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Canned Pumpkin Soup

by Kristen


Over the years, I have made many blended vegetable soups.  I have learned that if you pair pretty much any vegetable with an onion, and chicken broth, cook and blend together, and you will have great soup.  I swear!

If you keep canned pumpkin in your pantry, you can make an ” Easy Peasy” pumpkin soup in just a few minutes with only a few ingredients from your pantry.  What a great weeknight fall dinner!

I made a big batch.  My husband is currently in China….But I am having a baby in December!  I have decided that I need to start stocking up my freezer with meals to have on hand once the babe is born!



” Easy Peasy” Pumpkin Soup 


1 large can of Pumpkin

1 Onion 

2 Apples 

6 cups of water

2 chicken bouillon cubes

2 tablespoons of maple syrup. 


1) In a Soup Pan, saute onions and olive oil. until translucent 

2) Add Water, chicken bouillon and pumpkin. 

3) Bring mixture to a boil and let cook for 20-25 minutes


4) Blend together.  You might have to get another soup pot out because it will fill up your blender 3-4 times. 


After tasting this soup, I thought it needed a little sweetness to it.  I added 2 tablespoons of maple syrup.  There. Perfect:)


I had enough soup for me, AND enough for a big meal once babe #2 arrives!



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Cecile September 26, 2013 - 3:48 am

I really love pumpkin soup – and I love that you added apples & maple syrup. Yummy!!


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