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Pumpkin and Butternut Squash Soup

October 14, 2009 by Joy the Baker 98 Comments

Pumpkin Soup

Autumn To-Do List

Buy boots.  Wear new boots at every waking moment.

Bust out the scarves and go for it.  Two at a time?  Fine by me!

Make Dad’s Sweet Potato Pie.  I know… I’ve been talking about this for ages.  I need to shut my trap and get bakin’ already.

Don’t get Swine Flu, that would be seriously lame.

Is it time for flannel sheets?  Well.. is the Pope Catholic?  Heck yes!

Eat Roasted Pumpkin Soup by the truckload.  Do it.  Done.

Pumpkin Soup

Pumpkin Soup

I make a lot of soup.  I don’t tell you about half of the soup I make because if you knew, you might make me change the name of this blog to Joy the Soup Maker.

That being said… when I make soups, I usually don’t follow a recipe.  Here’s a secret:  you can throw just about anything into soup and it’ll be delicious.

Here’s my recipe for pumpkin soup.  It’s easy, creamy, and super healthy.  Store it in jars in the freezer and put a frozen jar in the fridge in the morning for the evening’s dinner.  This recipe is divine with or without the heavy cream.  You could also use water instead of vegetable stock, but I love the flavor that a good vegetable stock adds to vegetable soups.

Pumpkin Soup

Roasted Pumpkin and Butternut Squash Soup

serves 6 to 8

Print this Recipe!

1 medium pumpkin (perhaps a sugar pumpkin) and 1 medium butternut squash

1 cup leeks

2 small cloves garlic

1/4 cup olive oil

salt and pepper

5-6 cups vegetable broth

1/4-1/2 cup cream

2 teaspoons brown sugar

a few pinches of freshly grated nutmeg

salt and pepper to taste

Preheat oven to 375 degrees F.  Cut pumpkin and butternut squash into 2-inch chunks, removing the inner seeds and fibrous bits.  I roasted my pumpkin and squash with the peel on and removed the cooked flesh from the peel once baked.  If you think it’s easier to peel the pumpkin and squash before baking, then go right ahead.

Slice the white flesh up until the green stalks of several leeks.  Toss the pumpkin, squash, whole garlic cloves and leeks on a baking tray with olive oil, salt and pepper.  Bake for 25-35 minutes or until a fork inserted in the flesh of the pumpkin and squash meets no resistance.

Remove from the oven and allow them to rest until cool enough to handle.

When cooled, use a spoon to scoop the cooked flesh away from the squash peel and place in a large saucepan.  Add the roasted garlic and leeks to the pan too.  Add 3 cups of warm vegetable broth and using a hand blender, blend and breakdown the squash flesh with the broth.  If you don’t have a hand blender, blending the chunky soup in a regular blender in batches should work too.  Add 2 to 3 more cups of broth and blend until you’ve reached the desired consistency.  Add sugar and nutmeg.

Cook soup over medium heat for 30 minutes.  Add cream and salt and pepper to taste.  Stir.  Serve warm.

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Reader Interactions

Comments

  1. Nicole

    October 12, 2011 at 12:34 pm

    I can’t wait to try this recipe. How do you think chicken broth would do in place of the veg.

    Thanks
    Nicole

    Reply
    • joythebaker

      October 12, 2011 at 12:50 pm

      i think veggie broth would be wonderful! go for it!

      Reply
  2. Andrea

    January 19, 2011 at 3:56 pm

    Hi, I just made the soup but had no leeks, so I put a small onion, added a peeled apple and substituted the sugar for a little maple syrup…since I’m Canadian :) It’s delicious!! Great recipe..thanks!!

    Reply
  3. annie1

    January 1, 2011 at 3:17 pm

    What about adding more ingredients to make it chunky? We ate at a restaurant in Asheville, NC, that added sweet potatoes, a little corn and black beans to make this a chowder- this soup of yours makes a great base for more veggies

    Reply
    • joythebaker

      January 1, 2011 at 3:22 pm

      sounds good to me!

      Reply
  4. Jane Doe

    November 16, 2010 at 7:17 pm

    De-freakin-licious! Thank-you for the wonderful recipe :)

    Reply
  5. Louisa

    November 9, 2010 at 10:26 pm

    This sounds incredibly OISHII (this is delicious in Japanese, which is where I am currently and there are loads of pumpkins in season…actually they always seems to be in season in Japan!) Have done something similar before except added quite a lot of cumin and a big scoop of curry powder. It was divine! The spicy flavors really helped to warm us up. I used cream the last time, but will be trying soy milk this time for health purposes. Can’t wait for dinner tonight, thank you for the recipe :)

    Reply
  6. Susan

    October 29, 2010 at 6:29 pm

    This was wonderful! First time I’ve made Pumpkin and/or Squash soup – and it won’t be the last. In the end, mine didn’t need the sugar, but that is the only thing I changed. Thanks so much for posting it :)

    Reply
    • Susan

      January 16, 2011 at 10:09 pm

      Btw just made the recipe again… This time I needed the sugar- so I suppose it depends on the pumpkin/squash. So wonderful- thanks again!

      Reply
  7. Pati

    October 25, 2010 at 7:13 pm

    I’m gonna give this a shot let u know how it turns out ……sounds yummy I was thinking of adding crabmeat and a touch of sherry ….

    Reply
    • joythebaker

      October 25, 2010 at 7:23 pm

      sounds absolutely delicious Pati!

      Reply
  8. Brianna

    October 25, 2010 at 12:56 am

    I am wondering, did you add the remainder part(s) of the leeks some point in the recipe or was that an unused portion? I would like to use the whole leek if possible because we don’t use leeks often in our kitchen, and I’d hate for the rest of the green portions to go to waste. :)

    Other than that question, I will be making this meal for my family on Christmas Day’s dinner! The biggest dinner I have cooked so far. Wish me luck!

    Reply
    • joythebaker

      October 28, 2010 at 7:36 pm

      i didn’t add the remaining leeks to the recipe. if you don’t want to waste anything… substitute a small onion, cut into large chunks and roasted along with the squash. does that work for you?

      Reply
  9. Catherine S

    October 14, 2010 at 6:34 pm

    I just made this tonight and it was soooo goooooood!!!! My only difficulty was that my blender didn’t puree it as smooth as I’d have liked it–did you have this issue too? Doesn’t matter though, my husband already asked with his puppy dog eyes on if we could please please please make it again before pumpkins go out of season, so we’ll definitely be making it again. The flavor is just so dang good! Thank you for posting this!!!

    Reply
  10. Belinda

    October 6, 2010 at 9:21 pm

    I make something similiar but I have bacon in it as well (bacon goes well with everything!).

    Reply
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  1. Creation Care Links (9/27) — Flourish says:
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    […] Pumpkin and butternut squash soup from Joy the Baker. […]

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    July 29, 2011 at 10:45 pm

    […] Pumpkin and Butternut Squash Soup […]

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  3. Curried Sweet Potato Soup with Goat Cheese Biscuits — Joy the Baker says:
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    […] stir.  And stir.  And stir.  And completely space out.  Stir again.  Think some thoughts.  Stir.  Taste. […]

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  4. Cranberry Sauce and a Thanksgiving Explosion — Joy the Baker says:
    July 29, 2011 at 10:31 pm

    […]  Roasted Pumpkin and Leek Soup.  That’s yummy. […]

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