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There are so many delicious uses for canned pumpkin; you can turn it into silky pies, comforting lattes, savory muffins, or creamy pasta dishes. And since autumn and pumpkin go hand-in-hand, there’s no better time to explore all of its delicious possibilities!
The most useful form of pumpkin — culinarily speaking — is pumpkin purée, which you can buy in a can or make at home. I’m partial to canned pumpkin for its convenience, but it’s also fairly simple to make: just clean out a pumpkin, roast until soft, remove the skin, and blend!
It is worth mentioning that certain brands of canned pumpkin are made from one or more varieties of squash instead of pumpkin, while others are 100 percent pumpkin. (But unless you’re a pumpkin purist or connoisseur, canned squash and canned pumpkin will probably taste about the same, especially when used in recipes.)
One last note: when buying canned pumpkin, make sure the label says “pumpkin” and not “pumpkin pie filling”. (Let’s just say it’s an easy mistake to make!)
Table of Contents
Creamy 5-Minute Pumpkin Soup
With chicken broth to make it savory and heavy cream to give it a rich flavor and texture, this fast and easy soup is so good!
Ingredients:
- 15oz canned pumpkin puree
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 tsp pumpkin pie spice
- Baby arugula and pumpkin seeds, to garnish
Directions:
Add the canned pumpkin, chicken broth, heavy cream, and pumpkin pie spice to a pot and place it on your stovetop over medium heat. Bring the soup to a boil, then simmer, stirring regularly, for about 5 minutes.
Top with baby arugula and pumpkin seeds, and serve warm. Delicious!
Pumpkin Soup Variations And Serving Suggestions
- Make it vegan by using veggie broth and your favorite plant-based milk — coconut cream will make it creamy and rich!
- Make a lighter soup by using half and half or whole milk instead of cream.
- Make it fat-free by using skim milk instead of cream.
- Sweeten your soup by adding a splash of maple syrup.
- Serve with a dollop of sour cream, cream cheese, or unsweetened whipped cream and a dash of pumpkin spice.
How to Enjoy Leftovers
Store leftover soup in an airtight container in the fridge for 3-4 days, or freeze for 2-3 months. Reheat leftover soup in the microwave or on your stovetop.
17 More Canned Pumpkin Recipes
In this collection of canned pumpkin recipes from OGT and around the web, you’ll find a little bit of everything, from savory snacks to sweet treats. Enjoy! :-)
Click on the title of the recipe for full details and instructions.
1. 3-Ingredient Pumpkin Chocolate Chip Cookies
2. Gluten-Free Pumpkin Pie Cake
3. The Best Gluten-Free Pumpkin Bread
4. Easy 5-Ingredient Pumpkin Pie
5. Crustless Pumpkin Pie
6. Chai Tea Pumpkin Spice Latte
From Good Life Eats
7. Vegan Pumpkin Pie Smoothie
From Loving It Vegan
8. Pumpkin Sage Savory Muffins
From Guiding Stars
9. Peanut Butter Pumpkin Dog Treats
From Kevin and Amanda
10. Pumpkin Stuffed Shells
From Damn Delicious
11. Pumpkin Maple Pecan Granola
From Minimalist Baker
12. Pumpkin Black Bean Burgers
From Sweet Miscellany
13. Pumpkin Meatloaf with Pumpkin BBQ Sauce
From Kath Eats
14. Creamy Pumpkin Alfredo Pasta
15. Healthy Pumpkin Pancakes
16. Soft Pumpkin Cookies (Gluten-Free and Vegan)
17. White Bean Pumpkin Hummus
Conclusion
Whether you’re craving something sweet or savory, canned pumpkin is a useful ingredient to keep on hand. Try these canned pumpkin recipes all autumn long!
What are your favorite uses for canned pumpkin?
Creamy 5-Minute Pumpkin Soup Recipe
Ingredients
- 15 oz pumpkin puree
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 tsp pumpkin pie spice
- 1/2 cup baby arugula to garnish
- 1/4 cup pumpkin seeds to garnish
Instructions
- Add the pumpkin, broth, cream, and pie spice to a pot and place on your stovetop over medium heat.
- Simmer the soup for 5 minutes, stirring regularly.
- Ladle the soup into bowls and serve topped with baby arugula and pumpkin seeds, if desired.
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