Creamy Pumpkin soup

When it comes to pumpkin you know that (if you manage to cut it and peel it of course!) it manages to make a food statement to anyone you serve it. After Halloween has passed, it is time to give to that vegetable the importance it deserves. So the following simple recipe doesn’t take more than half an hour to prepare and cook it, providing you with a nice first dish, or if you are a vegetarian a main light course with some salad next to it.

Preparation time: 30 minutes.



1 pumpkin

2 onions

3 cloves of garlic

2 tbsp. curry

1 tbsp. cumin

1 lt. vegetable stock

1 can (400ml.) coconut milk

Some parsley for decoration

Olive oil

Salt and pepper


Cut the pumpkin in half, take out the seeds, pill it off and cut it blocks.

Fry the onion and garlic in olive oil in a soup bowl, after you have chopped them nicely.

Put the pumpkin blocks in too. Let it fry for 5 minutes.

Put the curry and cumin. Stir nicely. *When you put the spices during the frying process, their scent and taste are more intense in the food.

Put the stock and boil it for 15 minutes. Put the coconut milk and let it boil for another 5 minutes.  *Alternatively you can put a box (200 ml.) of whipped cream.

Use the mixer to make the soup smooth until every ingredient becomes one creamy – yellow looking – soup.

Decorate with some thinly cut parsley.

*Feta cheese is also nice with it too, even though they come from different cuisine backgrounds.

You can serve it with the Pumpkin salad with Feta!

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