Pumpkin soup

Jan Nevejans


For the vegetarians among us, please replace the chicken stock with a vegetable stock or water and tamari or soy sauce.

Recipe posted at


★★★★★ 1 vote

20 Min
40 Min


Add to Grocery List

onions peeled and sliced
1 * 2 kg
pumpkin, peeled, unseeded (+- 1.8 kg)
garlic cloves
chicken stock or cube
1 Tbsp
brown sugar
1 Tbsp
pumpkin seeds
4 Tbsp
whipped cream, unsweetened
1 Tbsp
curry powder

How to Make Pumpkin soup


  • 1Heat the oil in a large pan over a medium heat. Add the onions fry until golden. Add the pumpkin and garlic.
  • 2Reduce the heat, add some water and cook, covered, for 10-12 minutes. Stir in the curry powder, half of the stock and the sugar. Cook for a another 35-40 minutes.
  • 3Add the remaining stock, let it dissolve and take off the heat. Use a hand blender to blend until smooth. Poor into mugs and sprinkle over the pumpkin seeds and swirl over the cream to serve.
  • 4To freeze, let cool completely then transfer to a freezer-proof container. Freezes well for up to 3 months.

Printable Recipe Card

About Pumpkin soup

Course/Dish: Vegetable Soup
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy

Show 3 Comments & Reviews

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