pumpkin soup

Pumpkin Soup


Pumpkin Soup


  • 1 large pumpkin (or 2 medium butternut squash or similar amount of winter squash)
  • 3-4 tbsp lard
  • 2 onions
  • stalk celery
  • 8 cloves garlic
  • 1 c white wine
  • 1/2 c whole wheat flour
  • 3-4 c homemade chicken or turkey broth
  • 2 c cream or whole milk
  • sage, rosemary, thyme, salt & pepper


  • Cook pumpkin or winter squash in oven until tender. Allow to cool and scoop out and set aside approximately 5-6 cups cooked pumpkin/squash meat.
  • Gently simmer in 3-4 tbsp home rendered lard until tender with 2 c. chopped celery, 2 medium onions chopped fine, and 8 fresh garlic cloves minced.
  • When tender, add 1/4 cup whole wheat flour and stir until pasty. Add 1 c. white wine and simmer stirring until smooth.
  • Add the pumpkin meat and stir in spices: rosemary, thyme, sage, salt, and pepper.
  • As the mixture thickens, slowly add turkey or chicken broth, continuing to stir. You will need approximately 3-4 cups of broth. When about the right consistency, stop cooking and put all into a blender jar and mix until smooth (will fill blender twice.) Return to the pot to keep warm.
  • Stir in a few cups of cream or whole milk for smoothness and creaminess.


Serve with smoky paprika and/or more pepper on top.