Warm & hearty pumpkin soup

Watch the video to see detailed instructions

Pumpkin soup recipe

  • Roasted pumpkin (raw weight around 2.6 kg)
  • 2 tbsp oil
  • 1 medium onion
  • 2 garlic cloves
  • 1 veg cube
  • 2 cups water
  • 1 tbsp cinnamon powder
  • Pinch of nutmeg
  • 1/4 tsp black pepper
  • Salt to taste
  • 400 ml coconut milk
  • 5-8 basil leaves
  • 4-6 tbsp Olive oil
  • Lime/lemon juice (to taste but don't be shy)
Salt to taste Pumpkin seeds, basil or coriander for garnishing

Cooking Instructions:
  1. Cut the pumpkin in half and scoop out the seeds, keep the seeds for the soup garnish.
  2. Remove the pumpkin stringy pulp using a spoon, to avoid strings in the soup.
  3. Chop the pumpkin into large wedges, brush with olive oil and roast in an oven tray at 200 degrees Celsius for 45 minutes to an hour, or until soft all the way through.
  4. Wash and dry the pumpkin seeds, season with olive oil and spices, and roast in the oven at 150 degrees Celsius until dry on the inside, checking every now and then.
  5. Prepare the drizzle by mixing basil leaves, olive oil, lime or lemon juice, and salt with a hand mixer and keeping it in the fridge until the soup is ready. Adjust the salt and acidity according to taste.
  6. Peel off the roasted pumpkin skin and keep it ready for the next step.
  7. In a large pot, fry diced onions and garlic in oil until translucent, then add the roasted pumpkin, dissolved vegetable stock cube, cinnamon powder, nutmeg, salt, black pepper, and coconut milk.
  8. Break the pumpkin into smaller pieces with a spatula or fork and use a hand mixer to blend the soup to the desired thickness. 
  9. Adjust the amount of water according to the preferred soup thickness.
  10. Simmer the soup on low heat for 15 to 20 minutes.
  11. Serve the warm and flavorful soup in a bowl, garnished with pumpkin seeds, coriander or basil leaves, and the drizzle.