Name: Maple Pumpkin Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 4 (14 oz) cans pumpkin puree; 4 cups vegetable broth; ¼ cup pure maple syrup; 1 tsp ground cinnamon; ½ tsp all-spice; ½ tsp cloves; ¼ tsp salt (plus extra to taste); ⅓ cup pumpkin seeds (for garnish)

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This cozy Maple Pumpkin Soup recipe delivers comforting flavor, seasonal warmth, and high‑protein satisfaction. Here’s how to make this family‑approved, maple‑sweetened squash classic in under 30 minutes , perfect for chilly nights!

I’ve been stirring up this pot of autumn bliss since my kids declared it “the best soup ever.” This recipe blends the earthy sweetness of pumpkin with a kiss of maple and warming spices. It’s everyday approachable, rich in flavor, and you’ll be proud to serve it , to your kids, to your partner, or just to yourself after a long day.

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Ingredients You’ll Need

4 (14 oz) cans pumpkin puree
4 cups vegetable broth
¼ cup pure maple syrup
1 tsp ground cinnamon
½ tsp all‑spice
½ tsp cloves
¼ tsp salt (plus extra to taste)
⅓ cup pumpkin seeds (for garnish)

Ingredients for maple pumpkin soup and a finished bowl topped with toasted pepitas

Step‑by‑Step Instructions

In a big pot, whisk together the pumpkin puree and vegetable broth until smooth.
Turn the heat to medium and let it gently bubble for about 10 minutes, stirring now and then so it doesn’t stick.
Add the maple syrup, cinnamon, all‑spice, cloves, and salt. Lower the heat and let it simmer for another 10–15 minutes, stirring occasionally , this is where the flavors mellow and meld together.
Taste and add more salt if needed.
Ladle into bowls and sprinkle pumpkin seeds on top for a crunchy, nutty finish.

Family‑Tested Tips

For a richer flavor, lightly toast the pumpkin seeds before topping.
If the soup is too thick, thin with a splash of broth or milk , my kids like it extra creamy.
Leftovers taste even better the next day , just reheat gently so it doesn’t separate.

Nutrition Highlights (per serving)

Calories: ~227 kcal
Sugar: 26 g (from natural pumpkin and maple!)
Fiber: 14 g
Protein: 5.5 g
Fat: 2.9 g
Sodium: 875 mg

Flavor Boost Ideas

Add a swirl of coconut milk and a pinch of nutmeg for a creamy twist.
Stir in a spoon of Greek yogurt and a sprinkle of chopped herbs for contrast.
For a savory side, serve with crusty bread or a grilled cheese , but you’ll want just a spoon first!

Storage & Freezer Tips

Fridge: Store in an airtight container up to 4 days , you’ll love the flavor deeper next day.
Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge, then reheat gently, stirring as you go.

Learning from My Mishaps

Once, I overheated the soup after adding maple , it got grainy. Now I simmer gently and stir frequently , I swear this was my “Betty Perfected” moment, and now the texture is always silky.

FAQ

Why is my soup too thin? Add a little pumpkin puree or reduce it longer over low heat.
Can I use fresh pumpkin? Sure! Roast, puree, and swap it 1:1 for canned , just allow extra time.
How do I reduce sodium? Use low‑sodium broth or cut back on added salt and season to taste after simmering.

You’ve got this! Let that kitchen smell warm your home. I can’t wait to hear: did your family go back for seconds?