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+ servings

Easy Savory Pumpkin Soup

Easy savory pumpkin soup is a simple quick and easy pumpkin soup recipe made with canned pureed pumpkin and without cream. It's smooth, with a hint of freshness and perfect for fall!
Course Soup
Cuisine American
Keyword easy pumpkin soup recipe, easy savory pumpkin soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 200kcal
Author Dee


  • 1/4 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
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons sea salt
  • 1/4 teaspoon dried sage
  • 1 tablespoon fresh lemon juice
  • chopped parsley optional


  • In a large, heavy-bottomed pot, saute onions in butter on medium heat until soft and slightly brown
    Stir in the pumpkin, and cook until warm
    Add the chicken stock, sea salt, pepper, sage and lemon juice, cover, and cook on medium high heat until hot
    Turn heat to low, or turn heat off and remove pot, and use immersion blender to puree soup until smooth
    Serve with fresh chopped parsley, if desired


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.


Calories: 200kcal