What kind of pumpkin puree should I use for this recipe?

Make sure to use canned pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added spices and sweeteners, which will alter the flavor profile of this savory soup.

Can I make this 5-ingredient pumpkin soup dairy-free or vegan?

Absolutely! To make it dairy-free, simply substitute the heavy cream with full-fat coconut milk. For a vegan version, ensure you use vegetable broth instead of chicken broth, and use coconut milk as directed.

How can I adjust the consistency of the soup if it's too thick or thin?

If your soup is too thick, gradually add a little more vegetable or chicken broth until it reaches your desired consistency. If it's too thin, you can let it simmer uncovered for a few extra minutes to allow some liquid to evaporate, or stir in a tablespoon of cornstarch mixed with a little cold water to thicken.

Can I freeze leftover 5-ingredient pumpkin soup?

Yes, this pumpkin soup freezes beautifully! Allow it to cool completely, then transfer it to airtight freezer-safe containers or bags. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.

Pumpkin Soup – Easy 5-Ingredient Comfort Recipe

Description

A wonderfully simple and comforting pumpkin soup that requires just five main ingredients and minimal effort, perfect for a quick, delicious meal.

Ingredients

Scale

1 tbsp olive oil
1 medium onion, chopped
2 (15 oz) cans pumpkin puree (not pumpkin pie filling)
4 cups vegetable broth (or chicken broth)
1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
1/2 tsp ground nutmeg (or a pinch of pumpkin pie spice)
Salt and black pepper to taste

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Instructions

Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened and translucent, about 5-7 minutes.
Step 2: Stir in the pumpkin puree, vegetable broth, and nutmeg. Bring the mixture to a gentle simmer, stirring occasionally.
Step 3: Reduce heat to low, cover, and let it simmer for 10-15 minutes to allow the flavors to meld.
Step 4: Remove from heat and carefully use an immersion blender to puree the soup until smooth. Alternatively, transfer in batches to a regular blender and blend until smooth (be careful with hot liquids).
Step 5: Stir in the heavy cream. Season with salt and black pepper to taste. Heat gently for another 2-3 minutes, but do not boil after adding cream.
Step 6: Serve hot, garnished with a swirl of cream, a sprinkle of nutmeg, or fresh herbs if desired.

Notes

For a richer flavor, you can roast your own sugar pumpkin and blend it into a puree. To make it vegan, simply swap heavy cream for full-fat coconut milk and ensure you use vegetable broth.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Simmering, Blending
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 210 kcal
Sugar: 8g
Sodium: 650mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 7g
Protein: 4g
Cholesterol: 45mg