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Pumpkin soup

Pumpkin soup - quick and easy

This wonderfully creamy bucket tissue soup is a long-time favourite with us during the pumpkin season! I always like to cook a little bit more, so that I collect a small supply in the freezer bit by bit. So you always have something ready when you need it quickly.

Pumpkin soup

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Main courses
By Sandra Ludes Serves: 4 persons
Prep Time: 10 Cooking Time: 17 minutes


  • 400 g pumpkin flesh (in pieces)
  • 1 small piece of ginger (chopped)
  • 1 onion (chopped)
  • 1 tablespoon coconut oil
  • 100 g potatoes (in pieces)
  • 1/2 tsp paprika powder
  • 1/2 tsp curry
  • 400 g vegetable broth
  • 200 g coconut milk or milk
  • 1 tsp salt
  • Pepper
  • 1 pinch of nutmeg
  • Cress and pumpkin seeds



Fry the onions and ginger with the coconut oil in a pot.


Chop the pumpkin and potatoes in a blender and add them to the pot.


Add paprika powder, curry, pepper, vegetable stock and 100 g (coconut) milk. Cook for 15 minutes.


Sprinkle salt, pepper and nutmeg over it. Add the remaining 100 g (coconut) milk.


Now puree everything with a blender or a blender stick. Decorate with cress and pumpkin seeds.


I also like to make a little bit more, either freezing the rest as a soup portion, or keeping the rest in the fridge for the next lunch. The next day I only have to cook noodles and warm up the pumpkin soup as sauce together with the noodles in a pan. A few more herbs on top - perfect, healthy - and made in about 10 minutes!

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