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    Popular » Recipes » Soups & Chili

    Easy Savory Pumpkin Soup

    This post may contain affiliate links. Please see disclosure for more information. Published: Oct 19, 2022 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. via @meamel

    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.

    Jump to Recipe -
    pumpkin soup made with canned pumpkin on a spoon over a bowl
    Jump to:
    • Ingredients
    • How to Make Pumpkin Soup with Canned Pumpkin
    • Cook Time
    • How to Blend Soup without a Blender
    • How to Store
    • Variations
    • Recipe
    • Reviews

    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, like pumpkin muffins, pumpkin cookies and pumpkin pie, but they thought that soup was a little much.

    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 make my own homemade pumpkin soup 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.

    • 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

    Cook 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

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

    You can freeze pumpkin soup 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.

    libbys canned pumpkin soup in dutch oven

    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.

    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

    Recipe

    pumpkin soup made with canned pumpkin on a spoon with fresh parsley

    Easy Savory Pumpkin Soup

    Published 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.
    4 from 1 vote
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    Prevent your screen from going dark
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Soup
    Cuisine American
    Servings 8
    Calories 15 kcal

    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

    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 information is estimated. Please do your own calculation to fit special diets.

    Nutrition

    Calories: 15kcalCarbohydrates: 1gProtein: 0.1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gTrans Fat: 0.1gCholesterol: 4mgSodium: 593mgPotassium: 10mgFiber: 0.1gSugar: 0.2gVitamin A: 64IUVitamin C: 0.4mgCalcium: 3mgIron: 0.03mg
    Tried this recipe? Please comment and rate it! Show me your dish on Instagram!Mention @meatloafandmelodrama or tag #meatloafandmelodrama!

    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.

    For more pumpkin recipes, try my roasted pumpkin seeds or pumpkin pie dip or check out my fall recipes archive.

    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.

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    simple-easy-savory-pumpkin-soup-recipe

    This delicious soup recipe was first published in 2016 and updated in 2022

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    Reader Interactions

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      Recipe Rating




    1. Pam says

      October 23, 2016 at 6:45 pm

      Add a can of white beans before you blend it. Makes it nice and thick and adds some protein. An old weight watchers recipe.

      Reply
      • Dee says

        October 23, 2016 at 9:02 pm

        That sounds good -- Thanks for sharing this!

    2. Shirley Wood says

      October 19, 2016 at 4:59 am

      I like quick easy and yummy recipes like this. I've never made any kind of pumpkin soup. We need to give it a try especially since it's a 30 minute meal! Looks yummy!

      Reply
    3. Katie @ Creatively Living says

      October 19, 2016 at 12:43 am

      Yumm! Pinned to my healthy eating board! Thanks for linking up at Monday Funday!

      Reply
      • Dee says

        October 19, 2016 at 6:17 am

        Thanks, Katie! I hope you get a chance to try it. 🙂

    4. Cathy Trochelman says

      October 17, 2016 at 8:07 pm

      I love the sound of this...especially with the sage!

      Reply
    5. Michelle | A Latte Food says

      October 16, 2016 at 10:33 pm

      It took me a while to come around to savory pumpkin dishes, but I love them now! This soup sounds incredible!

      Reply
    6. Kimberly @ The Daring Gourmet says

      October 15, 2016 at 12:13 pm

      I love pumpkin soup and this version sounds delicious!

      Reply
      • Dee says

        October 15, 2016 at 12:41 pm

        Thanks, Kimberly! It's so simple, but we love it! 🙂

      • SG says

        September 23, 2021 at 1:07 am

        Add some heavy cream when serving!! So so yummy!4 stars

    7. Anna @ Crunchy Creamy Sweet says

      October 14, 2016 at 8:40 pm

      This sounds like a must-try recipe for this fall! Loving this soup idea!

      Reply
      • Dee says

        October 15, 2016 at 12:40 pm

        Thanks, Anna. My family really enjoyed it!

    8. Heather | All Roads Lead to the Kitchen says

      October 14, 2016 at 5:35 pm

      Mmmm, I love pumpkin soup. - that's totally the way to wing it! Now I'm in the mood to make a batch this weekend.

      Reply
      • Dee says

        October 15, 2016 at 12:39 pm

        I love having soup on the weekends -- comfort food! 🙂

    9. Des @ Life's Ambrosia says

      October 14, 2016 at 1:33 pm

      I LOVE savory pumpkin recipes. They don't get as much love as they should!

      Reply
      • Dee says

        October 14, 2016 at 5:08 pm

        I'm with you on that because it really is a different taste. 🙂

    10. Amy @ Little Dairy on the Prairie says

      October 14, 2016 at 10:19 am

      I never think to use pumpkin in savory recipes...this soup make me want to start! Perfect for chilly evenings!

      Reply
      • Dee says

        October 14, 2016 at 5:06 pm

        It's a nice change from the usual swee pumpkin recipes! 🙂

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    I’m the blogger, chief cook, recipe developer and photographer behind Meatloaf and Melodrama. I absolutely love to create easy, budget-friendly, homemade meals and treats for my family. I also love to think of new ways to repurpose leftovers so that my family will actually eat them!

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