Pumpkin soup

I was going to do a serious post today.. but decided to continue with pumpkins. What? they are all over, this is the time to do it. 

So, we are going to carve faces in them? OMG, no… well if you want.


Pumpkin Soup, have you tried it? Oh it is wonderful. 

So don’t go out and get that sad looking pumpkin on your front steps… eeeps. No you need to use Pie pumpkins. They are tiny, and more dense.

See, aren’t they cute?

Now there are a lot of ways to make the soup, and it really is very easy. You can chop them up and boil them…. but what happens when you roast them first?

Roasting enhances the flavours, caramelizes them. It also makes them easy to work with. Easy is good, right?

So wash them first, then quarter them and remove all the goopy inside and seeds. You can roast the seeds if you want on a tray, they are yummy.

Now, drizzle olive oil over the pumpkin bits while they sit on an oven safe tray. With the inside facing up, salt and pepper them as well, you can do some onions and garlic too, perhaps even some carrots while you are at it. or whilst. 😉

Pop them in the oven at 375 or so and roast until you poke a fork in them and they are tender, the onions, garlic, and carrots will not take as long, so remove them sooner. The pumpkin may take an hour or more.

Oh wait, I didn’t tell you how many pumpkins, carrots, onions or garlic.

hmmmm. this many? Oh do a few, lots.. hundreds..  well two anyway.

When they are tender, use a spoon to scoop out the pumpkin, plop it all into a bowl. If you have too much, it freezes great, so do lots.

For the soup you will need about three cups. There, a starting point.

Two cups of chicken stock, one and a half cups of water and the three cups or so of the pumpkin. The onions if you roasted them, carrots too, keep the garlic for later.

Sprinkle with some thyme.

Simmer it all for ten to twenty minutes, Aimee says to put in a half a cup of wine too, an unoaked white. She is always right, so just do it. pssst, you can use sherry too, I like that better. Then add the roasted garlic. I usually put in a few pats of butter now, maybe two tablespoons. Sometimes a spoon of honey too. 

Now take it off the heat and use your stick blender, something like this… 

They make soups so easy to make.

Puree it all up. Then add 1/4 or so, cup of heavy cream. Stir it up and taste to see if it needs any salt or pepper.






About sensuousamberville

I am a Practitioner, teacher and student. I think we should always be students, we should keep our minds open, to continue to learn. :-) Now a mother of two little ones.

3 responses »

  1. OMG, that sounds wonderful Amber! I love soups but a roasted pumpkin soup would be so special!

  2. I do another version you may wish to try…very similar and yummy
    Pumpkin pieces, some potato pieces to give it extra thickness. Chicken stock, onion. When all cooked and mushed up together …cream sour or plain and throw in some caraway seeds and a sprig or two fresh herbs (anything) what you like.

    • That is what is so great about soup, is you can make it different each time. And the pumpkin mash, freezes well, so it is easy to make more soups later if you roast lots now.

      Tis soup weather now too, darn snow flakes.



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