In the United States, pumpkin is most often used in sweet desserts, muffins, and bread. Around the world, however, it is a popular vegetable for savory dishes such as pumpkin soup made with traditionally made bone broth.
My husband grew up in Australia where roasted pumpkin is a very popular choice as a side dish. As a result, I’ve long since gotten used to using pumpkin alongside other more popular vegetables like carrots, broccoli, and green beans!
Homemade Pumpkin Soup
The pumpkin soup recipe below is one that I developed specifically to use up extra homemade pumpkin puree from making pumpkin pie, grain-free pumpkin cookies, and pumpkin bread during the Thanksgiving or Christmas holidays.
But, you can make it during any season. Here in Florida, believe it or not, there is a tropical pumpkin that grows during the hot and humid summer! Thus, it is possible to make this soup year-round using the seasonal squash or pumpkins growing in your local area at the time.
Any type of pumpkin or squash will do, in my experience, with the exception of spaghetti or butternut squash. If you love butternut squash, this recipe for squash and sundried tomato soup is more suited to this vegetable’s unique flavor.
Enjoy!
Traditional Pumpkin Soup Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 quarts
Calories 274 kcal
Author Sarah Pope
Ingredients
- 1 quart bone broth
- 2-3 yellow onions chopped, preferably organic
- 3-6 cloves garlic minced
- 4 large celery sticks chopped, preferably organic
- 5 carrots chopped, preferably organic
- 2 bay leaves
- 2 cups pumpkin puree preferably homemade and organic
- 1-2 Tbl cultured or soured raw cream per serving
- sea salt to taste
- ground pepper to taste
- 3 Tbl traditional fat of choice
Instructions
Melt fat in a large skillet. Add chopped onions, garlic, carrots and celery and sauté until soft.
Pour bone broth into a large pot and add cooked veggies. Add pumpkin puree and bay leaves.
Simmer uncovered for 15 minutes. Remove bay leaves. Taste and add sea salt and pepper as needed.
Serve in bowls with dollops of cultured or soured raw cream.
This soup is delicious with added chunks of slow cooked chicken or beef roast!
Recipe Notes
Substitute meat stock for bone broth if you are sensitive to glutamate or on a gut healing diet like GAPS.
Use any traditional fat you like to sauté the veggies including butter, grassfed ghee, tallow, or pastured lard. I particularly like to use roasted goose or duck fat if I have some on reserve in the refrigerator from a recent holiday meal.
The crackers in the picture are grain free rosemary and sea salt crackers from Simple Mills.
Nutrition
Amount Per Serving (1 cup)
Calories: 274
Calories from Fat: 117
Fat: 13g
Cholesterol: 28mg
Sodium: 604mg
Carbohydrates: 29g
Fiber: 4g
Protein: 14g
Vitamin A: 600IU
Vitamin C: 24.8mg
Calcium: 110mg
Iron: 2.3mg
This article was originally published on thehealthyhomeeconomist.comand includes a Print-friendly version.
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