetarian version; chicken broth adds extra depth.
• Spices: Add curry powder, smoked paprika, or a pinch of cayenne for a bold twist.
• Toppings: Try croutons, crispy bacon bits, or fresh herbs like parsley or cilantro for extra flair.

Serving Suggestions

• I love serving this easy pumpkin soup with a slice of crusty sourdough bread—it’s perfect for dipping and adds a cozy, rustic touch.
• A swirl of extra coconut milk on top makes the soup feel extra indulgent and adds a subtle sweetness that pairs beautifully with the spices.
• Sprinkle roasted pumpkin seeds or pepitas for a delightful crunch and a little nutty flavor—my favorite finishing touch!
• Serve alongside a simple green salad with a light vinaigrette; it balances the creaminess of the soup perfectly.
• For a heartier meal, I like topping it with shredded chicken or crispy bacon bits — it turns this autumn soup recipe into a full-on dinner.

Storage and Reheating Instructions

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Freeze in portions for up to 3 months; thaw overnight in the fridge before reheating.
• Reheat on the stove: Warm gently over low heat, stirring occasionally until heated through.
• Reheat in the microwave: Use a microwave-safe bowl, cover loosely, and heat in 1–2 minute intervals, stirring in between.
• Adjust consistency when reheating: Add a splash of broth or coconut milk if the soup has thickened too much.

Frequently Asked Questions

Can I make this soup vegan?

Absolutely! Just use vegetable broth and coconut milk, and skip any non-vegan toppings like bacon or chicken. It’s still rich and creamy!

Can I use fresh pumpkin instead of canned?

Yes! Roast or steam your pumpkin first, then puree it. Keep in mind fresh pumpkin may require slightly longer cooking time to reach the perfect smooth texture.

How can I make the soup spicier?

Add a pinch of cayenne pepper, smoked paprika, or even a little curry powder while simmering. Start small—you can always add more to taste!

Can I freeze this soup?

Definitely. Portion it into airtight containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

How do I get a super smooth texture?

Use an immersion blender for easy, no-mess blending, or transfer to a regular blender in batches. Make sure to blend thoroughly for that silky consistency.

Can I make this soup ahead of time?

Yes! It actually tastes even better the next day as the flavors have more time to meld. Just reheat gently on the stove or in the microwave, adding a splash of broth or coconut milk if needed.

Did you try this easy pumpkin soup? Let me know in the comments how it turned out—I love hearing your cozy kitchen stories!