Pumpkin soup

A warming, aromatic pumpkin soup can make miracles. Try one topped with pumpkin seeds, nuts or favourite toasts...


  • Small pumpkin (ca. 1kg before peeling)
  • 2 shallots
  • 2 garlic cloves
  • 3 carrots
  • 3 medium sized potatoes
  • 1 cm wide slice of celery
  • one litre of good vegetable stock
  • 80ml cream 30% fat
  • sea salt
  • pepper
  • pinch of ginger
  • olive oil
  • pumpkin sees (for garnish)
Pumpkin soup


Preheat 2 tbs of olive oil in a large pot. Add chopped shallots and crushed garlic cloves. Fry for about 5 minutes. Add peeled, seeded and cubed pumpkin. Fry for a moment on a high heat. Slice carrots, chop potatoes and celery into cubes. Add the vegetables to the pot and then add warm stock. Cover and cook for about 30 minutes. Then blend the soup, add cream, salt, pepper and ginger. Serve hot with roasted pumpkin seeds on top.

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