Thick and creamy pumpkin soup is simple to make using canned pumpkin puree!  This fall favorite with amazing warm flavor uses caramelized onion, cinnamon, nutmeg and ginger.

Prep time: 5 minutes
Cook time: 35 minutes
Servings: 4


  • 2 tablespoons butter
  • 2 large, sliced yellow onions
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 2 15-ounce cans pumpkin puree
  • 2 cups chicken stock
  • 2 cups water
  • 1/2 cup heavy cream


  1. Melt butter in large pot over medium heat.
  2. Add onions to pan and cook, stirring occasionally until caramelized, about 15 minutes.
  3. Add garlic, salt, cinnamon, nutmeg, ginger to onions and stir constantly for 1 minute.
  4. Add 1/4 cup of chicken stock and use a wooden spoon to scrape any browned bits from pan’s bottom.
  5. Add remaining chicken broth, water, pumpkin puree; stir to combine.
  6. Turn heat to low; simmer soup for 20 minutes.
  7. Turn stove off; use handheld immersion blender to puree soup. Alternately, use regular blender and puree soup in 2-3 batches.
  8. Stir heavy cream into soup; serve immediately with warm bread if desired.