In the United States, pumpkin is most often used in sweet desserts, muffins, and bread. Around the world, however, it is a popular vegetable for savory dishes such as pumpkin soup made with traditionally made bone broth.
My husband grew up in Australia where roasted pumpkin is a very popular choice as a side dish. As a result, I’ve long since gotten used to using pumpkin alongside other more popular vegetables like carrots, broccoli, and green beans!
Homemade Pumpkin Soup
The pumpkin soup recipe below is one that I developed specifically to use up extra homemade pumpkin puree from making pumpkin pie, grain-free pumpkin cookies, and pumpkin bread during the Thanksgiving or Christmas holidays.
But, you can make it during any season. Here in Florida, believe it or not, there is a tropical pumpkin that grows during the hot and humid summer! Thus, it is possible to make this soup year-round using the seasonal squash or pumpkins growing in your local area at the time.
Any type of pumpkin or squash will do, in my experience, with the exception of spaghetti or butternut squash. If you love butternut squash, this recipe for squash and sundried tomato soup is more suited to this vegetable’s unique flavor.
Enjoy!
Traditional Pumpkin Soup Recipe
This recipe for homemade pumpkin soup is made using bone broth as the base and pumpkin puree that adds flavor and thickness without any grain flour or starch.
Ingredients
- 1 quart bone broth
- 2-3 yellow onions chopped, preferably organic
- 3-6 cloves garlic minced
- 4 large celery sticks chopped, preferably organic
- 5 carrots chopped, preferably organic
- 2 bay leaves
- 2 cups pumpkin puree preferably homemade and organic
- 1-2 Tbl cultured or soured raw cream per serving
- sea salt to taste
- ground pepper to taste
- 3 Tbl traditional fat of choice
Instructions
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Melt fat in a large skillet. Add chopped onions, garlic, carrots and celery and sauté until soft.
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Pour bone broth into a large pot and add cooked veggies. Add pumpkin puree and bay leaves.
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Simmer uncovered for 15 minutes. Remove bay leaves. Taste and add sea salt and pepper as needed.
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Serve in bowls with dollops of cultured or soured raw cream.
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This soup is delicious with added chunks of slow cooked chicken or beef roast!
Recipe Notes
Substitute meat stock for bone broth if you are sensitive to glutamate or on a gut healing diet like GAPS.
Use any traditional fat you like to sauté the veggies including butter, grassfed ghee, tallow, or pastured lard. I particularly like to use roasted goose or duck fat if I have some on reserve in the refrigerator from a recent holiday meal.
The crackers in the picture are grain free rosemary and sea salt crackers from Simple Mills.Â
Sarah, hi, what makes bone broth have glutamate in it? Thanks.
Here’s more on that. https://www.thehealthyhomeeconomist.com/bone-broth-msg-what-you-need-to-know/
As an Australian it was a shock learning that pumpkin is mostly used for deserts in America! My instinct is yuck, but if a whole country does it I’ll try to ease off on the judgement. Fruits just seem so much nicer; pumpkin has always been savoury in my experience, and the sweeter they are the weirder they go into each meal.
Thank you for this recipe; it sounds delicious, and is a lot like mine – only that it uses a lot more carrots. I will have to give it a try!