Pumpkin Soup

September 20, 2017

For the recipe of this week, I decided to try a new one : the pumpkin soup.

Maybe it is too early to eat hot soup in your country right now, but here at night, its freezing. I’m so happy when I can make my lovely soup and warm up my body. If you are still in summer in your country, you can always save up this recipe for later !

This recipe is so easy to make : no need to remove the skin since we are going to blend everything together. Also, since pumpkins can have bland taste, I add a lot of ingredients such as parsley, 4 spices, salt, pepper, onion, garlic… You can also add seeds to the mixture. Or, you can pour a bit of cream to create a “velouté”.

You can find below the different ingrdients I used and all the steps.

Enjoy !

Pumpkin soup
Serves 4
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Prep Time
30 min
Cook Time
6 min
Total Time
36 min
Prep Time
30 min
Cook Time
6 min
Total Time
36 min
  1. 1 pumpkin (1 kg)
  2. 2 potatoes
  3. 1 onion
  4. 2 cloves of garlic
  5. parsley
  6. salt
  7. pepper
  8. 4 epices (french mix)
  9. 2 spoons of olive oil
  10. 1 vegetable broth
  1. Wash and cut in pieces the pumpkin. Then remove the seeds.
  2. Peel the potatoes.
  3. Mince onion and garlic in a big saucepan. Add 2 spoons of olive oil. Then add th seasoning : 4 épices and pepper.
  4. Fry the mixture.
  5. Add the pumpkin pieces and the potatoes into the preparation.
  6. Fry the vegetables into the same big sauce pan. Then cover with water and add salt.
  7. Add the vegetable broth.
  8. Cook until pumpkin is soft. (Pressure cooker : 6 minutes. Without pressure cooker : 30 mn to 1h ).
  9. Enjoy !
Celine Lunakim

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