This post may contain affiliate links. Please see disclosure form more information.

This Easy Savory Pumpkin Soup recipe with canned pumpkin puree and without cream is delicious, creamy and one of the easiest soups ever! This easy recipe makes the perfect soup for fall or Thanksgiving dinner.

pumpkin soup made with canned pumpkin on a spoon over a bowl

This super easy recipe for pumpkin soup without cream using canned pumpkin puree is light, bright and full of pure pumpkin flavor. It’s not sweet at all, and there is no pumpkin spice!

I made the most delicious pumpkin soup with canned pumpkin for the very first time a few years ago. In fact, when I told my family that I wanted to make pumpkin soup, they weren’t impressed — at all.

They love sweet pumpkin recipes, and they thought that soup was a little much.

Now, I make this homemade pumpkin soup in my Dutch oven every fall, and my family thinks it’s the best pumpkin soup recipe ever! Serve it with crusty bread for a light meal or as part of your Thanksgiving dinner!

libby's pumpkin puree, lemon, chicken broth, butter, onion and seasonings

Ingredients

You only need a few basic ingredients for this easy pumpkin soup recipe. They should be easy to find in a grocery store or online. Full amounts are in the printable recipe card below.

  • Canned pumpkin puree — Make sure you get a can of pumpkin puree and not pumpkin pie filling for this savory soup! We use Libby’s canned pumpkin or Sprout’s canned pumpkin
  • Chicken broth — or vegetable broth for vegan pumpkin soup
  • Onion — yellow or white onion
  • Butter — or olive oil for dairy free/ vegan option
  • Seasonings — sea salt, ground black pepper and dried sage
  • Lemon juice — brightens the soup and enhances the pumpkin flavor
  • Fresh parsley

The parsley is optional, but it just gives the soup another layer of flavor.

The lemon juice is what really makes this easy pumpkin soup taste so good. So whatever you do, for best flavor, don’t skip it!

How to Make Pumpkin Soup with Canned Pumpkin

This easy savory pumpkin soup starts out with sautéed onions, butter, canned pumpkin and chicken stock. It gets a little more flavor from a few spices and a little burst of freshness from lemon juice and fresh parsley.

First, melt butter in a large pot or Dutch oven. Then add the onions and cook until soft.

sautee onions in butter in dutch oven

Add the can of pumpkin and the spices. Stir, and cook over low heat until the pumpkin is warm.

This simple step will release fabulous flavor from the spices and the pumpkin.

heat pumpkin puree in dutch oven

Cooking Time

Pour in the chicken broth and lemon juice, and stir. Then, cover and let the soup simmer over medium heat until it’s nice and hot.

The soup takes about 5 minutes to cook until it’s heated through.

immersion blender in pot of pumpkin soup

How to Blend Soup without a Blender

I use an immersion blender to puree the soup before serving, and it’s probably my favorite part of the whole process. This is how you make creamy pumpkin soup without cream!

Be sure to turn off the stove, blend the soup in short bursts and keep the bottom of the blender at the bottom of the pot. It takes about 2 minutes for the soup to thicken and get creamy.

If you don’t have an immersion blender or stick blender, you can transfer soup to a regular blender and puree soup in small batches. It’s not a required step but it does make the pumpkin soup a lot smoother and creamier, too.

easy-savory-pumpkin-soup-parsley

How to Store and Reheat Pumpkin Soup

Store leftover soup in the refrigerator in an airtight container. It keeps fresh for 3-4 days.

You can freeze pumpkin soup without milk or cream in a zip top freezer bag or freezer safe container for up to 3 months for best taste.

Because there is no heavy cream in this creamy pumpkin soup, it freezes and reheats well without separating. Just warm individual portions in your microwave or on the stove.

libbys canned pumpkin soup in dutch oven

Helpful Tips and Recipe Variations

You can serve this easy savory pumpkin soup as is or add some Parmesan cheese or a little bit of cream at the end if you want. Top with pumpkin seeds for the perfect finishing touch!

