This easy pumpkin soup recipe has become a new favourite soup in our home. The mix of pumpkin, rosemary and thyme produced a flavour we all love. Paired with a slice of homemade sourdough bread and we are overjoyed!
Can you cook a decorative pumpkin?
If your pumpkin was used for decor on your front porch, it could be edible yes! As long as it was kept outside in cool temperatures.
If you cut into your pumpkin for decor, it gets a bit riskier since the outer skin was punctured. Critters could have worked their way in and through your pumpkin, which wouldn’t be my preference for this soup. You will have to evaluate the situation and make your own call.
How long do pumpkins keep for?
If the pumpkin has cured, it should have a skin layer that holds up to a fingernail pressed into it. Pumpkins that are cured can store for several months.
We don’t have a cool pantry, so our pumpkins are in the same environment that we live in in the wintertime, meaning that they are kept in warmer temperatures. Therefore, our pumpkins only last about 3-4 months.
Cooking a GIANT Pumpkin
Cooking a very big pumpkin is similar to cooking a small pumpkin, just that you need to find a way for it to fit into your oven.
How to cook a decorative pumpkin
Preheat your oven to 350 degrees F.
Slice your pumpkin in half or quarters to fit into your oven
Place the pumpkin on a baking sheet in the oven and cook until soft or the collapsed.
Water content in pumpkins
Although some varieties of pumpkin contains more water content than others, this isn’t a big bother for a big pumpkin like this. That is because we are still left with LOADS of pumpkin flesh to cook with. However you want to make sure that you have a pan large enough to hold lots of liquid or keep an eye on it just in case.
Sage & Thyme
The sage and thyme in this recipe gives it a really distinctive flavour, one that we love.
If you can, use fresh herbs there possible. We don’t have our own sage bush growing just yet, so I’ve been substituting powdered sage when I don’t have fresh sage from my mom-in-laws garden.
Easy Pumpkin Soup Recipe
Our recent pumpkin soup was made with our GIANT garden pumpkin. That’s why the quantities are so high, but feel free to lessen them (or increase them!) where necessary. Please return and leave a rating if you found it as delicious as we do.
Easy Pumpkin Soup with Thyme & Sage
- Sharp cutting knife
- Food processor or immersion blender
- 5 cups pumpkin puree
- 3 onions chopped fine
- 3 cloves of garlic chopped fine
- 2 tbsp olive oil
- 8 cups bone broth
- handful fresh sage leaves (or 1.5 tbsp of powdered sage)
- handful fresh rosemary (or. 2 tbsp of dried sage)
- 1 tbsp salt or to taste
- 1 tbsp pepper or to taste
- 1 can coconut cream optional
- Preheat the oven to 350°F
- Slice pumpkin in half and haul out the seed and guts
- Discard the insides and place the pumpkin halves face down on a oven pan
- Bake until soft or the pumpkin collapses
- When pumpkin is cooked soft, remove from oven
- With a spoon, scrape out the soft flesh of the pumpkin from the skin
- Dice onions and garlic fine
- Add olive oil to pot and add onions to sauté
- Once the onions are translucent, add the garlic, thyme and sage leaves to sauté for a minute or two
- Next, pour in the bone broth and bring to a simmer
- Add salt and pepper
- Add in the pumpkin flesh and cook for 2 hours
- Taste salt and pepper and add more if necessary
- With an immersion blender, blend the soup to the desire consistency OR add soup in 2 or 3 sections to the food processor and puree to the desire consistency
Other great Soups
For more soups, check out our soup collection including Chicken Soup from a whole chicken, Tomato Soup from garden fresh tomatoes (or very tasty store-bought ones), or our very frugal Turkey Carcass Soup!