Hey, Pumpkin: This Soup is for You

OCTOBER 30, 2012


Ahh Fall. Beautiful, wonderful Fall.  Boots, sweaters, pink cheeks and…Soup! Soup really makes everything better.  Stressful workweeks… colds…hurricanes… the list goes on.  And what better way to get in the spirit of the Halloween holiday than a steaming bowl of pumpkin soup?

It’s not only festive, seasonal, and incredibly delicious, it is very easy to make.


Pumpkin Soup

Yield: 4 Servings



1 4lb sugar or pie pumpkin

2 medium carrots

1 large onion

2 cups vegetable stock + more if needed

2 T honey

1 t nutmeg

1 t curry powder

1 t allspice

½ t cayenne pepper

½ cup heavy cream

salt & pepper to taste



– Preheat your oven to 400° F.

– Cut the pumpkin in half (carefully!) with a large, sharp knife. Scoop out the seeds and pulp and discard (or sprinkle a little salt on the cleaned seeds and roast those for a delicious snack!). Cut the onion into quarters, and cut the carrots into large pieces.

– Place in a roasting dish, season with salt & pepper. Nestle the pumpkin halves among the vegetables.  Sprinkle the spices over both halves of the pumpkin along with salt, pepper and honey.  Pour the 2 cups of vegetable stock in and around the vegetables.  Cover with foil.

– Roast the veggies for 45 minutes or until very tender.

– Scoop out the pumpkin flesh into the bowl of a food processor – if you don’t have a food processor you can use a blender and make the soup in batches. Add more vegetable stock to thin out the soup as you blend.

– Blend until the mixture is very smooth, and then pour the soup in to a large saucepan. Taste and season to your liking.  Finish by adding ½ cup of cream. Stir until combined, and serve hot.

– Turns out those adorable little pumpkins found in nearly every supermarket this time of year aren’t just for autumnal tablescapes –turn them into a comforting fall meal!



Happy Halloween!

– Amy & Hillary





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