Main Dishes Recipe Index

Pumpkin Soup

Autumn is moving in, bringing with it cooler temperatures and increasingly red-tinted vines crawling up iron-balconied Victorian homes. 
The new season also brings closer our two big events of the year – the settlement of our new apartment (this Thursday!) and of course, our June wedding overseas. As the renovation start date and continued wedding planning take up quite a bit of our creative time, I’m reaching into my recipe bank for simple but healthy, seasonal meals to make.
I was quite happy to stumble on this recipe for pumpkin soup while checking out my match for this month’s Secret Recipe Club – Erin from Easy Everyday Eats. We often get plump butternut or Queensland Blue pumpkins in our CSA or from the family farm, and love the silken soup that results from a quick saute, splash of stock and drop of cream. 
Erin’s recipe and mine only have a few differences – whereas she uses thyme, I use nutmeg. I also use canola (instead of butter) to keep it light, and toss in a few carrots. We both garnish with earthy sage, and both love the warm simplicity of this anytime soup.

If butternut isn’t in season or readily available, use any other pumpkin or hard squash you can get your hands on. I’m sure Erin and I would both agree that the results are not to be missed.

Adapted slightly from Easy Everyday Eats

1/2 large pumpkin, like butternut or Queensland Blue (approx 4 cups chopped)
2 carrots
1 large shallot, diced
4 cups chicken stock
1/2 cup light cooking cream
Pinch dried thyme
Pinch freshly grated nutmeg
Black pepper, to taste
Fresh sage leaves, for garnish
Drop of canola oil, for frying

In a large, heavy-bottomed pot, heat a small amount of canola oil (or butter) and gently sauté the shallots until fragrant and translucent. Meanwhile, peel and chop the pumpkin and carrots into large bite-size pieces. Add the pumpkin and carrots to the shallots, along with the thyme and black pepper, and sauté together 3-4 minutes.

Add enough stock to cover the vegetables. Bring to a boil, then reduce and simmer 15 minutes until the pumpkin and carrots are fork-tender.

Puree the vegetables and stock with a stick or standing blender until smooth. Stir in the light cream and nutmeg. Ladle into bowls and serve immediately with toasted soldiers, and garnished with fresh sage.

Audio pairing: Junip, “Always”

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  • Reply Coffee and Crumpets 05/04/2012 at 10:10 pm

    Love the vibrant colour! I guess in the US it’s known as butternut squash, I don’t make the soup too often but I love it roasted or made into a vegetarian lasagne. It’s spring in Colorado so we’re slowly moving away from our squashes and pumpkins to spring vegetables. Our Farmer’s Markets start this week! Looking forward to visiting them. Love your photographs!

  • Reply Kelley 03/04/2012 at 2:25 am

    GREAT picture!  We just launched the all new and I’d love if you would check it out! April is peas month, so if you have any great pea recipes, join the fun and link up! We’d love to have you.

  • Reply Reem I Simply Reem 02/04/2012 at 5:27 pm

    Beautiful Recipe and Gorgeous Pictures…
    Thanks for sharing this deliciousness.

  • Reply Yasmeen 02/04/2012 at 1:28 am

    Glad you found me, Mona! I grew up eating Indian cuisine and love it, so I’m glad to have found you in return.

  • Reply Yasmeen 02/04/2012 at 1:15 am


  • Reply Yasmeen 02/04/2012 at 1:15 am

    It does make the world smaller. I moved hemispheres 2 years ago, and sometimes even I still get things mixed up!

  • Reply Yasmeen 02/04/2012 at 1:13 am

    Oh no – I keep mine on the counter and as yet haven’t had any problems with them. Maybe try that? Thanks, too 🙂

  • Reply Yasmeen 02/04/2012 at 1:13 am

    Sweet potato would be awesome. Great idea.

  • Reply Yasmeen 02/04/2012 at 1:12 am

    Thanks Nicole! Glad you liked the green beans, too.

