Global
Pumpkin Soup
A velvety, nourishing soup using sweet, homegrown pumpkin and aromatic herbs.
~50 mintotal
Ingredients
- 1 medium pumpkin
- 1 onion
- 2 garlic cloves
- 1–2 sprigs thyme
- 3 cups stock (vegetable or chicken)
- Optional: cream or coconut milk, curry powder, nutmeg
Cooking Steps
Prep pumpkin
Cut into chunks, remove seeds, and roast until soft.
Sauté aromatics
Cook onion and garlic in oil until fragrant.
Blend
Add roasted pumpkin, thyme, and stock; puree until smooth.
Simmer
Heat gently to meld flavors.
Finish
Add cream, coconut milk, or spices as desired.
Optional Enhancements
- Butternut squash instead of pumpkin
- Creamier: add full-fat coconut milk
- Spiced version: add curry powder or ginger
Plant & Growing Tips
Pumpkin
- Plant late spring in warm soil.
- Needs full sun and sprawling space.
- Feed with compost and water deeply once weekly.
Onion
- Grow from sets in early spring.
- Keep weed-free.
Garlic
- Plant in fall, mulch heavily.
Thyme
- Drought-tolerant perennial.
- Thrives in rocky or sandy soil.
Natural Pest Control
- Cinnamon sprinkled around stems repels ants.
- Neem oil protects against beetles and leaf miners.
- Plant nasturtiums to trap aphids away from pumpkins.
Harvest
Pumpkin
- Skin should be hard enough you cannot pierce with fingernail.
- Stem should be dry and woody.
- Cure in sun for 7–10 days.
Herbs
- Snip thyme sprigs before flowering.
Storing & Freezing
Refrigerate 4–5 days. Freeze up to 3 months. Add dairy after reheating to avoid splitting.
