Homemade Pumpkin Squash Soup from Scratch

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Homemade Pumpkin Soup From Scratch

Pumpkin Soup From Scratch

Fall is the perfect time for soup and if you have never tried Pumpkin soup I highly recommend it. I love everything about it. The smell, the taste, the texture, the way it looks and the memories it brings to mind. The first time I made Pumpkin Soup I made two batches. A small batch that had a spicy, sweet taste and a larger one that was suppose to have a salty vegetable taste. I honestly thought the larger Pumpkin soup batch would be more popular and the sweet one would be too much like pumpkin pie. I couldn’t have been more wrong. My sweet pumpkin batch was gobbled up and gone before I knew it. Members of my family and friends that raised their eyebrows or skewered their faces in disgust when I mentioned I would be making pumpkin soup came back for seconds and thirds. I now make it as soon as the first pumpkins are up for sale and several more times throughout our colder seasons. It is now expected at every Thanksgiving dinner. Over the years I have tweaked my recipe consequently, it has evolved into what I am about to share with you.

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Pumpkin Squash Soup

Ingredients

Pumpkin-Squash-Soup-ingredients
Pumpkin Squash Soup Ingredients

Fresh Pumpkin

1/2 an Acorn Squash (about 1 1/2 cups)

1/4 of a Butternut Squash (about 1 1/2 cups)

2-3 small Sweet Potatoes (2-3 cups)

1 cup Baby Carrots (or substitute 1 apple)

32-48 ounces Chicken Broth

1-2 cups Milk (I use almond milk)

2 cups Heavy Whipping Cream

2 Tablespoons Vanilla

1 Tablespoon Ground Cinnamon

1/2 teaspoon Ground Cloves

1/2 teaspoon Ground All Spice

1/4 teaspoon Ground Nutmeg

1 teaspoon Fresh Finely Chopped Ginger

1-2 cups Brown Sugar

Sour Cream

Baked-Pumpkin

Directions

  1. Cut your pumpkin, acorn squash and butternut squash in half and place flesh side down in baking pans. Add at least half an inch of water in the pans. Bake at 350 for 40-60 minutes or until soft (you can push a knife all the way through).
  2. Place the sweet potatoes on a cookie sheet. Bake at 350 for 40-60 minutes or until soft (you can push a knife all the way through).
  3. Boil the carrots in water until soft.
  4. You will want to blend, puree or mash your pumpkin, acorn squash, butternut squash, sweet potatoes and carrots. If you like some lumps leave them its okay.
  5. Add all ingredients (except your sour cream) into a Dutch oven. Cook on medium to low heat for an hour. Let simmer for 2-3 hours.  I personally prefer to cook this in a crock pot. One hour on high and on low for 3 hours before serving.
  6. In serving bowls, top off with sour cream and a sprinkle of spices.

I hope you and yours enjoy this recipe as much as my family does.

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***NOTES:

If you aren’t sure how sweet you want your soup, add the brown sugar slowly and taste it as you go.

I rarely ever measure my spices, however I wanted to give you a close measurement. Add or take away according to your tastes.

If you want a thick soup use less chicken broth or milk. If you want a thinner soup, add more chicken broth or milk.

At the bottom of this post you can watch a video of me making my delicious Pumpkin Squash Soup. You will also find options to  save, print my recipe, and even shop for the ingredients.

Do not throw away those seeds!

Try our “Simply The Best Roasted Pumpkin Seeds Recipe with Video

AND you can eat those squash seeds too. Watch this one minute Video to see how.

YouTube automatically depreciates video quality. To watch my videos in 1080p HD click the settings button on the bottom right of the video. Then click “Quality” to choose the video quality you prefer to watch in.

Pumpkin Squash Soup
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Ingredients

  • Fresh Pumpkin
  • 1/2 an Acorn Squash (about 1 1/2 cups)
  • 1/4 of a Butternut Squash (about 1 1/2 cups)
  • 2-3 small Sweet Potatoes ( 2-3 cups)
  • 1 cup Baby Carrots (or substitute 1 apple)
  • 32-48 ounces Chicken Broth
  • 1-2 cups Milk (I use almond milk)
  • 2 cups Heavy Whipping Cream
  • 2 Tablespoons Vanilla
  • 1 Tablespoon Ground Cinnamon
  • 1/2 teaspoon Ground Cloves
  • 1/2 teaspoon Ground All Spice
  • 1/4 teaspoon Ground Nutmeg
  • 1 teaspoon Fresh Finely Chopped Ginger
  • 1-2 cups Brown Sugar
  • Sour Cream

Directions

  1. Cut your pumpkin, acorn squash and butternut squash in half and place flesh side down in baking pans with at least half an inch of water in the pans. bake at 350 for 40-60 minutes or until soft (you can push a knife all the way through).
  2. Place the sweet potatoes on a cookie sheet and bake at 350 for 40-60 minutes or until soft (you can push a knife all the way through).
  3. Boil the carrots in water until soft.
  4. You will want to blend, puree or mash your pumpkin, acorn squash, butternut squash, sweet potatoes and carrots. If you like some lumps leave them its okay.
  5. Add all ingredients (except your sour cream) into a dutch oven. Cook on medium to low heat for an hour. Let simmer for 2-3 hours. I personally prefer to cook this in a crock pot. One hour on high and on low for 3 hours before serving.
  6. In serving bowls top off with sour cream and a sprinkle of spices.
  7. I hope you and yours enjoy this recipe as much as my family does.

Notes

If you aren’t sure how sweet you want your soup add the brown sugar slowly and taste it as you go.

Also I actually never measure my spices. I wanted to give you a close measurement but add or take away according to your tastes.

If you want a thick soup use less chicken broth or milk. If you want a thinner soup add more chicken broth or milk.

7.6.4
4
http://www.bloominlilies.com/pumpkin-squash-soup/

In the video below I give some extra tips to get the best tasting soup possible.

YouTube automatically depreciates video quality. To watch my videos in 1080p HD click the settings button on the bottom right of the video. Then click “Quality” to choose the video quality you prefer to watch in.

My Heart My Home …To Yours

Where The Lilies Bloom


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3 thoughts on “Homemade Pumpkin Squash Soup from Scratch

  1. Its the last days of spring but I can hardly wait for fall to try this. It looks so yummy!View Comment
  2. I have had the salty tasting pumpkin soup and didn't care for it, but this sounds soooo much better. I like the idea of adding apples to it. This is going on our Thanksgiving menu. Thank you for sharing.View Comment

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