Dinner

Easy Pumpkin Soup Recipe

Byreem everly December 13, 2025December 13, 2025

Introduction

This Easy Pumpkin Soup is a silky-smooth, comforting dish perfect for chilly fall days. Packed with warming spices and veggies, it can easily be made vegan or topped with crispy bacon for extra flavor. Enjoy a healthy and hearty bowl that’s simple to prepare and delicious to share.

A white bowl filled with a thick, smooth orange soup, topped with a layer of crispy brown bacon pieces and crunchy walnuts in the center, scattered with green herbs and thinly shaved pale yellow cheese on top. To the right of the bowl, there is a white plate holding light green leafy salad mixed with blueberries, small bacon bits, and cheese shavings, along with two slices of toasted white bread placed at the back. The setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons unsalted butter (plant-based if necessary)
2 tablespoons extra virgin olive oil
2 yellow onions, sliced
2 tablespoons brown sugar (dark or light)
1 teaspoon salt, plus more to taste
1 teaspoon ground cinnamon
¼ teaspoon cayenne pepper
1 (32 oz) box vegetable broth
2 (15 oz) cans pure pumpkin puree (not pumpkin pie filling)
½ cup heavy cream or half-and-half, coconut milk, etc.

Instructions

Step 1: Melt the butter and olive oil in a large stockpot over medium heat.
Step 2: Add the sliced onions and cook, stirring occasionally, until golden brown and lightly caramelized, about 20 minutes.
Step 3: Stir in the brown sugar, salt, cinnamon, and cayenne pepper, stirring constantly for 1 minute.
Step 4: Add the vegetable broth and pumpkin puree, scraping up any browned bits from the pot. Bring to a simmer.
Step 5: Lower the heat to low, cover, and simmer for 20 minutes.
Step 6: Stir in the heavy cream or chosen dairy alternative.
Step 7: Working in batches, blend the soup until smooth using a blender or immersion blender.
Step 8: Taste and adjust seasoning if necessary, then serve with your favorite toppings and sides.

Tips & Variations

For a vegan version, use plant-based butter and coconut milk instead of dairy cream.
Add crispy bacon or crumbled cheese as a topping for extra richness and texture.
Use homemade pumpkin puree if you prefer fresh pumpkin flavor.
Adjust the cayenne pepper for desired heat level or omit for a milder soup.

Storage

Store leftover pumpkin soup in an airtight container in the refrigerator for 4-5 days. It can also be frozen for up to 2 months. To reheat, thaw if frozen and warm gently on the stove or in the microwave until heated through.

How to Serve

A round gray plate holds a bowl of thick, bright orange soup garnished with green herbs, crispy bacon pieces, shaved pale cheese, and walnuts on top. Next to the bowl, two long, toasted bread slices with a golden-brown crust rest partly on a bed of fresh light green lettuce mixed with blueberries, more shaved cheese, and small bacon bits. The whole plate is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling contains added sugars and spices which will alter the flavor and sweetness of the soup. Use pure pumpkin puree for the best results.