Hearty Pumpkin Soup Recipe

I never liked pumpkin soup. Actually, it is all we made with pumpkins while I was living in France (where you can only find very small pumpkins in October, if any). I found pumpkin soup to be watery and bland.

However, my friend and I prepared this delicious pumpkin soup recipe last weekend and I couldn’t believe how wholesome it was! I was also surprised by how basic the ingredients are. All you need is a small pumpkin, a few potatoes, some onions, rutabaga, chicken broth and some milk. I brought some of this delicious soup to work in a Mason Jar the other day. Simple and perfectly in season. Enjoy!

 

Simple, Hearty Pumpkin Soup Recipe

Pumpkin soup pumpkin puree recipe

 

Ingredients

  • 1 small pumpkin, without insides, peeled and in cubes
  • 2 or 3 large potatoes chopped in cubes
  • 2 or 3 rutabagas chopped in cubes
  • 2 or 3 onions chopped
  • 1 1/2 cups of chicken broth
  • 2 cups of milk (if you wish to serve right away)
  • Salt, pepper and nutmeg to taste

 

  1. Heat the pumpkin, potatoes and rutabaga in a large pot and let it simmer on medium in the chicken broth for an hour or so.
  2. Once the veggies are soft enough, blend the soup with a hand mixer or blender. Place the pot back on the heat until the soup becomes thick and begins to bubble.
  3. You can seal the concentrated soup in a few Mason Jars at this point if you wish and preserve it for future use.
  4. If you wish to serve, simply add milk until the soup is liquid to your liking.
  5. Sprinkle with salt, pepper, and some nutmeg and enjoy!

 

You can preserve the soup base in a mason jar for months!

Looking for other pumpkin recipes?

Why not make pumpkin purée! I can also be preserved in Mason Jars and can be the base of many other pumpkin recipes such as pumpkin soup, ravioli, lasagna, bread, oatmeal, pie, pudding, cheesecake, pumpkin latée or even pumpkin bars!

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Hearty Pumpkin Soup Recipe!

Hearty Pumpkin Soup Recipe!

Ingredients

  • 1 small pumpkin, without insides, peeled and in cubes
  • 2 or 3 large potatoes chopped in cubes
  • 2 or 3 rutabaga chopped in cubes
  • 2 or 3 onions chopped
  • 1 1/2 cups of chicken broth
  • 2 cups of milk (if you wish to serve right away)
  • Salt, pepper and nutmeg to taste

Instructions

  1. Heat the pumpkin, potatoes and rutabaga in a large pot and let it simmer on medium in the chicken broth for an hour or so.
  2. Once the veggies are soft enough, blend the soup with a hand mixer or blender. Put it back on the heat until the soup becomes thick and begins to bubble.
  3. You can seal the concentrated soup in a few Mason Jars at this point if you wish and preserve it for future use.
  4. If you wish to serve, simply add milk until the soup is liquid to your liking.
  5. Sprinkle with salt, pepper and some nutmeg and enjoy!