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Bowl of pumpkin soup topped with kale chips

Easy Pumpkin Soup

Servings 6 servings
Author Jessica Ivey, RDN


  • 1 tablespoon unsalted butter
  • 1/2 cup finely chopped sweet onion
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper
  • 2 (15-oz.) cans pumpkin puree
  • 3 cups unsalted chicken stock
  • 1 (12-oz.) can evaporated milk
  • 3 tablespoons maple syrup


  1. Melt butter in a large pot over medium heat. Add onion, and sauté 5 minutes. Add garlic, salt, cinnamon, nutmeg, and pepper, and sauté 3 minutes. 

  2. Add pumpkin and broth, stirring to combine, and bring to a boil over medium-high heat. Reduce heat to low, and simmer for 20 minutes. 

  3. Stir in milk and maple syrup, and puree with an immersion blender until smooth. 

Recipe Notes

If you don’t have an immersion blender, let the soup cool for 10 minutes, transfer to a blender, and process until smooth. Return soup to pot, and cook until hot. Substitute vegetable broth in place of chicken stock for a vegetarian version.