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Fall in love with pumpkin soup

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Pumpkin soup


  • 1 tbsp. butter
  • 1 med. onion (roughly diced)
  • 1 carrot (peeled and roughly chopped)
  • 1 small sweet potato (peeled and roughly chopped)
  • 2 lbs. pumpkin (peeled and deseeded, roughly chopped)
  • 5 cups water or chicken stock
  • ½ teaspoon brown sugar
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg 
  • Salt and pepper (to taste)
  • 1 bay leaf 
  • Cream (to taste) 


  1. Melt the butter in a large Dutch oven over medium heat. Add the onion, carrot, sweet potato, and pumpkin and cook for 2 to 3 minutes.
  2. Season with brown sugar, nutmeg, cumin, ginger, salt, and pepper. Roast the vegetables for another 3 to 4 minutes, stirring from time to time until they are starting to soften and brown.
  3. Pour the chicken stock over the vegetables. Add the bay leaf and bring to a boil. Reduce the heat to a simmer and cook for 15 minutes.
  4. ​​Take the pot off the heat and blend the soup until smooth. I like to use a stick blender when I'm short on time, but you can use a regular blender according to your manufacturer's instructions for hot liquids.
  5. Add the soup back over medium heat and heat through. Stir in cream to thin to your desired consistency, if desired. Warm for 2 to 3 minutes, then serve hot.
Tamryn works in the Multimedia Department and is currently the host of A Bite out of Bethel.