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Pumpkin soup

Pumpkin Soup recipeprint this page

If you want crispy bacon on top you can make it in the oven while cooking the soup. 


*2 1/2 cups solid pumpkin, fresh or canned (roast if using fresh pumpkin) OR if its Pumpkin season - We prefer to Roast Pumpkin with Blood Orange Olive Oil or Roasted Garlic Olive Oil in the oven until tender; roasting adds flavor and locks in nutrients that boiling takes out 

*1 yellow onion, chopped

*2 celery stalks, chopped 

*2 Carrots, peeled and chopped 

*Minced garlic (2 cloves)

*Fresh grated ginger 

*1 - 2  Golden delicious apple, chopped into cubes

*Fresh squeezed orange juice 

*2 1/4 cup Vegetable broth broth

*2 cups half and half or Heavy cream (if you like a creamy soup)

*Sweet corn kernels 

*Pumpkin Spice seasoning (ready to add more Cinnamon if needed) 

*1 tsp curry powder 

*1 tsp Cumin powder 

*1/2 tsp salt and pepper

*Optional - Chili pepper or flakes. You can also add it after it is cooked. 

Sour cream, hulled pumpkin seeds and Bacon are all Optional - we like to add the bacon to ours. Some nice crusty bread is nice too so you can eat all of the remaining soup in the bowl. 


Heat skillet with oil and put chopped onion, carrot ,celery and garlic in to soften. When soft add the apple, pumpkin, ginger, seasoning and broth. 

Cook until tender. Bring to a boil, cover and reduce heat. Use your hand blender to combine all of your ingredients when it is soft enough. Taste and add more seasoning if desired. 

Add corn if you want the texture in your soup. 

Add more broth if needed and per your liking for pumpkin soup. Add half and half and stir to combine.  Let it simmer for for about 5 minutes. Serve warm. 

*With a lot of trial and error this recipe is mine.