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
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  • 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!

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