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Soup: Pumpkin and Peach Soup with Avocado Topping

5 from 6 votes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 58 kcal


Pumpkin and plum soup

  • 2 tbsp Extra virgin olive oil
  • 0,5 tsp Red chilli flakes
  • 2 g Fresh ginger
  • 350 g Butternut squash
  • 150 g Fresh plums
  • 800 ml Vegetable broth
  • 200 ml Milk
  • 1 tsp Black pepper
  • 1 tsp Seasoned Salt
  • 0,5 tsp Nutmeg
  • 0,25 tsp Hot paprika powder
  • 0,5 tsp Dried basil
  • 0,5 tsp Dried celery leaves
  • 1 tsp Dried oregano
  • 2 tbsp Balsamic vinegar
  • 3 tbsp Freshly squeezed lemon juice


  • 0,5 Fresh avocado



  • Put the oil with a little pepper and chilli flakes in a saucepan ... Peel the ginger, coarsely chop it and let it marinate in the "spice oil" ... Peel the pumpkin, remove the core and cut into coarse pieces ... Wash the plums, core them and cut into coarse pieces share


  • Heat a pot with oil and spices and sauté briefly ... add the pumpkin pieces and stew for about 5 minutes ... deglaze with the vegetable stock, bring to the boil and cook for about 10 minutes ... add the plums and cook for about 15 minutes simmer ... fill up with milk and puree until smooth ... with pepper, herb salt, ground nutmeg, spice celery leaves, oregano and basil ... round off with balsamic vinegar and lemon juice ... bring to the boil and let simmer


  • Peel the avocado, remove the stone and cut the pulp into large cubes


  • Divide the pumpkin and plum soup on deep plates and add a quarter of the avocado pieces each


Serving: 100gCalories: 58kcalCarbohydrates: 3.7gProtein: 1gFat: 4.3g
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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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