  • Reply awfullyfrench 01/04/2012 at 11:41 am

    This is so adorable. I love how you take pictures of your recipes. It’s always colorful and quaint, a real feast for the eyes (and hypothetically, for my taste buds as well ^^’)
    Spring is kicking in around here so we’ll both have very different recipes to show… for the best!
    Take care! xxx

  • Reply Gerry @ Foodness Gracious 31/03/2012 at 5:44 am

    Sounds like a great soup and love the pics. It’s so trippy to hear you talk about autumn when summer hasn’t even kicked in here…
    Take care..

  • Reply nicole @ I am a Honey Bee 30/03/2012 at 2:21 pm

    lovely soup. looks fantastic!

  • Reply Danielle Depietro 29/03/2012 at 7:43 am

    I love your recipe’s. Your pumpkin soup would be so good right now, I am in a cold uni classroom. I use mostly the same ingredients except I use less carrot and add sweet potato 🙂 

  • Reply Apeksha 29/03/2012 at 4:56 am

    What a coincidence that I also used pumpkin for my SRC post this month! 🙂 I love pumpkin….and that soup looks gorgeous!

  • Reply Kristy Gardner 29/03/2012 at 2:35 am

    as i just said @ veggiewiz (who also cooked with pumpkin this SRC round):

    aw! the last time i went to make something with pumpkin I went to gather my
    little pumpkin from storage and either age or moisture or something got
    at it and it was entirely concave on one side and rotted through i’ll just have to live through you, I guess…

    Happy (belated) SRC reveal day!
    P.S. i adore squash and you’ve done an excellent job here! mmmmm soup!

  • Reply Anna @ the shady pine 28/03/2012 at 11:00 pm

    This looks a delicious pumpkin soup…a great start to the Autumn season!

  • Reply Kristen 27/03/2012 at 9:46 pm

    I love how blogging makes the world smaller.  I started reading this post with your reference to fall, then I had to read the date to make sure this was current and then a light bulb went on and I realized you were in the Southern hemisphere.  How cool is that?!  And sorry, that I am so slow on the uptake.   Your soup sounds so fabulous that I am a little sad that I will have to wait a few months before I see any pumpkins in the stores!

  • Reply Ashley 27/03/2012 at 9:20 pm

    Isn’t it funny how something as simple as pumpkin soup can have so many variations! My mum’s version has curry powder in it and she tried adding some peanut butter into it after watching someone else make it on a tv show…and it was just great! Your pictures look so lovely and warming! 

  • Reply Nicole 27/03/2012 at 6:04 pm

    Mmm… this looks absolutely fantastic. I love pumpkin soup – what a perfect SRC recipe.

  • Reply amy donovan 27/03/2012 at 4:31 pm

    i love love love pumpkin soup + yours looks absolutely delicious. + your picture turned out lovely! glad to meet you through the SRC – i’m a fellow group D’er! =)

  • Reply Debbi Does Dinner Healthy 27/03/2012 at 4:31 pm

    I’ve done this with squash but not pumpkin, it sounds awesome on a cool night!

  • Reply Lindsay (lifeandkitchen) 27/03/2012 at 4:07 pm

    This looks divine!

  • Reply leaf (the indolent cook) 27/03/2012 at 1:43 pm

    It’s been such a long time since I made pumpkin soup. Love how prettily you styled yours!

  • Reply Loveforfood 27/03/2012 at 1:43 pm

    I love your photos and your recipes they want me to get up right now and try them

  • Reply Hannah 27/03/2012 at 9:02 am

    Nothing like a perfectly smooth and silky pumpkin soup for the cooler Autumn nights. This looks lovely, and oh what an exciting year you have ahead 🙂

  • Reply Kelsey @ K&K Test Kitchen 27/03/2012 at 2:46 am

    This sounds lovely!

  • Reply Anna @ The Littlest Anchovy 26/03/2012 at 10:32 pm

    Nothing like a great big bowl of pumpkin soup. Yum, you have made me a little glad it is getting colder…

  • Reply Mona 26/03/2012 at 10:27 pm

    Dont know how I missed your blog, but glad to discover it today!

  • Reply anh 26/03/2012 at 10:15 pm

    adding nutmeg to the soup would be fab! Lovely recipe.

  • Reply Rosa May 26/03/2012 at 5:30 pm

    A delicious soup! Very comforting and wonderfully flavored.



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