French Pumpkin Soup


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  • 2 Pounds Fresh Pumpkin
  • 2 Cloves of Garlic
  • 4 Carrots
  • 1 Yellow Onion
  • 1 Bullion Cube (I use a vegetable one)
  • 1 tbs Herbs de Provence
  • 1 Cup Heavy Cream
  • Olive Oil
  • Salt and Pepper to taste
  • Paprika
  • Cheese for topping (I like either sharp cheddar or Gruyere)


  1. Cut the pumpkin into even 1-inch cubes. Scoop out and save your pumpkin seeds if you want to make toasted pumpkin seeds! A great snack while the soup is simmering! Chop the carrots.
  2. Swirl the bottom of a dutch oven (or a sturdy-sided pot if you don’t have a dutch oven) with olive oil.
  3. Chop the garlic and onion and add to the pan with olive oil. Simmer of medium heat for 3 minutes, stirring every minute or so.
  4. Once the garlic and onion have browned, add the chopped pumpkin and carrots. Add water to the pan until the mixture is covered. Be sure not to add too much water, or the soup will be less flavorful.
  5. Add salt, pepper, bullion, and herbs de Provence.
  6. Cover and let simmer for at least 45 minutes, or until the pumpkin breaks easily with a fork.
  7. Once the pumpkin is soft, use an immersion blender to blend the soup until smooth. Stir in the cream. Add a dash of paprika.
  8. Serve with shredded cheese, if desired.