Wallaces Garden Center-Bettendorf-Iowa-Whole Pumpkin Soup

Whole Pumpkin Soup

Warm up with this delicious and comforting creamy pumpkin soup recipe. Made with fresh, wholesome ingredients.

—Recipes by Chef Steph



  • 2 (3- to 3 1/2-pound) whole orange pumpkins (sugar or pie pumpkins) 
  • 1 1/2 cups dry white wine 
  • 2 teaspoons canola oil 
  • 1 cup raw pepitas 
  • 2 1/4 teaspoons fine sea salt, divided 
  • 3/4 cup plus 2 tablespoons butter divided 
  • 3 1/2 cups water 



  1. Preheat oven to 450°F.
  2. Line a large rimmed baking sheet with aluminum foil.
  3. Place whole pumpkins on baking sheet.
  4. Bake in preheated oven until very tender, about 45 minutes. 
  5. Meanwhile, pour wine into a small saucepan.
  6. Bring to a boil over medium-high.
  7. Boil, without stirring, until wine has reduced by about half, about 10 minutes. Keep warm; set aside. 
  8. Heat oil in a small skillet over medium-high.
  9. Add pepitas, and cook, stirring often, until seeds are puffed, about 4 minutes.
  10. Transfer to a plate lined with paper towels, and sprinkle with 1/4 teaspoon salt; set aside.
  11. In the same skillet, melt 7 tablespoons butter over medium.
  12. Cook, stirring often, until butter browns, about 6 minutes. Set aside. 
  13. Remove skin and stems from pumpkins, and cut pumpkins in half.
  14. Scoop out and discard seeds.
  15. Working in 3 batches, combine hot pumpkin, 3 1/2 cups water, and remaining 7 tablespoons butter in a blender.
  16. Remove center piece of blender lid to allow steam to escape. Place a clean towel over opening.
  17. Process until smooth, about 1 minute per batch.
  18. Transfer mixture to a large bowl.
  19. Stir in reduced wine and remaining 2 teaspoons salt. 
  20. Sprinkle servings with sautéed pepitas, and drizzle with brown butter. 

Chef's note: Soup can be made up to 2 days in advance and stored in an airtight container in refrigerator. Reheat in a Dutch oven over medium. Make sautéed pepitas and brown butter just before serving. 

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