An Easily Adaptable Pumpkin Soup

Our shih tzu gets a special treat a couple of times a month, in order to vary her diet away from her dried food – boiled chicken mixed with rice.

A Kobacha Pumpkin fresh from the garden |
A kabocha pumpkin, fresh from the garden.

Needless to say, I end up with what seems like gallons of chicken stock that resides in the freezer, and I’m always on the lookout for new recipes, or inventing new ones to use it up.

Lately, I’ve also had an abundance of an early variety kabocha squash from the garden that I’m putting to use. Kabocha are a green Asian pumpkin, similar in texture to that of a butternut squash, and some varieties get very large.

I recently concocted this pumpkin soup recipe to use up both my kabocha and my chicken stock horde, based off my memory of the soups that I’ve tried in several French bistro style restaurants (where fine dining actually means good food). It’s a nice direction to take if you’re a bit tired of the traditional pumpkin pie route.

Pumpkin Soup |
Lynne’s pumpkin soup, in one of her favorite copper pots.

You can easily double this recipe and keep some leftovers – this soup is similar to a good chili or pot of beans, in that it gets better with age (well, at least for awhile… if green mold starts to develop, definitely toss it)!

Lynne’s Notes:

  • Don’t be afraid to reduce or even eliminate the heavy whipping cream. For lower calorie fare, you can completely skip it, add just a small amount, or switch to a light cream or half and half. For a different taste, you can also substitute regular or light sour cream, or even coconut milk in.
  • I like to use my prized copper pots when dealing with dishes that contain cream or dairy, as they give me great control over the heat – which means no scorching.
  • For the vegetarian crowd, the chicken stock can be replaced with vegetable broth.
  • Don’t have access to fresh pumpkins? Not a problem – the canned version can be used instead. Be sure to purchase the pure non-sweetened kind, NOT the pie filling, as it has sweeteners and spices added.
  • Don’t be afraid to play with the spices – the recipe given below is the base version. This is one of those recipes that can be given a different flair for whatever kind of taste you’re going for. For a more Indian or Thai flavor, try adding some red curry along with a little red pepper, and perhaps a dash of ginger (either powdered or freshly minced). For another spin on an Asian-style taste, add just a little sweetener (1/3 cup of sugar or 5 tablespoons of honey), a touch of ginger, and some dried jujubes (the fruit – not the candy), and make it thicker with a little rice flour.
  • If you don’t have access to a spice ball for easy removal of the whole spices, feel free to substitute the powdered versions – or make your own with a piece of cheesecloth tied tightly with twine. Just fish it out before serving.

Family Verdict: The entire family finds this soup to be very tasty. This recipe became a huge favorite for both grownups and the kids as well. It works better as side dish rather than main meal for most families, but if you aren’t the typical American who must have meat with each meal (unlike my two boys and my bigger little boy…) this could be the primary course.

Recommended: We will definitely be making this for both our own meals, and serving it to guests. I plan on playing with the recipe some more to extract different tastes. For a prettier presentation at a fancy meal, you can even serve it in the scooped out kabocha squash or pumpkin.

An Easily Adaptable Pumpkin Soup |
An Easily Adaptable Pumpkin Soup
Votes: 1
Rating: 5
Rate this recipe!
Print Recipe
An Easily Adaptable Pumpkin Soup |
An Easily Adaptable Pumpkin Soup
Votes: 1
Rating: 5
Rate this recipe!
Print Recipe
  • 4 cups of blended pumpkin about 2 cans if using pre-packaged
  • 6 cups chicken or vegetable stock about 3 cans
  • 2/3 cup heavy whipping cream
  • 1 2/3 teaspoons of sea salt (note: salt to taste – if using canned chicken/vegitable stock these have varying amounts of sodium based on the manufacturer).
  • 1 cup onion finely chopped
  • 1 1/2 teaspoon fresh parsley chopped
  • 1 teaspoon fresh thyme chopped
  • 1-2 cloves garlic minced
  • 8 black peppercorns or two tea spoons of pre-ground
  1. Chunk up the pumpkin into medium sized pieces.
  2. Using a large sauce pan, add the pumpkin, spices, onion, salt, garlic and the chicken stock and bring to a boil at a medium temperature ant then reduce heat to low. Simmer for 30 minutes or until the pumpkin is tender. Alternatively, you can bake the pumpkin at 375 degrees in your oven for around 90 minutes prior to adding it to the sauce pan in order to the reduce boiling time
  3. Puree the soup.
  4. Add the ingredients back into the sauce pan, and return to a boil. Reduce heat and simmer uncovered for an additional thirty minutes. Slowly add the cream or half and half and let the concoction very lightly simmer for an additional 3-4 minutes.
  5. Pour into a serving container or directly into your bowls and add fresh parsley as a garnish.
Recipe Notes

