Pumpkin Soup

5 from 1 vote

Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 6
Author LDS's Mom


  • 1 pumpkin of about 2 to 3 lbs
  • 1 medium onion
  • 4 green onions
  • 3 cloves garlic
  • 3 tbsp olive oil
  • ¼ pound or less of cheddar cheese, cut small
  • 1 tbsp finely chopped cilantro
  • Salt, pepper to taste
  • Hot sauce(optional)


This soup can be ready in 15 minutes if you use a pure pumpkin puree. Since I have made my soup from scratch, it takes longer. The longest time is roasting the pumpkin. You can roast and puree the pumpkin ahead of time. This Pumpkin soup is creamy and delicious, it's a taste of fall in a bowl!

  1. First cut the pumpkin in half, remove the seeds and pulp.


  2.  Put halved pumpkin cut side down, on a baking sheet, covered with parchment paper
  3. Roast pumpkin in a 400°F preheated oven, for 40 minutes.
  4. 5 minutes before the roasting pumpkin is done, prepare onions and garlic by cutting them and sauté in olive oil, over medium high heat.
  5. Once pumpkin is roasted, peel off the skin and cut into chunks.
  6.  Place pumpkin chunks in the saucepan with onions garlic mixture.
  7. Add cilantro and let cook for 5 minutes at medium heat, then cover the vegetables with water.
  8. Bring to a boil and let cook for about 15 minutes at medium low heat.
  9. Puree the vegetables, using an immersion blender.
  10. Toss in the cheese and stir constantly until the cheese melts. Stir in hot sauce if you like (optional) and adjust seasonings as needed.
  11. Turn off the heat.
  12. Serve in a carved pumpkin bowl if you desire. It can be served as is or sprinkled with black pepper, nutmeg or add crème fraiche.


Pumpkin Mixed Nuts Cookies


Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 28
Author LDS's Mom


  • 1 stick unsalted butter softened at room temperature
  • ½ cup vegetable oil
  • 1 cup pumpkin puree
  • ¾ cup powdered sugar plus extra for garnishing
  • ½ cup finely chopped mixed nuts (pistachios. Pecans, almonds, peanuts)
  • 2 cups all purpose flour
  • 1 egg
  • Pinch of salt
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp pumpkin pie spice


These cookies don't have too much sugar, but by rolling them in the powdered sugar or simply sprinkling them with it, they will taste just right. They are soft, fluffy with healthy nuts. The nuts can be chopped finely or coarsely, it's really a personal choice. Trust me; these cookies are a must make!

  1. Preheat oven to 350 °F.
  2. In a bowl, cream together the butter, oil, powdered sugar, pumpkin puree, salt and pumpkin spice.

  3.  Add in the egg and mix well.
  4. Toss in the nuts.
  5. Sift in the flour, baking powder and baking soda. Mix to combine. The batter should be very soft.
  6.  Scoop the dough (using an ice cream scoop) into 1 inch balls, directly to a baking sheet, covered with parchment paper.
  7. Adjust the shape of the scooped dough with your fingers.
  8.  Bake for 10 to 15 minutes or until golden.
  9. Let cool for 5 minutes.
  10.  Sprinkle the cookies with powdered sugar(You can roll them in powdered sugar if you like).
  11.  Enjoy!