You’ve spent all year perfecting your garden and trying to grow the perfect pumpkins for Halloween. Now that the time has finally arrived, what else can you do with all of that pumpkin? Of course, you can make seeds, pumpkin pie, and pumpkin roll. But have you ever thought about pumpkin soup? It’s perfect for those chilly days, and delicious! Any pumpkin lover would be thrilled to try your pumpkin soup.

pumpkin Pie and Dahlias

Creating the Perfect Pumpkin Soup

You’ll want to be set up, as this process can take a while from start to finish. First, you’ll want to make sure you have all the ingredients that you need. Since you’re using fresh pumpkin and not canned, you’ll want to make some pureed pumpkin. Some of the best juicers on the market also double as a food processor. Many that double as a food processor are the twin gear juicers, which keep all of the nutrients in the juice.

You’ll need high-quality pots and pans, to make sure nothing sticks or burns. If you have to look up pots and pans reviews only, go ahead. It’s better to be safe than sorry. If you do ruin a pan or two during this holiday season, look up reviews after and ask your significant other or a family member for one you found. At least you’ll have the information to back you up while you’re pleading your case. You’ll want open space in your kitchen and make sure it’s clean. You want to avoid as much clutter and chaos as you can. It’ll save you clean up time later if you keep the area clear.


Pumpkin Soup Recipe

By Bren Haas 

pumpkin soup with basil garnish

Prep Time: 10 minutes

Cook Time: 15-20 minutes

After you’re prepared to make your pumpkin soup, you can start making it with this simple recipe. Even though this recipe is simple, you can stock up enough pumpkin soup for the winter.


  • 3 cups chopped onion
  • 6 minced cloves of garlic
  • 3 cups of milk
  • 6 cups pureed pumpkin
  • 6 tablespoons of olive oil
  • 24 ounces of chicken stock
  • Optional: salt, pepper, thyme, and cinnamon


  1. Take a pan and sauté the garlic and onions in the olive oil until the onions are soft. Then, dump them into a large stock pot (this recipe makes a big batch to last the winter). Add in your puree, chicken stock, and milk. You can also add cinnamon and salt if you’d like. Simmer all of the ingredients for ten minutes.
  2. You’ll want to get your blender ready. Take out proportions and blend them in batches. You’ll want another pot on the stove for the next step. Once a batch is done blending, you need to simmer it for five more minutes.
  3. After you’re done with a batch you plan on serving at that time, you can add more salt, pepper, cinnamon or put some thyme on top for a nice look.

Note: Great soup during the Autumn season.  Garnish with parsley or fresh basil, sunflower seeds and or sour cream.

What did you think of the recipe?  Please be sure to share your thoughts on my website!

Let’s Connect

In conclusion to checking out this recipe, I hope you will take the time and tell me what you think of it.  Would you make homemade Pumpkin Soup this time of the year?  Suggestions and other comments are welcome on my blog post today.  I can’t wait to connect with you.  I am also on social media @BrenHaas on Twitter and Facebook.

Happy Pumpkin Soup Day,

Bren Haas

2 Responses

    1. Thank you so much for stopping by Nicki – I appreciate you coming over and commenting on my page! The pumpkin soup is an amazing recipe. I have 1 pumpkin (pumpkin pie variety) left that I may have to make another batch of soup this week.

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