Winter | Pumpkinsoup


I’m talking pumpkins! It’s pumpkin time! This soup is so easy and rewarding. The hardest and longest part is slicing the pumpkin – maybe I also need to change my knife 😉 The first time I started using pumpkin in my dishes was one year ago.

I don’t know how I’ve lived without for so long!

This soup can easily be made one day in advance if you are expecting some guest. Store in the fridge and the taste is even better the next day.


Preparation: 30 minutes

Cooking: 15 minutes

Ingredients (serves 3 adults)

  • 1 large pumpkin
  • 250 ml cream
  • 1/2 liter stock (vegetable)
  • olive oil
  • 2 onions
  • 1 clove of garlic (optional)
  • Turmeric (3 table spoons)
  • Cumin (3 table spoons)
  • Pepper
  • Parsley (optional for seasoning)


Chop the onions and bake them in olive oil/sunflower oil. You may use a soup pan (yes this is a one pan dish, lucky you). Whilst the onions are going, start peeling the skin of the pumpkin and slice it in big chunks. Sweep out the pumpkin seeds with a spoon.

Throw in the sliced pumpkin. Now fry the mixture of pumpkin and onions whilst adding cumin, turmeric and pepper. Don’t be scared to throw in too much. It needs a bit of flavoring and they are great spices with a fab taste. After about 5 minutes you can boil 1/2 liter stock and add it to the mixture. I always like to add one big clove of garlic (from a delicious french garlic string) chopped finely.

Let the vegetables simmer for about 15 minutes. When your knife slides through easily  it’s time to mix! Use a simple hand blender to create a nice thick soup. When that’s finished you add some creme.  Serve with a bit of parsley on top. Enjoy!


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