Easy Pumpkin Soup
Updated September 24, 2026
Quick Summary
This easy Pumpkin Soup is creamy, flavorful, and made with canned pumpkin, fresh ginger, warm spices, and a touch of maple syrup. It comes together in just 30 minutes in one pot, making it an easy fall lunch or dinner. Serve it with toasted pepitas and a drizzle of coconut milk or cream for a simple and delicious seasonal meal.
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Pin ItThe Best Easy Pumpkin Soup for Fall
When pumpkin season rolls around, I get excited about all of the pumpkin desserts, but pumpkin is just as delicious in savory recipes. This easy Pumpkin Soup is one of my favorite ways to enjoy pumpkin in the fall. It's creamy, flavorful, and made with simple ingredients that come together in one pot.
The best part? You don't need to roast a pumpkin or spend hours in the kitchen. I use canned pumpkin puree to keep this soup simple and quick, and it comes together in about 30 minutes. Fresh ginger, garlic, apple, cinnamon, nutmeg, paprika, and a touch of maple syrup give the soup lots of flavor without making it taste like pumpkin pie. Coconut milk makes it creamy and adds a subtle richness, but you can use heavy cream if you prefer.
This pumpkin soup is perfect for an easy fall lunch or dinner, especially when served with crusty bread, a grilled cheese sandwich, or a simple salad. It also makes a beautiful starter for Thanksgiving or a fall dinner party. I like to finish each bowl with toasted pepitas and a drizzle of coconut milk for a little crunch and extra flavor.
If you love pumpkin, this is a savory pumpkin recipe you definitely need to add to your fall rotation!
Table of Contents
Ingredients (with Helpful Notes)
You only need a handful of simple ingredients to make this creamy pumpkin soup.
- Onion and garlic: These build the savory base of the soup and add lots of flavor.
- Apple: A little chopped apple adds natural sweetness and pairs so well with the pumpkin. Granny Smith, Honeycrisp, or Fuji are all good choices.
- Bay leaf: Adds another layer of flavor while the soup simmers. Remember to remove it before blending.
- Pumpkin puree: Use pure canned pumpkin puree, not pumpkin pie filling. Canned pumpkin makes this recipe quick and easy, and you can make the soup any time of year.
- Vegetable broth: I use vegetable broth to keep the soup vegetarian, but chicken broth also works.
- Fresh ginger: Fresh ginger adds a little brightness and warmth. I like to keep ginger in the freezer so it's always ready to grate.
- Cinnamon, nutmeg, paprika, and cloves: This combination gives the soup warm, savory fall flavor without making it taste like pumpkin pie.
- Pure maple syrup: Just a little maple syrup balances the savory flavors and enhances the natural sweetness of the pumpkin.
- Coconut milk or heavy cream: Coconut milk makes the soup creamy and keeps it vegan. You can use heavy cream if you prefer.
- Pepitas: Toasted pumpkin seeds add a delicious salty crunch on top.
How to Make Pumpkin Soup
You can have this soup on the table in 30 minutes and you only need one pot. My kind of meal!
- Sauté the onion and apple. Cook the onion and apple in olive oil until tender. The apple adds a subtle sweetness that pairs really well with the pumpkin.
- Add the pumpkin and spices. Stir in the garlic, pumpkin, ginger, warm spices, salt, and pepper. Cooking the spices briefly helps bring out their flavor.
- Add the broth and simmer. Pour in the vegetable broth, add the bay leaf, and let everything simmer so the flavors can come together.
- Blend until smooth. Remove the bay leaf and blend the soup until creamy. An immersion blender makes this especially easy.
- Make it creamy. Stir in the coconut milk and maple syrup, then taste and adjust the seasoning.
- Serve. Ladle the soup into bowls and top with toasted pepitas and a drizzle of coconut milk or cream.
Tips for Making Pumpkin Soup
Use pure pumpkin puree. Make sure you use canned pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already has sugar and spices added.
Canned or fresh pumpkin? I use canned pumpkin because it makes this soup quick and easy, but you can use homemade pumpkin puree if you have some on hand.
Choose your apple. Granny Smith, Honeycrisp, or Fuji all work well. The apple adds a little natural sweetness and complements the pumpkin without making the soup taste sweet.
Use an immersion blender. An immersion blender makes it easy to puree the soup right in the pot. You can also use a regular blender—just blend carefully in batches since the soup will be hot.
Coconut milk or heavy cream? I like full-fat coconut milk because it makes the soup creamy and keeps the recipe dairy-free. If you prefer, heavy cream works beautifully too.
Taste and adjust. Pumpkin and apples can vary in sweetness, so taste the soup before serving and add a little more maple syrup, salt, or pepper if needed.
Don't skip the toppings. Toasted pepitas add a delicious crunch to the creamy soup, and a drizzle of coconut milk or cream makes each bowl feel a little more special.
How to Store & Freeze the Soup
- Let the soup cool completely, then transfer it to an airtight container and refrigerate for up to 5 days.
- This pumpkin soup also freezes well. Freeze in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
Easy Pumpkin Soup
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 1 apple, peeled, seeded, and chopped
- 4 garlic cloves, minced
- 1 bay leaf
- 29 ounces pure pumpkin purée
- 1 teaspoon grated fresh ginger
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon paprika
- 1/8 teaspoon ground cloves
- Freshly ground black pepper, to taste
- 4 cups vegetable broth
- 2 tablespoons pure maple syrup
- 1/2 cup coconut milk (can use heavy cream)
- Garnish: drizzle of coconut milk or heavy cream and toasted pepitas
Instructions
- In a large pot, heat the olive oil over medium high heat. Add the onion and apple; cook until soft, about 5 minutes. Add the garlic and bay leaf and cook for one more minute.
- Add the pumpkin, ginger, salt, cinnamon, nutmeg, paprika, cloves, pepper, and broth. Stir until well combined. Simmer on low for 10 minutes. Remove the bay leaf.
- Use an immersion blender to blend the soup in the pot until smooth. Stir in the coconut milk (or heavy cream) and maple syrup. Taste and season with additional salt and pepper, if necessary.
- Ladle the soup into bowls and top with a splash of coconut milk (or cream) and pepitas, if using. Serve warm.
Notes
Nutrition
Have you tried this recipe?
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Serving Suggestions
This soup is good on it's own or you can serve with a grilled cheese or a few sides. Here are a few of our favorites:
- Apple Pecan Salad with Creamy Lemon Dressing
- Apple Walnut Quinoa Salad
- Simple Kale Salad
- Favorite Pear Salad
- Dinner Rolls
- Parker House Rolls
- Easy Buttermilk Drop Biscuits
- Apple Cheddar Biscuits
- Easy Cornbread or Pumpkin Cornbread
More Soup Recipes
- Lentil Soup
- Sweet Potato Soup
- White Bean Soup
- Creamy Chicken Noodle Soup
- Easy Minestrone Soup
- Easy Butternut Squash Soup
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Check out all of my delicious SOUP RECIPES!