Pumpkin Basil Soup

Wow is this soup good!  I got a pumpkin from Green Bluff orchards a few weekends ago while visiting Spokane, and I've just been itching to use it!  I got the original recipe sent to me from my sister-in-law who enjoys a Weight watcher diet with a focus in fresh produce and local sustainable meats.  This is a Weight Watchers recipe originally, and I changed it to use real roasted pumpkin instead of canned, and fresh chopped basil instead of dried oregano.  Thanks Katie for the recipe! 

Pumpkin Basil Soup

1 medium onion, coarsely chopped
1 lb roasted pumpkin (how to)
3 1/2 c vegetable broth
1-16 oz can white beans, drained and rinsed
2 T fresh basil, finely chopped
salt and pepper to taste

Directions: In a large soup pot, water saute onions (or with a very small amount oil) over medium-low heat until tender, stirring occasionally (5-10 minutes).  Stir in pumpkin, broth, beans, and basil.  Simmer for eight minutes, covered, stirring occasionally.  Turn off heat and let stand for ten minutes to cool.  In a blender, process soup in batches until smooth.  To serve, ladle soup into bowls and top each with 1 tablespoon of grated parmesan cheese if desired.
Amy's notes: I used fresh roasted pumpkin for my recipe, but it could easily be substituted for canned pumpkin, around 15-16 ounces.  Make sure to use canned pumpkin, and not canned pumpkin pie filling.

This has been one of the better recipes I've made in a while.  So good, in fact, I am making a second batch as I type this.  It's predicted to snow tomorrow here in Pullman, and I could think of nothing that would make me happier on a snowy day than having more warm Pumpkin Basil Soup.  As I am now making it (ok I'm making a 1 1/2 batch because I just couldn't resist), I realized that I did not have more white beans for the recipe, so I am omitting them to try the soup with all veggie ingredients.  To adjust for this I added only 3 cups of vegetable broth per batch.  In eating it now, I can tell that it is less creamy tasting, but I still love it!  So there you go, two ways to make a pumpkin soup!  Enjoy!

What is your favorite blended or pureed soup?  How have you used fresh pumpkin in your cooking?


  1. So glad you liked this recipe! It is one of my fall staples. Next time try adding a little garlic powder or a whole garlic clove minced. The garlic gives it a little extra punch.

    And if you loved this one, definitely try the butternut squash soup. It is to die for! I use whole butternut squash that I roast myself, but if your grocery store carries pre-cubed butternut squash that would be easier. I also add yellow curry powder to taste (usually 1-2 tbsp).

  2. Oh garlic would be a great addition to the Pumpkin Soup! I will probably be trying the Butternut Squash Soup sometime soon. Maybe next weekend when dad comes to visit. -ANK

  3. Do you think it would be ok to serve this in a pumpkin?

    1. Sandi, Sorry it took me so long to reply. I've never tried serving soup in a pumpkin, but if you roasted it beforehand, I don't see why not! :)