Pumpkin Soup

Curl up on a cozy night with this thick and creamy soup full of fall flavor.

Prep Time
< 45 minutes
Cook Time
< 1+ hours


  • 2 pounds sugar pumpkins
  • 4 cups chicken stock
  • 1 onion, chopped
  • ½ cup celery
  • ½ cup carrots
  • 1 clove garlic
  • Olive oil
  • Salt
  • Pepper
  • Thyme


  1. Deseed the sugar pumpkin and cut into 3-inch chunks. Place pumpkin chunks onto a baking sheet and season with salt, pepper, and olive oil.
  2.   In an oven, roast pumpkin at 400°F for 30 minutes, or until pumpkin chunks are soft. Remove pumpkin from oven, allowing it to cool. Remove skin from pumpkin.
  3. In a saucepan, heat pumpkin, chicken stock, onion, celery, carrots, garlic, and a pinch of thyme. Bring to a boil, then reduce heat and simmer for 25 minutes without a cover.
  4. After letting mixture cool, add it into your Oster® blender. Blend on HIGH speed for 15 to 30 seconds or until mixture is a smooth puree.
  5. Return the mixture to the saucepan and simmer until it reaches desired consistency. 
  6. Serve hot and enjoy!