This easy pumpkin soup from canned pumpkin is one of those recipes that just feels like a warm hug in a bowl! Imagine cozy evenings where the air is crisp, and all you want is something soothing on your palate. The best part? You get to skip the hassle of peeling and roasting fresh pumpkins—a tasty shortcut that saves time without sacrificing flavor. Canned pumpkin purée is your secret weapon here. It’s not only convenient but also packs in the essential autumn flavors.
In this recipe, the addition of coconut milk adds a creamy richness, while a sprinkle of curry powder brings out unique flavor notes that dance on your taste buds. Whether you’re preparing a hearty meal for yourself or entertaining friends, this soup promises to be a hit. It’s quick, easy, and absolutely satisfying. So grab your ingredients and let’s get cooking!
Why This Recipe Works
This easy pumpkin soup from canned pumpkin combines convenience and flavor seamlessly. By using canned pumpkin purée, you eliminate the labor-intensive task of peeling and roasting fresh pumpkins. The coconut milk adds that rich, creamy texture we all crave, while the warm notes of curry powder elevate the classic pumpkin flavor. Perfect for those cozy evenings or a quick meal prep, this soup is indeed a fun fusion that deserves a spot in any home cook’s repertoire.
Why You’ll Love This Easy Pumpkin Soup from Canned Pumpkin
You’re going to love this recipe because it is incredibly easy and quick to whip up. It embraces comfort flavors that capture the essence of fall. Whether you’re vegan, vegetarian, or just someone who cherishes a hearty bowl of warm soup, you’ll appreciate this balance of simplicity and taste. The beauty of this recipe lies in its versatility, allowing you to adjust it to fit your preferences. From adding a bit more spice to serving it with your favorite bread, it’s a perfect crowd-pleaser!
Ingredients
- 2 cups pumpkin purée
- 1/2 small onion, finely chopped
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 tablespoon curry powder (medium heat recommended)
- 1 (13.5 ounce) can light coconut milk
- 1/2 tablespoon pure maple syrup (substitute with honey if desired)
- 1 tablespoon flour
- Salt and pepper to taste
Preparation Method
Sauté Onion and Garlic
First things first: heat olive oil in a large pot over medium-high heat. It should shimmer but not smoke. Toss in the chopped onion and sauté until it becomes translucent, which takes about 5-7 minutes. Let it lightly brown to enhance the flavor. Now add the minced garlic and cook for about 30 seconds until you can smell that wonderful aroma.
Combine Pumpkin and Spices
Next, stir in the pumpkin purée, vegetable broth, and curry powder into the pot. Bring the mixture to a gentle boil over medium-high heat. You’ll want to stir occasionally to keep everything combined.
Simmer the Soup
Once it’s boiling, reduce the heat and let the soup simmer for about 5 minutes. This step is crucial; it allows the flavors to meld together beautifully, making each bite taste rich and satisfying.
Incorporate Coconut Milk and Maple Syrup
Now it’s time to add the light coconut milk and maple syrup to the pot. Stir well to create a harmonious blend of flavors into a creamy soup base that will have you dreaming of cozy nights.
Thicken the Soup
In a small bowl, mix the flour with about 1/2 cup of the soup until smooth. Pour this back into the pot, stirring continuously to combine. Let the soup simmer gently for another 10 minutes. This will help thicken it to your desired consistency, making it just perfect for enjoying!
Season and Serve
After it’s simmered, taste the soup and season with salt and pepper as needed. Serve hot in bowls. For an extra touch, consider garnishing with fresh herbs or a swirl of coconut cream—you’ll love how it looks!
Serving Suggestions
This easy pumpkin soup pairs wonderfully with crusty bread or a fresh salad. For a complete meal, think about serving it alongside grilled cheese sandwiches or a hearty quinoa salad. These options will elevate both your meal and your dining experience!
Tips for Success
- To get the best flavor, choose quality canned pumpkin purée; steer clear of pumpkin pie filling.
- Adjust that curry powder based on how spicy you want it. Feel free to experiment until you find your favorite balance.
- If a smoother texture is what you crave, consider blending the soup using an immersion blender or traditional blender after simmering. Your mouth will thank you!
Variations
To boost nutrition, you can mix in some cooked lentils or chickpeas for added protein. Alternatively, if you’re not vegan, you can substitute coconut milk with heavy cream for a richer texture. For a fun twist, try experimenting with spices like nutmeg or cumin to change up the flavor profile.
Storage Tips
When it comes to leftovers, store them in an airtight container in the fridge for up to five days. If you want to freeze it, this soup can last for up to three months. Just be sure to thaw it in the fridge overnight before reheating!
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, but you’ll need to cook and purée the pumpkin before adding it to the soup, which increases prep time.
2. Is this soup gluten-free?
Yes, if you substitute flour with a gluten-free thickening option like cornstarch or arrowroot powder.
3. Can I make this soup spicier?
Absolutely! Consider adding red pepper flakes or use a spicier curry powder for that extra kick.
4. How can I store leftovers?
Store in an airtight container in the fridge for up to five days or freeze for up to three months.
5. What can I serve on top of this soup?
Garnish with chopped fresh herbs, toasted pumpkin seeds, or a drizzle of coconut cream for extra flavor and presentation.
Enjoy this easy pumpkin soup from canned pumpkin as a delightful, comfort-filled meal perfect for any occasion. With its creamy texture, warm spices, and nourishing ingredients, it’s a recipe that successfully combines convenience with culinary joy.
Print
Easy Pumpkin Soup
This Easy Pumpkin Soup is a comforting bowl of warmth, combining convenient canned pumpkin with creamy coconut milk and spiced curry powder. Perfect for cozy nights!
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 2 cups pumpkin purée
- 1/2 small onion, finely chopped
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 tablespoon curry powder (medium heat recommended)
- 1 (13.5 ounce) can light coconut milk
- 1/2 tablespoon pure maple syrup (substitute with honey if desired)
- 1 tablespoon flour
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot and sauté onion until translucent.
- Add garlic and cook until fragrant.
- Stir in pumpkin purée, vegetable broth, and curry powder; bring to a gentle boil.
- Reduce heat and simmer the soup for 5 minutes.
- Mix in coconut milk and maple syrup; stir well.
- Combine flour with a bit of soup, then stir back into pot.
- Simmer gently for another 10 minutes until thickened.
- Season with salt and pepper, and serve hot.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Choose quality canned pumpkin purée for the best flavor.
Adjust the spiciness of curry powder to suit your taste.
For a smoother texture, blend the soup after cooking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 200
- Sugar: 3
- Sodium: 500
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 5
- Protein: 4
- Cholesterol: 0
