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This pumpkin soup is creamy, cozy, and naturally dairy-free. It’s made with canned pumpkin, so there’s no peeling or roasting, and it comes together in about 15 minutes.
Instead of heavy cream, it’s blended with coconut milk, curry, ginger, and a splash of apple juice for brightness. The flavor is warm and savory with just enough sweetness — perfect for everyday dinners and easy holiday entertaining.
Key Ingredient Notes
The flavors were inspired by a Cambodian pumpkin soup I tasted while traveling in Southeast Asia. I loved how simple yet rich it was, and this version brings those cozy flavors home with a blender and easy pantry ingredients.
- Pumpkin purée: Make sure to use canned pumpkin purée (unsweetened), not pumpkin pie filling. The filling has added sugar and spices, which won’t work for this savory soup.
- Curry powder & ginger: These bring warmth and depth, giving the soup a cozy, savory flavor instead of tasting like pumpkin pie.
- Apple juice: Since pumpkin purée isn’t as naturally sweet as butternut squash or kabocha, apple juice adds just the right touch of sweetness and brightness without relying on lots of sugar.
- Coconut milk: Full-fat canned coconut milk makes the soup creamy without dairy. You can also use light canned coconut milk for a lighter texture, or swap in heavy cream if you’re okay with dairy.
- Chicken stock: Adds richness. You can swap with vegetable stock if you’d like to keep it vegan.
How to make pumpkin soup with canned pumpkin
- Build the flavor base
Start with onion and garlic. Dice and slice, then sauté with a little oil until they smell good. This step gives the soup depth and takes away that “canned” taste. Just a few minutes makes a big difference. - Blend it all together
Transfer the onion and garlic to a blender along with the pumpkin, ginger, spices, stock, and apple juice. Blending now (while things are still cool) keeps it safe and easy — no hot soup splattering everywhere. You’ll get a smooth base right away.
- Warm gently with coconut milk
Pour the blended soup into a pot and stir in the coconut milk. Keep the heat on medium or lower. Stir now and then until it’s creamy and warmed through. Don’t boil — gentle heat keeps the texture smooth without curdling the milk. - Taste and adjust
Season with salt and pepper. If you want more spice, add another pinch of curry, cumin, or cinnamon. For a sweeter note, a few more drizzles of maple syrup does the trick. Serve hot, warm, or even at room temp.
What to serve with creamy pumpkin soup
This pumpkin puree soup is great as a starter for everyday meals and also perfect for easy holiday entertaining.
- Garnish and bread: Top each bowl with roasted pumpkin seeds for crunch, or serve it alongside seed crackers or a slice of crusty bread for dipping.
- Holiday sides: Pair it with comforting dishes like my steakhouse mushrooms, creamy cauliflower gratin, air fryer delicata squash, or sticky rice stuffing for a festive spread.
- Main courses: For a full holiday menu, this soup goes beautifully with baked trout with miso butter, stuffed Cornish hens, miso ginger braised short ribs, or herb roasted spatchcock chicken.
FAQs
Cook the onion and garlic first, then blend them with the pumpkin and spices before heating. This step takes away any flat or “canned” flavor and builds a rich base.
Yes, but it’s more work. You’ll need to peel, chop, and cook the pumpkin until tender before blending. Canned pumpkin gives the same smooth result with way less effort, which is why I prefer it here.
Just let it simmer a few more minutes before you add the coconut milk. The liquid will reduce slightly and the soup will thicken.
Try these fall squash recipes next!
- Kabocha Squash Soup – Creamy and cozy, flavored with turmeric and ginger.
- Roasted Delicata Squash – A festive side with cranberry and cinnamon.
- Beef and Butternut Squash Stir-Fry – Xinjiang-inspired, with bold cumin flavor.
Canned pumpkin soup recipe
Ingredients
- 2.5 oz yellow onion diced (quarter of 1 small)
- 0.4 oz garlic cloves sliced (2 large)
- 1 tbsp avocado oil
- 1 tsp grated fresh ginger
- 15 oz Pumpkin puree (unsweetened) 1 can
- ½ to 1 tsp curry powder
- ⅛ tsp cumin powder
- ⅛ tsp cinnamon powder
- ½ cup chicken stock
- ½ cup apple juice
- ⅓ cup canned full fat coconut milk 80 ml
- ½ tsp coarse salt or to taste
- 1 tbsp maple syrup or to taste
- A few rounds Freshly ground black pepper to taste
Instructions
- Dice the onion and slice the garlic. Preheat a skillet over medium-low heat until it feels warm, add the oil and sauté over medium heat until fragrant, 2–3 minutes. Season with a pinch of salt.
- Transfer the onion and garlic to a high-speed blender, along with the ginger, pumpkin purée, curry powder, cumin, cinnamon, chicken stock, and apple juice. Blend on high for 1 minute, or until smooth and creamy.
- Pour the soup into a medium saucepan. Stir in the coconut milk, salt, and maple syrup. Cook over medium to medium-low heat, stirring often, until the coconut milk is fully melted and incorporated, about 5-6 minutes. Use gentle heat and don’t let the soup come to a boil, or the milk may curdle.
- Taste and adjust. Season with a few rounds of black pepper. Add a touch more curry or cumin for extra warmth or extra maple syrup, if desired. Serve hot, warm, or at room temperature.
Notes
- Ginger quantity: Measure the grated ginger carefully. Too much can overpower the soup and make it spicier than you want.
- Storage: Store in the fridge for up to 1 week. For longer storage, freeze, then defrost and reheat on the stovetop.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made a dish and loved it? Please rate the recipe and leave a comment in the section below! It helps my blog grow organically, allowing me to continue sharing free and awesome content with you. Thank you!
Chicken stock listed in your ingredient list is not vegan friendly.
Thanks for pointing that out! I thought I added vegetable stock next to the chicken stock but apparently I didn’t. Just added the info back to the recipe card. Thanks again!
I am starting a whole30 on Monday and this is definitely going in the rotation! Looks wonderful!
Yum! I love how quick and easy this is, plus I have loads of pumpkin and squash to use up as well, so I definitely need to try your dreamy creation!
This looks delicious! I love my Blendtec. It makes soups so smooth and creamy.
Thanks so much!
Oh my goodness! I usually think pumpkin soup is boring, but this sounds like anything but that! I love the ginger, curry, and apple juice additions!
This soup is all I need and want right now! With the avocado oil and coconut milk, yes I love this!
Oh yum, so beautiful and nourishing. Love that fat that gets blended in!
Ooo I love your seasonings to spice it up! I have never used curry in pumpkin soup but I would totally dig that! Thanks!
Yum, that looks sooo velvety and creamy! I love a good pumpkin soup and this looks so perfect for Thanksgiving.
Simple, comforting….creamy pumpkin soup are the best! Love how this is all in the blender!