Pumpkin Soup

After Halloween my local grocery store had pumpkins for $1 each, so I’ve made pumpkin butter, pumpkin cookies, and I have frozen pumpkin puree for making pumpkin pies for Thanksgiving. Since I have so much pumpkin I thought I would make a pumpkin soup. Pumpkin soup is a healthy, creamy soup with a hint of tanginess. When we think of soup we think of chunks of vegetables and meat in a broth. This pumpkin soup has lots of creamed pumpkin and a bit of grated carrots topped off with sprinkles of feta cheese and caramelized bacon.

As with any recipe you can always substitute some ingredients to meet your dietary restrictions or to use up what you have in the pantry. I hope you enjoy this pumpkin soup!


4 pounds of cooked pumpkin puree

4 cups of chicken broth (You could also substitute beef broth or vegetable broth.)

2 cloves of garlic, minced

½ onion, finely chopped

1 carrot, grated

3 tablespoons of butter

Salt and Pepper to taste

Feta Cheese (You could also substitute blue cheese or another cheese.)

Caramelized Bacon

Cooking Directions

Wash pumpkin extremely well with hot water. Cut open pumpkin and remove seeds. Save seeds for a later use. Cut pumpkin into medium size pieces. Place pieces in a large pot with a lid over medium high heat on the stove, or over an outdoor camp fire on a warm day, or inside the house on the woodstove on a cold day. Cook pumpkin until soft.
Cut pumpkin into chunks and add water. Boil until pumpkin is soft.
On cold days I love to cook on top of my woodstove!

Remove cooked pumpkin and place on a cutting board. Use a knife to carefully remove the pumpkin rind leaving as much pumpkin as possible intact.
Remove pumpkin rind.

Puree pumpkin.
Place cooked pumpkin inside of a large bowl or large pot and use a masher or hand held mixer to puree the pumpkin.

To the pumpkin puree add 4 cups of chicken broth. You could also substitute beef broth or vegetable broth. Also add 2 cloves of  minced garlic, ½  of  an onion finely chopped, 1 grated carrot, 3 tablespoons of butter, and salt and pepper to taste. Mix well and let the soup cook until all is soft and blended well.
Pumpkin soup simmering on the woodstove.

Meanwhile, crumble feta cheese or blue cheese and place in a separate bowl.
Feta Cheese

Next, prepare caramelized bacon. To caramelize the bacon you will need:  1 pound of bacon, 1 ¼ cup of packed brown sugar, and ½ teaspoon of cinnamon. Mix the brown sugar and cinnamon together and then dredge bacon in sugar mixture making sure to rub the mixture into the bacon well. Lay bacon in a single layer on a baking sheet. Bake bacon at 400ºF for about 15 minutes or until crispy. Let bacon cool and place on a cutting board and chop into small pieces. Place bacon in a separate bowl.

Brown Sugar and Cinnamon Mixture

When pumpkin soup is ready, ladle the soup into a bowl and sprinkle with feta cheese and caramelized bacon. The pumpkin soup taste especially good with home baked bread!
Pumpkin Soup


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