MMM-mmm-GOOD!!!!!  There’s a pumpkin soup recipe for every taste. Actually, I think I can taste them all!!!  :))))))))

As we all gradually slide into Fall, I realize that my taste buds are also changing (of course I never lose my appetite).  Over the summer I think I’ve had my fill of watermelon and hot dogs and burgers and potato salad and barbecues. In Fall, I start thinking about heavier meals, things like chili and stews and clam bakes and Oktoberfest sausages and cheese dip and big fruity pies and … I could go on.  And with all the Fall pumpkin decorations abound, I also think about pumpkin soup.  Now I know not everyone is a fan, but I must admit, on the right day, with a chill in the air, and sour cream as a topping in the fridge, I’m all in.  A hot bowl of soup, some crackers, and a triple decker “Stevie special” sandwich – and it’s a good day at the Kowalski house (thanks Jackie!!).  Here is a little trivia and a few recipes to try – I like them both although I would like to see some of these recipes with some good kielbasa added with a hint of heat! Thanks to Google.com and possible.in for the info.  Enjoy!

Pumpkin soup has a rich history that dates back to the Native American cultures who used pumpkins and other squashes to create nourishing soups long before the arrival of Europeans in North America.  Its vibrant orange color and savory flavor make it a perfect addition to the holiday feast.

Pumpkin soup is not only delicious but also a healthy choice for those looking to boost their immune system and maintain good eye health as pumpkins are packed with nutrients, including vitamins A and C, as well as fiber. I will always toss in the part about being good for you, that means I get to have multiple helpings!  Learn more HERE

Pumpkin soup is prepared differently in various parts of the world. Here’s some variations:

  1. American Pumpkin Soup: In the United States, pumpkin soup is often associated with Thanksgiving and fall. It is typically made with pumpkin puree, broth, cream, and spices like cinnamon, nutmeg, and cloves. Some variations include adding maple syrup for sweetness or a touch of heat with cayenne pepper.
  2. Thai Pumpkin Soup (Tom Kha Fak Thong): This Thai-inspired pumpkin soup combines pumpkin with coconut milk, lemongrass, ginger, and Thai spices like red curry paste. It has a rich and creamy texture with a hint of spiciness.
  3. Caribbean Pumpkin Soup: In the Caribbean, pumpkin soup is made with ingredients like pumpkin, coconut milk, Scotch bonnet peppers, and spices such as allspice and thyme. It often has a sweet and spicy flavor profile.
  4. Mexican Pumpkin Soup (Sopa de Calabaza): Mexican pumpkin soup incorporates pumpkin with ingredients like chiles, tomatoes, garlic, and spices such as cumin and coriander. It can be garnished with toppings like crumbled queso fresco and tortilla strips.
  5. Japanese Kabocha Soup: Kabocha is a Japanese variety of pumpkin, and kabocha soup is a popular dish in Japan. It combines kabocha with dashi broth, soy sauce, and sometimes miso paste. The result is a savory and umami-rich soup.
  6. French Pumpkin Soup (Potage au Potiron): In France, pumpkin soup is known as “potage au potiron.” It often features pumpkin cooked with onions, leeks, and potatoes, then pureed and finished with cream. It’s seasoned with herbs like thyme and sometimes garnished with croutons. (and a little wine on the side)
  7. Italian Pumpkin Soup (Zuppa di Zucca): Italian pumpkin soup typically includes ingredients like pumpkin, onions, garlic, and sometimes potatoes. It can be flavored with herbs like sage and rosemary and finished with a drizzle of olive oil and grated Parmesan cheese.
  8. Indian Pumpkin Soup: Indian pumpkin soup is spiced with ingredients like ginger, cumin, coriander, and turmeric. It’s often finished with a touch of yogurt or cream for creaminess.
  9. Australian Pumpkin Soup: In Australia, pumpkin soup is a popular comfort food. It’s made with pumpkin, onions, and sometimes bacon, and it’s seasoned with herbs like parsley or chives.
  10. South African Pumpkin Soup: South African pumpkin soup often includes butternut squash, and it’s flavored with spices like curry powder. It can be sweetened with a bit of sugar or honey and garnished with fresh coriander.

Carving pumpkins isn’t the only way to celebrate with this iconic gourd. Be sure to try these two recipes and add some pumpkin soup on Halloween night to warm up (I’m a heat-treating guy!) after trick-or-treating.

Classic Creamy Pumpkin Soup

  • 2 cups pumpkin puree (canned or homemade)
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Salt and pepper to taste
  • Fresh parsley for garnish


  1. In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, sauté until translucent.
  2. Stir in the pumpkin puree, cinnamon, nutmeg, salt, and pepper. Cook for a few minutes to blend the flavors.
  3. Pour in the broth and bring the mixture to a boil. Reduce the heat and simmer for about 15-20 minutes, stirring occasionally.
  4. Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the mixture to a blender in batches.
  5. Return the soup to low heat and stir in the heavy cream. Simmer for an additional 5 minutes, ensuring it doesn’t come to a boil.
  6. Serve hot, garnished with fresh parsley. Optionally, add a dollop of sour cream or croutons for extra flavor.

Spicy Pumpkin and Coconut Soup

  • 2 cups pumpkin puree
  • 1 can (13.5 oz) coconut milk
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon red curry paste
  • 4 cups chicken or vegetable broth
  • 1 tablespoon vegetable oil
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • Fresh cilantro leaves for garnish


  1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and garlic, sauté until softened.
  2. Stir in the red curry paste and ground cumin, and cook for an additional minute.
  3. Add the pumpkin puree and coconut milk, stirring well to combine.
  4. Pour in the broth, season with salt and pepper, and bring the mixture to a gentle boil. Reduce heat and simmer for about 15-20 minutes.
  5. Use an immersion blender to puree the soup until smooth. If using a regular blender, allow the mixture to cool slightly before blending.
  6. Serve hot, garnished with fresh cilantro leaves.

Whether you opt for the classic creamy version or the spicy and exotic twist, pumpkin soup is a heartwarming treat that’s perfect for autumn gatherings, Thanksgiving dinners, or simply cozy evenings at home. So, whip up a pot of pumpkin soup and savor its rich flavors and health benefits today – and if you have a favorite family recipe, send it to me to try at skowalski@khtheat.com




Me, too.

As you may know the Kowalski Heat Treating logo finds its way
into the visuals of my Friday posts.
I.  Love.  My.  Logo.
One week there could be three logos.
The next week there could be 15 logos.
And sometimes the logo is very small or just a partial logo showing.
But there are always logos in some of the pictures.
So, I challenge you, my beloved readers, to count them and send me a
quick email with the total number of logos in the Friday post.
On the following Tuesday I’ll pick a winner from the correct answers
and send that lucky person some great KHT swag.
So, start counting and good luck!  
Oh, and the logos at the very top header don’t count.
Got it? Good.  :-))))
Have fun!!



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