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Pumpkin Soup


2 Servings


Chili, Garlic, Ginger

About the Recipe

Creamy, vegetarian pumpkin soup with a perfectly rounded taste - for the cold evenings during fall season.


  • 1 Hokkaido pumpkin

  • 1 Onion

  • 2 Carrots

  • 3 1/2 cup Vegetable broth

  • 1/2 cup Cream

  • 1/2 Lemon

  • 1 tbsp Liquid garlic

  • 1-2 tbsp Liquid ginger

  • 1 tbsp Liquid chili

  • Olive oil


Step 1

Rinse the pumpkin and cut it in half. Remove the cores with a spoon and cut the pumpkin into smaller squares. Rinse the carrots and potatoes and cut them into smaller pieces.

Step 2

Heat up a pot with oil and sauté the vegetables with liquid garlic, chili, and ginger, for a couple of minutes. Use a tbsp of each. You can always add more when the soup has been blended.

Step 3

Pour the vegetable broth over the vegetables so it covers 2/3 of the pot. You can always add more later. Let it boil for 15 minutes under a lid - until the vegetables are tender.

Step 4

Blend the soup till it’s smooth. Add lemon juice and cream and blend again. Add extra spice with more liquid chili, ginger, and garlic - depending on your preference. 


Make a topping of the cores, by frying them in a pan with liquid chili and ginger.  

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