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–+ servings
pumpkin soup in black bowls topped with cinnamon sugar croutons
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5 from 1 vote

Easy Pumpkin Soup With Cinnamon Croutons

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!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dinner, Lunch, Soup
Cuisine: American, Southern
Servings: 4
Calories: 485kcal
Author: Meaghan - The Quicker Kitchen

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
US Customary - Metric

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

Calories: 485kcal | Carbohydrates: 34g | Protein: 6g | Fat: 37g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 1126mg | Potassium: 196mg | Fiber: 1g | Sugar: 21g | Vitamin A: 1357IU | Vitamin C: 2mg | Calcium: 130mg | Iron: 1mg