Pumpkin Soup

It seams that during the winter months we love eating soup and all kind of soups and this year we’re obsessed with pumpkins.  Since Thanksgiving we’ve made this soup three times!  It’s beautifully rich and creamy without the use of cream and perfect for cold winter evenings.

Sugar Pie Pumpkins & Winter Squash


1 medium or 2 small Sugar Pie Pumpkins

1 medium yellow onion

2 stalks of celery

2 tbsp olive oil

1 tbsp butter

4 cups chicken stock

1/2 cup packed brown sugar

1 bay leaf

3-4 leaves of fresh sage (optional)

3-4 sprigs fresh/1 tbsp dried thyme

Salt & Pepper to taste

Pumpkins Ready for Baking

Preheat over to 350°.  Wash pumpkin(s), cut in half, and using a spoon or ice cream scooper remove seeds.  Oil skin, place in a casserole or baking dish, and add 1-2 cups of water.  Bake for 45 minutes to 1 hour.  Remove from oven and let cool long enough to hand.  Separate pumpkin from skin and set aside.


Heat olive oil and/or butter in a large stock pot.  Coarsely chop onions & celery  and add to pot with thyme leaves, sage, and bay leaf.  Cook on medium to low heat until soft.  Then add pumpkin, brown sugar, and chicken stock to pot.  Simmer for 10-15 minutes.  Using an immersion blender, blend until smooth and creamy or let cool slightly and blend in a regular blender.  Salt to taste and serve.

Pumpkin Soup

Optional garnishes include pumpkin oil with toasted pumpkin seeds, thyme leaves, or creme fraiche.

We hope you’ll have a chance to make this great pumpkin soup before the pumpkins have disappeared from the markets completely.  Until next time.


Kristen & Lynette