Easy pumpkin soup with canned pumpkin is so close to homemade. Creamy and full of Fall flavors you love. Cook on the stovetop as a festive Dutch Oven recipe.
Wondering how you could make the same amazing soup you had in a restaurant recently? You totally can make a batch of 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)
Pumpkin Soup From Canned Pumpkin
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.
Frozen Butternut Squash Soup
You can make pumpkin soup with frozen squash or fresh to make this. 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.
Think about all your favorite Fall flavors and stick with those. Depending on whether your dish is savory or sweet consider things like cinnamon, nutmeg, cloves, ginger, cumin or something that can add heat like chili powder.
Dairy Free Pumpkin Soup
- 2 tbsp olive oil
- Small onions diced, optional
- Butternut squash cubed, from frozen or fresh
- Puree for pumpkin canned
- or you can make fresh pumpkin puree with a pressure cooker and immersion blender for this and get a creamy pumpkin soup at the end
- A bit of honey or maple syrup
- Cayenne pepper can be added if you want a tinge of heat to it
- 1 c chicken stock or broth
- 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
Pumpkin Butternut Squash Soup
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 toasted pumpkin 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.
Canned Pumpkin Recipes
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 all that pumpkin? 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!
Pumpkin Soup without Cream
Like I said, coconut milk is a great option for this one. Gives it great flavor and is lower in calories and fat than heavy cream is for sure.
- I like to use a dutch oven for this but can use a large sauce pan over medium heat. Once the oil is hot, add the onion and butternut squash cubes – just the flesh.
- Cook for 10 to 15 minutes until it is fork tender.
- Add other 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 to 45 minutes until everything is very tender.
- Remove from heat and use an immersion blender inside pot to puree ingredients together until smooth.
- Or allow to cool to room temperature, then carefully transfer to a blender and puree until smooth with the lid or kitchen towel on top.
If you want to try another option with just one of these two veggies, give our butternut squash soup with coconut milk a whirl too.
How to Save Leftover Pumpkin Soup
Can you freeze leftover soup? For sure and we have a great way to do just that. Read this article, it’s handy 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.
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Pumpkin Soup with Canned Pumpkin
- 1 pot
- 2 tbsp olive oil
- 2 small onions diced, optional
- 2 c butternut squash cubed, from frozen or fresh
- 2 c pumpkin canned
- 1 tbsp honey
- 2 c water
- 1 c chicken broth
- 1 c coconut milk
- 1 tsp cinnamon
- 1 tsp salt
- 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