Easy Pumpkin Soup
This incredibly simple yet flavorful Pumpkin Soup has been one of my staple recipes for years. It’s super easy and comforting, and ready in just 20 minutes, so it’s perfect when you just need something warm to fill your belly but don’t have a lot of time or energy. Which is kind of all the time, ammiright? The soup is light and brothy, with a mellow, earthy pumpkin flavor. Smoked paprika and chili powder bring savory warmth, and a little cayenne adds a gentle kick. It’s an easy, budget-friendly way to welcome fall.
“As with every recipe I’ve tried on this site, this pumpkin soup was absolutely AMAZING. I was a bit scared to try it at first, but I paired it with grilled cheese as suggested and it might be the most delicious fall meal I’ve ever had! You will not regret trying this!”
Carlee
A Savory Pumpkin Soup on a Budget
When I’m not in the mood for a richer coconut milk or curry-style pumpkin soup, I make this version. Canned pumpkin keeps the recipe affordable and easy to make, without the prep or waste of buying a whole fresh pumpkin (and there’s no blender to wash afterward!). I pair it with butter and onion because pumpkin can taste a little flat on its own; they give the broth a savory foundation without making the soup heavy. Then the familiar spices like chili powder, nutmeg, smoked paprika, and cayenne build on that base and create something so very delicious and cozy. So, yes, even though the ingredients are simple and affordable, the finished soup still tastes satisfying! It’s one of my favorite ways to put a humble can of pumpkin to good use come fall. I LOVE it.
Recipe Success Tips
- Keep the soup at a gentle simmer. Once you see small bubbles forming, turn down the heat a little. There’s no need for a rolling boil here! It won’t make the soup taste any better, and trust me, you’ll just end up with hot pumpkin splattering all over your stovetop.
- Serve it while it’s hot. This soup thickens slightly as it cools, so I like to give it a good stir before serving. It’s supposed to be a thinner soup, not a thick, creamy purée. If you prefer something heartier, I’ve included how to thicken it in the recipe card notes below.
- Wait until the end to adjust the seasoning. This gives the spices time to release their flavor into the broth. I always give it one final taste before serving, then adjust the seasoning if needed.
- Switch it up! There are a lot of fun things you can do with this basic pumpkin soup recipe once you’re comfortable with it and want to branch out. For a creamier soup, replace some of the chicken broth with heavy cream or full-fat coconut milk. You can also change the flavor profile by adding ½ tsp curry powder or Cajun seasoning, or experimenting with harissa or Thai curry paste. If using curry paste, cook it with the onions for about 60 seconds first to bring out its flavor. Start with a little of any new seasoning and adjust to taste! 🎃
Easy Pumpkin Soup
Cost $2.69 recipe / $0.67 serving
Ingredients
- 2 Tbsp butter ($0.26)
- 1 small yellow onion ($0.32)
- 15 oz. can pumpkin puree ($0.79*)
- 3 cups chicken broth ($0.39**)
- ½ tsp chili powder ($0.05)
- ¼ tsp nutmeg ($0.03)
- ½ tsp smoked paprika ($0.05)
- ¼ tsp cayenne pepper ($0.02)
- black pepper (freshly cracked. $0.02)
- salt (to taste, $0.02)
Toppings (optional)
- 4 Tbsp pepitas (pumpkin seeds) ($0.60)
- 4 Tbsp sour cream ($0.11)
Instructions
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Dice the onion then add it to a medium sauce pot with the butter. Sauté the onion over medium heat until the onion is soft and translucent (about 3 minutes).
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Add the pumpkin purée, chicken broth, smoked paprika, chili powder, cayenne pepper, nutmeg, and some freshly cracked pepper. Stir to combine the ingredients, then allow the soup to come up to a simmer.
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Simmer the soup for 10 minutes. Taste and add salt as needed (I added 1/4 tsp).
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Serve the soup topped with pepitas and a swirl of sour cream.
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Notes
**A lot of the flavor in this soup comes from the chicken broth, so make sure to use a good quality or flavorful broth. I love using Better Than Bouillon because I can make as much broth as needed whenever I need without leftovers, and it has a very bold flavor profile. If you want to make this soup vegetarian, simply substitute with vegetable broth.
