Give Thanks Pumpkin Soup

"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."
photo by Outta Here photo by Outta Here
photo by Outta Here
photo by Boomette photo by Boomette
photo by *Parsley* photo by *Parsley*
Ready In:




  • Peel and seed fresh pumpkin. Cut into chunks.
  • 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.
  • 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.
  • *This freezes very well.

Questions & Replies

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  1. Made this with the addition of cheese into the cream base. Super-Yummy!
  2. 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
  3. 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!
  4. My DH really enjoyed this pumpkin soup, especially the fresh ginger! I thought the texture was just right - I did cut down on the butter and used fat-free chicken broth. Since I was using canned pumpkin, I simmered for about 10 minutes and the veggies seemed to be cooked about right. Thanks for sharing!
  5. A perfect autumn soup! It's rich with flavor. I used my fresh pumkin puree, but I'm sure canned would still be great. I pureed it just to the point where there were still tiny "bits". This soup would be a wonderful starter to a Thanksgiving meal. Next year when I host Thanksgiving, this soup will definitely be part of the meal. Thanx for posting this!



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