This easy pumpkin soup is my go-to when I want something cozy without spending all evening in the kitchen. Made with canned pumpkin, warm sage, a touch of maple, and a swirl of cream, it’s silky, flavorful, and ready in no time — the kind of fall dinner that feels like a hug in a bowl.
Some nights, I need dinner to be quick because life is busy. Other nights, I need it to be quick because my couch and a good book are calling my name. Either way, this easy pumpkin soup made with canned pumpkin delivers cozy, creamy comfort without the whole peel-roast-purée production.
Canned 100% pure pumpkin keeps things simple while still giving you that rich, earthy fall flavor. Sautéed onions and garlic form the savory base, sage adds warmth, a touch of maple syrup balances everything, and cream turns it silky and luscious. Top it with crunchy pumpkin seeds or crispy bacon if you like, and serve it with grilled cheese sticks for the ultimate cozy, low-effort dinner.
Variations to try
Anyone can slurp up a can of pumpkin puree that’s been simmering with stock, but my recipe focuses on making something simple taste delicious. If you want to enhance or mix up the flavors, here are some of my favorite variations for this adaptable soup:
- Spicy pumpkin soup : For a subtle kick of heat, add a pinch of cayenne pepper or crushed red pepper flakes to step one, while you’re sauteing the onions and garlic, or sprinkle some on top at the end.
- Herbaceous delight: Add some fresh herbs before using your immersion blender for a fragrant and earthy touch. I love using fresh thyme, fresh parsley, or rosemary!
- Roasted garlic flavor: Roast a whole head of garlic , then squeeze the cloves into the soup before blending.
- Spices: Consult your spice rack, then add some some nutmeg, black pepper, curry powder, cinnamon, or other spices that call your name.
Canned Pumpkin Soup with Crispy Pumpkin Seeds and Bacon
- Pin
Ingredients
- ▢ 1 tablespoon EACH: butter and olive oil
- ▢ 1 medium onion (chopped)
- ▢ 4 cloves garlic (smashed with the side of your knife)
- ▢ 1 teaspoon EACH: salt, pepper, and dried sage
- ▢ ¼ cup maple syrup
- ▢ 28 ounce can of pureed pumpkin
- ▢ 3 cups chicken stock (can sub veggie stock)
- ▢ 1 cup whipping cream
- ▢ Optional soup toppings: pumpkin seeds, crispy bacon, sage leaves
Grilled Cheese Sticks
- ▢ 4 tablespoons full-fat mayonnaise
- ▢ 8 slices bread
- ▢ 1 cup shredded cheddar cheese
- ▢ ½ cup shredded mozzarella
Instructions
- Heat the butter and olive oil in a large soup pot over medium heat. Add the onion and cook until it turns translucent, about 5 minutes. Add the garlic, salt, pepper, and sage and cook for 1 minute more. Add the maple syrup to the pot and let it cook until it starts smelling sweet and begins to caramelize, about 3 minutes. 1 tablespoon EACH: butter and olive oil, 1 medium onion, 4 cloves garlic, 1 teaspoon EACH: salt, pepper, and dried sage, ¼ cup maple syrup
- Add the pumpkin and chicken stock to the pot and simmer for 10 minutes. Blend the soup using an immersion blender (or work in batches to blend it in a regular blender) and then stir in the whipping cream. Season to taste with salt and pepper. 28 ounce can of pureed pumpkin, 3 cups chicken stock
- If you’d like to make the topping, cook about ½ cup of chopped bacon over medium heat until it is almost crispy. Remove all but 2 tablespoons of the grease then add ¼ cup of raw pumpkin seeds and about 10 fresh sage leaves. Cook until the sage is crispy, about 2 minutes.
Grilled Cheese
- Make the grilled cheese while the soup is simmering. Spread the mayonnaise on one side of all of the slices of bread and place them face-down on your cutting board. Divide the cheese between 4 pieces of bread and then top with another slice of bread, mayo side facing up. 4 tablespoons full-fat mayonnaise, 8 slices bread
- Heat a large pan (you may need to work in 2 batches) over medium heat. Add the sandwiches and grill until golden. Flip them over and grill until golden on the other side and the cheese has melted.
- Let them rest on your cutting board for 3 minutes and then cut each grilled cheese into 4 sticks.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
More cozy pumpkin recipes
Curried Pumpkin Soup with Maple Ginger Caramelized Onions
The Best Pumpkin Pie (the only recipe you need!)
Pumpkin Brownies
Pumpkin Mac and Cheese
Canned Pumpkin Soup with Crispy Pumpkin Seeds and Bacon
Ingredients
- 1 tablespoon EACH: butter and olive oil
- 1 medium onion , chopped
- 4 cloves garlic , smashed with the side of your knife
- 1 teaspoon EACH: salt, pepper, and dried sage
- ¼ cup maple syrup
- 28 ounce can of pureed pumpkin
- 3 cups chicken stock , can sub veggie stock
- 1 cup whipping cream
- Optional soup toppings: pumpkin seeds, crispy bacon, sage leaves
Grilled Cheese Sticks
- 4 tablespoons full-fat mayonnaise
- 8 slices bread
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella
Instructions
- Heat the butter and olive oil in a large soup pot over medium heat. Add the onion and cook until it turns translucent, about 5 minutes. Add the garlic, salt, pepper, and sage and cook for 1 minute more. Add the maple syrup to the pot and let it cook until it starts smelling sweet and begins to caramelize, about 3 minutes. 1 tablespoon EACH: butter and olive oil, 1 medium onion, 4 cloves garlic, 1 teaspoon EACH: salt, pepper, and dried sage, ¼ cup maple syrup
- Add the pumpkin and chicken stock to the pot and simmer for 10 minutes. Blend the soup using an immersion blender (or work in batches to blend it in a regular blender) and then stir in the whipping cream. Season to taste with salt and pepper. 28 ounce can of pureed pumpkin, 3 cups chicken stock
- If you’d like to make the topping, cook about ½ cup of chopped bacon over medium heat until it is almost crispy. Remove all but 2 tablespoons of the grease then add ¼ cup of raw pumpkin seeds and about 10 fresh sage leaves. Cook until the sage is crispy, about 2 minutes.
Grilled Cheese
- Make the grilled cheese while the soup is simmering. Spread the mayonnaise on one side of all of the slices of bread and place them face-down on your cutting board. Divide the cheese between 4 pieces of bread and then top with another slice of bread, mayo side facing up. 4 tablespoons full-fat mayonnaise, 8 slices bread
- Heat a large pan (you may need to work in 2 batches) over medium heat. Add the sandwiches and grill until golden. Flip them over and grill until golden on the other side and the cheese has melted.
- Let them rest on your cutting board for 3 minutes and then cut each grilled cheese into 4 sticks.
