Country Pumpkin Soup


When autumn arrives with its crisp days and bright sunshine, a gardener’s attention may turn to the pumpkin patch where the large, orange vegetables at last reach maturity. After you harvest your pumpkins from the garden, consider the many ways you can use them in the kitchen. Creating a tasty country pumpkin soup with fresh pumpkin puree can tempt and delight your family. Simmer the ingredients slowly on the stovetop for a delicious autumn savory treat.

Step 1

Stab the pumpkin six times with the fork and place it into the baking pan. Add 2 inches of water to the bottom of the pan, set the oven to 350 F and place the pan into the oven. Bake the pumpkin for approximately one hour until the outside of the pumpkin begins collapsing in. Remove the pumpkin from the oven and allow it to cool until you can comfortably handle it.

Step 2

Cut the pumpkin in half and then into quarters with the chef’s knife. Remove the pulp and the seeds and discard them. Cut the flesh from the outer rind and place the soft flesh into the food processor. Process the pumpkin flesh, adding 1 or 2 tbsp. of water, until it becomes a smooth puree.

Step 3

Peel the carrots and the potatoes with the vegetable peeler. Slice them into small chunks and place them into the stockpot. Slice the celery and onion and add these ingredients to the stockpot also. Pour 2 cups of water over the vegetables and then add the pumpkin puree to the stockpot.

Step 4

Place the stockpot onto the stovetop and set the burner to medium. Simmer and stir the ingredients with the wooden spoon until they begin bubbling. Reduce the heat to low and simmer the pumpkin soup until the vegetables become tender--approximately 30 minutes.

Step 5

Season the pumpkin soup with salt and pepper to taste.

Step 6

Use an immersion blender to puree the soup in the stockpot if you desire a smooth soup by inserting the blade of the blender into the hot soup in the stockpot and turning it on. As you move the immersion blender through the soup, you can puree the vegetables. Alternatively, you can also leave the soup chunky.

Step 7

Serve the pumpkin soup warm.

Things You'll Need

  • 1 medium whole pumpkin
  • Baking pan
  • Chef’s knife
  • Food processor or blender
  • 5 whole carrots
  • 5 whole potatoes
  • 2 celery stalks
  • 1 onion
  • Salt and pepper
  • Fork
  • Cutting board
  • Vegetable peeler
  • Stockpot
  • Wooden spoon
  • Immersion blender (optional)


  • Seasonal Chef: Beyond Jack O' Lanterns
Keywords: harvest your pumpkins, country pumpkin soup, fresh pumpkin puree

About this Author

Kathryn Hatter is a 42-year-old veteran homeschool educator and regular contributor to Natural News. She is an accomplished gardener, seamstress, quilter, painter, cook, decorator, digital graphics creator and she enjoys technical and computer gadgets. She began writing for Internet publications in 2007. She is interested in natural health and hopes to continue her formal education in the health field (nursing) when family commitments will allow.