This incredibly simple yet flavorful pumpkin soup has been one of my staple recipes for years. It’s super easy and comforting, which is perfect for when you just need something warm to fill your belly, but you don’t have a lot of time or energy. …Which is kind of all time time, ammiright?? This pumpkin soup recipe is the perfect way to welcome in the fall season. Easy, simple, and comforting.
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Ingredients for Pumpkin Soup
This incredibly simple yet flavorful soup only requires a few simple ingredients. Here’s what you’ll need to make pumpkin soup:
- Butter: A little butter helps gives this pumpkin soup a little richness. Plus, there’s no better way to start a recipe than sautéing onions in butter!
- Onion: Diced onion gives the soup depth of flavor and a surprising subtle sweetness.
- Pumpkin Purée: A humble can of pumpkin purée gives the soup its signature color and flavor, plus it gives the soup body and thickness. Make sure to buy pure pumpkin for this recipe, not canned pumpkin pie filling, which is sweetened and has spices already added.
- Chicken Broth: A lot of the flavor in this soup comes from the chicken broth, so make sure to use a good quality or flavorful broth. I love using Better Than Bouillon because I can make as much broth as needed whenever I need without leftovers, and it has a very bold flavor profile. If you want to make this soup vegetarian, simply substitute with vegetable broth.
- Spices: We keep the spices simple here to let the pumpkin flavor shine through. Just a little chili powder, nutmeg, smoked paprika, cayenne pepper, salt, and pepper. This soup really is a blank slate for flavor, though, and you can experiment with different spice profiles, like curry or harissa.
- Garnishes: I like to add a little something special on top of my soup to give it more texture and visual appeal. Try roasted pumpkin seeds (pepitas) and a swirl of sour cream or plain yogurt.
What to Serve with Easy Pumpkin Soup
I love this pumpkin soup as a tomato alternative to the classic grilled cheese and tomato soup combo. Even just having some delicious crusty bread to dip into the soup or homemade croutons to sprinkle on top would be awesome. Because the soup is so light, it also makes a great starter for a larger, heavier, or multi-course meal. I also found myself reheating a mug full of this pumpkin soup as a light between-meal snack.
How to Make a Thick Pumpkin Soup
This pumpkin soup is more on the brothy side, but if you’d like a thicker pumpkin soup (akin to potato soup or a bisque), use two cans of pumpkin purée and double the spices and salt. 🎃
Pumpkin Soup Variations
There are a lot of fun things you can do with this basic pumpkin soup recipe, when you are feeling comfortable and want to branch out. You can make it a creamy soup by replacing some of the chicken broth with heavy cream or full-fat coconut milk. Change the flavor profile by adding curry powder, Cajun seasoning, or even Thai curry paste.
You can have a lot of fun with add-ins and toppings, too. I kept it simple with pumpkin seeds and sour cream, but you could do sriracha, Tabasco, add spinach, crispy chickpeas, shaved parmesan, croutons, or crumbled bacon.
Try these other pumpkin soups: Spicy Coconut and Pumpkin Soup, Curried Red Lentil and Pumpkin Soup, and Chicken and Pumpkin Soup.
Easy Pumpkin Soup
Servings 4 1.25 cups eachIngredients
- 2 Tbsp butter ($0.26)
- 1 small yellow onion ($0.32)
- 1 15oz. can pumpkin puree ($0.79)
- 3 cups chicken broth ($0.39)
- 1/2 tsp chili powder ($0.05)
- 1/4 tsp nutmeg ($0.03)
- 1/2 tsp smoked paprika ($0.05)
- 1/4 tsp cayenne pepper ($0.02)
- freshly cracked black pepper ($0.02)
- salt to taste ($0.02)
Toppings (optional)
- 4 Tbsp pepitas (pumpkin seeds) ($0.60)
- 4 Tbsp sour cream ($0.11)
Instructions
- Dice the onion then add it to a medium sauce pot with the butter. Sauté the onion over medium heat until the onion is soft and translucent (about 3 minutes).
- Add the pumpkin purée, chicken broth, smoked paprika, chili powder, cayenne pepper, nutmeg, and some freshly cracked pepper. Stir to combine the ingredients, then allow the soup to come up to a simmer.
- Simmer the soup for 10 minutes. Taste and add salt as needed (I added 1/4 tsp).
- Serve the soup topped with pepitas and a swirl of sour cream.
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Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Scroll down for the step by step photos!
How to Make Pumpkin Soup – Step by Step Photos
Dice one small yellow onion and add it to a medium sauce pot with 2 Tbsp butter. Sauté the onion over medium heat until the onion is soft and translucent (about 3 minutes).
