Perfect Pumpkin Soup: A Healthy Homemade Hit

This amazing soup makes 6 cups.


  • 1 small pumpkin or 2 cups of pumpkin flesh
  • 1 large onion, chopped
  • 2 large carrots, chopped
  • 1 two-inch piece of ginger, peeled and chopped
  • 1 tablespoon plus 1 teaspoon ghee (or organic butter)
  • 2 teaspoons pumpkin pie spice
  • 4 cups of chicken or turkey stock
  • Unrefined sea salt and black pepper to taste


  1. Cut a small pumpkin in half and scoop out the seeds and inner flesh. Set the seeds aside in a dish.
  2. Rub the outside of the pumpkin with butter (1 teaspoon) and place face down in a roasting pan or Pyrex baking dish. Bake at 400 degrees for 30-40 minutes.
  3. Remove from the oven, let cool slightly, and scoop out the pumpkin flesh.
  4. Melt 1 tablespoon of ghee in a large skillet or stock pot over medium heat.
  5. Add chopped onion and carrots with a pinch of sea salt. Sauté for a few minutes.
  6. Add ginger and spices. Sauté a while longer.
  7. Add pumpkin flesh and stir for a minute or two.
  8. Cover with chicken stock (or water) and a little more salt and pepper.
  9. Cover, lower the heat to simmer, and cook 20-30 minutes.
  10. Puree soup in a blender and add additional water or broth to desired consistency.


  1. To toast seeds, sprinkle them with unrefined sea salt, and spread them on a baking sheet.
  2. Bake at 350 degrees for 10-15 minutes. Use these as a snack or condiment for your soup.