This easy pumpkin soup recipe is ultra creamy, full of savory flavor with sweet undertones, and ready in under 30 minutes. Paired with simple cinnamon sugar croutons, it’s the perfect taste of Fall in a soup bowl!
There’s so much hype around pumpkin spice this time of year.
I’m not saying it doesn’t deserve some love, but I feel like it unfairly overshadows the flavor of plain pumpkin which is great in so many savory dishes.
Stop associating pumpkin with just dessert, because when you do your taste buds will discover so much more! Specifically this easy pumpkin soup recipe.
This is a 20 minute savory soup that embraces Fall flavor effortlessly.
Ingredients Needed
To make this pumpkin soup with cinnamon sugar croutons, you’ll need a few ingredients. We’ll break it up into two parts.
For The Croutons
- Butter – I recommend using salted butter, but you don’t have to
- Sugar – Brown sugar, either light or dark depending on personal preference
- Cinnamon – Ground cinnamon
- Bread – Plain white bread, nothing fancy
For The Pumpkin Soup
- Onion – Diced yellow onion will yield the sweetest results. You can use white onion in a pinch.
- Butter – Again I recommend salted butter, but you can use unsalted if you prefer.
- Broth – Chicken broth, either low sodium or regular. Chicken stock will yield even more flavor.
- Pumpkin – A whole 15 ounce can of pumpkin puree, NOT pumpkin pie filling.
- Cream – Heavy whipping cream, this gives this soup it’s creaminess and viscosity.
- Seasonings – A blend of ground ginger, ground cinnamon, and a pinch of cayenne pepper round out this soup’s flavor.
Once you’ve gathered all your ingredients, you’re ready to get started.
How To Make
Start by making the cinnamon sugar croutons- it’s easy to do.
Add the butter, sugar, and cinnamon to a small mixing bowl and whisk them together until they’re evenly combined.
Add the sliced bread to a baking sheet, and using a pastry brush brush them all evenly with the cinnamon sugar butter mixture until it’s all gone.
Bake them at 400F until they’re golden brown and crispy, roughly 6-8 minutes. Watch them closely though to prevent over browning or burning.
Carefully remove them from the oven, and let them cool. Once cool, cube them and set aside.
Add the rest of the butter to a soup pot, and melt over medium heat, then stir in the onions and sauté until tender.
Add half of the chicken broth to the pot, stirring to combine, and then let it simmer for 10 minutes.
Using an immersion blender, puree the mixture until it’s smooth, then add the remaining ingredients to the pot and stir to combine.
Bring the pumpkin soup back to a simmer, but just until it’s heated through since everything’s already cooked.
Carefully taste since it will be hot, and adjust any seasonings as preferred.
Ladle into bowls and serve with the reserved cinnamon sugar croutons!
Storing
Let the pumpkin soup cool completely, then it can be stored in an airtight container for up to 5 days.
TIPS & TRICKS
- Make sure you’re using pumpkin puree, and NOT pumpkin pie filling.
- I prefer using salted butter because it enhances this soup’s subtle sweetness, but you can absolutely use unsalted butter.
- This soup can be made as is, with or without the croutons.
Other Recipes Using Pumpkin Puree
Looking for other recipes using canned pumpkin puree?
Try these:
If you’ve tried this EASY PUMPKIN SOUP RECIPE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Easy Pumpkin Soup With Cinnamon Croutons
Ingredients
For The Cinnamon Croutons
- 3 tbsp salted butter melted
- 1 tbsp brown sugar
- 1/4 tsp ground cinnamon
- 4 slices white bread
For The Pumpkin Soup
- 2/3 cup diced yellow onion
- 2 tbsp butter
- 4 cups chicken broth
- 1 15 oz can pumpkin puree
- 1/2 tsp ground cinnamon
- 1/8 tsp ground ginger
- 1 cup cream
- 1/4 cup brown sugar
- pinch cayenne pepper optional
Instructions
To Make The Croutons
- Add the butter, sugar, and cinnamon to a small mixing bowl- whisk until combined.3 tbsp salted butter, 1 tbsp brown sugar, 1/4 tsp ground cinnamon
- Place the slices of bread on a baking sheet, brush the cinnamon sugar butter evenly out overtop of them, then bake at 400° for 6-8 minutes- just until golden brown & crispy.4 slices white bread
- Once cool, cut the slices of bread into cubes. Set aside.
To Make The Pumpkin Soup
- Add the butter to a soup pot and melt. Stir in the onions, and saute until they're tender.2/3 cup diced yellow onion
- Stir in two cups of chicken broth, then gently simmer for 10 minutes. Using an immersion blender, blend until smooth.4 cups chicken broth, 2 tbsp butter
- Add the remaining ingredients to the pot, stirring to combine. Bring back to a simmer, just until the soup's heated through.1 15 oz can pumpkin puree, 1/2 tsp ground cinnamon, 1/8 tsp ground ginger, 1 cup cream, 1/4 cup brown sugar, pinch cayenne pepper
- Carefully taste, and adjust any seasonings as necessary- including if it needs salt or not.
- Ladle the warm soup into bowls, top with croutons, serve, and enjoy!
Notes
- Make sure you're using pumpkin puree, and NOT pumpkin pie filling.
- I prefer using salted butter because it enhances this soup's subtle sweetness, but you can absolutely use unsalted butter.
- This soup can be made as is, with or without the croutons.
Nutrition
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