Easy Pumpkin Soup
This Easy Pumpkin Soup is rich, velvety, and full of warm and cozy fall flavor in every bowl. It comes together in about 30 minutes, making it a weeknight-friendly way to bring a little comfort to the table.
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❤️ Why You’ll Love This Easy Pumpkin Soup Recipe
- Classic warm spices and pumpkin flavors
- Creamy texture
- Quick and easy to make in just 30 minutes
- Perfect for fall dinners or holidays
- Family friendly
When the weather cools off and pumpkins start showing up everywhere, I can’t resist making a pot of this Easy Pumpkin Soup. It’s smooth, lightly spiced, and has that perfect balance of savory and sweet that just tastes like fall. The best part is how fast it comes together, which means you can enjoy a homemade soup without spending all day in the kitchen.
I love serving this one on busy nights because it is so comforting and not too heavy. The creamy texture from the coconut milk makes it rich and satisfying, and the maple syrup adds a hint of natural sweetness. Whether it’s for a quick dinner or an easy holiday starter, this pumpkin soup is always a hit.
If you love creamy soups like this one, you should also try my Cream of Wild Mushroom Soup and Tomato Bisque.
🛒 Ingredients for Keto Pumpkin Soup
- Pumpkin puree: Smooth, rich base that gives the soup its classic pumpkin flavor.
- Chicken broth: Adds depth and savory balance to the natural sweetness of the pumpkin.
- Unsweetened coconut milk: Makes the soup creamy and luscious without dairy.
- Yellow onion, diced: Adds gentle sweetness and flavor to the base.
- Garlic, minced: Brings warmth and savory depth.
- Sugar-free maple syrup: A hint of sweetness that complements the spices.
- Olive oil: Helps sauté the onions and release flavor.
- Fresh ginger, grated: Adds brightness and a little zing.
- Fresh thyme, chopped: Gives the soup a fresh, herby note.
- Salt: Enhances every flavor in the pot.
- Ground cinnamon: Brings that comforting fall warmth.
- Turmeric: Adds color and a subtle earthy flavor.
- Ground black pepper: Balances the sweetness with a little bite.
*Exact measurements are listed in the recipe card below.
🥣 Recommended Tools
🔪 How to Make Pumpkin Soup
Heat a Dutch oven or braiser to medium.
Add in the olive oil, diced onions, half the salt and pepper.
Sauté for a few minutes, then add in the garlic and ginger.
Continue sautéing for 20 seconds, then add in the ground cinnamon and turmeric.
Allow the spices to taste for 10 seconds, stirring often, then pour in the chicken broth, pumpkin puree, fresh thyme and remaining salt. Whisk until well combined and simmer uncovered for 10 minutes.
Using an immersion blender, puree the soup until smooth and creamy. Alternatively, you can puree it in a high powered blender.
Whisk in the coconut milk and maple syrup and simmer for 10 more minutes or until thickened to your liking.
You can serve with a drizzle of cream, fresh thyme and pumpkin seeds.
☑️ Storage Instruction
- Fridge: Store leftover pumpkin soup in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze the soup in a freezer-safe container for up to 3 months. Let it cool completely before freezing, and thaw in the fridge overnight before reheating.
- Reheating: Warm your soup on the stovetop over medium heat, stirring occasionally until heated through. If the soup thickens too much, you can simply add a splash of broth or cream.
🍴 What to Serve with Creamy Pumpkin Soup
You can serve this delicious soup as main course or as a starter. Here are some great pairings to consider:
- Fried Shrimp or Shrimp Skewers
- Grilled cheese sandwich (using Homemade Bread or any keto-friendly bread)
- Caesar Salad or your favorite mixed green salad
- Roasted vegetables like these easy Oven Roasted Veggies
- Garlic bread or these homemade Keto Garlic Rolls
- Bacon-wrapped Jalapeño Poppers for a spicy side
- Chicken Drumsticks or Chicken Tenders
- Air Fryer Pork Chops
- Grilled Steak or Steak Bites
💡 Tips
- Grate fresh ginger instead of using ground for a fresher, more vibrant flavor.
- Use full-fat coconut milk for the creamiest, richest texture.
- Puree the soup thoroughly for a smooth, velvety finish.
- Adjust the thickness with more or less broth to reach your preferred consistency.
- Taste and season again at the end, since flavors intensify as the soup simmers.
🔄 Substitutions and Additions
- Spice: Add a pinch of cayenne for a mild kick of heat.
- Bacon: Stir in a handful of cooked, crumbled bacon for a savory twist.
- Broth: For a vegetarian version, swap the chicken broth with vegetable broth.
- Cream cheese: Blend in a little cream cheese instead of coconut milk for a thicker soup.
- Toppings: Top with roasted pumpkin seeds, chopped herbs, or a swirl of sour cream for presentation.
- Chicken: You can add cooked shredded chicken if you want a heartier meal.
- Paprika: Sprinkle in a dash of smoked paprika to deepen the flavor.
Can I Use Fresh Pumpkin Instead of Canned?
Yes, just roast and puree it first. You’ll need about 2 cups of cooked pumpkin.
Why is My Soup So Thin?
It just needs to simmer a little longer. Let it simmer uncovered a few extra minutes to thicken naturally.
Can I Make This Soup Ahead of Time?
Definitely. The flavor gets even better after sitting overnight.
How Do I Make This Pumpkin Soup Dairy-free?
It already is! The coconut milk gives it that creamy texture without any dairy.
What if I Don’t Have an Immersion Blender?
Transfer the soup carefully to a regular blender in batches, then return it to the pot.
Can I Double this Recipe?
Yes, it scales perfectly. Just use a large pot so it doesn’t overflow while blending.
🍽️ More Keto Pumpkin Recipes
- Pumpkin Coffee Cake
- Pumpkin Chaffles
- Pumpkin Donuts
- Fluffy Pumpkin Pancakes
- Pumpkin Muffins with Cream Cheese Filling
- Pumpkin Bulletproof Coffee
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Easy Pumpkin Soup
Ingredients
- 15 ounce can pumpkin puree
- 3 cups chicken broth
- 13.6 ounce can unsweetened coconut milk
- 1/2 yellow onion, diced
- 3 clove garlic, minced
- 2 tablespoons sugar-free maple syrup
- 1 tablespoon olive oil
- 12 teaspoons fresh ginger, grated
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon turmeric
- 1/4 teaspoon ground black pepper
Instructions
- Heat a Dutch oven or braiser to medium. Add in the olive oil, diced onions, half the salt and pepper.
- Sauté for a few minutes, then add in the garlic and ginger.
- Continue sautéing for 20 seconds, then add in the ground cinnamon and turmeric. Allow the spices to taste for 10 seconds, stirring often, then pour in the chicken broth, pumpkin puree, fresh thyme and remaining salt. Whisk until well combined and simmer uncovered for 10 minutes.
- Using an immersion blender, puree the soup until smooth and creamy. Alternatively, you can puree it in a high powered blender.
- Whisk in the coconut milk and maple syrup and simmer for 10 more minutes or until thickened to your liking.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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