Pumpkin Soups Ohio Grandmas Still Make
Growing up in Ohio means savoring the aroma of pumpkin soup wafting through grandma’s kitchen when autumn leaves start falling. These treasured recipes have been passed down for generations, warming bellies and hearts alike during the chilly Midwest seasons.
I’ve collected classic pumpkin soups that Ohio grandmothers still lovingly prepare, each with its own special twist that makes it uniquely Buckeye State comfort food.
1. Amish Country Pumpkin Soup
My first taste of this hearty soup came from Mrs. Miller in Holmes County, who learned it from her grandmother in the 1940s. The simplicity of this recipe showcases the pure pumpkin flavor without fancy ingredients getting in the way.
Fresh pumpkins from local farms are slowly simmered with homemade chicken stock, onions, and a touch of nutmeg. Many Amish grandmas add a splash of heavy cream at the end, giving the soup its signature velvety texture that pairs perfectly with homemade bread.
2. German-Inspired Cincinnati Pumpkin Stew
Cincinnati’s German heritage shines through in this robust soup-stew hybrid. Unlike other recipes, this one incorporates bratwurst and sauerkraut – a nod to the German immigrants who settled in southwestern Ohio.
Chunks of roasted pumpkin provide a sweet counterpoint to the tangy sauerkraut and savory sausage. Every spoonful reminds me of autumn festivals along the Ohio River. Local grandmothers often add a sprinkle of caraway seeds as their secret ingredient, enhancing the German flavor profile.
3. Appalachian Apple-Pumpkin Soup
From the rolling hills of southeastern Ohio comes this delightful marriage of fall’s favorite fruits and vegetables. Local apples bring natural sweetness that balances the earthy pumpkin perfectly.
Grandmas in places like Athens and Marietta have been making this soup since before the Great Depression. They roast the pumpkins and apples together before blending them with cinnamon, cloves, and a hint of maple syrup tapped from Ohio trees. The finishing touch? A swirl of apple cider reduction that makes each bowl taste like autumn in Appalachia.
4. Harvest Moon Pumpkin Bisque
Rural Ohio grandmothers created this luxurious bisque for special occasions like harvest celebrations and autumn weddings. The name comes from serving it during the harvest moon, when families would gather after long days in the fields.
Roasted pumpkin gets blended with caramelized onions and brown butter for incredible depth of flavor. A splash of sherry (or apple cider for non-alcohol versions) brightens everything up. My grandmother’s recipe card, stained with decades of use, specifies that the soup must simmer for exactly 45 minutes – “not a minute less” – for perfect flavor melding.
5. Buckeye Pumpkin & Black Bean Soup
This hearty southwestern Ohio creation combines pumpkin with black beans for a protein-packed meal that sustained farming families through long workdays. The colors – orange and black – unintentionally celebrate the state’s beloved buckeye nuts.
Cumin, chili powder, and sometimes a dash of cinnamon give this soup its distinctive flavor profile. Grandmas in farming communities near Dayton have been making versions of this filling soup for generations. Some families add corn or bell peppers from summer gardens they’ve preserved. The final touch is a dollop of sour cream and fresh cilantro when available.
