Recipe Recipe: Pumpkin Soup

Introducing our new monthly feature, Recipe Recipe. On the first of each month, instead of saying Rabbit Rabbit, I’m going to share a favorite recipe, or one that intrigues me.

Basically, there are two kinds of bakers:

1. Those who spend all day in their bakery’s kitchen, and cannot wait to come home and cook a meal from scratch for their families,


2. Me.

It’s not that I don’t like to cook, but between the early mornings, and the pressures of running a thriving business, I just don’t have the capacity when I get home after a long day to spend more time in a kitchen.

ROASTED PUMPKIN SOUP                         

This recipe is from Boston chef Peter Davis, a contributor to Edible Boston and chef at Cambridge culinary hotspot Henrietta’s Table.

Makes 4 servings

  • 1 cup fresh pumpkin or heirloom pumpkin, cooked
  • ½ cup white onion, julienned
  • 2 tablespoons butter
  • 1 quart water
  • 1 teaspoon salt
  • 1 teaspoon brown sugar
  • 1 teaspoon maple syrup
  • 1 dash cinnamon
  • 1 dash cayenne
  • ½ cup heavy cream

Preheat oven to 350 degrees.

  1. Split the pumpkins in half and de-seed. Place the pumpkins on a rack on a sheet pan and roast skin-side up for 45 to 60 minutes, until pumpkin is soft.
  2. Remove the skins and discard. Roughly chop the pumpkin to create 1 cup.
  3. Sauté the onion in the butter until transparent. Add the remaining ingredients and the pumpkin and cook for 1 hour on a low simmer. Remove from the heat and puree until smooth.

While I hate to contribute to the pumpkin spice epidemic, (I like my lattes straight up, thankyouverymuch), fall to me means the peak of fresh pumpkin season. Soups are a great make-ahead meal to serve for dinners or to bring for lunch, and pumpkin’s health benefits are many. Also, it just tastes good.

This soup is a perfect blend of sweet and spicy and is simple to make. One addition I like to do is to roast the pumpkin seeds and then use them as toppings on the soup, or on top of an accompanying green salad.

Our pumpkin whoopie pies and pumpkin doughnut muffins are a great way to complete the pumpkin theme. Available at Idylwilde Farms and other select retailers.

Pumpkin Whoopie Pies
Makin’ Whoopie, pumpkin style

Let me know your favorite way to enjoy pumpkins!

You may also like...

Owner, Baker,
& Storyteller

You know that friend who has it all together? Yeah. That’s not me. What I can offer you instead are my experiences, insights, and passions. Pithy observations about making cookies. Wry commentary on running a business. Loving (if slightly sarcastic) parenting advice. And if that doesn’t interest you, I have dogs. Cute ones.

browse by


head to 
the shop