I like to share with you one of my favorite recipes for pumpkin soup. It’s light and yet full of taste.

How to make the pumpkin soup

Start by removing the seeds of the pumpkin and cutting it into pieces of about 2 by 2 cm. I use an organic pumpkin and leave the skin on. Peal the potato and cut in the same size as the pumpkin. Chop the carrots into the same size as the potato and pumpkin. Peel the gingerroot and use a fine grater to grate it. If you don’t have a grater chop the gingerroot in small pieces. Chop the onion and garlic.

Use a large size soup pot and heat 3 tablespoons of olive oil. Add the onion and fry it on a medium heat for about 2 minutes. Add the garlic, gingerroot and potato and fry for a minute. The potato will release potato starch which will make the soup creamy without using any cream. Add the pumpkin, carrot and vegetable stock and let it cook for about 20 minutes or until the pumpkin is soft. Turn the heat off and use an immersion blender to puree the soup.


Ingredients for 5 servings

  • 500 gram organic pumpkin
  • 850 ml vegetable stock
  • 3 small carrots or 1 large
  • 3 cm of gingerroot
  • 1 garlic clove
  • 1 onion
  • 1 large potato
  • 3 tablespoons of olive oil
  • (an immersion blender)

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