Easy 30-Minute Pumpkin Soup

Easy 30-Minute Pumpkin Soup Recipe — 🎃🙌🎉 Silky smooth, rich pumpkin flavor, and accidentally healthy!! Amazing depth of flavor for a FAST and EASY soup that’s hearty and comforting without being heavy!!

Simple Pumpkin Soup Recipe

Admittedly, this basic pumpkin soup was never supposed to be a blog recipe. I made it for dinner for myself one night, because I had a craving for pumpkin.

However, it turned out so well that I’ve made it over and over, but I waited to share the recipe until it was more seasonally appropriate. I realize not everyone loves pumpkin quite as much as I do!

The soup is easy, ready in 30 minutes, is silky smooth, has rich pumpkin flavor, and amazing depth of flavor for being ready so quickly. It’s also healthy, naturally gluten-free and vegan (omit the cream drizzle at the end or use dairy-free milk), but you’d never know it because. Unbelievably delicious, it’s filling and satisfying without being heavy. Hello Meatless Monday!

Because I like my vegan pumpkin soup on the sweeter side, but not as sweet as say sweet potato soup, I incorporate carrots. As they cook down with sweet Vidalia onions and lightly caramelize, they provide the natural sweetness I love. I also added a touch of maple syrup and honey but add them to taste, or omit.

It’s not a fussy soup at all, and you can tweak things at the end to taste. Hearty, cozy, warming, and perfect for chillier weather!

What’s in This Basic Pumpkin Soup Recipe? 

To make this accidentally vegan pumpkin soup, you’ll need: 

• Olive oil
• Sweet Vidalia onion
• Carrots
• Garlic
• Canned pumpkin purée – Make sure to use pure pumpkin puree and not pumpkin pie filling! The only ingredient should be pumpkin
• Ground ginger
• Cinnamon
• Water (or stock) 
• Bay leaves
• Maple syrup and honey (both optional) 
• Heavy cream or half and half (optional) – Omit if you want to keep this recipe vegetarian or vegan, or substitute a dairy-free option

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

How to Make This Creamy Pumpkin Soup Recipe

Make sure to slice and prep all the ingredients before you begin. Here’s an overview of how everything comes together:

1. Cook the onions and carrots in oil in a large Dutch oven or pot over medium-high heat until they soften and lightly caramelize. Then, add the garlic followed by pumpkin puree, salt, pepper, ginger, cinnamon, and water.
2. Boil for a few minutes. Then, transfer the mixture to the canister of a high-speed blender. Cover, and blend on high power until smooth. Alternatively, you can use an immersion blender to blend until smooth.
3. Transfer the smooth mixture back into the stockpot, add the bay leaves, and cook over medium-high heat for about 5 minutes.
4. Adjust the seasonings to taste, and simmer over medium heat to let the flavors meld.
5. To serve, remove the bay leaves, divide the soup into bowls, and garnish with cream and / or roasted pumpkin seeds and fresh herbs such as fresh thyme and sage. Enjoy warm!

What to Serve with Pumpkin Soup

Kale Caesar Salad with Fried Chickpeas

House Salad

Honey Butter Pumpkin Dinner Rolls

Honey Whole Wheat Bread

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4.84 from 6 votes

Easy 30-Minute Pumpkin Soup Recipe

By Averie Sunshine

🎃🙌🎉 Silky smooth, rich pumpkin flavor, and accidentally healthy!! Amazing depth of flavor for a FAST and EASY soup that’s hearty and comforting without being heavy!!

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 servings

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Ingredients 

• ▢ 3 to 4 tablespoons olive oil
• ▢ 1 medium sweet vidalia onion, diced small
• ▢ 2 medium carrots, peeled and sliced into thin rounds
• ▢ 2 to 3 cloves garlic, finely minced or pressed
• ▢ one 15-ounce can pumpkin puree
• ▢ 1 teaspoon kosher salt, plus more to taste at the end
• ▢ 1 teaspoon freshly ground black pepper, or to taste
• ▢ 1 teaspoon ground ginger
• ▢ ¾ teaspoon cinnamon
• ▢ 3 to 4 cups water or vegetable stock, or as necessary (I use water)
• ▢ 2 bay leaves
• ▢ 2 tablespoons maple syrup, optional and to taste
• ▢ 2 tablespoons honey, optional and to taste
• ▢ cream or half-and-half, optional for drizzling
• ▢ toasted pumpkin seeds, optional for garnishing

Cook ModePrevent your screen from going dark

Instructions 

• To a large Dutch oven or stockpot, add the oil, onions, carrots, and cook over medium-high heat for about 7 to 8 minutes, or until vegetables have softened and are lightly caramelized; stir intermittently.
• Add the garlic and cook for about 1 minute, or until fragrant.
• Add the pumpkin puree, salt, pepper, ginger, cinnamon, 3 cups of water/stock for thicker soup or 4 cups for a thinner soup (I recommend starting with 3 cups, you can always add more later), stir to combine, bring to a boil, and allow mixture to cook for about 3 to 4 minutes; stir intermittently.
• Transfer about half the mixture to the canister of a high-speed blender, cover, and blend on high power until smooth. Caution – Stop every 10 to 15 seconds to let the steam out. If you don’t know if your blender is capable of blending hot liquids, I recommend waiting until the mixture has cooled down a bit.
• Pour the smooth mixture that’s in the blender into a large bowl and repeat with the remaining chunky mixture that’s in the stockpot.
• Transfer the smooth mixtures back into stockpot, add the bay leaves, and cook over medium-high heat for about 5 minutes; stir intermittently.
• Taste the soup and optionally add maple syrup and/or honey, add more salt or pepper, more water/stock, more ginger, cinnamon, etc. Add everything to taste, as necessary.
• Remove bay leaves, ladle soup into bowls, optionally drizzle with cream or half-and-half, optionally garnish with pumpkin seeds, and serve immediately.

Notes

Storage: Soup will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. 

Nutrition

Serving: 1serving, Calories: 360kcal, Carbohydrates: 43g, Protein: 6g, Fat: 20g, Saturated Fat: 5g, Polyunsaturated Fat: 15g, Cholesterol: 10mg, Sodium: 759mg, Fiber: 8g, Sugar: 24g

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

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