Anniversary Pumpkin Soup

Anniversary Pumpkin Soup~ Nothing warms my heart and soul more then a large bowl of home made soup. Especially a soup that brings back fond memories.

My hubby and I just recently celebrated our 12th wedding, where does the time go! He took me to a lovely dinner in downtown Vancouver. We had a super delicious meal that started off with an unforgettable roasted pumpkin soup. It had the sweet flavors of roasted pumpkin and roasted garlic with a touch of fresh sage and the subtle heat of fresh grated ginger. As soon as I had my first bite, I knew I had to recreate this soup at home. I think it turned out spot on!

Home made turkey stock (or veggie stock), fresh vegetables, and roasted pumpkin serve as the base for this yummy soup.

Fresh grated ginger adds a background warmth. Using an immersion blender is recommended but blending with a high speed blender in batches would work just as well.

yummy pumpkin soup!

Garnish with roasted pumpkin meat, roasted pumpkin seeds (just before serving to keep them crisp), parsley, and a drizzle of olive oil.

Anniversary Pumpkin Soup

  • 3 cups roast pumpkin puree

  • 3 tbsp olive oil

  • 1 medium onion, chopped

  • 4 carrots, chopped

  • 4 garlic cloves, minced (or roasted garlic adds a nice sweetness)

  • ¼ cups white wine (optional)

  • 3 cups stock of choice

  • 4 sprigs fresh thyme, leaves removed

  • 4 fresh sage leaves, minced

  • Fresh parsley to taste

  • 2″ knob fresh ginger, peeled & grated

  • 1 tsp. ground cinnamon

  • Sea salt & pepper, to taste

  • Optional to garnish: Roasted pumpkin meat, roasted pumpkin seeds (just before serving to keep them crispy) parsley and a drizzle of olive oil.


Roast a small to medium sugar pie pumpkin. Puree and reserve 3 cups.

Heat a large soup pot or dutch oven over medium high heat with olive oil. Saute onion, carrot, and garlic until softened, about 10 minutes. Stir in the white wine and scrape any browned bits from the bottom. Stir in the stock, roast pumpkin puree, thyme, sage, parsley, ginger, and cinnamon. Cover and cook for 20 minutes.

Remove from heat and puree with either an immersion blender or by small batches in a high-powered blender (be careful as your liquid is hot and can cause pressure build up in the blender.) Season with salt and pepper and garnish just before serving.


#pumpkinseeds #maindish #comfortfood #glutenfree #dairyfree #roastedpumpkin #thanksgiving #pumpkinsoup


My name is Jessica Balentine. I am a wife and mother to 2 very active little guys who love to eat yummy wholesome food! I have have a passion for feeding my family naturally delicious food that will nourish their bodies as well as mine! All of my recipes are naturally gluten free and paleo and vegan friendly. I hope you find just what your taste buds are looking for! Enjoy 

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