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This comforting soup is pretty much “set it and forget it.” Toss all the ingredients for the soup into the slow cooker before you leave for work, and when you come back, all you’ll have to do is toast the pumpkin seeds, if desired.


  • 3 pounds fresh pumpkin, seeded and chopped*
  • 4 cups chicken broth
  • 3 small tart apples, peeled and chopped
  • 1 medium onion, chopped
  • 2 tablespoons lemon juice
  • 2 teaspoons minced ginger root
  • 2 cloves garlic, minced
  • 5/8 teaspoon salt
  • ½ cup fresh pumpkin seeds
  • 1 teaspoon canola oil


In a 5-quart slow cooker, combine the first 7 ingredients and ½ teaspoon of the salt. Cover and cook on low for 8-10 hours or until the pumpkin and apples are tender.

Meanwhile, preheat the oven to 250 degrees.

Toss the pumpkin seeds with the oil and remaining salt. Spread onto an ungreased 10-by-15-inch baking pan. Bake for 45-50 minutes or until golden brown. Set aside.

Cool the soup slightly; process in batches in a blender. Transfer to a large saucepan and heat through. Garnish with the toasted pumpkin seeds.

The best pumpkin for pumpkin soup is Hokkaido pumpkin

You can choose from many many different pumpkins or squashes for this simple soup, but let me tell you why you should choose Hokkaido.

This pumpkin is not syrupy sweet like butternut squash, which has a perfect caramelized flavor after roasting. No, this pumpkin is rather aromatic, but more on a savory side. While butternut squash is perfect for pie, Hokkaido &ndash for us &ndash is better for a hearty and wholesome dish. Moreover, butternut squash may have this fibery texture even after blending, but Hokkaido turns into a mousse.

By the way, this recipe is also part of our Quick Vegan Meals collection.

[Tweet &ldquoThe best pumpkin soup recipe with fresh Hokkaido pumpkin. Creamy and healthy. via @mypureplants]

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The best pumpkin soup recipe ever

As winter kicks in there’s nothing more comforting than a warming bowl of yummy soup to feed the body and soul. And this recipe is quite scrumptious.

Prep: 14 minutes

Cooking time: 25 minutes

Serves: 4 to 6


1 brown onion, coarsely chopped

2 teaspoons of ground cumin

2 teaspoons of ground coriander

1 large-sized butternut pumpkin, skin and seeds removed and roughly chopped

1 tablespoon curry powder (mild or medium, depending on your preference)

Salt and cracked black pepper

Parsley, natural yoghurt, to serve

1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook for a few minutes, stirring, or until soft and golden. Add cumin and coriander. Cook, stirring for 1 minute or until aromatic.

2. Add pumpkin and stir to coat. Add stock and curry powder. Bring to the boil, stirring occasionally. Simmer, partially covered, for 20 minutes or until the pumpkin is soft, stirring occasionally. Set aside to cool slightly.

3. Stir in cream and transfer to mixing bowl or blender. Blend until smooth or as desired. Season with salt and pepper.

4. Ladle soup among serving bowls. Top with a dollop of natural yoghurt. Sprinkle with coriander and serve.

    8 cups chopped fresh pumpkin ( 3 pounds)
    4 cups low sodium chicken broth (I use college inn 99% fat free).
    3 small tart apples (peeked and chopped)
    1 medium onion, chopped
    2 tsp minced fresh gingeroot (or ground ginger)
    2 tbsp lemon juice
    2 garlic cloves (minced)
    1.2 tsp salt

In a 5-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 8-10 hours or until pumpkin and apples are tender.
Meanwhile, toss pumpkin seeds with oil and salt. Spread onto an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 250° for 45-50 minutes or until golden brown. Set aside.
Cool soup slightly process in batches in a blender. Transfer to a large saucepan heat through. Garnish with toasted pumpkin seeds. Yield: 9 servings (about 2 quarts).

1/2 cup fresh pumpkin seeds
1 teaspoon vegetable oil
1/8 teaspoon salt
(not in original calorie count)

If you love this recipe.

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Creamy Roasted Pumpkin Soup


  • For the soup:
  • 1 Large Pumpkin, quartered with seeds removed
  • 4 Small Pumpkins (for bowls, if desired)
  • 1 Tablespoon Olive Oil
  • Salt and Pepper
  • 4 Cups Chicken Stock
  • 6 Tablespoons Unsalted Butter
  • 2 Small Shallots, chopped
  • 1 Teaspoon Chopped Fresh Thyme
  • 1 Cup Coconut Milk
  • 3/4 Cup Water
  • 1 Teaspoon Cayenne Pepper
  • 1/4 Teaspoon Nutmeg
  • Pinch Crushed Red Pepper
  • Roasted pumpkin seeds and pesto, for garnish
  • For the roasted seeds:
  • Seeds From 1 Pumpkin, cleaned and rinsed
  • 1 Tablespoon Olive Oil
  • 1 Teaspoon Salt
  • 1 Tablespoon Chipotle Chili Powder