Nutrition Information
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Pumpkin Soup Step-by-Step Photos
Sauté the onion: Dice 1 small yellow onion and add it to a medium sauce pot with 2 Tbsp butter. Sauté over medium heat until the onion is soft and translucent (about 3 minutes). You don’t need to brown the onion here. Just soften it enough to bring out its natural sweetness, which helps balance the savory spices in the soup.
Make sure to read the label on your can of pumpkin purée very carefully. Pumpkin purée is not the same thing as pumpkin pie filling, and they usually have very similar looking labels. Pumpkin pie filling is sweetened and has pumpkin pie spice, neither of which will be good in this soup! Ha!
Add the pumpkin and broth: Pour one 15 oz. can of pumpkin purée and 3 cups of chicken broth into the pot with the onions. Give everything a good stir to break up the pumpkin and distribute it through the broth. Don’t worry if the soup looks a little thin at this stage. This recipe is meant to be more brothy than thick and creamy.
Stir in the spices: Add ½ tsp chili powder, ½ tsp smoked paprika, ¼ tsp cayenne pepper, ¼ tsp nutmeg, and some freshly cracked black pepper. Stir well to combine. The smoked paprika adds a little smoky depth, and the cayenne gives the soup a gentle kick. Make sure the spices are mixed through so you don’t end up with little pockets of dry seasoning.
Simmer and season: Bring the soup up to a gentle simmer, then let it cook for 10 minutes, stirring occasionally. You only need small bubbles breaking the surface, not a rolling boil. Finally, taste and add salt as needed (I added ¼ tsp). Chicken broth can vary quite a bit in saltiness, so it’s best to taste before adding more. A little salt can really make those pumpkin and spice flavors pop!
Add the toppings and serve! Ladle the hot pumpkin soup into bowls and top with a few pepitas (pumpkin seeds) and a swirl of sour cream. I use about 4 Tbsp of each for the whole batch. The pepitas add a little crunch, and the sour cream gives the soup a nice creamy finish. Yum!
What to Serve with this Easy Pumpkin Soup
I love serving this pumpkin soup as an alternative to tomato soup alongside a classic grilled cheese. Even some delicious crusty bread for dipping or homemade croutons sprinkled on top would be awesome! Because this soup is so light, it also makes a great starter for a larger meal, especially for Thanksgiving or a cozy fall dinner party. You could even serve it in small mugs on Halloween to warm up after trick or treating! And for a fun fall meal, why not finish with a slice of pumpkin roll for dessert?
You can have a lot of fun with add-ins and toppings, too. I kept things simple with pumpkin seeds and sour cream, but a drizzle of sriracha or Tabasco would add some heat. You could also stir in spinach or top each bowl with crispy chickpeas, shaved Parmesan, croutons, or crumbled bacon for extra flavor and texture.
Storage & Reheating
Let the soup cool slightly, then transfer it to an airtight container and refrigerate for up to 3-4 days. For food safety, make sure it’s refrigerated within 2 hours of cooking. I like to store it in individual portions so I can easily grab a bowl or mug whenever I want something warm and cozy.
Reheating
Reheat the soup in a saucepan over medium-low heat, stirring occasionally, until hot and steaming throughout. You can also microwave individual portions in 30-60 second intervals, stirring between each. If the soup has thickened in the fridge, just stir in a splash of chicken broth or water to loosen it back up. Add your toppings AFTER reheating so they stay fresh!
Freezing
This pumpkin soup freezes really well, too! Let it cool, then portion it into freezer-safe containers or bags, leaving a little room for expansion. Freeze for up to 3 months for the best quality. I recommend freezing the soup without any sour cream or pumpkin seed toppings, then adding those fresh when serving. Thaw overnight in the fridge (or using the thaw setting on your microwave) before reheating as directed above.
Easy Pumpkin Soup Variations to Try
- Creamy coconut milk, fresh ginger, and crushed red pepper give this Spicy Coconut and Pumpkin Soup a delicious kick. It’s ready in just 30 minutes, too!
- If you want something a little heartier, try this budget-friendly Curried Red Lentil and Pumpkin Soup. It’s packed with lentils, pumpkin, and warm curry spices for a filling meal.
- I took things in a Southwest direction with this Chicken and Pumpkin Soup, adding smoky chipotle peppers, black beans, corn, and shredded chicken. It’s perfect for making ahead!
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