Add a can of drained and rinsed white beans for added protein, thicker soup and extra creaminess without dairy. Then, blend soup with the immersion blender.

Sage substitute — Use marjoram, thyme or poultry seasoning in place of sage. Either way, it’s just a wonderfully delicious fall soup. Think comfort food!

Use homemade pumpkin puree from sugar pumpkins or pie pumpkin in place of the can. You’ll need about 2 cups of fresh pumpkin puree.

You can also make pumpkin soup in the Instant Pot.

easy-savory-pumpkin-soup-recipe

More Pumpkin Recipes with Canned Pumpkin

Try my easy pumpkin pie dip for a delicious sweet treat. I also recommend these pumpkin cheesecake bars and my family’s favorite easy pumpkin muffins with applesauce. For more pumpkin recipes, try my roasted pumpkin seeds and check out even more delicious fall recipes.

4.86 from 7 votes

Easy Savory Pumpkin Soup with Canned Pumpkin

By: Dee
This Easy Savory Pumpkin Soup recipe with canned pumpkin puree and without cream is delicious, creamy and one of the easiest soups ever! This easy recipe makes the perfect soup for Thanksgiving dinner.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8

Ingredients  

  • ¼ cup finely chopped white onion
  • 1 tablespoon butter
  • 1 15-oz can pureed pumpkin not pumpkin pie filling!
  • 1 32-oz box low sodium chicken stock
  • ½ teaspoon ground black pepper
  • 2 teaspoons sea salt
  • ¼ teaspoon dried sage
  • 1 tablespoon fresh lemon juice
  • chopped parsley optional
Save this recipe!
Enter your email and get this recipe sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Instructions 

  • In a large, heavy-bottomed pot or Dutch oven, saute onions in butter on medium heat until soft and translucent
  • Stir in the pumpkin, sea salt, ground black pepper and dried sage and cook until warm
  • Add the chicken broth and lemon juice, stir, cover, and cook on medium heat until hot and heated through
  • Turn heat to low, or turn heat off and remove pot, and use immersion blender to puree soup until smooth
  • Garnish with fresh parsley before serving

Notes

Blending the soup is optional but makes it velvety smooth. You can also blend the soup in a blender, in small batches, and return to stove to warm up.

Nutrition

Calories: 15kcal, Carbohydrates: 1g, Protein: 0.1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.4g, Trans Fat: 0.1g, Cholesterol: 4mg, Sodium: 593mg, Potassium: 10mg, Fiber: 0.1g, Sugar: 0.2g, Vitamin A: 64IU, Vitamin C: 0.4mg, Calcium: 3mg, Iron: 0.03mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soup
Cuisine: American
Like this? Leave a comment below!

I hope you like this libby’s canned pumpkin soup recipe as much as we do. If you do try this recipe, please leave a star rating and comment.

Don’t miss the latest easy recipes, soup recipes and savory recipes on the blog — be sure to sign up for the weekly newsletter and follow on social media.

sig%2B1.png
simple-easy-savory-pumpkin-soup-recipe

This delicious soup recipe was first published in 2016 and updated in 2023.

ebook cover.
Download my free eBook!
Fill out the download form to get this collection of easy dessert dips. You'll also receive free recipes each week!
Please enable JavaScript in your browser to complete this form.

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




20 Comments

  1. Heidi Kupitz says:

    I wanted this recipe a little more spicy so I added a 1/2 teaspoon ginger and a little cardamom along with the sage. I had no onion so I used 1/2 tablespoon onion powder and skipped the blender. I also substituted 16oz coconut milk for 1/2 the chicken stock to make it thicker. At the end, I added a couple tablespoons agava to sweeten it up slightly. I love the original recipe because it was so simple and so easy to change to my taste. And I didn’t have to cook a whole pumpkin!5 stars

  2. Murray says:

    Simple and tasty! Looks like homemade! Will be making this again for the fall season!5 stars