Easy 20 Minute Canned Pumpkin Soup
Canned pumpkin soup is a quick and delicious option for any season. This 20-minute recipe is perfect for busy days when you want something warm and comforting without spending hours in the kitchen. Using canned pumpkin puree, it brings the rich flavors of fall to your table year-round. With just a few simple ingredients, you can whip up a creamy and flavorful soup that everyone will enjoy.
Why make this recipe
This easy pumpkin soup is not only quick to prepare but also packed with nutrients. It is a great source of vitamins A and C, which are good for your immune system. Since it takes only 20 minutes, you can have a hearty meal ready in no time. Plus, it’s vegan-friendly if you substitute the heavy cream with a plant-based alternative. Making this soup will warm your belly and leave you feeling satisfied!
How to make Easy 20 Minute Canned Pumpkin Soup
Ingredients :
- 1 can (15 oz) pumpkin puree
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- Salt and pepper to taste
- Olive oil
Directions :
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and minced garlic, and sauté until the onion becomes translucent.
- Stir in the pumpkin puree, vegetable broth, heavy cream, cinnamon, nutmeg, salt, and pepper.
- Bring the soup to a boil, then reduce the heat and simmer for about 15 minutes, stirring occasionally.
- Use an immersion blender to puree the soup until smooth.
- Serve hot, garnished with a sprinkle of cinnamon or croutons if desired.
How to serve Easy 20 Minute Canned Pumpkin Soup
Serve this soup hot in bowls. You can garnish it with a sprinkle of cinnamon, a dollop of sour cream, or croutons for added texture. It pairs well with crusty bread or a simple green salad for a complete meal. Enjoy it as a starter or as a main dish!
How to store Easy 20 Minute Canned Pumpkin Soup
If you have leftovers, store the soup in an airtight container in the refrigerator. It will last for about 3 to 5 days. You can also freeze the soup for longer storage. Just make sure to let it cool completely before transferring it to a freezer-safe container. It can be kept frozen for up to three months. To reheat, thaw in the refrigerator overnight and warm it on the stove over low heat.
Tips to make Easy 20 Minute Canned Pumpkin Soup
- Use fresh herbs like parsley or thyme for added flavor.
- Adjust the spices according to your taste – add more cinnamon or nutmeg for a spicier kick.
- Blend the soup until smooth for a creamier texture, or leave it a bit chunky if you prefer.
- Consider adding a splash of maple syrup for a hint of sweetness.
Variation
You can easily make this soup spicy by adding a pinch of cayenne pepper or your favorite hot sauce. For a protein boost, consider adding cooked beans or lentils to the soup. If you like it chunky, you can add diced vegetables like carrots or squash before pureeing.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just cook and puree it, but be aware it may take longer to prepare than canned pumpkin.
2. Is this soup vegan?
It can be made vegan by substituting heavy cream with coconut milk or any other plant-based cream.
3. Can I make this soup ahead of time?
Absolutely! This soup stores well in the refrigerator and can be reheated when you’re ready to enjoy it.
Easy 20 Minute Canned Pumpkin Soup
Ingredients
Main Ingredients
- 1 can (15 oz) pumpkin puree Canned pumpkin puree for quick preparation.
- 2 cups vegetable broth Use low-sodium broth if preferred.
- 1 cup heavy cream Can be substituted with coconut milk for a vegan option.
- 1 medium onion, chopped Chop finely for quick cooking.
- 2 cloves garlic, minced Enhances the flavor of the soup.
- 1 tsp ground cinnamon Adjust according to taste.
- 1/2 tsp nutmeg Adds warmth to the flavor.
- to taste Salt and pepper Season to your liking.
- 2 tbsp olive oil For sautéing the onion and garlic.
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and minced garlic, and sauté until the onion becomes translucent.
- Stir in the pumpkin puree, vegetable broth, heavy cream, cinnamon, nutmeg, salt, and pepper.
- Bring the soup to a boil, then reduce the heat and simmer for about 15 minutes, stirring occasionally.
- Use an immersion blender to puree the soup until smooth.
- Serve hot, garnished with a sprinkle of cinnamon or croutons if desired.