Creamy Pumpkin Soup Recipe for a Cozy Fall Meal
A warm bowl of Pumpkin Soup is hard to beat on a chilly fall day. Made with pure pumpkin, evaporated milk, and cozy seasonings, it’s creamy, comforting, and full of rich pumpkin flavor. Best of all, it’s ready in just 25 minutes, making it simple enough for lunch or an easy dinner. It also makes a nice starter for Thanksgiving or other fall gatherings.
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For another cozy bowl to enjoy this fall, try my Broccoli Cheese Soup with Velveeta next.
How to Make Pumpkin Soup
Here are the ingredients you need to make this Pumpkin Soup recipe, plus step by step instructions for how to make it.
Ingredients
- 1/4 cup butter
- 1 tsp minced garlic
- 1 tbsp packed brown sugar
- 1 ½ cups chicken broth
- ½ cup water
- ½ tsp salt
- ¼ tsp pepper
- 15 oz can Pure Pumpkin
- 12 oz can Evaporated Milk
- ¼ tsp cinnamon
- Heavy cream and croutons for serving, optional
Step by Step Instructions
1. Melt the butter in a large pot over medium heat. Add the garlic and brown sugar, then whisk for about 1 minute, until the sugar has melted and the mixture is well combined.
2. Pour in the broth and water, then season with salt and pepper. Increase the heat to high and bring the mixture to a boil. Give it a good stir, reduce the heat to low, and let it simmer gently for 15 minutes.
3. Add the pumpkin, evaporated milk, and cinnamon. Whisk until the pumpkin is fully incorporated and the soup is smooth.
4. Continue cooking over low heat for another 5 minutes, whisking occasionally to keep the soup smooth and evenly heated.
5. Ladle the pumpkin soup into bowls and, if desired, finish each serving with a drizzle of heavy cream and a handful of croutons.
This Pumpkin Soup is a simple way to enjoy one of fall’s favorite flavors in a savory dish. Pair it with crusty bread or a sandwich for an easy meal, or serve smaller bowls as a starter for your next fall or holiday dinner.
More Cozy Soup Recipes
Pumpkin Soup
Ingredients
- 1/4 cup butter
- 1 tsp minced garlic
- 1 tbsp packed brown sugar
- 1 ½ cups chicken broth
- ½ cup water
- ½ tsp salt
- ¼ tsp pepper
- 15 oz can Pure Pumpkin
- 12 oz can Evaporated Milk
- ¼ tsp cinnamon
- Heavy cream and croutons for serving, optional
Instructions
- Melt the butter in a large pot over medium heat. Add the garlic and brown sugar, then whisk for about 1 minute, until the sugar has melted and the mixture is well combined.
- Pour in the broth and water, then season with salt and pepper. Increase the heat to high and bring the mixture to a boil. Give it a good stir, reduce the heat to low, and let it simmer gently for 15 minutes.
- Add the pumpkin, evaporated milk, and cinnamon. Whisk until the pumpkin is fully incorporated and the soup is smooth.
- Continue cooking over low heat for another 5 minutes, whisking occasionally to keep the soup smooth and evenly heated.
- Ladle the pumpkin soup into bowls and, if desired, finish each serving with a drizzle of heavy cream and a handful of croutons.
