3 Ingredient Ugly Pumpkin Soup Recipe

ugly pumpkin soup recipe
Today’s brisk and rainy weather reminded me that fall is on its way! Soon, the ugly pumpkins will make an appearance in the grocery store. Although they do make for a lovely fall decoration, they make an even better cold weather soup.

Try this easy seasonal soup that the whole family is guaranteed to love!

3-ingredient ugly pumpkin pureed soup

Serving size depends on your pumpkin, approximately 3-6 servings


1 medium-sized ugly pumpkin (butternut squash works well too!)

2 tsp balsamic vinegar

2 Tbl organic butter (vegan option – coconut oil)


Add homemade bone broth for a bone building and gut healing option


  • Chop pumpkin in half, using a very sharp chef’s knife. If you have never cut a pumpkin before, you need to be careful! Here is a great tutorial on how to cut a pumpkin so you do not cut yourself! [http://www.thekitchn.com/how-to-cut-a-pu-33684]
  • Scoop out the seeds from the center of the pumpkin. Discard, or save to roast later.
  • Place pumpkin, cut side down, in a baking pan filled with 2mm tap water.
  • Bake at 350F for approximately 20 minutes (turn convection on to speed cooking time).
  • Remove the pumpkin when the outer skin can be easily pierced through with a fork, indicating it is very soft on the inside.
  • Wait for the pumpkin to cool, and scoop out the interior of the pumpkin into a food processor or blender.
  • Add 2Tbl butter and 2tsp balsamic vinegar.
  • Blend until smooth.
  • Add generous pinch of sea salt and fresh cracked pepper to bring out the flavor.


  1. Keep adding salt and pepper and taste testing while processing; you want the pumpkin to develop a rich flavor.
  2. Smaller pumpkins are tastier. Stay away from the big jack-o’-lantern types.
  3. If the soup is too thick for your liking, try adding water, more butter, stock, or coconut milk.
  4. Want to make your pumpkin soup fancy to impress your guests? Fry some fresh sage leaves in olive oil until they’re crispy, then garnish the soup with them. Add toasted pine nuts for a beautiful, fragrant, and delicious soup!

This soup puree stores really well in the fridge and freezer. It’s also great to freeze in ice cube trays for little ones!

Pumpkin soup is rich in vitamin A. Great for glowing skin, healthy vision, and a strong immune system, so curl up with a warm bowl of this soup as you watch the leaves change color this year!

Bon Appetite!


Photo credit: Le living and co

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