Pumpkin Soup

Pumpkin Soup

  • Preparation 30 min
  • Cooking 1 h 10 min
  • Servings 8
  • Freezes Yes

Pumpkins may make great decorations, but they also make delicious soup, just like all squash and vegetables of the gourd family. Simply bake the pumpkin in the oven to soften it and mix the flesh with broth. Comfort in a bowl on cool autumn days.

  • Vegetarian



    • 1/2 medium pumpkin, about 6 1/2 lb (3 kg), seeded (see note)
    • 1 tbsp (15 ml) vegetable oil
    • 2 carrots, cut into rounds
    • 2 celery stalks, thinly sliced
    • 2 garlic cloves, thinly sliced
    • 1 large onion, thinly sliced
    • 2 tbsp butter
    • 8 cups (2 litres) chicken broth
    • 1/4 cup (60 ml) 35% cream
    • 1/4 cup (40 g) pumpkin seeds
    • 1/4 cup (10 g) mix of chives and parsley, finely chopped


Note from Ricardo

Since pumpkins vary in size, make sure you have 6 cups (1.5 litres) cooked pumpkin flesh for 8 cups (2 litres) broth. The carrots add a touch of sweetness but also help to enhance the colour of the soup since pumpkins are not as orange as butternut squash. This balances out the soup without stealing the spotlight from this autumn classic.

Sure Value

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Personal Note

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