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Grandma’s Pumpkin Soup Recipe – Easy Kitchen Guide

Grandma’s Pumpkin Soup is an easy, delicious way to use up extra pumpkins during the fall season. This soup is a family favorite, and it’s easy to make!

This Grandma’s Pumpkin Soup is packed with flavor, making it a perfect dish for chilly autumn evenings.

As soon as the leaves start to change color, we stock our kitchen with pumpkin puree and spices in anticipation of all the wonderful holiday recipes we’ll be making. Pumpkin has now been hailed as one of the Super Foods.

It’s also a great way to introduce kids to cooking as they can help in nearly every step of the process!

Whether you’re making this soup for your family or entertaining guests, everyone will be sure to enjoy this comfort food that has been passed down through generations.

Try this soup!

Grandma's Pumpkin Soup Recipe

What is Grandma’s pumpkin soup recipe?

Grandma’s Pumpkin Soup is a delicious and easy-to-make soup that has been passed down through generations.

This traditional pumpkin soup is the perfect way to get into a cozy and warm fall season. Not only that, but this recipe is also vegan and gluten-free!

Grandma’s Pumpkin Soup has a few simple ingredients: pumpkin, vegetable broth, onions, potato, carrot, salt and pepper. All of these ingredients come together to create a dish that is truly soul-warming and comforting.

Pumpkin is an extremely healthy food that can provide a variety of vitamins, minerals, and antioxidants. It is rich in vitamin A, which helps to support eye health and overall immunity.

It also contains iron, magnesium, phosphorus, zinc, and other important minerals that are necessary for a healthy diet.

Additionally, pumpkin is high in fiber which aids digestion and can help to reduce cholesterol levels.

Pumpkin is packed with powerful antioxidants such as beta-carotene and lutein which can help protect against certain types of cancer.

The combination of these nutrients makes pumpkin an excellent choice for anyone looking to improve their overall health.

How to make Grandma’s pumpkin soup?

I first heard about Grandma’s pumpkin soup from my friend. She told me that her grandmother had been making delicious pumpkin soup for as long as she could remember.

She said it was always the highlight of their family gatherings and that everyone loved it. I knew then that I wanted to try it out for myself.

I asked my friend for her grandmother’s recipe, and she was happy to oblige. After several attempts, I finally managed to perfect the recipe and now, Grandma’s pumpkin soup is one of my favorite dishes to cook!

Making Grandma’s pumpkin soup is a simple process that takes only minutes to complete.

This delicious soup is made by first roasting the pumpkin, carrot and onion in a roasting tin. Drizzle the olive oil over the vegetables and toss them well to coat.

After placing in an oven preheated to 220°C for about 40 minutes or until the vegetables are golden brown.

Once roasted, the potato, water and crumbled vegetable stock cubes are added into a large saucepan or pot. This mixture is brought to a boil then reduced to heat and simmered for 20 minutes.

Then, after adding the potato and water mix to the roasted vegetables in a food processor, they are blended. The soup is returned to a clean pot.

Double cream and nutmeg are added and the soup is simmered on low heat for a few minutes before seasoning with salt and pepper.

This easy way to make a delicious pumpkin soup is sure to please your family and friends!

So if you’re looking for an easy and delicious way to enjoy pumpkins this season, don’t forget Grandma’s Pumpkin Soup!

From preparing the pumpkin in the oven to seasoning it with spices, this soup is sure to bring warmth and comfort on a chilly fall day. 

How to make Grandma's pumpkin soup?

Ingredients

  • 1.5kg pumpkin (peeled, seeded and cubed)
  • 4 onions (cut into wedges)
  • 2 large potato(sliced)
  • 5-6 cubes of vegetable stock (crumbled)
  • 2.5 tablespoons ground nutmeg
  • Salt to taste
  • 4 carrots (coarsely chopped)
  • 5 tablespoons olive oil
  • 1.5-2 liter water
  • 500ml double cream
  • 2 teaspoon ground black pepper

Equipment

  • Food processor
  • Saucepan 

Instructions

Step 1

Preheat your oven to 220 degrees C or 425 degrees F.

Step 2

On your oven-roasting dish, place the pumpkin, carrots and onions. Drizzle olive oil over the top.

Step 3

Cook in the oven for 40 minutes. Bake until soft but not burnt.

Step 4

Boil water and crumbled stock cubes in a large saucepan on medium heat.

Step 5

Cook the potato in boiling water. Cook for approximately 20 minutes or until it is soft to the touch.

Step 6

In a food processor, add the potato. Then add the water mix and the roasted vegetables. Blend them until they become smooth.

Step 7

Pour the mixture into the saucepan placed on low heat. Add in cream, nutmeg, pepper, and salt. Stir until the ingredients are fully mixed.

Step 8

Serve!

Tips

1. Always use fresh, good quality pumpkins for the best flavor and texture. Avoid using canned pumpkin puree as it can be very watery and lack flavor.

