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Pumpkin Soup

Cook Time1 hr
Course: Soup
Servings: 4


  • 1 onion
  • 1 pumpkin Hokkaido or butternut
  • 1 l vegetable broth
  • 100 ml orange juice
  • salt, pepper
  • mixed spice
  • cinnamon
  • chilli flakes
  • thick cream


  • Cut the pumpkin in halves and remove the seeds with a spoon. Put a little oil, salt and pepper on them. Place them with the cut side down on a baking tray and put them in the oven at about 200°C for 30min.
  • Dice the onion and garlic very finely. Fry onions and garlic in vegetable oil until translucent.
  • Add the vegetable stock and orange juice and let simmer. 
  • Take the pumpkin out of the oven and spoon out of skin. Add pumpkin into the soup and mix and mash using a whisk.
  • Let simmer until you reach your preferred consistency. Optionally, add some cream to the soup.
  • Season to taste with salt, pepper, mixed spice, cinnamon and a few chilli flakes.