Pumpkin Soup

Pumpkin Soup

Original Post by Teri in Mar, 2010

This is one of my favorite fall soup recipes that I am sure you will also enjoy. I hope you will use fresh pumpkin in place of the canned as the results will astound you. To use fresh, de-seed and bake skin side up until tender, then remove the pumpkin and puree until smooth. I am confident you will be surprised by the savory taste and aroma of this soup.


  • 2 cups chopped onions
  • 2 Tbs. olive oil
  • ½ cup each of peeled/sliced carrots and peeled/sliced parsnips
  • 1 ½ tsp. Real Sea Salt
  • 2 ½ cups water or vegetable stock
  • 1 ¼ cups unsweetened apple juice
  • ½ cup tomato juice 1 tsp. Ground Cumin
  • ½ tsp. each of Lucy’s Ground Nutmeg, Ground Cinnamon, and Paprika
  • 1 ¾ cups cooked pumpkin (15-ounce can)


In a soup pot, sauté the onions in the oil until they become translucent, about 10 minutes. Stir in the carrots, parsnips and salt and continue to sauté for about 5 minutes. Add the water/stock, apple and tomato juices, cumin, nutmeg, cinnamon and paprika. Cover the pot and bring to a boil; then reduce the heat and simmer until the vegetables are tender. Stir in the pumpkin. In a blender, puree the soup until smooth. Gently reheat, if necessary.

Serves 4; yields 6 ½ cups

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