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Pumpkin Soup


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Rate this recipe 4.5/5 (2 Votes)


  • 1 - 2 lbs baking pumpkin
  • 2 tsp extra virgin olive oil
  • 1 onion, chopped
  • 1/2 cup of celery, chopped
  • 2 cups milk
  • 2 cups vegetable broth
  • 2 tbsp fresh lemon juice
  • 1/4 tsp cumin
  • 1 pinch allspice
  • 2 tbsp dry sherry (optional)
  • salt and freshly ground pepper, to taste
  • 2 tbsp pumpkin seeds, for garnish


Servings 4
Adapted from


Step 1

Preheat the oven to 350°F.
Cut the pumpkin in half, scrape out the seeds, and place it on a baking sheet, cut-side down. Roast for 45 minutes or until tender.
In a small pan, sauté the onion and celery until onions are translucent.
Scoop the pumpkin pulp, put it into a large bowl and add the onion, celery, milk and broth. Stir to combine. Ladle mixture into a blender and puree it in batches. Strain the soup through a colander. Add the lemon juice, cumin, allspice and sherry. Season to taste with salt and pepper.
Reheat the soup; divide it among 4 warmed soup bowls and top with the pumpkin seeds.

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