Pumpkin Meets Soup


I enjoyed Halloween as a kid, going around collecting candy and eating it on the way to the next house (oh, the good old days). That was unless it was chilly and your Halloween costume got covered up by your coat. Ugh. This makes me love Halloween as an adult. I have no need to leave my home. I am now the house with the good candy (we hand out regular size candy bars. Costco always puts them on coupon). My home is also a safe relaxed haven for friends who don’t have a desire to put on a costume and go bar hopping. Instead, we prefer to marathon scary movies and drink and eat delicious food. If you’re in this camp, may I present you with the crowd pleaser of pumpkin soup? Yes, you have to use real pumpkin (treat). The canned stuff is not really pumpkin, but often more types of winter squash, like butternut, Hubbard, Boston Marrow, and Golden Delicious (trick). We’re going for real pumpkin here. Bon Appétit!


  • 1 large pumpkin (You will need four cups of purée)
  • 1 onion, minced
  • 3 minced garlic cloves
  • 4 cups chicken broth
  • 1 knob of ginger
  • 1 half of a poblano pepper seeded
  • 2 teaspoon nutmeg
  • 1 bay leaf
  • 1 teaspoon orange rind
  • 1 tablespoon of  Herbn’ Farm NW: Pike Place Herbs
  • 1 cup  half  & half
  • Greek yogurt, optional
  • bacon , optional

Directions: Preheat the oven to 350 degrees. Cut the pumpkin in half, scoop out the seeds, and place skin-side down on a baking sheet. Bake for 35 to 45 minutes, or until soft. Scoop out the pumpkin flesh into a food processor and puree until smooth.  In food processor, pulse the , onion, garlic, poblano pepper and ginger; sauté for five minutes in olive oil and Pour four heaping cups of pureed pumpkin into a Dutch oven and add the chicken broth,  and spices. Bring to a boil, then reduce to a simmer and cook for 30 minutes.  Add half and half Purée the soup either with a hand-held immersion blender or conventional blender Garnish with bacon and Greek yogurt.

This is a great time to say all knifes are not created equally. Thanks to my spouse, I have jumped on the Wüsthof bandwagon. In our kitchen you will only find two knives- the Wüsthof Classic 6″ Serrated Chopper Knife and the  Wüsthof Classic 8″ Chef’s Knife . I openly admit these knives are not cheap, but I also truly believe you will only have to buy one of each in your life time. These knives can peel and chop anything!


Tip: You can freeze the extra Puree for pumpkin pie or to make more soup later. My 12 pound pumpkin made eight cups of purée.


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17 Responses to Pumpkin Meets Soup

  1. Cloud Walker says:

    Great recipe! Same here scary movies is thing!

    Liked by 1 person

  2. Great recipe and beautiful presentation.

    Liked by 1 person

  3. Yessssss! This is a great recipe. We look forward to trying it when we get back home.

    Liked by 1 person

  4. Sometimes it’s really pumpkin 🙂 Just check the can to be sure! I definitely use canned pumpkin for a lot of things, but of course real pumpkin is yummiest.


    Liked by 1 person

    • msw blog says:

      I bet Wholefoods or PCC would sell the real thing in a can. I however am a frugal healthy shopper I got my pumpkin for $3.29 that’s eight cups of deliciousness at fourty-once cent a cup. 😊 What else do you you use pumpkin purée for??


  5. Great recipe! Hi my friend, I nominated you for the following award. Please click the link for detail. 🙂


    Liked by 1 person

  6. cookiesnchem says:

    This looks absolutely incredible. Thank you so much for sharing!

    Liked by 1 person

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