Make sure to read the label on your can of pumpkin purée very carefully. Pumpkin purée is not the same thing as pumpkin pie filling, and they usually have very similar looking labels. Pumpkin pie filling is sweetened and has pumpkin pie spice, neither of which will be good in this soup! Ha!
Add one 15oz. can of pumpkin purée and 3 cups of chicken broth to the soup pot.
Also add 1/2 tsp chili powder, 1/2 tsp smoked paprika, 1/4 tsp cayenne pepper, 1/4 tsp nutmeg, and some freshly cracked pepper. Stir to combine.
Allow the soup to come up to a simmer. Simmer for 10 minutes, stirring occasionally. Finally, taste the soup and add salt as needed. I added 1/4 tsp. Remember, a little salt can really make flavors pop!
Serve the Easy Pumpkin Soup with a few pepitas (pumpkin seeds) sprinkled over top and a swirl of sour cream!
I rarely give poor ratings but our family strongly disliked this soup. I am a very good cook so I double checked the ingredients to make sure I didn’t miss something. I tasted as I went along and didn’t like it much but figured it would all come together after simmering longer. Nothing helped, it tasted strongly of only onions (which I went easy on and cooked them well before adding anything else). I absolutely hate throwing food away but nobody could eat it.
I love the quickness and ease of this recipe! I have a sore throat and leftover pumpkin in the fridge, and I wanted a hot and healthy soup fast. This recipe was perfect! I did feel it needed some acid, so I added a tablespoon of apple cider vinegar at the end. Next time I may try subbing some of the chicken broth for apple cider or juice for a bit of sweetness.
Hi, Danielle! I bet ACV was a great addition! It is one of my favorite flavors with pumpkin. Just a word of caution that swapping out the chicken broth for apple cider would make the recipe decidedly sweet (but go for it, if that’s what you’re looking for!). However, if you’re into making your own chicken broth/stock, I’d highly suggest throwing in a few chunks of fresh apple next time — it’s delish!
— Marion :)
this was so easy and delicious! i didn’t realize until i started cooking that my sour cream went bad so i had it without any toppings and it paired excellently with the grilled cheese :)
With the first cold of the season making its way through the house, I wanted to make something quick, easy, comforting, and healthful for the family. This fit the bill! I can see how it would be good with added curry and ginger, so I might try that next time. I may also try blending it before serving because I’m just not a fan of the onions floating about. But on the whole, a satisfying recipe that I’ll keep in mind for sick days and cold weather.
Delish! great little recipe with lots of room to play around with. decided to play around with the spices. added some yellow curry, garlic (duh), dahs of powdered ginger, and some honey miso butter i had hanging around. also had some frozen cauliflower and corn i wanted to use up. perfect pairing. Thanks again for the great ideas :)
This recipe was just spicy and didn’t taste like pumpkin. Sad because it was so easy!
Made yesterday on a snowy cold day. Quick and easy. I added fresh rosemary. Delicious!
Is there a place to get pumpkin puree for cheaper as I buy it in the baking isle and its always $4.5 plus here in canda
Unfortunately, I’m not familiar with grocery store options in Canada, so I’m not sure where your best prices will be.
Hey Alexis, Not sure if this is still a concern for you, but this year we were able to find reasonably priced pumpkin on sale, and used Beth’s pumpkin puree recipe available elsewhere on Budget Bytes. It was incredibly easy to make, and we portioned it out into 15oz containers so we could use it in other BB recipes. I hope you are able to find a cheaper solution, with all the inflation happening now.
This was fantastic and really easy to throw together! I added and additional half a can to make it a little thicker. Next time I’ll probably reduce the broth to 2 cups and use 1 can of pumpkin.
It paired perfectly with a turkey sandwich.
Delicious! I rated four stars instead of five because it needed more spice. That’s an easy fix though! I pretty much doubled all the spices and it turned out amazing. I’m feeling a little under the weather and waiting on a Covid test, this was a great choice for healthy comfort food.
Just love it!!!
I will make it a thousand times.
I was worried this would be a little thin but the texture was perfect! I toasted my pepitas in a hot skillet for a few minutes since they were kind of old.
This site has inspired me to cook with meat every other day max and I love having so many meatless options.Â
Made this tonight & really enjoyed it. I made it vegan with vegetable broth & olive oil instead of butter—worried it might be too oily, but nope! It’s delicious. Paired it with homemade croutons from this site too!Â
Thanks Fiona!
Thanks for the vegan option. Excited to try!
Love the idea of using chicken broth! It gives a different and nice taste to the soup!
It really does!
Very good! I added a bit more nutmeg as well some cinnamon and brown sugar. very yummy! id say add sour cream as you go. dont mix it all in right away..the soup flavor is very good without it :)