My pumpkin soup

Shawn Sisler


It's fall, autumn leaves, vine ripened pumpkins and Halloween all mean a bit of chill and this will warm you right up.
I made this recipe because one evening I went to dinner with a friend and she ordered this soup on the side. Normally I am not a pumpkin fan, but this looked really good, and it was. So a few weeks later I set my sights on making my own and here it is. It's better that the restaurant's even if I say so myself. :)

★★★★★ 1 vote
30 Min
1 Hr


4-5 lb
sweet baby pumpkin, halved, seeded and baked in microwave 10 or so minutes until tender.
or 2 can(s)
4 slice
bacon crisped and chopped
1 small
sweet onion diced finely
2 can(s)
14.5 oz chicken stock or broth
1 1/2- 2 c
1/8 tsp
thyme, dried or half a teaspoon fresh chopped thyme
1/8 tsp
cayenne pepper, or more if you like it spicy
of nutmeg
salt and pepper to taste
4 Tbsp
unsalted butter


1When I use actual real pumpkin or squash I lightly oil the exposed flesh and cook it upside down on a microwave safe plate. This usually takes 10-15 minutes or until fork tender. Remove from microwave and set aside to cool a bit.
2Once the pumpkin has cooled enough to handle, scrape the flesh out and place in a blender. Start the bacon frying now so when you are ready it is too. If using canned pumpkin you can just place it in the blender and move on to the next step.
3Add your chopped onion and part of one can of broth to the blender, just enough to help the blender work through the pumpkin without straining too hard. Once blended pour into stainless steel or what ever stock pot you have and start on medium low heat.
4Add the rest of the stock, 1 cup of water and your seasonings. Then once the bacon is done chop it up and add it to the soup. Once the soup has come to a boil turn it down to simmer for about 10-20 minutes. Shut it off and add the butter barely stirring to melt it down. Now serve it topped with Italian Parmesan croutons, butter crackers or plain old saltines if you must.

About this Recipe

Course/Dish: Vegetable Soup