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Soup to Warm the Soul | Pumpkin Based Veggie Soup

As we are delving into the cooler seasons, sipping steaming hot soups and stews can keep you and your family warm and toasty. Soup not only takes the bite out of a frosty night, it’s also a fuss-free way to get dinner on the table quickly.

One of my favorite soup dishes to make is a Pumpkin based Veggie Soup. With a side of sourdough bread and butter, this is honestly the best dish for winter and a family favorite.

Recipe Name: Pumpkin based Veggie Soup

Makes: 8 - 12 servings based on portion sizes

Prep Time: 30 minutes

Bake Time: 1 hour

Kitchen Must Haves:

  • Stockpot

  • Food Processor OR Hand Blender Stick

  • Wooden Spoon

  • Sharp Knife to cut veggies for the Stockpot


  • 4 tablespoons olive oil

  • 500gm of Kent Pumpkin

  • 500gm of Butternut Pumpkin

  • 2 Carrots

  • 2 Large Potato's

  • 1 Bunch of Bok choy

  • 2 large yellow onion, chopped in quarters

  • 4 large or 6 medium garlic cloves whole

  • ½ teaspoon sea salt

  • ½ teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg

  • ⅛ teaspoon cloves

  • Tiny dash of cayenne pepper (optional, if you like spice)

  • Freshly ground black pepper

  • 1 liter of organic vegetable broth


Step 1 | Cut all veggies in small to medium blocks sizes.

Step 2| Heat 4 tablespoons of olive oil in the stock pot and wait to simmer. Once the oil is simmering add all veggies and mix with the wooden spoon the simmering oil onto the veggies.

*Note: Please be careful around hot oil and the potential for oil to splash.

Step 3 | Once Veggies are coted with oil add spices, salt and pepper. Once you have added the spices, then add 1 liter of organic vegetable broth and fill the remaining pot with water to cover the veggies. Set aside on medium heat from approximately 45 minutes and allow to simmer and boil the veggies inside the broth.

Step 4 | Once the veggies are soft (i.e. can be mashed with a spoon), remove the soup from heat and let it cool slightly. You can use an immersion blender to blend this soup in the pot. I prefer to use my stand blender, which yields the creamiest results—working in batches, transfer the contents of the pan to a blender (do not fill your blender past the maximum fill line!). Securely fasten the blender’s lid and use a kitchen towel to protect your hand from steam escaping from the top of the blender as you purée the mixture until smooth. Transfer the puréed soup to a serving bowl and repeat with the remaining batches.

Step 5 | Ladle the soup into individual bowls. Add a side of sliced Sourdough bread. Let leftover soup cool completely before transferring it to a proper storage container and refrigerating it for up to 4 days (leftovers taste even better the next day!). Or, freeze this soup for up to 3 months.

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