This Creamy Pumpkin Soup recipe is so easy to make, you can have a delicious vegetable soup any night of the week. Bonus – it can be made Whole 30 compliant or vegan!
While I’ve made my own pumpkin puree from a pie pumpkin before, I DO NOT have time for all that on a regular basis. So, when pumpkin season hits and I want a quick fix, it’s time for canned pumpkin to shine.
This easy, creamy vegetable soup comes together so quickly that it can be made on even the busiest weeknight. And with a few easy tweaks that don’t affect the flavor at all, this soup can be made Whole30 compliant or vegan.
What You’ll Need to Make Creamy Pumpkin Soup
- 1 Yellow Onion
- Butter, Ghee, or Olive Oil
- Pumpkin Puree
- Coconut Milk
- Pumpkin Pie Spice
- Salt
How to Make Creamy Pumpkin Soup
- Cut the onion however you want to cut it. It’s all getting thrown in a blender, so shape and size don’t matter that much. Cutting it into smaller pieces will make it cook faster, though.
- Melt the butter in a skillet. If you are doing a Whole30, use ghee instead. If you are vegan, use olive oil. Add the onion and sauté until it is translucent and is just starting to turn brown.
- Put all of the ingredients in your blender and blend them until they are smooth.
- If you are using a high-powered blender, like a Vitamix, you can leave the blender on high until you start to see steam coming out of the lid. If you are not, you’ll need to pour the soup into a pot and warm it over medium heat until it is your perfect soup temperature.
- Give it a taste and add more salt if you think it needs some.
Tips
- This soup is nice and thick. If you feel like it is too thick for your liking, you can add a bit of chicken or vegetable broth to thin it a bit.
- You can store this soup in a sealed container for 5 days in the refrigerator or 2 months in the freezer.
Creamy Pumpkin Soup
Equipment
- Blender
- Skillet
- Large Pot (optional)
Ingredients
- 1 Yellow Onion
- 1 TBSP Butter, Ghee, or Olive Oil
- 1 Can Pumpkin Puree (Not Pumpkin Pie Filling)
- 1 Can Coconut Milk
- ½ TSP Pumpkin Pie Spice
- ½ TSP Salt
Instructions
- Cut the onion. It is not important what shape or size it is cut into, but the smaller it is cut, the faster it will cook.
- Melt the butter (or ghee for Whole30, or olive oil for vegan) in a skillet and sauté the onion until it is translucent and has just begun to color.
- Add all of the ingredients to a blender and blend until smooth. If you are using a high-powered blender like a Vitamix, you can continue to blend on high power until you can see steam rising from the lid. If you do not have a high-powered blender, pour the pureed soup into a large pot and cook over medium heat until warmed through.
- Taste for seasoning and add salt as needed.
Looking for more inspiration? Here are some more recipes you might like:
- Whole30 Zuppa Toscana
- Chicken Gnocchi Soup
- Easy Homemade Chili
- Egg Roll in a Bowl with Yum Yum Sauce
- Unstuffed Cabbage Roll Soup
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