  1. Preheat oven to 375ºF. Place pumpkin quarters on a baking sheet, and rub flesh with olive oil. Sprinkle with salt and pepper. Roast until tender, about 45 minutes. Set aside to cool.
  2. Once cool, scoop out roasted pumpkin into a food processor. Purée with 1 cup chicken stock until smooth.
  3. Add butter to pot over medium heat. Once bubbling, add shallots and sauté until soft, 4-6 minutes. Add thyme and cook until fragrant, another 30 seconds. Add pumpkin purée, remaining stock, coconut milk, water, cayenne, nutmeg, and crushed red pepper. Bring to a boil, then reduce heat and simmer 15-20 minutes.
  4. While soup is simmering, toss pumpkin seeds in oil, salt, and chipotle chili powder. Bake until golden brown, 15-20 minutes. Some may pop — that’s okay!
  5. To make roasted pumpkin bowls, remove tops of small pumpkins and scoop out seeds. Rub insides with olive oil, salt, and pepper. Place on a baking sheet and bake until soft to the touch but still sturdy, 25-30 minutes.
  6. Ladle soup into pumpkin bowls and top with a drizzle of coconut milk, a sprinkling of toasted pumpkin seeds, and a dollop of pesto.

In a crunch for time? Hack this recipe by nixing the pumpkin bowls and using 2 cups (give or take) canned pumpkin instead of the fresh kind. Just be sure to purchase plain canned pumpkin without any extra spices or flavorings.

For more squash inspiration, check out these top-performing seasonal recipes from our archive:

5 of the best pumpkin soup recipes ever

Do you love pumpkin soup? It’s one of those Australian classics but everyone has a different recipe.

We’ve found 5 of the best pumpkin soup recipes that we think you’ll love.

1. Good old classic pumpkin soup


  • 2 tablespoons olive oil
  • 1 finely chopped white onion
  • 1 finely sliced leek (white part)
  • 1 crushed garlic clove
  • 1/2 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon nutmeg
  • 1kg peeled and diced pumpkin
  • 1 peeled and diced potato
  • 1L chicken or vegetable stock
  • 1/2 cup cooking cream

Heat oil in a large saucepan over low heat, then add the onion and leek and cook until softened but not coloured. Add garlic and spices and cook for 30 seconds. Add pumpkin, potato and stock and bring to the boil. Turn heat to low, cover and simmer for 30 minutes. Allow to cool slightly, then blend in batches.

Return soup to pan, stir through cream and reheat gently.

2. Spicy pumpkin and coconut soup

  • 1 brown diced onion,
  • 1 lemon grass stalk
  • 1 long red chilli, diced and deseeded
  • 2 tablespoon diced fresh coriander
  • 2cm turmeric root piece
  • 2 teaspoons coconut oil
  • 3 cups peeled and cubed pumpkin
  • 1 large garlic clove, diced
  • 2 tablespoons fish sauce
  • 1 litre vegetable stock
  • lime peel
  • ½ cup coconut cream, plus extra to serve
  • 2 tablespoons lime juice
  1. Add the onion, lemongrass, chilli, coriander and turmeric to a medium saucepan and sauté in coconut oil over medium heat for a couple of minutes.
  2. Add the pumpkin, garlic, lime peel, fish sauce and vegetable stock and bring to the boil. Turn the heat down and simmer for 15 minutes, covered, until pumpkin is soft when poked with a knife.
  3. Remove turmeric, galangal, lime peel and lemongrass from the soup and transfer the rest to a food processor or a blender, in batches if needed. Puree until smooth, then add coconut cream and lime juice. Whiz a couple more times to incorporate. Serve with a ripple of coconut cream and fresh coriander leaves on top.

3. Thai pumpkin soup


  • 1kg butternut pumpkin, peeled, cut into 1.5cm pieces
  • 2 tablespoons red curry paste
  • 270ml can coconut cream
  • 1/4 cup roughly chopped fresh coriander leaves

Heat a large saucepan over medium heat, and add pumpkin and curry paste. Cook, stirring, for 1 to 2 minutes or until mixture starts to stick to bottom of pan. Add coconut cream. Cook, stirring, for 1 minute.

Add 2 cups cold water and bring to the boil. Reduce heat to low then simmer, covered, for 20 minutes or until pumpkin has softened. Set aside for 5 minutes.

Blend or process soup in batches until smooth. Season with salt and pepper. Top with coriander. Serve.

4. Chickpea and pumpkin soup


  • 2 tablespoons olive oil
  • 1 leek, halved lengthways, thinly sliced
  • 3 garlic cloves, crushed
  • 3 teaspoons chopped fresh oregano
  • 2 teaspoons Mexican chilli powder
  • 1 teaspoon ground cumin
  • 1L (4 cups) vegetable stock
  • 1kg Butternut pumpkin, peeled, chopped
  • 400g can chickpeas, rinsed, drained
  • 2 cinnamon sticks
  • 40g (1/2 cup) coarsely grated cheddar
  • Sour cream, to serve
  • Chopped fresh coriander, to serve

Heat oil in a saucepan over medium-low heat. Cook the leek, stirring, for 5 minutes or until soft. Add the garlic, oregano, chilli powder and cumin. Cook, stirring, for 30 seconds or until aromatic.

