Canned Pumpkin Soup Recipe
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6 servings
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Calories
602 kcal
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Course
Soup
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Cuisine
North American
Canned Pumpkin Soup Recipe
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Sometimes you just need a cozy, flavorful meal with minimal effort, and that's exactly why I created this easy canned pumpkin soup recipe. I’ll show you how to turn a simple can of pumpkin into a comforting and delicious meal, complete with grilled cheese sticks for dipping.
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Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium onion chopped
- 4 cloves garlic smashed with the side of your knife
- 1 teaspoon salt dried sage
- 1 teaspoon black pepper
- 1 teaspoon sage
- ¼ cup maple syrup
- 28 ounce pureed pumpkin or 2 15-ounce cans, canned
- 3 cups chicken stock can sub veggie stock
- 1 cup whipping cream
- pumpkin seeds optional soup toppings; crispy bacon, sage leaves
- Bacon
- sage
Grilled Cheese Sticks
- 4 tablespoons mayonnaise full-fat
- 8 lices bread
- 1 cup cheddar cheese shredded
- ½ cup mozzarella cheese shredded
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.
- 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.
- 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.
- 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.
Notes
- Soup toppings: The soup is great all on its own, but toppings always make it feel special. If you don't eat bacon, you can pan-fry the pumpkin seeds and sage in a bit of butter or olive oil.
- Grilled cheese: The 5-year-old in me loves grilled cheese 'soldiers,' which are perfect for dipping. However, you can serve the sandwiches whole if you prefer. Feel free to swap the cheese for your favorite!
- Mayonnaise: If you've never made grilled cheese with mayo, give it a shot! It browns the bread wonderfully. Just make sure to use full-fat mayo, as the light stuff has too much water. If you only have light mayo on hand, use butter for the bread instead.
Nutrition Information
Show Details
Serving
1 = big soup bowl + grilled cheese
Calories
602kcal
(30%)
Carbohydrates
46g
(15%)
Protein
18g
(36%)
Fat
39g
(60%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
7g
(41%)
Monounsaturated Fat
10g
(50%)
Trans Fat
0.1g
(5%)
Cholesterol
88mg
(29%)
Sodium
1060mg
(44%)
Potassium
614mg
(13%)
Fiber
6g
(24%)
Sugar
19g
(38%)
Vitamin A
21497IU
(430%)
Vitamin C
8mg
(9%)
Calcium
317mg
(32%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 602 kcal
% Daily Value*
| Serving | 1 = big soup bowl + grilled cheese | |
| Calories | 602kcal | 30% |
| Carbohydrates | 46g | 15% |
| Protein | 18g | 36% |
| Fat | 39g | 60% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 88mg | 29% |
| Sodium | 1060mg | 44% |
| Potassium | 614mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 19g | 38% |
| Vitamin A | 21497IU | 430% |
| Vitamin C | 8mg | 9% |
| Calcium | 317mg | 32% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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