Scooped out the flesh of the pumpkin you were carving for Halloween, but don’t want to discard the remnants or the pumpkin seeds? Use them for this tasty Autumn recipe from Linda West Eckhardt, of the Silver Cloud Diet.

Autumn Harvest Pumpkin Soup


1 small sugar pumpkin (OR 1 15-oz. can pumpkin puree)

1 quart light cream (“Mom” prefers plain Soymilk creamer)

1 quart chicken broth OR water

1 large sweet yellow onion, finely chopped

6 pieces bacon (“Mom” prefers turkey or soy bacon)

1 pound French green beans (fresh or frozen)

1 cup shiritaki noodles (optional)

½ teaspoon thyme leaves

¼ teaspoon rosemary needles chopped

¼ teaspoon oregano leaves

4 tablespoons sour cream

½ cup grated gouda cheese


Precook the pumpkin, whole in the microwave for about 10 minutes. Cut it open, place seeds on a baking sheet and set them aside for roasting*.

Scoop out pumpkin flesh into a soup pot, add cream and water and cook about 10 minutes.

Meanwhile, fry bacon in a skillet until crisp tender. Pour bacon fat into the soup. Crumble the bacon pieces and set aside.

Add green beans and shiritaki noodles* to the soup whole then add herbs and cook until the beans are tender, about 4 minutes for frozen, or up to 10 minutes for whole. Adjust seasonings with sea salt and cracked black pepper.

Stir in sour cream and cheese.

To serve, scoop into soup bowls, then top with crisp bacon crumbles and roasted pumpkin seeds.

To roast pumpkin seeds arrange in a single layer on a baking dish. Top with butter and season with salt and pepper. Add a shot of chile powder. Roast in a hot oven, just until crisp, about 5 minutes. Set aside until serving time.

Shiritaki noodles are available at your Chinese grocers or at

*Recipe courtesy of the Silver Cloud Diet.*