Pumpkin Soup Fruity

5 from 4 votes
Total Time 1 hr 30 mins
Course Dinner
Cuisine European
Servings 8 people


  • 1 smaller Pumpkin Hokkaido
  • 1 middle Sweet potato
  • 3 little baby Diced carrots
  • 1 middle Fresh onion
  • 3 middle toes Fresh garlic
  • 4 Discs Fresh ginger
  • 1 Can Coconut milk
  • 500 Milliliters Poultry broth (even mixed)
  • 1 half Orange (juice) + zest organic
  • 1 half Lemon fresh (juice + zest)
  • Lemon salt
  • Paprika powder (smoked)
  • 24 Thin slices Bacon slices
  • 1 Slice per person Orange
  • Olive oil
  • Pumpkin seed oil


The preparation

  • I need a large pot. Wash the pumpkin, it does not need to be peeled. Divide, remove the inside, cut into slices and then cut into small cubes. Peel the sweet potatoes and cut them into cubes, it will take time. Peel the baby carrots and cut the onions into fine slices. the cloves of garlic, + ginger cut into slices
  • Please do not heat the olive oil too hot, let the onions lightly lightly, then sweat everything in sequence. Pour the poultry stock over. I let everything stew softly without any spices. That takes about 3/4 hour (45 min.)
  • If everything is soft, I add the coconut milk. Puree with the magic wand (mixing stick), if it is thick you can add a little broth. Now it shouldn't simmer anymore. It's about seasoning. Everyone should decide for themselves, because some like them more piquant, others rather milder.
  • I noticed that she needs a little more salt. I fry the bacon in a coated pan without fat. When it is nice and crispy, place it on a kitchen crepe and thread it onto a wooden skewer. Cut a slice of orange and turn it into a small funnel that can be placed on the side. I say like every year it is a must for me to cook such a soup. And my friends are happy to receive a plate from it.
  • after that I almost forgot. I still put "curled cream cheese seared in Black Forest ham" on the skewer.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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