Autumn Pumpkin Soup

By Kersh in the Kitch
October 30, 2009
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Author Notes: I started out making butternut squash soup, and my fall soups list has grown into making soup out of every squash I can think of...but there's nothing more impressive to guests than presenting pumpkin soup served inside of the pumpkin. It's become an annual girls night tradition to have an "all things pumpkin night" every year around Halloween.Kersh in the Kitch

Serves: 4

  • 1 medium pumpkin
  • 1 tablespoon olive oil
  • 1 medium onion
  • 50+ ounces chicken broth
  • 1 can pumpkin puree
  • 1 can evaporated milk
  • salt and pepper to taste
  • fresh grated parmesan cheese (garnish)
  • sprinkle nutmeg
  1. Cut the top off of the pumpkin and remove seeds and pumpkin pulp. The scrape/cut out walls of pumpkin without piercing through the pumpkin.
  2. Rinse pumpkin seeds and spread on greased baking sheet. Sprinkle with salt and bake at 250 degrees for 30-45 minuntes or until the rest of the soup is complete.
  3. Saute chopped onion in 1T oil in a large soup pot. Once onion has started to carmelize, add chicken broth and pumpkin flesh. Sprinkle with salt and pepper. Bring to a boil.
  4. Transfer soup mixture to blender, working in batches. Blend until smooth.
  5. Return to stovetop, turn to medium low, and slowly stir in pumpkin puree and evaporated milk. Season with salt and pepper to taste. Once soup is hot, transfer to hollowed pumpkin to serve.
  6. Garnish with toasted pumpkin seeds and fresh grated parmesan cheese. Sprinkle with nutmeg for a spicy fall finish.

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