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And we have home canning, preserving, drying and freezing directions. You can access recipes and other resources from the drop down menus at the top of the page or the site search. If you have any questions or suggestions, feel free to write me! Also make your own ice cream; see How to make ice cream and ice cream making equipment and manuals. Have fun, eat healthier and better tasting, and save money by picking your own locally grown fruit and vegetables, and then using our easy  directions

How to Make Homemade Pumpkin Soup - from a Real Pumpkin or Canned Pumpkin!

Click here for a PDF print version (or here for a PDF without the photos)

Looking for a simple, illustrated recipe for pumpkin soup? You found the right page! Maybe you've never had pumpkin soup?  It's really quite good - even kids like it!  It's one of those foods, like carrot cake, that sounds bad, but tastes great! I haven't met anyone yet who hasn't liked this recipe! As an added plus, this pumpkin soup is all natural and low fat!

Directions for Making Pumpkin Soup from Scratch

Ingredients

• 3-4 cups mashed cooked pumpkin, (click here for directions to prepare from a fresh pumpkin) IF
  you must use caned pumpkin, you can get organic canned pumpkin in a BPA-free can clock on the box at right:
• 1 Tablespoon minced garlic
• 1  large mild (sweet) onion, chopped
• 6 fresh carrots (finely chopped or grated) (about 1 cup grated)
• 3 tablespoons melted butter or margarine
• one half teaspoon salt and dash of pepper
• 1 pint half-and-half (I use fat-free) If you want to go "au naturale" try your favorite milk instead (half and half gives it more body, though)
• 2 teaspoon thyme
• 4 tablespoons chopped parsley
• 2 stalks of celery (not 2 bunches!)

Recipe and Directions

Step 1 - Cooked pumpkin

Yes, you can used canned pumpkin.. .but how do you know what it even is?  It looks nasty (no insult meant to Libby's).  But look at the fresh, bright color of fresh cooked pumpkin (there is NOTHING added to it, that's its natural color). It's easy to make your own from a fresh pumpkin - just click here for directions to prepare from a fresh pumpkin!

Step 2 - Gather the other ingredients

1 pint of half-and-half (I use the fat free type to keep this healthy) -  If you can't get "Half and Half", here are some substitutes:

• Half milk, half cream;  
• Evaporated milk;   
• 7/8 cup milk + 1 1/2 tbsp butter;·
• 5% creams,
• Milk (whole, not skimmed).

And the rest of the ingredients:

• 1 large onion
• 4 tablespoons parsley
  (fresh is better, but not necessary)
• 6 fresh carrots (grated or finely chopped)
• 1 Tablespoons minced garlic
• 2 teaspoons thyme
• 2 stalks of celery (not 2 bunches!)

Step 3 - chop the onion and celery

I use an electric chopper or food processor until the pieces are about 1/8 in size.

Step 4 - Saute the onion and celery

Saute the onion, celery and the grated carrots in butter until tender. 

Step 5 - Add the rest of the ingredients

Add remaining ingredients  except half-and-half. Cover and simmer 10 minutes, stirring occasionally.

Note: If you want to freeze the soup for use later, stop now and freeze it.  When you are ready to use it, defrost it, heat it up  and resume with step 6! 

Step 6 - Add the half and half and serve!

Add half-and-half, and heat (on the stove on medium, while stirring, or a minute in the microwave). Serve warm. Makes 6-8 small servings.

Feedback and Tips

Comments from a visitor on November 19, 2008: "Hi - I am an Englishman, living in Vienna, Austria - how's that for starters! Tomorrow I am going to make your pumpkin pie, this looks like a great recipe and I will let you know how it turns out. One word to add about the pumpkin soup - it is very popular here in Austria and served with a dribble of pumpkin seed oil on top, which is delicious and referred to here as 'Styrian Gold', since it comes from the province of Styria. If you can get it in the US, do try, it's worth it! I had to take some over on my last trip, I come over every summer to see friends and get up to date on recipes!! all the best, "

Complete Water Bath Canner Kit This is the same type of  standard canner that my grandmother used to make everything from pumpkinauce to jams and jellies to tomato and spaghetti sauce!. This complete kit includes everything you need: the canner, jar rack, jar grabber tongs, lid lifting wand, six pint jars with lids and rings, a plastic funnel, labels, bubble freer, and the bible of canning, the Ball Blue Book. You'll never need anything else except more jars and lids!

Deluxe Food Strainer & Sauce Maker Click here for more information, other strainers and supplies or to order! With the Deluxe Food Strainer/Sauce Maker, you can make creamy apple sauce and smooth tomato sauce without having to peel and core! This muli-use strainer forces food through a stainless steel screen, automatically separating the juice and pulp from the seeds, shins, and stems. Perfect for purees, creamed soups, baby foods, pie filling, juices, jams, and more. Save time, effort, and money by preparing your own tasty sauces to be used immediately or boiled for future use. Do bushels with ease and in a fraction of the time. Includes the tomato/apple sceen with easy twist on design and instruction/recipe booklet. The Deluxe model comes with the standard Tomato/Apple Screen; as well as the Berry Screen, Pumpkin Screen, and Grape Spiral. Note

Can't find the equipment?  We ship to all 50 states! Just email us!

This page was updated on 21-Aug-2019