Total Time
40mins
Prep 10 mins
Cook 30 mins

You can enjoy this flavourful soup all year round by using fresh pumpkin in the fall and canned pumpkin purée at other times. It’s delicious! Winter squashes such as butternut or Hubbard are excellent substitutes.Prep time given is for canned pumpkin. Personal note: when I want to use fresh pumpkin I slow bake it whole, then open it and remove the seeds and scoop out the flesh. It's slower but so much easier for hands that have lost a lot of strength.

Ingredients Nutrition

Directions

  1. Peel and seed fresh pumpkin. Cut into chunks.
  2. Sauté onion, carrots, celery and garlic in oil in large saucepan for 5 minutes. Stir in ginger, pumpkin and broth. Bring to a boil over medium heat, stirring often. Reduce heat, cover and simmer for 25 minutes or until vegetables are tender, stirring occasionally. Purée mixture in batches in food processor or blender until smooth. Set aside.
  3. Melt butter in same saucepan. Add flour, stirring until blended. Gradually add milk, stirring until smooth. Cook over medium heat, stirring constantly, until mixture comes to a boil and is thickened. Add pumpkin mixture to milk mixture. Reheat to serve.
  4. *This freezes very well.
Most Helpful

4 5

Made this with the addition of cheese into the cream base. Super-Yummy!

5 5

It was my first time trying pumpkin in a soup and I loved it. I used pumpkin puree I made yesterday. I used 14 ounce and it was perfect. Even my son liked this soup. DH was not too sure about it but when he tasted it, he changed his made. He really enjoyed it. Thanks Annacia :) Made for Photo tag game

5 5

I was not sure what to expect but since I had made fresh puree I thought this recipe would be a good start for it. We all LOVED this soup. Ours was not very think so I added more fresh pumpkin to the mix and then it was fabulous (I may not have had 2 lbs to begin with.) Surprisingly our 6 year old had seconds and then thirds! Thanks Annacia!