Substitutions

• Vegetable broth: Use vegetable broth in place of chicken broth if you want to keep the soup vegetarian.
• Half and half: Half and half can replace the evaporated milk if that is what you already have in the refrigerator, though the finished soup may be a little richer.
• Whole milk: Whole milk can work in a pinch, but the soup will be slightly thinner and less creamy than it is with evaporated milk.
• Maple syrup: A small amount of real maple syrup can replace the brown sugar and gives the pumpkin a slightly deeper fall flavor.
• Fresh garlic: If you usually rely on jarred minced garlic, you can absolutely use one freshly minced clove instead.
• Homemade pumpkin puree: Homemade puree works too, but make sure it is smooth and fairly thick so you do not accidentally thin the soup too much.

Variations

• Savory herb version: Add a small pinch of dried thyme or rubbed sage with the cinnamon for a more savory flavor that works especially well around Thanksgiving.
• Slightly spicy version: Stir in a pinch of cayenne pepper or crushed red pepper if the adults at your table enjoy a little warmth.
• Extra creamy version: Add a small splash of heavy cream directly to the pot during the final few minutes of cooking.
• Maple pumpkin version: Replace the brown sugar with maple syrup for a subtle maple note that pairs naturally with pumpkin.
• Holiday version: Add a tiny pinch of nutmeg along with the cinnamon for a little more seasonal warmth.
• Heartier dinner version: Serve the soup with grilled cheese, turkey sandwiches, or thick pieces of toasted bread when you need something that will keep everyone full.

Tips and Tricks

• Use pure pumpkin: Check the label before you start because pumpkin pie filling contains added sugar and spices that will change the flavor of the soup.
• Keep the heat gentle after adding milk: A low simmer helps the soup stay smooth and creamy.
• Whisk thoroughly: Pumpkin is thick, so spend a little time whisking after you add it to make sure the texture is even from the first bowl to the last.
• Taste before serving: Broths vary quite a bit in saltiness, so give the soup a taste at the end before adding any extra salt.
• Add toppings right before eating: Croutons are best when they still have some crunch, so scatter them over individual bowls instead of stirring them into the whole pot.
• Warm your bowls: On an especially cold night, I like to rinse the soup bowls with hot water and dry them before ladling in the soup. It helps dinner stay warm a little longer at the table.
• Do not overdo the cinnamon: A quarter teaspoon might not sound like much, but it is enough to bring warmth without making the soup taste like pumpkin pie.

Serving Ideas

• Crusty bread: A thick slice of warm bread is great for dipping into the creamy soup and catching every last spoonful.
• Grilled cheese: Pumpkin Soup and a crisp grilled cheese sandwich make the kind of simple dinner my family is always happy to see.
• Turkey sandwiches: The savory turkey works nicely with the slightly sweet, creamy pumpkin and makes the meal more filling.
• Simple green salad: A fresh salad with a tangy dressing gives you a crisp contrast to the smooth soup.
• Roasted vegetables: Brussels sprouts, carrots, or broccoli turn a bowl of soup into a cozy vegetable packed dinner.
• Croutons and cream: For the simplest option, just add a swirl of heavy cream and a generous handful of croutons and call dinner done.

Storage and Make Ahead Tips

• Refrigerating leftovers: Let the soup cool, transfer it to a covered container, and store it in the refrigerator for up to four days.
• Reheating on the stove: Warm the soup over low or medium low heat and whisk occasionally until it is steaming hot.
• Reheating in the microwave: Heat individual portions in short intervals, stirring between each one so the soup warms evenly.
• Thinning leftovers: If the soup becomes thicker after chilling, whisk in a splash of broth, water, or milk as it reheats.
• Making it ahead: Prepare the soup a day or two before you need it, refrigerate it, and save the cream and croutons for the moment you serve it.
• Freezing portions: Freeze cooled soup in serving sized containers so you can thaw only what you need for an easy lunch or quick dinner.