2. If you’re using canned or frozen pumpkin puree, be sure to add some fresh herbs for extra flavor, such as thyme, oregano, rosemary or sage.

3. If you like a smooth, creamy soup, purée it in a blender or food processor until it reaches the desired consistency. For a heartier texture, you can leave some chunks in the soup for added texture.

What does it taste like?

Grandma’s pumpkin soup has a creamy, velvety texture and a deep, rich flavor that is sweet and savory at the same time. It has hints of nutmeg that help to bring out the sweetness of the pumpkin.

The roasted vegetables add an earthy flavor while the salted butter adds a subtle richness to round off the flavors. All in all, it is an incredibly comforting and satisfying dish!

What to serve with Grandma’s pumpkin soup?

Grandma’s pumpkin soup pairs well with a variety of side dishes. For a light meal, serve it alongside some crusty bread or toast and garlic butter.

It also goes great with roasted Brussels sprouts and mushrooms! Finish off your meal with a side salad made with fresh greens, vegetables, and feta cheese.

How to store leftover Grandma’s pumpkin soup?

You can store leftover Grandma’s pumpkin soup in an airtight container and keep it in the refrigerator for up to 5 days.

To reheat it, simply place it in a pot over medium heat until warm. Alternatively, you can also freeze the soup for up to 3 months. When ready to eat, defrost overnight and reheat on the stovetop as before.

Grandma's Pumpkin Soup Recipe

Grandma’s Pumpkin Soup Recipe

Lori Walker, MS, RD
Grandma’s Pumpkin Soup is an easy, delicious way to use up extra pumpkins during the fall season. This soup is a family favorite, and it’s easy to make!
This Grandma’s Pumpkin Soup is packed with flavor, making it a perfect dish for chilly autumn evenings.
Prep Time 20 mins
Cook Time 1 hr
Course Soup
Cuisine American
Servings 8 people
Calories 447 kcal

Equipment

  • 1 Food processor
  • 1 Food processor

Ingredients
  

  • 1.5 kg pumpkin (peeled, seeded and cubed)
  • 4 pcs onions (cut into wedges)
  • 2 pcs large potato (sliced)
  • 5-6 cubes vegetable stock (crumbled)
  • 2.5 tbsp ground nutmeg
  • Salt to taste
  • 4 pcs 4 carrots (coarsely chopped)
  • 5 tbsp olive oil
  • 1.5-2 ltr water
  • 500 ml double cream
  • 2 tsp ground black pepper

Instructions
 

  • Preheat your oven to 220 degrees C or 425 degrees F.
  • On your oven-roasting dish, place the pumpkin, carrots and onions. Drizzle olive oil over the top.
  • Cook in the oven for 40 minutes. Bake until soft but not burnt.
  • Boil water and crumbled stock cubes in a large saucepan on medium heat.
  • Cook the potato in boiling water. Cook for approximately 20 minutes or until it is soft to the touch.
  • In a food processor, add the potato. Then add the water mix and the roasted vegetables. Blend them until they become smooth.
  • Pour the mixture into the saucepan placed on low heat. Add in cream, nutmeg, pepper, and salt. Stir until the ingredients are fully mixed.
  • Serve!

Video

Notes

1. Always use fresh, good quality pumpkins for the best flavor and texture. Avoid using canned pumpkin puree as it can be very watery and lack flavor.
2. If you’re using canned or frozen pumpkin puree, be sure to add some fresh herbs for extra flavor, such as thyme, oregano, rosemary or sage.
3. If you like a smooth, creamy soup, purée it in a blender or food processor until it reaches the desired consistency. For a heartier texture, you can leave some chunks in the soup for added texture.
Keyword Grandma’s Pumpkin Soup, Grandma’s Pumpkin Soup Recipe

Nutrition Information

Amount per serving And % Daily Values

Serving: 8 people

Per Serving: Calories: 447|Total fat: 32g| Saturated fat: 16g | Trans Fat: 1g | Unsaturated fat: 14g | Cholesterol: 71mg | Sodium: 697 mg | Carbohydrates: 36g | Fiber: 6g | Sugar: 11g | Protein: 6g| 

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Wrapping up

Thanks for trying Grandma’s Pumpkin Soup recipe! This traditional dish is a family favorite, and it’s easy to make. Plus, it’s vegan and gluten-free too! This soup is packed with flavor, making it a perfect dish for chilly autumn evenings. It’s also a great way to introduce kids to cooking as they can help in nearly every step of the process.

This recipe is sure to become a hit with your family and friends! Enjoy Grandma’s Pumpkin Soup on those cold days when all you want to do is curl up on the couch and stay warm. 

Please share your experiences in the comments below. We’d love to hear your thoughts! Happy Cooking!

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My name is Lori Walker. I’m a registered dietician and food enthusiast. I share easy healthy recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more

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