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Pumpkin soup

This is my favorite recipe for pumpkin soup. I've made it so many times, I don't even pull out the measuring cups anymore.

In late summer I sometimes add some sweet corn, but in autumn and winter it's just pumpkin from the garden. What I really like about this recipe is that it can be changed in many ways and doubled or tripled to feed a crowd. Add coconut milk, curry paste and a bit of lemon grass and it gets an Asian kick or go with a bit of chipotle purée for the Southwest feeling.


Pumpkin Soup (serves 4)

  • 1 onion, chopped
  • 1 kg pumpkin, peeled and chopped
  • 1 Tbs olive oil
  • 0.75-1 liter liquid (I usually use 2/3 vegetable stock and 1/3 milk)
  • salt & pepper
  • chipotle purée or Thai red curry paste (optional)
  • 1 bunch cilantro
  • pepitas, toasted
  • pumpkin seed oil
  • olive oil
  • salt & pepper

Heat the oil in a heavy pot and sautée onion and pumpkin until lightly browned. Add the liquid and cook until the pumpkin is soft. Puree with an immersion blender, then season to taste and add spice pastes as desired.

In a blender, chop the cilantro, pepitas and oils until the desired consistency is reached. Season to taste. This "crumble" has a very strong pumpkin see taste. You may prefer to leave it off and serve the soup with a swirl of sour cream instead.

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