Creamy Pumpkin Soup

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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.
Lightly caramelized onions in a cast iron skillet.
  • Put all of the ingredients in your blender and blend them until they are smooth.
All of the ingredients in the blender.
  • 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

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!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Soup
Cuisine: American
Keyword: Dairy-Free, Gluten-Free, Pumpkin, vegan, vegetarian, whole30

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.

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