Pumpkin Puree Soup


After all the Halloween jack-o-lanterns have been carved, a gardener with an abundant crop of pumpkins may be wondering what to do with the rest of those glorious orange gourds. The Mayo Clinic suggests making a puree from roasted pumpkins and using it to create a delicious, low-calorie soup that is high in both potassium and fiber.

Making Puree

Step 1

Select medium-sized pumpkins that are ripe and firm. Wash and dry the pumpkins. Cut off the tops and remove the seeds and strings with a large spoon or ice-cream scoop.

Step 2

Cut the pumpkins into fourths or smaller, depending on the size of the fruit. Make all the pieces approximately the same size for even cooking.

Step 3

Preheat the oven to 375 degrees F. Spray a baking dish with nonstick spray or apply a thin layer of cooking oil. Arrange the pumpkin pieces in the pan so they do not overlap.

Step 4

Bake the pumpkin for 60 to 90 minutes or until the pulp is completely soft when pierced with a fork. Remove the pumpkin from the oven and allow it to cool.

Step 5

Scrape the pulp away from the pumpkin rind with a fork or spoon and place in into a bowl.

Making Soup

Step 1

Measure out equal amounts of milk, broth and puree and half as much water. For example, use 1 cup of milk, 1 cup of broth, 1 cup of puree and 1/2 cup of water. Set aside the milk and add the remaining ingredients to a pan.

Step 2

Season the soup to your taste with salt and pepper and typical "fall" spices such as cinnamon, nutmeg or clove.

Step 3

Heat the ingredients to boiling, stirring often. Reduce the heat to low after the mixture reaches a boil and simmer for approximately 5 minutes. Add the milk and continue simmering just until the soup is hot again. Serve.

Tips and Warnings

  • Do not boil the soup again after adding the milk. The milk may curdle and add an unappealing look and texture to the finished product.

Things You'll Need

  • Knife
  • Large spoon
  • Baking dish
  • Non-stick spray
  • Oven
  • Fork
  • Blender
  • Water
  • Broth
  • Milk
  • Seasonings


  • Mayo Clinic: Recipe: Pumpkin Soup
  • Pumpkin Nook: Pumpkin Puree
Keywords: pumpkin puree, pumpkin puree soup, pumpkin soup

About this Author

Jo Burns is a freelance writer living in California. She has been a writer since 1980. Her publications include "The Serapeum," "Familiar," "Tellus" and "Pitkin Review." She specializes in articles relating to health, travel, writing and crafting. In 2008, Burns received a Master of Fine Arts in creative writing from Goddard College.