Perfect Pumpkin Soup To Last The Winter

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 thrilled to try your pumpkin soup.

Perfect Pumpkin Soup To Last The Winter
Perfect Pumpkin Soup To Last The Winter

[alert-note]Being Prepared[/alert-note]

You’ll want to be set up, as this process can take a while from start to finish. First, you’ll want 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.

[alert-note]It’s Time[/alert-note]

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.

Pumpkin Soup


  • 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.

[alert-note]The Aftermath[/alert-note]

Now that you’re finished making your soup, you’ll want to store more away for the winter. First, clean whatever dishes you may have to wash in the sink. Next, fill your sink with ice water. Freezers and fridges don’t cool soup fast enough; this will help you save some time. Place your pot, or pots if you have a double sink, into the ice water and stir it every few minutes to help release more heat. Once your soup is cooled, you can put into containers of your choice to place in the freezer. Pumpkin soup typically stays good in the freezer up to three months. Try to not store into massive proportions to save waste. Happy Holidays!

Guest Author Bio
Jennifer BrownJennifer is a certified cook enthusiast and a legit photographer from Ohio, USA. She is a food lover and thus makes blogs about it at Imaddictedtocooking, which include her own photos for the demonstration of how the recipes are made.  Contact her at @jenniferimaddi1

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