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Pumpkin or Squash Soup

A bowl of pumpkin soup, garnished with italian parsley and pepitas, surrounded by pumpkins
  • Serves: 6

Hearty and satisfying, this soup’s velvety texture of the roasted Idaho pumpkin and its natural sweetness are complemented by earthy undertones, creating a warm and comforting indulgence. An awesome way to extend your enjoyment of those pumpkins long after your visit to the local pumpkin patch ends.


  • 1 small (5 pound) pumpkin OR ½ of a medium banana squash (Idaho grown)
  • 1 tablespoon canola oil
  • 2 medium stalks celery (chopped)
  • 1 medium Idaho onion (chopped)
  • 1 teaspoon ground cumin
  • ¼ teaspoon chili powder
  • Salt and Pepper
  • 3 ½ cups Brooks Broth Chicken or Mushroom Broth
  • ½ cup water


  • Cut pumpkin or squash in quarters and remove seeds. Place pumpkin/squash cut side down on jelly roll pan that has been coated with cooking spray. Cover with aluminum foil and bake in 400° oven for about 45 minutes or until very tender when pierced with a knife. Cool. Remove skin and place pumpkin/squash in large bowl.

  • In large saucepan, heat oil over medium heat. Add celery and onion and cook approximately 10 minutes. Stir in cumin, chili, salt and pepper. Add broth, water and pumpkin/squash to sauce pan; heat to boiling. Reduce heat and simmer 10 minutes.

  • Pour half of soup mixture into a food processor and blend until pureed. Repeat with remaining soup mixture. Pour all soup into tureen and keep warm. Garnish with roasted pumpkin seeds or fresh chives if desired.