Pumpkin Soup

5 from 2 votes
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 92 kcal


  • 1 500 Hokaido
  • 1 large Onion
  • 1 tbsp Rapeseed oil
  • 1 3 cm Fresh ginger
  • 1 0,5 Hot peppers
  • 1 200 ml Coconut milk
  • 1 liter Vegetable broth
  • 2 tbsp Soy sauce
  • 1 Msp Cayenne pepper
  • 1 tbsp Squeezed lemons
  • 1 pinch Ground cinnamon
  • 1 pinch Ground cardamom
  • 1 pinch Clove powder
  • Pumpkin seeds
  • Styrian pumpkin seed oil


  • Do not peel the pumpkin, just rinse (wash) and cut in half, remove the seeds and then cut the pulp into cubes
  • Peel and chop the onion. You can leave the ginger whole, as it will be removed later, or you can rub it to taste, about 10 - 15 g that then remains in the soup. Remove the kernels from the pepper, if you like it spicier, leave a few kernels in it and cut into fine strips.
  • Heat the oil gently in a soup pot, then sauté the onion cubes until translucent, then add the pumpkin, pepperoni and ginger. Simmer everything and then add the coconut milk, slowly add the vegetable stock and simmer for about 15 - 20 minutes until the pumpkin is soft. Fish the ginger piece out of the soup and puree everything with the hand blender, if you like you can take out some pumpkin pieces beforehand and put them back into the soup later.
  • Toast the pumpkin seeds in a pan without fat. Arrange the soup on preheated plates, garnish with pumpkin seeds and pumpkin oil and serve. Fresh bread and rolls are suitable as a side dish, depending on taste.


Serving: 100gCalories: 92kcal
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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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