Grandma’s Pumpkin Soup Recipe

The fall is here, and we are ready for the best old-fashioned Grandma’s Pumpkin Soup Recipe. Creamy, rich in flavor, and lush. And this is the best grandma’s most delicious pumpkin soup ever.

Why does it feel that fall didn’t really happen if there was no Pumpkin soup on the table? Because when we think about pumpkins, the fall season comes to our mind.

Pumpkin is traditionally considered a holiday food and is a staple in our kitchen pantries and freezers during that festive time of the year. However, did you know that pumpkin is now heralded as one of the ‘Super Foods?’

What exactly makes pumpkin so super? The powerful antioxidants known as carotenoids give this food its super status. Carotenoids have the ability to ward off the risk of various types of cancer and heart disease, along with, cataracts and macular degeneration.

Dr. Pratt mentions many other disease-fighting superfoods in his book as well, but we are most interested in pumpkins because of their year-round availability and ease of use in canned form.

Ingredients you’ll need

• Pumpkin – I used fresh sugar pumpkins which were super delicious. As a substitute, you can use canned pumpkin puree, but if there is a possibility, use real yummy pumpkins. The taste will be more authentic.
• Potato, Carrots, and Onions – These vegetables will be roasted together with the pumpkin and will give a super delicious creamy taste to the soup.
• Heavy Cream – This is responsible for the creaminess of the soup. There are several options for substitutes, such as Half-and-Half. If you want a vegan variation you can add Coconut Milk or Unsweetened Almond Milk.
• Vegetable Oil, Chicken Bouillon Cubes, Ground Nutmeg, Ground Black Pepper, and Salt are the important essentials for grandma’s pumpkin soup recipe. These make the magic in the soup. Abracadabra.

How to Make Grandma’s Pumpkin Soup Recipe

1. Preheat oven to 425 degrees F (220 degrees C).
2. Place pumpkin, carrots, and onions in a baking dish or roasting pan. Drizzle with vegetable oil.
3. Bake in preheated oven for 40 minutes, until soft but not blackened.
4. In a large pot over medium heat, bring water and bouillon to a boil. Cook potato in simmering water until soft, about 20 minutes.
5. Combine potato and water with roasted vegetables and puree in a blender or food processor or using an immersion blender until smooth.  Return to pot over low heat, and stir in cream, nutmeg,  pepper, and salt.
6. Heat gently. Serve.

What do you eat pumpkin soup with?

The best and favorite side for a lot of us is Bread. Challah Bun, Foccacia, Croissants, and many other bread types. Roasted vegetables are very loved sides too, and Salads.

What kind of pumpkin do you use for soup?

Pumpkin soup is best made with harder pumpkins, like butternut or Queensland blue. With the soft type of pumpkins, the soup will be too watery and will be harder to thicken.

How do you store pumpkin soup in the fridge?

Store pumpkin soup like any other soup. Make sure it cooled down nicely, then it can be stored in the fridge for up to three to four days.

More Delicious Soups

• Chilis Potato Soup Recipe
• Chick fil a Chicken Noodle Soup Recipe
• Hungarian Cabbage Soup
• Hungarian Chicken Soup
• Hungarian Caraway Soup