Pumpkin Soup

Spiced like apple pie, this creamy pumpkin soup can be made with any winter squash. Try a butternut squash or pie pumpkin for a creamy orange color.


  • 1 large butternut squash or pie pumpkin
  • 1 onion, diced
  • 1/2 lb butter, melted
  • 2/3 cup flour
  • 4 cups chicken stock
  • 1/2 cup coconut milk
  • 3 cups apple juice
  • 1/2 tsp balsamic vinegar
  • 1 tsp soy sauce
  • 1/4 cup sugar
  • 1 Tbsp cinnamon
  • 1 tsp salt
  • 1/8 tsp white pepper
  • 1/8 tsp nutmeg
  • 1/2 tsp curry powder
  • 1/8 tsp cayenne pepper


  1. Preheat oven to 350 degrees
  2. Split squash in half lengthwise and remove seeds (save for roasting). Brush inside of squash with butter. Bake for one hour or until tender.
  3. While squash is baking, sauté onion in melted butter until translucent. Remove from heat and stir in flour to make a roux. Set aside.
  4. Combine chicken stock, milk, apple juice, balsamic vinegar, soy sauce, sugar and seasonings in a stock pot and bring to a boil.
  5. Add onion and flour mixture to boiling stock, stirring constantly with a whisk. Stir until smooth then simmer for 20 minutes.
  6. Remove squash from the oven and let cool. Remove pulp.
  7. Blend with enough of the soup to purée smoothly. Add to soup and stir. Check seasoning.
  8. Serve warm topped with cinnamon and pomegranate seeds if desired.

Makes approximately 10 cups

Photo by Charity Maurer

Adapted from a recipe by the Cottage Place

Alejandra likes ice cream, dancing and pretty things. You can usually find her exploring downtown Phoenix, where she lives, or singing to herself while writing in a coffee shop.

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