Canned Pumpkin Soup

Canned Pumpkin Soup

  • Prep: 10 min
  • Cook Time: 25 min
  • Total: 35 min
  • Serving: 4 Servings

This smooth and creamy winter soup is made with canned pumpkin. Make sure you do not get the canned pumpkin pie filling as a mistake instead.


  • 1 tablespoon olive oil
  • 2 large onions, chopped
  • 2 teaspoons curry powder
  • 1/2 teaspoon white pepper
  • 28 ounce can pumpkin
  • 1 large sweet potato, peeled and diced
  • 1 quart chicken or vegetable broth
  • 1 can light coconut milk, or 1-1/2 cups regular milk
  • Salt and pepper to taste


  1. Place 1 tablespoon of olive oil into a soup pot over medium heat. Once the oil begins to shimmer, add the onion and sweet potato, and then sauté the mixture for 6 minutes.
  2. Sprinkle in the curry power, pepper and a few pinches of salt and pepper, and then cook for an additional 2 minutes.
  3. Add the canned pumpkin to the pot, along with the broth, and bring to a simmer. Cook the mixture over medium-low heat for 15 minutes and then remove from the heat.
  4. Using a hand blender, puree the mixture until smooth and then stir in the coconut milk; serve immediately.


Comments on "Canned Pumpkin Soup"