3 ratings

Fresh Pumpkin Soup

Staff Writer
Fresh Pumpkin Soup
Taste of Home

Fresh Pumpkin Soup

This comforting soup is pretty much “set it and forget it.” Toss all the ingredients for the soup into the slow cooker before you leave for work, and when you come back, all you’ll have to do is toast the pumpkin seeds, if desired.



  • 3 pounds fresh pumpkin, seeded and chopped*
  • 4 cups chicken broth
  • 3 small tart apples, peeled and chopped
  • 1 medium onion, chopped
  • 2 tablespoons lemon juice
  • 2 teaspoons minced ginger root
  • 2 cloves garlic, minced
  • 5/8 teaspoon salt
  • ½ cup fresh pumpkin seeds
  • 1 teaspoon canola oil


In a 5-quart slow cooker, combine the first 7 ingredients and ½ teaspoon of the salt. Cover and cook on low for 8-10 hours or until the pumpkin and apples are tender.

Meanwhile, preheat the oven to 250 degrees.

Toss the pumpkin seeds with the oil and remaining salt. Spread onto an ungreased 10-by-15-inch baking pan. Bake for 45-50 minutes or until golden brown. Set aside.

Cool the soup slightly; process in batches in a blender. Transfer to a large saucepan and heat through. Garnish with the toasted pumpkin seeds. 

Pumpkin Soup Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Pumpkin Soup Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

Pumpkin Soup Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.