Easy Pumpkin Soup Recipe with Canned Pumpkin for a Cozy Fall Meal

As the leaves turn and the air gets crisp, there’s nothing quite like a warm bowl of pumpkin soup to embrace the cozy season.

This recipe is a lifesaver when you want to whip up something delicious without spending hours in the kitchen.

Using canned pumpkin makes it quick and easy, so you can savor every spoonful without the fuss.

Ingredients

Fresh Ingredients

• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 medium potato, peeled and diced
• 1 tablespoon olive oil
• 2 cups vegetable or chicken broth
• 1/2 cup heavy cream or coconut milk (optional)

Canned Ingredients

• 2 cups canned pumpkin puree
• 1 can (15 ounces) of diced tomatoes, undrained

• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• Optional: A pinch of nutmeg or red pepper flakes for extra warmth

Instructions

Let’s create a delicious pumpkin soup with ease using canned pumpkin. Follow these steps to prepare and cook your comforting bowl of goodness.

Prep

1. Gather all ingredients: 1 can (15 ounces) of pumpkin puree 1 medium onion 2 cloves of garlic 1 medium carrot 1 medium potato 1 can (15 ounces) of diced tomatoes 1 cup of vegetable broth or chicken broth and optional heavy cream or coconut milk.
2. Dice the onion and carrot into small pieces. Mince the garlic cloves finely. Peel and cube the potato into small chunks.
3. Measure out the spices: 1 teaspoon of ground ginger 1 teaspoon of ground cumin and ½ teaspoon of ground cinnamon.

1. In a large pot over medium heat add 1 tablespoon of olive oil. Once hot add the diced onion and cook for 3-4 minutes until translucent.
2. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
3. Add the diced carrot and potato to the pot. Cook for about 5-7 minutes stirring occasionally until they start to soften.
4. Stir in the pumpkin puree and diced tomatoes. Mix well to combine.
5. Pour in the vegetable or chicken broth. Bring the mixture to a gentle simmer.
6. Add the ground ginger cumin and cinnamon. Stir to incorporate all flavors.
7. Simmer for 15-20 minutes until the vegetables are tender and the flavors meld together.
8. If desired blend the soup for a smoother texture using an immersion blender or a regular blender in batches.
9. Season with salt and pepper to taste and if desired stir in heavy cream or coconut milk for added creaminess.
10. Serve hot garnished with a sprinkle of cinnamon or a swirl of cream if you like. Enjoy!

Conclusion

I hope you give this pumpkin soup a try during the cozy fall months. It’s such a comforting dish that warms the soul and fills the belly.

Using canned pumpkin makes it super easy and quick to whip up.

Feel free to get creative with the spices or toppings to make it your own.

Whether you enjoy it with a crusty piece of bread or a sprinkle of fresh herbs it’s sure to be a hit.

So grab your ingredients and enjoy the deliciousness of homemade pumpkin soup!

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