Easy pumpkin soup with canned pumpkin and coconut milk is so close to homemade. Creamy and full of Fall flavors you love. Cook on the stovetop as a festive Dutch Oven recipe for a side dish for the holidays with your family.
Wondering how you could make the same amazing soup you had in a restaurant recently? You totally can make a batch of canned pumpkin soup with canned pumpkin right at home now. Skip softening the vegetable to begin with, just use a can of Libbys and it takes under an hour! (affiliate links present)
Easy Pumpkin Soup
You could completely start from scratch. I show you here how to make fresh Instant Pot pumpkin pretty easily. You just use a spoon to scoop out the flesh, blend and you’re good to go from there. Honestly, there isn’t a ton of difference nowadays if you instead just open the lid of it already blended and smooth.
To add a bit of texture and flavor to this one we also added some butternut squash cubes as well. That is optional but a nice blend. The nice thing about making homemade meals of any kind at home is you can adjust the heat and sweetness. The combination of the two is what you want here.
Pumpkin butternut squash soup is a delicious and healthy dish that is perfect for Autumn. Butternut squash is a type of winter squash that is high in vitamins A and C, making it an excellent choice for soups and stews.
Ingredient Notes
- 2 tbsp olive oil or avocado oil would be the best alternative
- Small onions diced are optional but if you want as many vegetables as possible this is a cheap one to add texture
- Butternut squash cubed, from frozen or fresh
- Puree for canned pumpkin, or you can make fresh pressure cooker pumpkin with a pressure cooker and immersion blender for this and get a creamy pumpkin soup at the end
- A bit of honey, agave or maple syrup will work. Sugar free varieties would be fine too
- Cayenne pepper can be added if you want a tinge of heat to it, or dry Sriracha
- 1 c chicken stock or broth are better than water to add flavor
- Coconut milk brings a bit of sweetness and makes it dairy free too, could use heavy cream
- Cinnamon, just a pinch of salt and could add a bit of black pepper
Can you use frozen squash? It really doesn’t matter as you’re going to saute it in your pan to soften. The difference in cook time is minimal. If you’re going for super quick prep, look in the freezer section where the vegetables are. You can find these bagged and not very expensive either.
Can you use fresh pumpkin? I mean for sure you can, like we did with air fryer pumpkin, but these are tips to using pumpkin puree instead. Just makes everything faster.
Libbys pumpkin pie filling is different than just the plain puree. The latter is just the pureed veggie and the other already has sweetness and spices in there that are appropriate for a pie or dessert. Take note that the cans are labeled differently.
Puree is perfect to use in this pumpkin soup recipe. Made homemade means you can be spice it up with fresh ginger, cinnamon, and nutmeg, giving it a warm and inviting flavor. For added texture and flavor, top with roasted squash seeds or crumbled bacon.
Whether you are looking for a cozy meal on a chilly day or a hearty soup to serve at a Halloween party, pumpkin butternut squash soup is sure to please.
Pumpkin Soup Recipe
Equipment
- 1 pot
Ingredients
Instructions
- Place the olive oil in a dutch oven or sauce pan over medium heat on the stovetop. Once the oil is hot, add the onion and butternut squash cubes (just the flesh, remove the skin). Cook for 10 minutes until butternut squash is fork-tender.
- Add all remaining ingredients and stir well to combine. Increase heat to medium high and bring to a boil. Reduce heat to medium low and simmer for about 35-45 minutes until everything is very tender.
- Remove dutch oven or pot from heat and use an immersion blender inside pot to puree ingredients together until smooth. Allow to cool to room temperature, then carefully transfer to a blender and puree until smooth with the lid or kitchen towel on top. Enjoy
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to Make with Canned Pumpkin Other Than Bread
Fall is the perfect time to stock up on canned pumpkin. This versatile ingredient can be used in sweet or savory dishes, and it’s a great way to add extra fiber and vitamins to your diet. Not sure what to do with it all? Here are some delicious recipes to get you started.
Pumpkin Pie: This classic dessert is a must-have for any fall gathering. Simply mix canned pumpkin, sweetened condensed milk, eggs, spices, and pour into a prepared pie crust. Bake at 425 degrees until the filling is set.
Pumpkin Soup: This cozy soup is easy to make and can be tailored to your taste. Start by sautéing onions and garlic in a bit of olive oil. Add canned pumpkin, chicken or vegetable broth, and your favorite seasonings. Puree the soup until it’s smooth, then serve topped with croutons or shredded cheese.
Pumpkin Muffins: These moist muffins are perfect for a quick breakfast or an after-school snack. Just mix together canned pumpkin, eggs, sugar, flour, baking powder, and spices. Divide the batter among greased muffin tins, and bake at 350 degrees until a toothpick inserted into the center comes out clean. Enjoy!
How to Save Leftovers
Can you freeze leftover soup? For sure and it will last a lot longer this way vs. in the fridge, no matter what type you have made. We usually don’t have that much left and prefer to just keep it in the fridge to reheat over the next day or so.
Either way you want it to cool down to room temp. first. For the refrigerator just transfer into a bowl with a lid and when you are ready to enjoy again pour it into a microwave safe bowl. Heat for 30 seconds, stir, and keep warming like this until it is as hot as you’d like it to be. OR pour into a pan over medium heat, bring to a boil. This will take closer to 15 minutes
If you want to try another option with just one of these two veggies, give our butternut squash soup a whirl too.
