How to Cook Pumpkin Squash

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When you think of pumpkins, you probably think of pumpkin pie or pumpkin bread. But, this pumpkin squash soup is a delicious way to enjoy pumpkin puree in the fall.

While many people think of a pumpkin as a fruit because it’s used in many dessert recipes, a pumpkin is a squash. Both squash and pumpkin can both be used in sweet and savory dishes.

The first step when making most pumpkin recipes is to make homemade pumpkin puree.

Pumpkin squash is a type of winter squash usually harvested in the fall. It has thick, orange skin and is filled with seeds. The flesh of the pumpkin squash is orange and has a sweet, nutty flavor.

This is a delicious way to enjoy your excess butternut squash or pumpkin puree. Skip the canned stuff. It’s much better made with fresh pumpkin.

So, how can pumpkins be cooked? Pumpkin can be cooked and eaten like squash. Like other squash, you can roast, bake, puree, or steam pumpkin. The seeds can also be roasted for a tasty snack.

The best type of pumpkin for this soup is the sugar pumpkin. Sugar pumpkins are small and have sweet flesh that’s perfect for pureeing. In the fall, you can usually find sugar pumpkins at your local grocery store or farmer’s market.

But, if you cannot find a sugar pumpkin to make this soup, don’t worry, you can also use:

• Pie pumpkins
• Peanut pumpkin
• Blue doll pumpkins
• Porcelain doll pumpkins
• Blue Hubbard

I like the flavor of fresh the best. But you can use canned pumpkin puree if you prefer. Be sure not to buy pumpkin pie filling because that is presweetened.

This soup does have some cinnamon in it But, the overall flavor is more savory than sweet because of the addition of butternut squash, curry powder, white pepper, and onions.

I do not think pumpkin squash soup tastes like pie at all. Just be sure you don’t add pumpkin pie spices.

To roast squash or pumpkin, preheat your oven to 375 degrees F. Cut the squash in half and remove the seeds. Then, place the squash halves facedown on a baking sheet. Roast for 30-40 minutes, or until the squash is fork-tender.

Once the roasted butternut squash or pumpkin is cooled, scoop out the flesh and place it in a food processor. Puree until smooth. You may need to add a little water to get the desired consistency.

Roasted butternut squash wasn’t used in this recipe. But, it does add a delicious taste. You can use roasted pumpkin or roasted squash if you prefer.

The roasting process does add time to the recipe. So, you might want to do that portion the day before.

This soup can be stored in an airtight container in the fridge for 3-4 days.

This soup can be served as is or with a dollop of yogurt or sour cream. Crusty bread is also a great way to soak up all the deliciousness!

Yes, if you use gluten free ingredients, this squash and pumpkin soup recipe is gluten free. It is also dairy free if you use coconut milk. To keep it vegan, use maple syrup and vegetable broth.

If you don’t have butternut squash, you can use:

• Acorn squash
• Carnival squash
• Delicata squash
• Hubbard squash
• Kabocha squash
• Sweet potatoes
• Other types of winter squashes
• Pumpkin, of course!

The seeds can be roasted and eaten as a snack. Just place them on a baking sheet, drizzle with olive oil, and roast at 375 degrees F for 10-15 minutes. The pumpkin guts (or stringy flesh) can be composted or thrown away.

Roasted pumpkin seeds are delicious! We make them every year when we make jack o lanterns.

The best way to prepare the pumpkin for this soup is to roast it. This brings out the natural sweetness of the pumpkin and makes it easier to puree.

To roast the pumpkin, preheat your oven to 375 degrees F. Cut the pumpkin in half and scoop out the seeds. Then, place the pumpkin halves facedown on a baking sheet. Roast for 30-40 minutes or until the pumpkin is fork-tender.

Once the roasted pumpkin is cooled, scoop out the flesh and place it in a food processor. Puree until smooth. You may need to add a little water to get the desired consistency.

If you don’t want to roast the pumpkin, you can also cook it in the Instant Pot. Cut the pumpkin in half and remove the seeds. Then, place the pumpkin halves in the Instant Pot with 1 cup of water. Cook on high pressure for 15 minutes. When the cooking time is up, do a quick release to release the pressure.

Once the pumpkin is cooked, scoop out the flesh and place it in a food processor. Puree until smooth. You may need to add a little water to get the desired consistency.

• Vegetable peeler
• Sharp chef’s knife
• Immersion blender
• Large pot
• Large metal spoon
• Baking sheet and tin foil for roasting pumpkins

• 2 tablespoons olive oil or coconut oil
• 2 onion, diced
• 2 cups butternut squash, diced
• 2 cups pumpkin, diced
• 1 tablespoon honey, brown sugar, or maple syrup
• 2 cups water
• 1 cup coconut milk
• 1 cup chicken broth (or vegetable broth)
• 1 teaspoon curry powder
• 1 teaspoon white pepper
• 1 teaspoon cinnamon
• 1 teaspoon salt

• Use roasted butternut squash and pumpkin
• Add chili powder for a spicier taste and flavor boost
• Sprinkle the top with roasted pumpkin seeds
• Use maple syrup instead of honey

Chop and cook the pumpkin until tender

Place the olive oil in a dutch over medium heat.

Once the oil is hot, add the chopped onion, pumpkin, and butternut squash to a large pot once the oil is hot.

Cook for 10 minutes until it is fork-tender.

Add all remaining ingredients and stir well to combine.

Increase heat to medium-high, stirring occasionally, and bring to a boil.

Reduce heat to medium-low and simmer for 35-45 minutes.

Remove dutch from heat and use an immersion or stick blender to puree until smooth, or carefully transfer to a blender and allow to cool before pureeing with a kitchen towel over the top.

If you have enjoyed this easy recipe, you might want to try a few other recipes that use pumpkin.

• Iced pumpkin spice latte
• Pumpkin chocolate chip cream cheese dip
• Keto pumpkin custard
• Paleo pumpkin soup
• Pumpkin oatmeal steek cut oats
• Grain free pumpkin bread
• Paleo pumpkin bars
• Paleo coffee creamer
• Homemade pumpkin ice cream
• Pumpkin sour cream coffee cake

• Spaghetti butternut squash recipes
• Butternut squash turmeric soup
• Paleo squash recipes

Ellen is a busy mom of a 24-year-old son and 29-year-old daughter. She owns six blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email info@confessionsofanover-workedmom.com to chat.