Total Time
1hr 10mins
Prep 25 mins
Cook 45 mins

This was an easy put together for a recipe I needed for one of my many pumpkins. When I write below medium pumpkin this is how I mean by it in relation to the other size pumpkin: Gigantic pumpkins are used for record breakers. There are people out there that want to set all kinds of regional and world records so they create the biggest size pumpkin you could possibly imagine. Big pumpkins are typically sold in many stores and are good for making those Jack-O-Lantern faces. Small and miniature pumkins are those that can fit into the palm of your hands and are no problem to carry. The miniature pumpkin si especially decorative, while the small pumpkin you could probalby put outside on Halloween with your other pumpkins to decorate your front lawn. the medium pumkin is somewhere in between the large and small pumpkins. Also, if you don't have chicken stock, you can use plain water and add 2 chicken bouillon cubes.

Ingredients Nutrition


  1. After peeling and seeding the pumpkin (this includes taking the other stuff out), cut the pumpkin into large pieces.
  2. Saute the onion in the vegetable oil on low for about 8 minutes. Add the garlic and saute for another 1 minute.
  3. Add the salt, pepper, and turmeric and saute for another 2 minutes.
  4. Add the pumpkin and the chicken stock or broth and turn the heat on high until it boils. Then put on low and let simmer for 45 minutes.
  5. Put the soup in a blender in batches and blend until smooth. If it gets too watery, drain the water and continue to blend the rest of the soup.
  6. Put the soup back into the pot and add parsley.
  7. Serve while hot.
Most Helpful

Made this with some homemade chicken stock along with a pinch or two of salt & them lemon pepper in place of the usual S&P! As said before, this is a delicious soup, & I especially enjoyed making it with fresh-from-the-garden pumpkin! Well worth making again, for sure! [Tagged & made in Please Review My Recipe]

Sydney Mike October 30, 2011

Delicious hearty soup and super easy. I could not find a cooking pumpkin so I was forced to use canned pumpkin. I however, used my crock pot to cook it plus I left the onions in their chopped form rather than pureed. I sauteed the onion & garlic until tender and then I placed all of the ingredients in the crock pot on high for 4-hours unattended. Next Fall I plan on trying this recipe again with a fresh cooking pumpkin. Thanks for posting Studentchef!

AcadiaTwo December 28, 2008