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Easy and Creamy Pumpkin Soup Recipe

Creamy Pumpkin Soup from Canned Pumpkin – I just finished testing out this delicious creamy pumpkin soup recipe, I had to share it with you right away. This pumpkin soup from canned pumpkin can be made in less than 15 minutes of hands on time. Simple to make, creamy to taste with a little kick of chipotle.

pumpkin soup from canned pumpkin

Pumpkin Soup with Canned Pumpkin

All you need is just 1 can of pumpkin puree to make this pumpkin soup with canned pumpkin. The ingredient list is simple and you should have most things in your pantry and vegetable drawer already. Okay, you may have to buy a chipotle pepper!

  • 1/2 cup raw cashews
  • 3 cups organic vegetable broth, chicken broth or bone broth
  • extra virgin olive oil
  • onion, celery and garlic
  • cumin powder and sea salt
  • 1 chipotle pepper in adobo sauce
  • lime juice
  • Garnish with pumpkin seeds or pepitas seeds!

Gather your ingredients and get ready to make the most delicious, creamy pumpkin soup from canned pumpkin.

pumpkin soup from canned pumpkin
pumpkin soup from canned pumpkin

Use a Large Stock Pot for this Pumpkin Soup Recipe

It’s no secret that we love using healthy, non-toxic 100% ceramic cookware and this recipe is no different. I only have a few pans in my kitchen, but they are the best. For this recipe, I used the 5.5 quart stock pot and it was about half full when I was done pureeing my ingredients together with a handheld stick blender.

If you’re going to replace anything in your kitchen and you cook for 4-6 people, these are the two ceramic cookware items you should consider: a 5.5 quart stock pot and this 12″ versa pan and lid with side handles.

pumpkin soup from canned pumpkin

More Canned Pumpkin Puree Recipes

I started thinking about all of the pumpkin-y recipes I have been making this season. I didn’t realize I had gotten so deep into pumpkin until I started counting the recipes in my head.  In case you have missed a few, here’s the full Clean Cuisine pumpkin recipe list below:

And yes, clearly I have a bit of a thing for pumpkin! So why not add just one more pumpkin-y something to the collection? The Pumpkin Soup with canned pumpkin and a kick of chipotle is so quick and so easy to prepare that I just had to share. Although it is rich, full-bodied and creamy, it is 100% dairy-free, thanks to the “cashew cream”. It’s also ever so mildly spicy with an earthy-smoky undertone. It makes the ideal cup of soup for the fall season.

pumpkin soup from canned pumpkin

The Most Economical Gadget for Making Creamy Vegetable Soups

If you have been following Clean Cuisine for a while now, you know that when it comes to making vegetable-based soups, I am pretty smitten our Luvele Vibe Blender with Stainless Steel Container. However, as much as I adore my blender, I have to admit the price can be a bit much if you don’t use it as much as I do. Besides the price, the other blender drawback is that certain soup recipes, including my Pumpkin Soup Recipe below, are not always prepared in such a way that make it convenient to transfer the ingredients into the Vitamix for pureeing.

For example, in my pumpkin soup recipe, you would need to cool the ingredients in the soup pot before transferring them to the Vitamix and then you would need to pour them back into the pot to reheat after they had been pureed. Of course this can certainly be done, but it’s all a bit of a hassle, you know? That’s where my handheld Immersion Blender from Cuisinart lends a big helping hand.

This Immersion Blender is one of the most economical soup-making gadgets I have ever used. And it makes more than just soup! I use it to make mashed cauliflower, mashed potatoes, mashed sweet potatoes, homemade applesauce, etc. All you need to do to puree soup or any softened/ cooked fruit or vegetable is hold the immersion blender straight down in a large pot and press the button. It just makes life a whole lot easier. 

pumpkin soup from canned pumpkin

Try a Homemade Biscuit with this Pumpkin Soup Recipe

  • Gluten Free Biscuit Recipe – Using homemade “buttermilk” made with nut milk and white vinegar, this new and improved Gluten Free Biscuit Recipe is ready for you to enjoy. There is just a little bit of hands of labor, but it is completely worth it in the end. Once you’ve made this recipe 2-3 times, it will be a piece of cake!
  • Grain-Free Biscuit Recipe – All you need to make this Grain-Free Biscuit Recipe is 5 ingredients, a single bowl, and 25 minutes! They’re paleo, SCD, and vegan, and are delicious both savory, and sweet!

Pumpkin Soup from Canned Pumpkin

This super easy Pumpkin Soup from canned pumpkin is rich and creamy with just 15 minutes of hands-on time to make.

pumpkin soup from canned pumpkin
Save Recipe
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8 1x


  • 1/2 cup raw cashews, soaked in hot water for 3060 minutes
  • 1 cup filtered water
  • 3 cups organic vegetable broth, chicken broth or bone broth
  • 115oz can organic pumpkin puree
  • 2 tablespoons extra virgin olive oil
  • 1 cup Spanish onion, chopped
  • 1 cup celery, chopped (about 34 stalks)
  • 5 cloves garlic, minced with garlic press
  • 2 teaspoons cumin
  • 1 chipotle pepper in adobo sauce, seeds removed, chopped
  • 1 teaspoon sea salt
  • 2 tablespoons organic lime juice
  • 1/2 cup pumpkin seeds or pepitas seeds for garnish


  1. In a high speed blender or food processor, add the softened cashews and filtered water; process until smooth and creamy.
  2. To the blender, add the pumpkin puree and 3 cups of broth. Process again until ingredients are well-blended. Set the “pumpkin cream” aside.
  3. In a 100% ceramic 5.5 quart stock pot, heat the oil over medium heat. Add the onion, celery and garlic and saute for 6 to 7 minutes, or until onions and celery are translucent.
  4. To the stock pot, add the cumin, chopped chipotle peppers and season with salt to taste.
  5. Once well combined, pour the “pumpkin cream” into the stock pot along with the vegetables and temporarily remove from heat.
  6. Use a handheld stick blender to process all ingredients until smooth and creamy.
  7. Return to heat and simmer the pumpkin soup over low heat for about 15 minutes. Squeeze in the lime juice and serve with pumpkin seeds or pepitas seeds and a dash of cumin!

Last Step! If you loved our recipe, leave us a review below. This helps future recipe makers and ensures continued high-quality recipes for years to come!

© 2024 clean cuisine Recipe by:

Aimee Niedosik

Aimee loves to craft delicious, nutrient-dense recipes to share with her family and friends. While in remission from autoimmune diseases and underlying viruses, she still maintains an anti-inflammatory and anti-aging diet. Aimee is a Christian, website designer, autoimmune community leader and lives in North Carolina with her husband, 2 kids and 2 dogs.

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Liz Thompson

Friday 7th of November 2014

Ivy, this sounds wonderful! What brand of chipotle pepper in adobo sauce do you buy? I haven't been able to find one in a BPA-free can.

Ivy Larson

Thursday 13th of November 2014

Hi Liz! So glad you like the sound of the recipe. I'm sorry it has taken me such a long time to get back to you on this, I am just super behind these days (sigh...)

Anyway, to be honest, I just use whatever brand I can find (and none have been BPA-free)---but, I only use such a small amount and since I make it a point to buy everything else BPA-free I just justify that the little bit from the chipotle is ok. But, I DO hope to one day find a BPA-free brand...

hope this helps?

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