This basic pumpkin soup is delicious as is, but you can use this recipe as a base and customize it to your tastes. For example, try adding a little curry powder to spice it up a bit, or add a little minced ginger to make it into a pumpkin-ginger soup. You could make it sweeter by adding a little applesauce for an apple-pumpkin soup.

Try this basic recipe and enjoy!

1 medium onion, chopped very fine
2 tablespoons olive oil
1 (29-oz.) can pure pumpkin
2 (14.5-oz.) cans chicken broth (or 4 cups)
1/2 cup heavy cream
2 teaspoons pumpkin pie spice
3/4 teaspoon salt


1. Heat olive oil in a saucepan over medium-high heat. Add the onion and cook, stirring, 3 minutes or until soft.

2. Stir in the pure pumpkin, chicken broth, cream, pumpkin pie spice, and salt and cook, stirring occasionally, 3 minutes or until soup simmers.

3. Ladle into bowls and top as desired. Store leftover soup in an airtight container in the refrigerator for up to 3 days.

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