Pumpkin Soup

Source:  Rochelle Beerli cir. 2000’s

pumpkin soup
pumpkin soup

I can’t think of another dish more fitting for fall than the pumpkin soup. This recipe dates back to the beginning’s of our farm when our farmer grew the best varieties of pumpkins. This was about the time when the French pumpkins became fashionable, but not just for decor, but for the cuisine! The particular type I love is the Rouge Vif d’Etampes pumpkin, or the “pumpkin soup pumpkin”. In the beginning, I would take the whole pumpkin, slice it up and roast it, then when finished, peel, puree and cook. Lots of work. Now, I’ve wizened up. To make this soup, you just peel the skin, slice it open, clean it out, and cube it. It goes directly into the stock pot and cooks along with the other soup ingredients. Much easier! Get creative with your lovely pumpkins.

Pumpkin, Potato Soup

Soup is sure to please.
Course Soup
Cuisine French
Keyword Soup
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 5 people


  • 1 medium french pumpkin or small to medium
  • 1 large onion diced
  • 2 to 3 cloves garlic diced
  • 4 cups bouillon figure 1/2 cup per person
  • 2 to 3 TBS butter for sautee
  • 2 to 4 potatoes small and diced
  • 1 to 2 peppers for flavor, or spice
  • 1/4 cup heavy cream to finish off
  • 1 pinch herbs rosemary and sage


  • In a small to medium stock pot, dice and sauté onions and garlic
  • peel, clean and dice your pumpkin
  • dice your additional items;  potato and peppers (note:  potatoes are really only added to this soup to give it thickness from the starch in potatoes…relatively no taste comes from this, and no need to peel the potato)
  • Add your herbs (rosemary and sage)
  • Cook it all up together, roughly 5 minutes or so and add your bouillon stock.  Either vegetable stock, or a chicken stock is suitable
  • Cook until pumpkin and potatoes are soft, usually about 20 minutes.  Take off heat, and puree until smooth.  Add your final bits of cream.  Stir in and serve. 

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