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Pumpkin Soup with Roasted Garlic Kraut

5 min
Prep Time

20 min
Cooking Time

30 min
Total Time



  • 2.5 lbs. pumpkin, peeled and chopped into large chunks

  • 1 onion, sliced

  • 2 garlic cloves
  • 3 cups vegetable or chicken broth/stock

  • 1 cup water

  • 1/2 cup cream, half & half or milk (optional)

  • 2 tbsp. Roasted Garlic Kraut
  • 1 tbsp. black pepper and sea salt

Roasted Garlic Kraut


  • Cut the pumpkin into slices and scrape off the seeds. Remove the skin from the slices. Cut into large chunks.
  • Place pumpkin, onion, garlic, broth and water into pot. Bring to boil, uncovered, then reduce heat and let simmer until pumpkin is tender.

  • Remove from heat and blend until smooth.
  • Season with salt and pepper to taste.

  • Stir in cream or milk.
  • Top with Roasted Garlic Kraut.
  • Serve with crusty or toasted bread.
  • Enjoy!


To make this recipe with canned pumpkin chunks or puree, you will need two cans. Add it in place of the pumpkin slices and follow recipe as is.

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