I’m going to be honest, I love pumpkin, but it’s unlikely you’ll find me peeling and carving a pumpkin to eat. A butternut squash is about as far as I’ll go. That is why I absolutely love this easy pumpkin soup with canned pumpkin! It’s super easy to whip up and leans on already canned pumpkin to save the day!
Get all the fall feels in this easy pumpkin soup with canned pumpkin!
Not only is this soup amazingly flavorful, it’s really easy to whip up on a weeknight and extremely inexpensive. I actually decided to try this soup during an extreme grocery budget challenge where we ate for 5 days with just $35. I’ll tell you this, we did not go hungry! We ate so well! And that includes this delicious soup.
How to get this delicious soup started:
To prepare, start by dicing half an onion and sauté it in a large pot with about 3 tablespoons of butter until translucent. If you’re out of butter, you can substitute with oil or olive oil. I always encourage substitutions! It’s ok to use what you have on hand and make it work!
Thickening the soup without cream:
Sprinkle about a tablespoon of baking mix into the pot. This serves as a thickening agent since we’ll be using milk instead of cream.
Spices are key to a flavorful dish!
Next, add the aromatic spices: a teaspoon of garlic powder, a tablespoon of light brown sugar, half a teaspoon of ground cinnamon, a quarter teaspoon of white pepper, and a quarter teaspoon of ground nutmeg. Mix everything together to coat the onions with this fragrant blend.
Bringing it all together
Incorporate a 15 oz can of pumpkin puree into the mixture. If you have a large can, use about half of it. Pour in three cups of water, but feel free to use chicken or vegetable broth if you prefer. Add a teaspoon of salt, bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes.
Gradually stir in half a cup of milk to add a silky smoothness to your soup. Allow the soup to cool for a few minutes, then remove it from the heat. You have two options for the next step: either transfer the soup to a blender or use an immersion blender (this one is the one I use and LOVE) to puree it until it’s silky smooth.
Cozy up and enjoy!
Serve this delightful pumpkin soup in bowls, and savor its warm, comforting flavors, especially when paired with some delicious biscuits. This recipe yields about five servings, making it the perfect dinner for your family on a cozy evening.
Enjoy this homemade pumpkin soup, a simple yet belly-warming meal that will satisfy your taste buds and keep you cozy.
FOR MORE INEXPENSIVE FAMILY RECIPES CHECK OUT THESE VIDEOS:
- 3 Delicious Pantry Friendly Meals
- 105 Meals for $115 – Feeding My Family For a week
- The Top 10 Secrets to saving big on food!
MORE WEEKNIGHT RECIPES TO TRY:
- Instant Pot Chicken and Potatoes
- Cheesy Tortellini Bake(My Kids LOVE THIS!)
- Rotisserie Chicken Enchiladas! (These are SO EASY!)
Pumpkin Soup With Canned Pumpkin
- Total Time: 30 minutes
- Yield: 5 1x
Description
Indulge in the cozy goodness of pumpkin soup, a rich and creamy delight that’s perfect for a chilly evening.
Ingredients
- 1/2 onion, diced
- 3 tablespoons butter (or substitute with oil)
- 1 tablespoon baking mix
- 1 teaspoon garlic powder
- 1 tablespoon light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon white pepper
- 1/4 teaspoon ground nutmeg
- 1 (15 oz) can of pumpkin puree (approximately half of a large can)
- 3 cups water (or chicken/vegetable broth)
- 1 teaspoon salt
- 1/2 cup milk
Get Recipe Ingredients
Instructions
-
In a large pot, melt the butter over medium heat. Add the diced onions and sauté until they become translucent.
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Sprinkle the baking mix over the onions and stir to coat. This will act as a thickening agent.
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Add the garlic powder, light brown sugar, ground cinnamon, white pepper, and ground nutmeg to the pot. Mix everything thoroughly to coat the onions with the aromatic spices.
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Incorporate the pumpkin puree into the mixture. If you have a large can, use about half of it.
-
Pour in the water (or chicken/vegetable broth) and add a teaspoon of salt. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes.
-
Gradually stir in the milk to add creaminess to the soup. Let the soup cool for a few minutes, then remove it from the heat.
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Using an immersion blender or a regular blender, puree the soup until it’s silky smooth.
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Serve the warm pumpkin soup in bowls, and enjoy the cozy flavors, especially when paired with some delicious biscuits.
Notes
Serve this with warm biscuits made from the instructions on a baking mix package such as Bisquick or Jiffy.
- Cook Time: 30
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