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Pumpkin Soup

Enoy this refreshing, yet comforting Pumpkin Soup

Fall brings so many great changes. The fallen leaves as well as the different squash that are in season, that make for a delicious medley of yummy recipes is my all time favorite. Halloween ain't so bad either ;) Although where I am currently residing, we are still having wonderful weather, this recipe can come in handy for those true fall days and nights. :

The best Pumpkin Soup of the season! –GTG

If you do not have a real pumpkin for this recipe, no worries. Just substitute for pumpkin pie filling. You will need about 2 lbs (16oz)

Let me know how it turns out! Happy Cooking

Pumpkin Recipe


2 lb Pumpkin

2 quarts Chicken stock

1 clove of Garlic

1/2 teaspoon oregano

1 teaspoon salt

1/2 teaspoon pepper

1/2 cup sour cream

1 tsp. fresh Dill, Finely minced

Cooking Directions

Wash the pumpkin and leave the skin on.

Remove the seeds and cut into 1-inch squares.

In a soup kettle or slow-cooker, place pumpkin pieces, Chicken stock, garlic, oregano, salt and pepper.

Cover and boil for 20 minutes until Pumpkin is tender.

Remove from heat

Work the vegetable mixture through a sieve or blend in a blender.

Whisk in the sour cream until smooth.

Garnish with Fresh Dill


Servings: 8

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