Simple Pumpkin Soup

To begin with, I’m not a master gardener nor a particularly accomplished cook.  So, when I read pumpkin, I think that can be squash too.  I think the biggest difference is winter squash versus summer squash and I think pumpkin and winter squash are fairly interchangeable.  That’s what I think.

I found this recipe in the “Silver Palate Good Times Cookbook”.  It’s called “Smokey Pumpkin Soup”. Please note – the instructions are not verbatim.


  • 6 slices bacon (We carry Applegate)
  • 4 Tablespoons butter (Organic Valley, unsalted)
  • 6 cups peeled cut-up pumpkin (our local farms, in this case Hunters Greens, rouge vif)
  • 6 cups soup beef or vegetable soup stock (I used Edward and Sons Not-Beef boullion)
  • 1/2 cup Marsala
  • 1 teaspoon dried thyme
  • salt and fresh ground pepper
  1. Cook 6 slices (Applegate) Bacon, diced,  until crisp and pour off the fat. Or pick out the pieces and leave the fat in the pan.
  2. Add the pumpkin and sautee about 15 minutes, stirring so the pumpkin cooks evenly.
  3. Pour in the stock and simmer covered until the pumpkin is very tender, about 30 minutes.  Take from heat.
  4. Add the Marsala, thyme, salt and pepper.
  5. Process the soup – meaning, blend it until smooth.  I used my handy dandy Braun Handheld Blender and did it right in the pot.  Whatever you do, be careful because the soup is hot.
  6. When the liquid is all smooth, stir in the bacon and simmer about 10 more minutes.

Then it’s ready.  Garnish with toasted pumpkins seeds.  Or some tasty micro-greens (from Backyard Bounty).  I also found a spoonful of sour cream stirred in was very good.


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