The best way to puree the soup is with a premium blender such as a Vitamix or a handheld blender but if you don’t have either one, a conventional food processor or blender will work fine if done in small batches.

Pumpkin soup in copper pot |

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About Lynne Jaques

Lynne is a stay-at-home mother of two boys. As a former US military officer and the spouse of an active duty US military member, Lynne enjoys traveling the world (although not the moving part!) and finding new cuisine and methods of preparing food. She also has the habit of using parenthesis way too much!

29 thoughts on “An Easily Adaptable Pumpkin Soup”

  1. I have never heard of pumpkin soup before and sounds like it would be a tasty dish to try. I do love Pumpkin pie, so I can easily bet this will taste just as delicious as the pie does! Thank you so much for sharing!

    • I love a hearty soup during the cold winter months. When it’s warm out though, I need something lighter, and usually soups are not that.

      • I love soup during the winter. It’s my go-to dish. I’ve never thought about making pumpkin soup, it’s different but it sounds really good. I might have to try making this sometime. Looks creamy and the recipe looks easy enough.

  2. My family and I are generally not big fans of soup, but I think this particular one looks delicious. The aesthetics of this dish with the parsley looks amazing. It also seems that this dish isn’t terribly complicated and time-consuming to make, besides the 90 minute wait for the pumpkin.

  3. This looks like such a good recipe! genuinely can’t wait to have a go making it! It will be good to see what my other half thinks to it, as the only other time we had pumpkin soup, he didn’t like it. I might not tell him what it is and just see! hehe.

  4. My mind must be playing games on me, for a moment there i thought i could smell pumpkin soup wafting in my window, never thought one could make soup, scrumptious at that {yet to try that recipe, am a firm believer it will be delicious}, out of a pumpkin, my, the things, the ideas and art that one can draw up inside a kitchen are immense and at the same time superbly awesome

  5. I can only buy pumpkins around Halloween where I live, I usually make a soup after the kids have cut out what they want to make lanterns. My recipe is a lot more bland though, I just garnish with salt and pepper usually.
    Great recipe with some interesting herbs, thanks.

    • The wonderful thing about winter squashes is that they store so well. So, load up while they are on sale. In the store, I love the small baking pumpkins for flavor.

      Or, try growing some yourself! My favorite garden variety is the beautiful gray-green jarruhale variety…SO delicious!

      Finally, if you add a baked sweet potato or two, that will add sweetness to your jack-o-lantern type pumpkin.

      Hope you find many yummy fall-inspired meals in your future!

  6. I absolutely love pumpkin soup, and this recipe sounds like a good one to try. My favorite recipe is to use coconut milk and curry flavorings topped with some whipped coconut cream and a little brown sugar. My daughter will eat it that way, as it makes it a bit sweet. I generally use canned organic pumpkin, but am attempting to grow pumpkins in the garden right now, hopefully I’ll be able to try this from scratch!

  7. Pumpkin soup was a surprise during my wedding! A lot of guests loved it than usual cream of mushroom or baked potato soup. I would want to try it coconut milk, peanut butter, and cilantro to add twist!

  8. I am a *huge* fan of pumpkin, but I just realized I’ve never made a pumpkin soup! I’ve used a hollowed out pumpkin as a soup tureen, but never actual pumpkin soup.

    We have soup often as the main meal. Is that not a common thing? We have soup about twice a week, easily, I love making huge pots of hearty, steamy soup. I just serve with some crusty bread and some fruit, and call it good. I had no idea that wasn’t normal! Haha. Oh well. Big surprise! 😛

  9. I’m happy to see a pumpkin soup recipe that doesn’t have “pumpkin spice” in it. Honestly, I’ve never been a fan of nutmeg, and I fail to see how one thing got so associated to the other. I’ll check out the recipe, though I’ll probably use butternut squash instead. I like it much better than pumpkin anyway.

