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This single serving pumpkin soup is smooth, flavorful, and made with simple ingredients like canned pumpkin, onions, garlic, and warm spices. It comes together in one pot and is ready in less than 30 minutes, making it a perfect quick lunch or light dinner.
Featured Comment
“This soup was absolutely wonderful!”
– Brenda
Why You’ll Love This Recipe
- Quick to Make: Ready in about 20 minutes.
- One-Pot Recipe: No need for extra dishes.
- Simple Ingredients: Made with pantry staples.
This pumpkin soup is one of my absolute favorites. It’s rich, smooth, and full of warm, savory flavor.
I love how something so simple can taste like it came from a fancy restaurant. With just a few basic ingredients and a single pot, it comes together quickly and always hits the spot.
If you’re in the mood for a comforting, flavorful soup that’s easy to make, you’ve got to try this one.
Leftover pumpkin purée? Use it to make small batch pumpkin pie bars, a small no-bake pumpkin cheesecake, small batch pumpkin spice muffins, small batch pumpkin granola, or pumpkin pie for one.
Ingredients
If you have any ingredients leftover from this small batch pumpkin soup recipe, check out our Leftover Ingredients Recipe Finder.
- Pumpkin: Use canned pumpkin purée for ease and convenience. You’ll usually find it in the baking or holiday aisle. Use leftover pumpkin and maple syrup in our small batch pumpkin spice creamer recipe.
- Thyme: Fresh thyme is best. If needed, use 1/8 teaspoon of ground thyme instead.
- Broth: I use low-sodium chicken broth. For a vegetarian option, use vegetable broth. Leftovers can be used in our small slow cooker chickpeas and sausage or single serving Tuscan chicken recipes.
- Maple Syrup: Adds a light sweetness. Honey can be used instead. Use leftovers in a small sweet potato pie, a single maple muffin, or small french toast casserole.
- Heavy Cream: A drizzle gives the soup a creamy finish. Milk, half-and-half, or even a bit of butter can be used instead. Extra cream can be added to chicken tikka masala for one or fettuccine alfredo for one.
- Toasted Pumpkin Seeds (Optional): Great for garnish – adds a crunchy contrast to the creamy soup.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
Want to change up the flavor? Try one of these simple ways to customize your pumpkin soup:
- Bacon-Enhanced: Cook a strip of bacon, set it aside, and sauté the onions and garlic in the drippings. Crumble the bacon over the finished soup for a smoky finish.
- Curried Pumpkin Soup: Add a pinch of curry powder for a warm, spicy depth.
- Red Curry Pumpkin Soup: Stir in 1/2 teaspoon of red curry paste when cooking the onions and garlic for a Thai-inspired version.
- Butternut Squash Soup: Substitute canned pumpkin with an equal amount of roasted butternut squash. Blend the soup for a smooth texture.
How To Make Pumpkin Soup
These photos and instructions help you visualize how to make a single serving of pumpkin soup. See the recipe card below for ingredient amounts and full recipe instructions.
- In a small pot, cook the onions and garlic in olive oil over medium-low heat until softened, about 2 minutes.
- Add the pumpkin and spices. Cook for 5 minutes, stirring often.
- Stir in the broth and cook for 3 to 4 minutes, stirring constantly.
- Remove from heat and stir in the maple syrup and cream.
Top with pumpkin seeds, if desired.
Expert Tips
- Read First: Review the full recipe and ingredient notes before starting. The process photos and tips will help guide you step-by-step.
- Adjust Thickness: Thin thick soup with extra broth or cream. If it’s too thin, simmer to reduce and thicken.
- Garnish Ideas: Top with homemade croutons and shaved Parmesan for extra flavor.
- Use Pumpkin Purée: Be sure to use canned pumpkin purée – not pumpkin pie filling, which is sweetened and spiced.
What To Serve With Pumpkin Soup
Here are a few simple and delicious options to enjoy with your bowl of pumpkin soup:
Frequently Asked Questions
Store in an airtight container and refrigerate for up to 4 days.
Yes, double the ingredients and use a 3.5-4-quart saucepan.
More Single Serving Soup Recipes
Looking for more quick and easy single serving soup recipes? Here are a few flavorful options that come together fast and are perfect for any day of the week.
RELATED: Single Serving Pumpkin Recipes To Get You Ready For Fall
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this easy pumpkin soup recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Pumpkin Soup For One
Equipment
Ingredients
- 1 tablespoon olive oil
- ½ cup chopped onions
- 1 clove garlic -minced
- ¾ cup canned pumpkin purée
- ½ teaspoon chopped fresh thyme leaves
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground cumin
- ⅛ teaspoon chili powder
- ⅛ teaspoon ground ginger
- ½ cup low sodium chicken broth
- 1 teaspoon maple syrup
- ½ tablespoon heavy cream
- 1 tablespoon pumpkin seeds, for serving (optional)
Instructions
- Heat the olive oil in a 2-quart saucepan over medium-low heat for 30 seconds. Add the onion and garlic and cook, stirring occasionally, 2 minutes.
- Add the pumpkin purée, thyme, salt, cumin, chili powder, and ginger. Cook for 5 minutes, stirring often.
- Stir in the broth and cook for 3 to 4 minutes, stirring constantly.
- Remove from heat and stir in the maple syrup and cream.
- Top with pumpkin seeds, if desired.
Notes
- Read First: Review the full recipe and ingredient notes before starting. The process photos and tips will help guide you step-by-step.
- Adjust Thickness: Thin thick soup with extra broth or cream. If it’s too thin, simmer to reduce and thicken.
- Garnish Ideas: Top with homemade croutons and shaved Parmesan for extra flavor.
- Use Pumpkin Purée: Be sure to use canned pumpkin purée – not pumpkin pie filling, which is sweetened and spiced.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Would DEFINITELY make this again! So tasty! I changed a couple things based on food allergies.
Made a special meal for my wife but needed a super starter. Made the pumpkin soup from puree I made from pumpkin from last year’s crop (frozen). Didn’t add maple syrup, she doesn’t like sweets. Delish. Then had the main, bacon wrapped scallops over porcini mushroom risotto. Thank for a great recipe.
Joanie, this soup is easy to make and so delicious!
The only spice I had in my kitchen was the ginger and I didn’t add the cream because of a dairy intolerance. I did add double the chicken broth so that it was enough soup for two.
Well, my husband kept saying “this is so good, this is a keeper”
We are in our eighties and are so enjoying your recipes!
I’m so happy you both enjoyed it! Thank you so much for your feedback.
Made a special meal for my wife but needed a super starter. Made the pumpkin soup from puree I made from pumpkin from last year’s crop (frozen). Didn’t add maple syrup, she doesn’t like sweets. Delish. Then had the main, bacon wrapped scallops over porcini mushroom risotto. Thank for a great recipe.
This was very tasty and easy to make. Great instructions! Thank you!
I definitely will be making the Pumpkin Soup for my Tea Ladies Party and know they will love it. Thank you so much for sharing.
This soup was absolutely wonderful!
I’m so glad you enjoyed it. Thank you for taking the time to let me know.