Pumpkin Soup

It’s that time of year with the weather cooling down that makes soup so appealing and this is a favourite.

Kabocha and Buttercup squash have dark geeen skins and bright orange insides that are sweet. They are a good source of potassium, vitamin C, iron, beta carotene and fibre.  They are both a great choice for soups, roasting, purees and for pies.



  • 1 pumpkin.
  •  1 leek sliced
  • 1 tablespoon of fresh sage
  • 1 tablespoon of fresh rosemary
  • 4 cups of chicken stock (more or less, depending upon size of the squash)
  • 1 tsp of salt
  • Pepper to taste
  • Milk or cream
  • Parmesan cheese for topping



Carefully cut out top of pumpkin and save for a lid. Scoop out seeds and set side. Add all ingredients to the pumpkin and when mostly cooked, scrape down the sides to blend evenly throughout soup. This will also thicken it.

Bake in oven at 400°C for about two hours

Add cream or milk to bowl and top with Parmesan cheese.

Separate seeds and toss in olive oil and seasoning of choice, then bake in oven at 300°C for 30 to 40 minutes. Stir occasionally on baking sheet to prevent burning.

  1. Sandy Kavanagh says:

    I love finding this blog. We aren’t sure what our granddaughter is allergic to but wheat and bananas cause breakouts of rashes. She is 14 months so she can’t tell us if her tummy hurts but the symptoms happen when she or her mom have wheat (she is breastfed)
    Since we all live in Kelowna I like to have gluten free options. The pumpkin soup is on the menu for thanksgiving.
    I can’t find the link to this blog outside of the one Jillian gave us but it would be good for us to travel the journey with you.

    • Hi Sandy. Rashes were common with me on the backs of my hand and in my hairline before I was diagnosed with celiac disease. The bumps were small and itchy. We are definitely lucky with more options these days and it is very hard to always be looking for gluten in products.

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