Fall Pumpkin Soup Recipe


  • 1 medium pumpkin
  • 4 cups of low sodium chicken broth
  • 1/4 cup of real maple syrup
  • 1 tablespoon of butter
  • 1/2 teaspoon of cinnamon
  • 1/2 teaspoon of nutmeg
  • 1/2 teaspoon of salt


  1. Preheat the oven to 350°.
  2. Cut the pumpkin in half. Remove the innards and seeds.
  3. Place the pumpkin halves cut side down on a greased cookie sheet. Bake for 60 minutes or until the pumpkin is soft.
  4. Allow the cooked pumpkin to cool slightly.
  5. Scoop out the cooked pumpkin meat and place in a blender. Blend until smooth.
  6. Combine the pumpkin puree, chicken broth, maple syrup, butter, cinnamon, nutmeg, and salt in a medium pan.
  7. Simmer over low heat until hot and bubbly. Stir occasionally.
  8. Serve hot.
  9. Refrigerate or freeze any uneaten fall pumpkin soup.

Heather Johnson

Heather Johnson is a mother, wife, writer, librarian, and linguist. She earned a BA in English studies with a minor in creative writing from Illinois State University in May 2007, an MS in library and information science from the University of Illinois at Urbana-Champaign in May 2009, and an MS in English studies with an emphasis in linguistics at Illinois State University in December 2011.

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