Description

Hey friends, Beau here! Let’s be honest—some days cooking feels like pure joy, and other days even boiling water feels like a mountain. That’s exactly why I love these Pumpkin Soup Jars. They’re comforting, creamy, and easy to prep ahead of time so future-you always has a cozy, ready-to-heat lunch waiting in the fridge. Think of it as a warm hug in a jar—perfect for chilly afternoons, quick meals between errands, or simply when you don’t feel like cooking.

Ingredients

Scale

2 cups pumpkin purée (unsweetened – not pie filling!)
1 can (13.5 oz) full-fat coconut milk (or heavy cream for a classic version)
2 cups vegetable or chicken broth (low-sodium preferred)
1 tbsp olive oil or butter
1 small onion, diced
2 garlic cloves, minced
½ tsp ground ginger (or 1 tsp fresh grated ginger)
½ tsp cinnamon
Salt & black pepper, to taste

Optional garnishes: toasted pumpkin seeds, a swirl of cream, fresh thyme, or a pinch of cayenne for heat.

Instructions

1. Build the Flavor Base

In a large pot, heat oil or butter over medium heat. Add onion and sauté 4–5 minutes until soft and fragrant. Stir in garlic and cook for another 30 seconds.

2. Bloom the Spices

Reduce heat to low. Stir in ginger, cinnamon, salt, and pepper. Let them toast for 30 seconds to release their aroma.

3. Simmer the Soup

Add pumpkin purée, coconut milk, and broth. Whisk until smooth. Bring to a gentle simmer, then cook uncovered for 10–15 minutes to let flavors meld.

4. Blend Until Silky

Use an immersion blender to puree the soup right in the pot until smooth. (If using a stand blender, work in small batches and be careful with hot liquids.)

5. Jar It Up

Ladle the soup into four clean 16-ounce jars, leaving 1 inch of space at the top. Let cool completely before sealing with lids. Refrigerate up to 4–5 days.

Serving Tips

Reheat gently in a saucepan or microwave.
Add garnishes before serving to make it extra special.
Pair with crusty bread or a simple side salad for a complete meal.

Notes

Curried Pumpkin Soup: Add 1 tsp curry powder with the spices.
Apple & Pumpkin: Sauté a diced apple with the onion for natural sweetness.
Smoky Kick: Swap cinnamon for smoked paprika and add a pinch of chipotle.
Thai Twist: Stir in 1 tbsp red curry paste and finish with lime juice + cilantro.

Nutrition

Calories: 220 Cal per jar
Fat: 17g
Carbohydrates: 12g
Protein: 3g