Pumpkin Soup

Yesterday was Halloween. Here in the land of windmills and wooden shoes, it is not celebrated as big as they do in the USA. Aside from some movie theaters throwing a midnight a scary movie marathon and amusement parks having a Halloween theme with people dressed up and haunted houses.

I couldn’t be bothered with either though. Not yesterday. I planned to just watch a bunch of scary movies at home. But ended up not doing even that. The closest thing to having somewhat of a Halloween feel yesterday, was eating this Pumpkin Soup. I suppose.

I was not sure if it was going to taste any good. I had never tried Pumpkin Soup before. But. It was much tastier than I expected it to be. And thus I would like to share the recipe with you here. Because I have not shared recipes for quite a while.

Enjoy and Happy Halloween!

SONY DSCPumpkin Soup


  • 6 cups chicken stock
  • 1 1/2 teaspoons salt
  • 4 cups pumpkin puree
  • 1 teaspoon chopped fresh parsley
  • 1 cup chopped onion
  • 1/2 teaspoon chopped fresh thyme
  • 1 clove garlic, minced
  • 1/2 cup heavy whipping cream
  • 5 whole black peppercorns


  1. Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
  2. Puree the soup in small batches (1 cup at a time) using a food processor or blender.
  3. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

Serving Tips

  • Serve with some corn on a cob and roasted pork belly. Or some tasty brown whole wheat bread.
  • If you feel creative, you can use the pumpkin shell as a bowl and serve the soup in it.

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