Recipe: Pumpkin Soup


I only sort of followed the recipe for Yeto’s Superb Pumpkin Soup from I was not feelin having fish in my soup, even if Link drank it in Legend of Zelda Twilight Princess. Thankfully, my little brother and sister enjoyed helping me make this modified edition…and even liked it. I absolutely did not feel like cleaning out a punkin’ so I used boxes.

Here is what I used:

1 Box Chicken broth, 32 oz
2 Boxes HEB Harvest Pumpkin Soup, 17 oz
1 cup chopped onion
1 garlic clove, chopped
1/3 cup olive oil
Basil, to taste
Salt, to taste
Pepper, to taste

Notes: I realize most people realize this, but just saying for anyone who is wondering: “to taste” means adjust to your liking. Example: If you know you hate pepper, don’t put so much. Only add a little to start with and if it tastes like it could use more, then add more. It is easier to add than to take away!


1. Add olive oil to pot over medium heat with garlic and onion. Let simmer until brown edges. Add a dash of salt and pepper. Stir occasionally.

2. Once the garlic and onion have browned (watch the garlic, it browns first), add in box of chicken broth. Stir. Add in dash of basil. Stir for a few minutes.

3. Add in both boxes of pumpkin soup. Stir. Add a dash of basil and a dash of salt and pepper. Stir.

4. Raise heat and cover. Stir occasionally to prevent garlic and onion from sticking.

5. Once it is boiling, turn off heat and stir.

More notes:

I taste test each step before I add additional seasoning.

I served the soup in small cups, because even though the kids were excited about it, the adults just tried to to make us feel good…they are not adventurous eaters.

Here are screen shots of the broth I used. I should have taken photos of the actual boxes and cooking process, but I was preoccupied with making sure the little ones didn’t burn themselves while helping me.



And for the Basil:


This makes a great side soup and I think it would go amazing with a grilled chicken breast on the side. Maybe next time.

Happy cooking.


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