pumpkin soup

3 Pinches
Updated on May 11, 2020

Everyone loves pumpkin. This is a easy, but hearty soup recipe to please the masses! There is no cinnamon in this dish, but there are savory spices that you’ll love like cumin and ginger. You can use pumpkins, but butternut squash and acorn squash are also delicious in this recipe. Try this recipe out as a starter or just pair it with a salad. Pumpkin and apple are a classic combination. It would be lovely with this Apple Fennel salad at lunch.

prep time 20 Min
cook time 45 Min
method Stove Top
yield 4 serving(s)

Ingredients

  • 1/4 cup toasted sesame oil
  • 1/4 cup butter
  • 3 cloves garlic
  • 1 onion
  • 1 leek
  • 2 shallots
  • 1 teaspoon cardamom
  • 1 teaspoon cumin powder
  • 1 teaspoon powdered ginger
  • 1 teaspoon smoked paprika
  • 2 cups chopped fresh pumpkin
  • 4 cups vegetable stock
  • 1 cup plain yogurt
  • salt and pepper
  • pumpkin seeds
  • sesame seeds
  • chives

How To Make pumpkin soup

  • Step 1
    Dice leek and onions.
  • Step 2
    Crush garlic.
  • Step 3
    Cut shallots into wedges.
  • Step 4
    Crush garlic.
  • Step 5
    Saute garlic, onion, leek in butter in large stock pot until soft.
  • Step 6
    Add spices and cook for one minute more.
  • Step 7
    Add pumpkin and stock. Bring to boil, stirring occasionally.
  • Step 8
    Reduce heat and simmer until veggies are tender.
  • Step 9
    Puree cooked ingredients.
  • Step 10
    Return to soup to heat and stir the yogurt.
  • Step 11
    Season with salt and pepper to taste.
  • Step 12
    Heat oil to smoking point. Fry shallots until brownd and crispy
  • Step 13
    Before serving garnish with fried shallots, pumpkin seeds and chives.

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