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How to make a pumpkin soup - in easy illustrated steps

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 onions, 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, "

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This page was updated on 13-Nov-2023