November 28, 2016

Nothing better than a steaming cup of pumpkin soup on a cold autumn evening. Or for lunch ;) At the moment my colleagues are battling during lunchtime over who made the best pumpkin soup each day. There are whole discussions going on about cream, no cream or coconut milk. Austrians and their pumpkins…. The answer is – you can’t go wrong with pumpkin soup! At the moment I like mine spicy – trying to get as much christmas spirit into the gray weather as possible.


  • 1 tablespoon butter
  • 2 medium [1 ½ cups] yellow onions
  • 2 cloves garlic
  • 2 teaspoons ginger
  • 1 ½ teaspoons yellow curry powder
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • pinch cinnamon
  • 1 teaspoon salt
  • 1l [4 cups] vegetable broth
  • 2 bay leaves
  • 3 ½ cups pumpkin puree [or about 1 medium hokkaido in chunks]
  • 250ml [1cup] water
  • 3 tablespoons heavy whipping cream
  • pinch black pepper
  • yoghurt
  • pumpkin seeds

fox spicy pumpkin soup

_ chop onions and mince garlic
_ peel and mince ginger
_ sauté onions in butter [about 5 minutes]
_ add garlic, ginger and spices [roast for a minute or two]
_ add broth, water, bay leaves and pumpkin puree [or rather small pumpkin chunks]
[add water if this gets too thick]
_ bring to a boil and simmer for 10 to 15 minutes
_ remove bay leaves and puree soup
_ right before serving stir in cream and season to taste with pepper [salt if necessary]
_ top off with yoghurt and sprinkle with roasted pumpkin seeds

fox spicy pumpkin soup fox spicy pumpkin soup

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