Inspiration from Meghan

Join my community

Sign up to receive news, updates and special offers through our newsletter.
  • This field is for validation purposes and should be left unchanged.

Pumpkin Soup


I love pumpkins. I could say that as a child I loved carving pumpkins, but the truth is that I still do. Nothing says autumn quite like the sight of big orange pumpkins on everyone's door step (even better when accompanied by oddly shaped gourds).

Pumpkins, of course, are synonymous with Halloween and Halloween just happens to be the most celebrated holiday in my family. I am not sure why that is, but for as long as I can remember, Halloween planning began sometime in February and would be carried on until the eventful day. School would be skipped, work would be missed, the house would be decorated, drinks were served to the neighbours and the night wasn't a success unless at least one child was left crying in fear.

Where Halloween night is always a little chilly, it has been a long standing family tradition that after a night of giving out candy and making kids cry, we would warm up with a big bowl of pumpkin soup. In honour of Halloween, my dad came by my place and together we cooked up this year's delicious batch of pumpkin soup... and of course we did the cooking in full costume.

Now, pumpkin isn't just pretty to look at and yummy to eat, it is also good for us. According to The World's Healthiest Foods, consuming foods rich in beta-cryptoxanthin, found in high amounts in pumpkin, is protective for our lungs. Pumpkin is an excellent source of vitamin A (in the form of beta-carotene),  vitamin C, potassium, dietary fiber and manganese.

Pumpkin Soup

Prep time: 

Cook time: 

Total time: 

Yield: 4-6

  • Halloween Pumpkin Soup
  • 1 large onion, diced medium
  • 3 stalk celery, diced medium
  • 2 carrots, diced medium
  • 1 large leek, diced medium
  • 2 cups pumpkin
  • 6 cups vegetable broth
  • 1 teaspoon cumin powder
  • 1 teaspoon cinnamon
  • pinch of clove
  • pinch of nutmeg
  • salt, to taste
  • Puree soup in blender and return to pot.

Make It Like So
  1. Add all ingredients into a stock pot over medium high heat.
  2. Bring to boil and reduce to simmer.
  3. Simmer for 20 minutes (until pumpkin and carrots are tender) and remove from heat.
  4. Let cool for 15 minutes.

9 Responses to “Pumpkin Soup”

  1. [...] first collected Added 30 Oct 08 from Flag as inappropriate or [...]
  2. Marci Telpner Rosenthal said…
    But can you freeze it? Better ask Fritzi.
  3. Lisa T said…
    Meghan, That recipe sounds delicious! Wish I had it earlier, and I would have forwarded it out to all of our day cares! We should connect...(this is Angel's friend, who works for RFRK, by the way)... Love your blogs, and hope to meet you in person soon! be well, lisa
  4. The Thistle said…
    Hahaha! Awesome... you are the CUTEST cat burglar (did I spell that right? What an odd word)! I just wanted to hug you the whole time I was watching that... the best part, of course, is the outtakes at the end, especially when you're crying :)
  5. [...] Pumpkin Soup [...]
  6. [...] Pumpkin Soup [...]
  7. [...] Pumpkin Soup [...]
  8. [...] the past, you have seen us as Cat Burglars, Cool Cats, and Jungle Cats. This year we went for a Mexican Cat theme makes almost no sense at [...]
  9. [...] myself fall down the stairs). The one that takes the cake on this however is last year’s All Things Pumpkin where my dad and I dressed up as cat burglars and made pumpkin [...]

Before you post your comment, please note that I am unable to offer nutritional advice or recommendations via my blog.

Let us know what you think. Your email address will not be published.

Rate this recipe:  

Join my community

Sign up to receive news, updates and special offers through our newsletter.
  • This field is for validation purposes and should be left unchanged.
To The Top.