How to Cook Pumpkin Squash

Last Updated on October 4, 2023 by Ellen Christian

If you’re wondering how to cook pumpkin squash, check out my favorite pumpkin squash recipe! Try a hearty bowl of this delicious pumpkin and butternut squash soup.

How to Cook Pumpkin Squash

When you think of pumpkins, you probably think of pumpkin pie or pumpkin bread. But, this pumpkin squash soup is a delicious way to enjoy pumpkin puree in the fall.

So, is pumpkin a squash? While many people think of a pumpkin as a fruit because it’s used in many dessert recipes, a pumpkin is a squash. Both squash and pumpkin can both be used in sweet and savory dishes.

If you’re wondering how to cook field pumpkin squash, the process is the same. The first step when making most pumpkin recipes is to make homemade pumpkin puree.

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What is a pumpkin squash?

Squash vs pumpkin? Squash is a family of vegetables of which pumpkin is one.

Pumpkin squash is a type of winter squash usually harvested in the fall. It has thick, orange skin and is filled with seeds. The flesh of the pumpkin squash is orange and has a sweet, nutty flavor.

This is a delicious way to enjoy your excess butternut squash or pumpkin puree. Skip the canned stuff. It’s much better made with fresh pumpkin.

Can you cook and eat pumpkin like squash?

So, how can pumpkins be cooked? Pumpkin can be cooked and eaten like squash. Like other squash, you can roast, bake, puree, or steam pumpkin. The seeds can also be roasted for a tasty snack.

This is one of the best ways to cook pumpkin!

Best type of pumpkin for pumpkin soup

The best type of pumpkin for this soup is the sugar pumpkin. Sugar pumpkins are small and have sweet flesh that’s perfect for pureeing. In the fall, you can usually find sugar pumpkins at your local grocery store or farmer’s market.

But, if you cannot find a sugar pumpkin to make this soup, don’t worry, you can also use:

• Pie pumpkins
• Peanut pumpkin
• Blue doll pumpkins
• Porcelain doll pumpkins
• Blue Hubbard

Can I use canned pumpkin in pumpkin soup?

I like the flavor of fresh the best. But you can use canned pumpkin puree if you prefer. Be sure not to buy pumpkin pie filling because that is presweetened.

Will this taste like pumpkin pie?

This soup does have some cinnamon in it But, the overall flavor is more savory than sweet because of the addition of butternut squash, curry powder, white pepper, and onions.

I do not think pumpkin squash soup tastes like pie at all. Just be sure you don’t add pumpkin pie spices.

If you want to use pumpkin puree in a pie, try a pumpkin ricotta pie. I’ve heard they are delicious.

How to roast squash and pumpkins?

To roast squash or pumpkin, preheat your oven to 375 degrees F. Cut the squash in half and remove the seeds. Then, place the squash halves facedown on a baking sheet. Roast for 30-40 minutes, or until the squash is fork-tender.

You can use this in any of your steamed pumpkin recipes.

If you want to try a slightly sweeter squash, you may want to make Koginut Squash. It’s a sweet mix of butternut and kabocha squash. Try roasting one with savory sweet spices today!

How to puree roasted squash or pumpkin?

Once the roasted butternut squash or pumpkin is cooled, scoop out the flesh and place it in a food processor. Puree until smooth. You may need to add a little water to get the desired consistency.

Roasted butternut squash wasn’t used in this recipe. But, it does add a delicious taste. You can use roasted pumpkin or roasted squash if you prefer.

The roasting process does add time to the recipe. So, you might want to do that portion the day before.

How long does this soup last?

This soup can be stored in an airtight container in the fridge for 3-4 days.

What to serve with pumpkin soup?

This soup can be served as is or with a dollop of yogurt or sour cream. Crusty bread is also a great way to soak up all the deliciousness!

Is this gluten free?

Yes, if you use gluten free ingredients, this squash and pumpkin soup recipe is gluten free. It is also dairy free if you use coconut milk. To keep it vegan, use maple syrup and vegetable broth.

