Easy 20 Minute Canned Pumpkin Soup

As the autumn air turns crisp and the leaves paint the world in shades of gold and crimson, there’s nothing quite like the comforting embrace of a warm bowl of soup. This Easy 20 Minute Canned Pumpkin Soup has become a cherished staple in my kitchen. The vibrant orange hue and the spicy aroma instantly evoke memories of cozy evenings spent curled up with a good book, or laughter shared with friends over rich flavors. It’s so easy and delightful that you’ll feel like a culinary maestro, even if you just brewed it up on a whim.

This recipe is my go-to when I want to whip up something that warms the soul and tantalizes the taste buds without breaking a sweat. In just 20 minutes, you can have a bowl of creamy, dreamy pumpkin soup that feels like a hug in a mug—perfect for chilly nights or anytime you crave a little comfort!

What makes this recipe special

Why settle for ordinary when you can have extraordinary in just 20 minutes? This Easy Canned Pumpkin Soup combines the velvety sweetness of pumpkin with aromatic spices and a luscious swirl of cream, creating a symphony of flavors that dances on your palate. It’s ideal for a quick weeknight dinner or an elegant appetizer for your next gathering. Plus, it’s plant-based if you opt for vegetable broth, so it’s friendly for many diets!

What truly shines in this recipe is its simplicity. With just a handful of pantry staples, you can create magic without hours of slaving away in the kitchen. And let’s face it, the warming spices like cinnamon and nutmeg make this soup as much a seasonal celebration as it is a dish. You’ll be hard-pressed to find a dish that’s quicker, creamier, or more comforting.

Gather these ingredients

Alright, my friend, let’s talk about what you need to create this comforting delight:

• 1 can pumpkin puree: The star of the show! Of course, fresh pumpkin can be used if you’re feeling adventurous, but the canned version is a lifesaver—no peeling or chopping necessary!
• 2 cups vegetable broth: This liquid gold adds depth. You can substitute chicken broth for a non-vegetarian twist, or even homemade stock if you have it on hand for that extra love.
• 1 cup heavy cream: This is where the magic happens! For a lighter version, feel free to swap in coconut milk or half-and-half for a touch of creaminess without the calories.
• 1 onion, chopped: This humble ingredient lays the foundation for flavor. A yellow onion is perfect, but a shallot could also be a lovely, sweeter option.
• 2 cloves garlic, minced: Because garlic makes everything better! If you’re in a pinch, garlic powder will do, but fresh brings that aromatic punch that’s hard to beat.
• 1 teaspoon ground cinnamon: Our warm, cozy spice! It adds a layer of sweet warmth that’s simply irresistible. Don’t skip it!
• 1/2 teaspoon ground nutmeg: A hint of this nutty spice elevates the flavor, bringing out the pumpkin’s richness. Freshly grated nutmeg? Even better!
• Salt and pepper to taste: The finishing touch! Don’t skimp on the seasoning; it brings the whole dish to life.
• Olive oil for sautéing: You’ll need a drizzle of this liquid gold to kickstart those aromatics.

How this recipe comes together

Alright, ready to dive into the cooking process? Let’s do this!

1. Heat a drizzle of olive oil in a pot over medium heat. You want just enough to coat the bottom—this isn’t deep frying, after all!
2. Add the chopped onion and sauté until it’s translucent, about 4-5 minutes. It should be soft and sweet, filling your kitchen with that delightful aroma.
3. Now, toss in the minced garlic and sauté for another minute. Here’s a pro tip: keep it moving to prevent burning!
4. Stir in the pumpkin puree, vegetable broth, heavy cream, cinnamon, nutmeg, salt, and pepper. Ah, look at that cheerful color! It’s almost like a fall sunset.
5. Bring it all to a gentle boil before reducing the heat. Let it simmer for around 10 minutes, stirring occasionally. Patience is key—this is where the flavors meld and deepen.
6. Using an immersion blender, blend the soup until it’s silky smooth. If you don’t have one, fear not! A regular blender works, but be careful with hot liquids.
7. Serve it warm, and bask in the glory of your culinary achievement!

What to serve it with

You’ve created a symphony of flavor, and now it’s time to think about accompaniment! This pumpkin soup pairs beautifully with crusty bread or buttery croissants—need I say more? A sprinkle of roasted pumpkin seeds on top adds an extra crunch and flair. If you’re feeling adventurous, some crumbled feta or a swirl of pesto can elevate your dish.

For a balanced meal, consider serving it alongside a fresh salad or some sautéed greens for that touch of brightness. And if you’ve got a glass of crisp white wine handy, you’re in for a real treat!

Storage and reheating tips

Got leftovers? Lucky you! This soup keeps well in the fridge for 3-4 days, huddled in an airtight container. If you’re looking to preserve that lovely taste, you can freeze it for up to 2 months. Just let it cool down before transferring to a freezer-safe container.

When it’s time to reheat, you can either microwave it or warm it on the stove. Just remember to add a splash of broth or cream to loosen it up, since it may thicken a bit in the fridge or freezer.

Helpful cooking tips

Here are my secret tips for making this pumpkin soup even better:

• Don’t rush the sautéing of the onion and garlic; those moments build a crucial flavor base.
• Feel free to adjust the spices. If you like it a little spicier, a pinch of cayenne pepper adds a nice kick!
• If you’re dairy-free, coconut cream is a fabulous alternative that complements the pumpkin beautifully.

Recipe variations

Ready to get creative? Here are some fun ideas:

• Spicy Pumpkin Soup: Add a dash of chili flakes or some diced jalapeños for a fiery twist!
• Herbed Delight: Stir in some fresh thyme or rosemary towards the end of cooking for a refreshing herbaceous flavor.
• Pumpkin Apple Soup: Toss in some grated apple while simmering for an unexpected sweet note that brightens the dish.

Ingredients

• 1 can pumpkin puree
• 2 cups vegetable broth
• 1 cup heavy cream
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• Olive oil for sautéing

Directions to follow

1. Heat olive oil in a pot over medium heat.
2. Add chopped onion and sauté until translucent.
3. Add minced garlic and sauté for another minute.
4. Stir in pumpkin puree, vegetable broth, heavy cream, cinnamon, nutmeg, salt, and pepper.
5. Bring to a boil then reduce heat and let simmer for about 10 minutes, stirring occasionally.
6. Blend until smooth with an immersion blender or in batches with a regular blender.
7. Serve warm and enjoy!

Your questions answered

• Can I use fresh pumpkin instead of canned? Absolutely! Just roast and puree it; it’ll add a whole new layer of flavor.
• How long does it take to make? From start to finish, it’s about 20 minutes. Perfect for a quick meal!
• What can I serve with this soup? Crusty bread or a fresh salad pairs wonderfully!
• Can I make it ahead of time? Yes! It stores beautifully in the fridge for 3-4 days, and it gets even tastier the next day.
• Is it suitable for vegans? Yes, just use vegetable broth and a dairy-free cream alternative!

This Easy 20 Minute Canned Pumpkin Soup brings warmth and joy to the table, offering not just a meal but a cozy experience. I warmly encourage you to give it a whirl, add your personal touch, and maybe even share your own variations in the comments. Let’s keep the inspiration flowing in our little cooking community!

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