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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.

pumpkin soup in a white bowl topped with pumpkin seeds and a drizzle of cream.

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.

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Ingredients

The ingredients used in a pumpkin soup recipe labeled on a brown table.

If you have any ingredients leftover from this small batch pumpkin soup recipe, check out our Leftover Ingredients Recipe Finder.

See recipe card below for a full list of ingredients and measurements.

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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.

  1. In a small pot, cook the onions and garlic in olive oil over medium-low heat until softened, about 2 minutes.
onions and garlic in a pot.
  1. Add the pumpkin and spices. Cook for 5 minutes, stirring often.
pumpkin puree in a small pot with onions and garlic.
  1. Stir in the broth and cook for 3 to 4 minutes, stirring constantly.
a pot of pumpkin soup on a brown table.
  1. Remove from heat and stir in the maple syrup and cream.

Top with pumpkin seeds, if desired.

a white bowl placed on a white lace plate filled with soup.

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

How long does pumpkin soup last in the fridge?

Store in an airtight container and refrigerate for up to 4 days.

Can I double this pumpkin soup recipe?

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!


Cooking For One Made Easy
Because you’re worth it

Pumpkin Soup For One

5 from 11 votes
By: Joanie Zisk
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 1 serving
A smooth and flavorful, single serving pumpkin soup made with canned pumpkin, onions, garlic, and warm spices. Cooks in one pot in just 20 minutes.
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Get this recipe sent to your inbox, plus get FREE weekly recipes.

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
  • teaspoon ground cumin
  • teaspoon chili powder
  • 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.
 
To double the recipe, double the ingredient amounts and use a 3.5 – 4-quart saucepan.

Nutrition

Serving: 1serving, Calories: 285kcal, Carbohydrates: 30g, Protein: 6g, Fat: 18g, Saturated Fat: 4g, Cholesterol: 10mg, Sodium: 638mg, Potassium: 597mg, Fiber: 7g, Sugar: 14g, Vitamin A: 28781IU, Vitamin C: 15mg, Calcium: 66mg, Iron: 3mg

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.

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Welcome!

Iโ€™m Joanie, chef, author of The Ultimate Cooking for One Cookbook, and creator of One Dish Kitchen. With 10+ years of experience developing single serving and small batch recipes, Iโ€™m passionate about making cooking for one simple and enjoyable. So glad youโ€™re here!

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5 from 11 votes (7 ratings without comment)

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Recipe Rating




8 Comments

  1. Tom says:

    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.

  2. Caroline Smith says:

    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!

    1. Joanie Zisk says:

      I’m so happy you both enjoyed it! Thank you so much for your feedback.

    2. Tom says:

      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.

  3. Ang says:

    This was very tasty and easy to make. Great instructions! Thank you!

  4. Ettice Patton says:

    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.

  5. Brenda says:

    This soup was absolutely wonderful!

    1. Joanie Zisk says:

      I’m so glad you enjoyed it. Thank you for taking the time to let me know.