    • I’ve never had pumpkin soup, although I do like pumpkin, and I’d like to try this, but for me not much can beat butternut squash.

  10. I have never eaten pumpkin soup, but I must say it does look delicious. I don’t know if I’ll try the recipe myself, but maybe I can coax my daughter into making it for me this Christmas.

  11. I’ve always been afraid to try pumpkin soup because I’m a big texture-person, and it doesn’t seem… good in that area. But I’m willing to try anything once!

  12. It’s officially fall! That means pumpkin and butternut squash soup 🙂 I will have to make some soon. I’ve never made it before so I’m excited to give it a try. I love the sweetness and hints of spices of pumpkin soup.

  13. I love pumpkin and wait all year for this season just to eat pumpkin any way I can 🙂
    Your soup recipe looks yummy. I’ll surely give it a try! Thanks for sharing this recipe.

  14. I am a huge soup fan but not really in love with heavier creamy soups. I love the tip about cutting back on the whipping cream. In addition to cutting the creaminess of the soup it will also reduce calories. I am definitely going to give this recipe a try because it is the first I have seen for a lighter pumpkin soup.

  15. I love pumpkin soup, especially in the fall!!! My mom used to cook it for us kids with noodles and squash. It brings so many good memories. Anyway, I can’t wait to try this recipe. I’ve never had this soup with whipping cream or thyme before. So, this should be an interesting way to spice up this dish for my family.

  16. Be careful when blending hot soups. Keep a hand on the lid of the blender to keep it from blowing off with all the hot air pressure that builds up in the blender. Trust me. I lost most of my soup, and made a huge mess of lentil soup all over my kitchen. Plus, I got burned. If you have the kind of lid that has a center that pops out, you can take that out, and just drape a dish towel over the hole so the hot soup doesn’t splatter. Also a handheld mixer works ok, but won’t get the smoothness that a blender can.

    • Good point. It is very easy to spill liquids when blending, and especially dangerous when hot. When making soups I would spend the chunky ingredients such as vegetables and add to the liquid/powder ingredients. Usually comes out pretty smooth at the end.

  17. Pumpkin soup I would have never thought of pumpkin as a soup. I must admit when I first saw this I turned my nose up. The recipe sounds really good. I would give it a try, just to see how it taste. Of course the texture would play a factor in me actually liking it. I may surprise myself, and really like it. If not I can always depend on a slice of southern pumpkin pie to get my fix of autumn.

  18. This looks interesting – here in the UK, we only ever see pumpkins around Halloween so as a result, they are hardly ever cooked and served. The soup looks really hearty and filling and I’ll keep the recipe in mind for next Halloween!

  19. Fall is one of my favorite seasons, and I’m already craving pumpkin. I’m to pick up some canned and give this recipe a try, so by the Fall, I’ll have it perfected, as well as a few variations. I’ll probably use half and half, since I usually have that on hand, but I think if I were making this for Thanksgiving or Christmas, I would probably step it up and use the whipping cream in your recipe.

  20. This soup is amazing! We had a variation of it a couple of years ago at our Halloween party. It was a slightly sweet soup, served with ginger snaps. I like this idea of cutting down on the fat by using less cream. I would highly recommend this recipe for your next Autumn get-together.

  21. This looks pretty tasty! Sadly I wasn’t able to make pumpkin soup this year on Halloween but I hope I can redeem myself on Thanksgiving. Thanks for your recipe, might try it out!

  22. This is a truly hearty meal especially for a cold day, which we have occasionally. I love any soup that has either chicken or pumpkin in it. I mostly use butternut which is common in my part of the world. My family are going to enjoy this meal. I know I can count on you for delicious new ideas. Thanks!

  23. It is winter time where I live and have a piping soup ready when it is freezing outside is on top of my list. Most winters I make sure that I have at least two different varieties frozen in my freezer. I like a selection to choose from but have never tried one made with pumpkin. This recipe looks amazing and I will definitely be trying it this weekend

  24. Thanks so much for sharing this recipe. Me and my family love soups and I always like to try different kinds.
    I have all the spices at home. The only thing I still need is pumpkin.

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