Pumpkin Soup Recipe

Ingredients ½ cup peanut oil or vegetable oil ½ cup flour 2 small pie pumpkins (the yield of fresh pumpkin is about 12 cups, or 3 pounds in weight of peeled pumpkin) 1 medium bell pepper chopped I used some Fresno peppers & jalapeno peppers for more heat 1 medium onion chopped 1 medium celery stalk chopped 3 cloves garlic chopped (or more as desired! I like a lot of garlic) 2 tablespoons Cajun seasoning or more to taste

Dividing the stems into quarters (or eighths) and removing the inner parts. If you like, put aside these seeds. Peel off the pumpkin’s skin and chop up the meat.


Fresh pumpkin usually yields about 12 pints or 3 pounds of peeled pumpkin. By following a slightly different path is acceptable to me, for now keep them away.

Heat up one quarter cup of peanut oil in a large saucepan over medium heat. 

It involves mixing flour with a swirl. Continue stirring it for 10 to 15 minutes till the roux turns light brownish blonde in color. A longer cooking time will impart a deeper dark hue and enhanced taste.

Arrange them by using pumpkin, peppers, onion as well as celery on top of this dish which takes approximately five minutes to cook while stirring.

Add chicken stock and Cajun seasoning. Brown particles should be scraped from the bottom.

Stirring continuously at medium low heat for thirty minutes thickens it up; if you wish you can stretch out simmering time. One hour is my average simmering duration.

Mix all ingredients using an immersion blender or transfer soup in batches to a food processor or blender until smoothness is obtained throughout.

Finally before pouring into bowls garnish it with freshly minced herbs, hot chili flakes and some extra virgin olive oil swirled on top.