Cooking with PumpkinNo. 2454 · The 2026 edition
Easy Pumpkin Soup
Warm up with a bowl of creamy, homemade pumpkin soup – perfect for chilly fall evenings.
Our own summary of the original — the full post and photos live at iheartnaptime.net.
This easy pumpkin soup starts with roasting a small pumpkin until tender. After sautéing aromatics, you simmer the flesh with broth, blend it smooth, and finish with a touch of cream for richness. A simple, comforting dish that highlights autumn's favorite squash.
Ingredients
Directions
- Split the pumpkin into two halves, scoop out the seeds, then bake in a 400°F oven for 45 minutes.
- Once cool enough to handle, scoop the softened flesh from the skin.
- In a large pot, cook the chopped onion and minced garlic until translucent.
- Add the pumpkin flesh and vegetable broth, bring to a simmer, and cook for 20 minutes.
- Puree the soup until smooth, then stir in the heavy cream and season with salt and pepper.