Add the stock, pumpkin, chickpeas and cinnamon. Turn up to high heat, then reduce heat to medium-low once boiled. Cover and simmer for 20 minutes or until the pumpkin is tender. Remove and discard cinnamon.

Blend the pumpkin mixture until smooth. Top with cheese and sour cream and sprinkle with coriander.

5. Roasted pumpkin soup


  • 1.5kg butternut pumpkin
  • olive oil
  • 1 teaspoon dried chilli
  • 1 tablespoon coriander seeds
  • 1 large onion
  • 3 cloves garlic
  • carrot
  • 1 stick of celery
  • 1 litre hot vegetable stock
  1. Preheat the oven to 170°C. Half the pumpkin and remove the seeds (you can keep these for roasting), then chop into wedges. Place the pumpkin on two large baking trays and drizzle over a little olive oil. In a pestle and mortar, grind the chilli and coriander seeds with a pinch of salt until finely ground. Sprinkle the spices over the pumpkin with some black pepper. Roast the pumpkin for 1 hour, or until soft and slightly caramalised at the edges.
  2. Meanwhile, roughly chop the onion, garlic, carrot and celery. Heat a lug of olive oil over a medium heat in a large saucepan then add the vegetables and cook for 15 minutes, or until soft and sweet but not coloured.
  3. When the squash is ready, add to the pan with the hot stock. Blend with a stick blender, adding a little more water if you like a thinner consistency.
  4. Ladle into bowls and add your fave toppings.

Tell us, which of these will you give a go? What’s your bets pumpkin soup recipe?

Recipe Tips & Notes

  • Blending. Blend the soup to your preference. I like mine very creamy, and this gets very creamy. If you prefer a chunkier soup, only process half the batch.
  • Canned Pumpkin. Yes, you can make this soup with canned pumpkin. Just add it along with the chicken broth and seasonings, then allow to simmer and thicken. Then puree and proceed with the recipe.
  • Heavy Cream. I like to add a bit of heavy cream to my soup for both an extra creamy texture and flavor. The soup is pretty creamy on its own, though, so skip if you&rsquod like to save calories. Or, try a sour cream or crema mixed with a bit of water or milk to swirl into the soup.
  • Seasonings. I am using a spicy Cajun blend (Creole works great, too), but if you&rsquod like to go with flavors that are more traditional to pumpkin soup, skip the Cajun blend and go with cinnamon, clove and nutmeg. A good Jamaican Jerk seasoning blend works great with this recipe as well.
  • Curried Pumpkin Soup. As a variation, use curry powder and seasonings instead, and use a can of coconut milk in place of part of the broth. Delicious.
  • Other Veggies. Try making this exact same recipe by using butternut squash or carrots in place of the pumpkin. I have a great recipe for Spicy Carrot Soup this way.
  • Make it a Meal. Stretch this soup onto a meal by adding in a protein, like andouille sausage, chicken, chorizo or other favorite meat. For a vegetarian version, try chickpeas or kidney beans.
  • Scale It Up. This soup is very scalable, so if you&rsquod like to make an extra large batch, you can easily double the ingredients. You may need to get a bigger pot, though!

That&rsquos it, my friends! I hope you enjoy my spicy pumpkin soup! Definitely one of my favorites. If you love soups, check out&hellip

Fresh Pumpkin Soup

Deliciously healthy fresh pumpkin soup needs just one pot, 10 easy ingredients. Check the related blog post to learn how to safely and quickly cut your pumpkin so you get to soup time.


  • 1 Onion, Diced
  • 2 Carrots, Peeled And Diced
  • 2 stalks Celery, Diced
  • 3 cloves Garlic, Minced
  • 2 teaspoons Cumin
  • 1 teaspoon Smoked Or Sweet Paprika
  • 6 cups Vegetable Broth
  • 2 Tablespoons Tomato Paste
  • 1 Small Pumpkin, Diced
  • 4 cups Brown, Pinto, Borlotti Or Other Beans Of Your Choice
  • 4 Scallions, Thinly Sliced, For Garnish


Heat a medium soup or stew pot over medium heat. Add onions, carrots and celery and sauté veggies for 5 minutes until they start to soften.

Add garlic, cumin and paprika and stir for 30 seconds. Add vegetable broth and tomato paste and stir to mix in the tomato paste.

Add pumpkin and beans and stir everything together. Cover and simmer stew for about 25–30 minutes until pumpkin is tender. If you want to make the soup a bit thicker, use a wooden spoon to mash some of the pumpkin as it cooks.

Serve in individual bowls and garnish with sliced scallions or chopped parsley.

Watch the video: Βελουτέ σούπα κολοκύθας!!!

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