I love squash of all kinds. This summer my friend and our caretaker, Wayne Bolan, gave me a delicious pumpkin from his garden. Some research revealed that you can cook the whole darn thing in the oven rather than go through the mess of cutting it up and digging out the seeds.  

It turned out great, and is perfect for a delicious, wholesome soup. I added yellow squash from my garden, an ear of corn and beans. It didn't need any more than that but you could certainly spice it up or serve it garnished with chopped avocado and tortilla chips. 

Summer Pumpkin Soup


  • 1 4/5 Lb. Sugar Pie Pumpkin

  • 4/5 Tablespoons Good Extra Virgin Olive Oil

  • 1 15 oz Can Of Organic Black Beans, Rinsed

  • 1 Small Yellow Onion, Fine Chop

  • 1 Small Yellow Squash, Medium Chop

  • 1 Ear Of Corn, Cooked

  • Chopped Cilantro Or Parsley, For Garnish

Special equipment:  Vitamix blender or other blender. Or, Cuisinart but let it run for good 5 minutes. 


Stab pumpkin with sharp knife in several places to allow steam to escape while baking.

Put pumpkin on a baking sheet in 375 degree oven and roast for at least an hour, or more. A knife tip inserted without resistance will tell you it is done. 

Cut pumpkin in half, remove seeds (you can save these for roasting), discard skin and place pumpkin in the blender. If using Vitamix, run on Soup function or until you have a thick puree.

In a large saute pan, heat olive oil, add onion, light salt and pepper. Cook until just translucent, add squash, and beans, heat through. Add pumpkin puree. Heat, mix and add corn just before serving. 
Add salt and pepper as needed. Garnish.

Options:  add chopped garlic to onions. Use white beans instead of black.