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.


Recipe Summary

35 mins
55 mins
20 mins
6 servings


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; protein 7.4g; carbohydrates 21.7g; fat 10g; cholesterol 12mg; sodium 1960.4mg. Full Nutrition