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A simple, comforting, and delicious pumpkin squash soup. Drizzle heavy whipping cream over soup and sprinkle finely chopped celery leaves and finely sliced green onion for garnish.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat a large soup pot over medium-low heat; add olive oil and heat until it starts to smoke. Decrease heat to low and add onion, bacon, celery, garlic, and rosemary to the hot oil. Cover pot with a lid and cook until onion is tender and bacon is cooked through, 3 to 5 minutes.

  • Mix squash, carrot, paprika, and cayenne pepper into onion-bacon mixture; return lid and increase heat to medium-low. Cook squash mixture, stirring occasionally, until squash is softened and nearly cooked through, about 20 minutes.

  • Pour chicken stock over squash mixture and increase heat to medium-high; cook until squash is cooked through, about 10 minutes more. Remove pot from heat and cool soup slightly, 2 to 3 minutes.

  • Blend soup using an immersion blender until smooth; season with salt and pepper. Add more chicken stock for a thinner soup.

Cook's Note:

This soup can be served in a sturdy crusty round bread for an extra touch.

Red squash is also known as Japanese squash.

If using cubes, use about 3 with the suggested amount of water suggested on the cube packaging. Vegetable stock can be used in place of chicken stock if desired.

Nutrition Facts

193 calories; 10 g total fat; 12 mg cholesterol; 1960 mg sodium. 21.7 g carbohydrates; 7.4 g protein; Full Nutrition