Pumpkin Soup with Chocolate

5 from 7 votes
Total Time 45 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 49 kcal


  • 1500 g Hokkaido pumpkin
  • 25 g Dark couverture chocolate
  • 800 ml Vegetable stock
  • 400 ml Whole milk
  • 250 ml Pear juice
  • 1 medium-sized Onion
  • 1 Clove of garlic
  • 2 Allspice grains
  • 1 tsp Curry powder
  • 1 tsp Cayenne pepper
  • Salt
  • Pepper White
  • 2 tbsp Rapeseed oil
  • 2 tbsp Parmesan
  • 2 tbsp Pumpkin seed oil


  • Divide the pumpkin in the middle, core and cut into small pieces (the peel stays on). After pitting it resulted in 1100g pumpkin meat. Heat the oil in a saucepan, add the pumpkin pieces. Peel the garlic and onion and cut into fine cubes, add to the saucepan.
  • After approx. 5 minutes, deglaze with the vegetable stock and cook until soft with the lid closed. Add the dark chocolate couverture and stir, puree finely with a hand blender. Gradually add the pear juice and milk while pureeing. Crush the allspice with a mortar and add to the saucepan with the curry powder. Season to taste with salt, pepper and a little cayenne pepper.
  • Grate some Parmesan on top of the finished soup and drizzle with pumpkin seed oil.


Serving: 100gCalories: 49kcalCarbohydrates: 4.8gProtein: 1.6gFat: 2.6g
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Written by Ashley Wright

I am a Registered Nutritionist-Dietitian. Shortly after taking and passing the licensure examination for Nutritionist-Dietitians, I pursued a Diploma in Culinary Arts, so I am also a certified chef. I decided to supplement my license with a study in the culinary arts because I believe that it will help me harness the best of my knowledge with real-world applications that can help people. These two passions form part and parcel of my professional life, and I am excited to work with any project that involves food, nutrition, fitness, and health.

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