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Pumpkin Soup recipe


Pumpkin has become a symbol for Halloween, especially in the USA, so today is Pumpkin day

A great tasty pumpkin soup recipe with a novel way of serving it, which I know will be a big hit with your family or guests.


  • 1 large pumpkin.
  • 4 small pumpkins. 
  • 2 to 3 carrots.
  • 1 large potato peeled and cut  into cubes.
  • 1 large red onion chopped.
  • 3 large garlic cloves chopped or 3tsp crushed garlic.
  • 2 celery stalks.
  • 6-8 cups chicken or veg stock.
  • 2 tsp. olive oil.
  • 1 Tbsp. plain yoghurt. 
  • Coriander (Dhania) leaves for garnishing.
  • Sprinkle of nutmeg for garnishing.


  • Pre heat oven to 200°c (390°f).
  • Cut the 4 pumpkins in half and take out the seeds.
  • Drizzle with a olive oil and sprinkle with salt and pepper.
  • Place the halved pumpkin face down on a baking tray lined with tin foil or baking paper.
  • Place in oven and bake for 20-35 minutes depending on size of pumpkin.
  • While the pumpkin is baking we will need to do the next step.
    STEP 2
  • Wash peel and dice your carrots, celery and potato.
  • Peel and slice onion and garlic.
  • Take a large pot and drizzle the olive oil to coat the bottom of the pot.
  • Place all your diced veggies in the pot and  turn hob to med heat.
  • Allow them to sweat and release liquid and become tender, take care not to let them turn brown.
  • Add salt and black pepper to taste.
  • Add 2 stalks or a ¼ spoon of ground thyme.
  • When your veggies are ready, remove from heat and wait until the baked pumpkin in the oven is ready.

    STEP 3.

  • Remove baked pumpkin from oven allow to cool.
  • Scoop out the flesh, leaving the outer skin.
  • Place the flesh into your pot with the veggies.
  • Place your pot back onto the stove plate.
  • Set temp to medium.
  • Add stock, covering your veggies.
  • Add salt and pepper to taste.
  • Allow to simmer for about 15 - 20 minutes .
  • When all veggies are soft.
  • Remove from stove.
  • Using a hand mixer or blender.
  • Blend soup until a smooth, creamy consistency is reached


I love this part, because you will be using the outer skin of the baked pumpkin you saved earlier !!! I hope you did, cause that is what we are going to use as a soup bowl for our favorite pumpkin soup recipe.

  • Ladle soup into your pumpkin bowls.
  • Add a spoon of yoghurt in the middle and sprinkle with grounded nutmeg.
  • Garnish with fresh coriander (Dhania).
  • Serve with any fresh  buns or rolls.
  • Crotons.
  • Any fresh bread.
  • Or just have it as it is. It will taste great any way you serve it.

Oven Temperatures

  • 325° F
  • 350° F
  • 375° F
  • 400°F
  • 165° C
  • 177° C
  • 190° C
  • 200° C
  • Slow
  • Moderate
  • Moderate
  • Moderately Hot


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  • cabbage soup

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This article was printed from Home-Cooking-Haven.com.com

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