What can I use instead of butternut squash?

If you don’t have butternut squash, you can use:

• Acorn squash
• Carnival squash
• Delicata squash
• Hubbard squash
• Kabocha squash
• Sweet potatoes
• Other types of winter squashes
• Crook neck pumpkin
• Pumpkin, of course!

What can I do with the pumpkin seeds and guts?

The seeds can be roasted and eaten as a snack. Just place them on a baking sheet, drizzle with olive oil, and roast at 375 degrees F for 10-15 minutes. The pumpkin guts (or stringy flesh) can be composted or thrown away.

Roasted pumpkin seeds are delicious! We make them every year when we make jack o lanterns.

How to prepare the pumpkin

The best way to prepare the pumpkin for this soup is to roast it. This brings out the natural sweetness of the pumpkin and makes it easier to puree.

To roast the pumpkin, preheat your oven to 375 degrees F. Cut the pumpkin in half and scoop out the seeds. Then, place the pumpkin halves facedown on a baking sheet. Roast for 30-40 minutes or until the pumpkin is fork-tender.

How to cook crook neck pumpkin

This is more like a butternut squash. But, you cook crook neck pumpkin the same way you do a traditional pie pumpkin. Neck pumpkin can be made like baked pumpkin for fresh pumpkin puree.

Once the roasted pumpkin is cooled, scoop out the flesh and place it in a food processor. Puree until smooth. You may need to add a little water to get the desired consistency.

If you don’t want to roast the pumpkin, you can also cook it in the Instant Pot. Cut the pumpkin in half and remove the seeds. Then, place the pumpkin halves in the Instant Pot with 1 cup of water. Cook on high pressure for 15 minutes. When the cooking time is up, do a quick release to release the pressure.

Once the pumpkin is cooked, scoop out the flesh and place it in a food processor. Puree until smooth. You may need to add a little water to get the desired consistency.

Tools needed:

• Vegetable peeler
• Sharp chef’s knife
• Immersion blender
• Large pot
• Large metal spoon
• Baking sheet and tin foil for roasting pumpkins

Ingredients for pumpkin and butternut squash soup

• 2 tablespoons olive oil or coconut oil
• 2 onion, diced
• 2 cups butternut squash, diced
• 2 cups pumpkin, diced
• 1 tablespoon honey, brown sugar, or maple syrup
• 2 cups water
• 1 cup coconut milk
• 1 cup chicken broth (or vegetable broth)
• 1 teaspoon curry powder
• 1 teaspoon white pepper
• 1 teaspoon cinnamon
• 1 teaspoon salt

Flavor variations

• Use roasted butternut squash and pumpkin
• Add chili powder for a spicier taste and flavor boost
• Sprinkle the top with roasted pumpkin seeds
• Use maple syrup instead of honey

How to make pumpkin squash soup

Chop and cook the pumpkin until tender

Place the olive oil in a dutch over medium heat.

Once the oil is hot, add the chopped onion, pumpkin, and butternut squash to a large pot once the oil is hot.

Cook for 10 minutes until it is fork-tender.

Add all remaining ingredients and stir well to combine.

Increase heat to medium-high, stirring occasionally, and bring to a boil.

Reduce heat to medium-low and simmer for 35-45 minutes.

Remove dutch from heat and use an immersion or stick blender to puree until smooth, or carefully transfer to a blender and allow to cool before pureeing with a kitchen towel over the top.

More pumpkin recipes

If you have enjoyed this easy recipe, you might want to try a few other recipes that use pumpkin.

• Iced pumpkin spice latte
• Pumpkin chocolate chip cream cheese dip
• Keto pumpkin custard
• Paleo pumpkin soup
• Pumpkin oatmeal steek cut oats
• Grain free pumpkin bread
• Paleo pumpkin bars
• Paleo coffee creamer
• Homemade pumpkin ice cream 
• Pumpkin sour cream coffee cake

More fall recipes

• Spaghetti butternut squash recipes
• Butternut squash turmeric soup
• Paleo squash recipes