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Savory Pumpkin Soup

A savory fall soup! You can cut the recipe in half but honestly you end up wasting pumpkin. I figure as long as you are peeling and cutting a pumpkin you may as well make a lot and freeze for later!

Course Soup
Cuisine American
Keyword easy dinner recipe, fall recipes, gluten-free recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 12 servings
Author Linda Spiker


Note: to make this recipe paleo and Whole30 choose dairy free options offered

  • 6 cups sugar pumpkin, peeled and cubed
  • 6 cups butternut squash, peeled and cubed
  • 64 oz chicken broth (8 cups)
  • 1 1/2 teaspoon ground black pepper
  • 1 1/2 teaspoon dried marjoram
  • 1/4 teaspoon cayenne pepper, or more if you like it hot
  • 3 cloves garlic, peeled and minced
  • 1 large chopped yellow onion
  • 2 Tablespoons butter, ghee, or coconut oil
  • 3 cups half and half
  • Sea salt to taste
  • Dried cranberries and salted roasted pistachios for garnish, optional


  1. Use a "Y" peeler to peel pumpkin and butternut squash. Cut both in half and use spoon to scrape out seeds. Cut into 1" cubes.

  2. In large pot, bring broth, squash, pumpkin, marjoram, black pepper and cayenne pepper to boil. Simmer for 15 minutes or until butternut squash and pumpkin are very tender.

  3. While squash is simmering, sauté onion in a small pan with garlic and butter (or ghee or coconut oil) till soft. When squash has cooked for 15 minutes add sautéed onions and half and half to squash mixture, stir.

  4. Allow to cool until just warm. Ladle into a blender and very carefully puree until smooth. You will have to split into portions to safely fit your blender. Return to pot and heat thru. Do not bring to a boil again. Add salt to taste and more cayenne if desired. Garnish and serve. Yum!