The recipe is welcome on cold days and also during Halloween.


  • 800 grams of seedless pumpkin and chopped into cubes
  • 900 ml hot vegetable broth
  • 1 finely chopped onion
  • 3 finely chopped garlic cloves
  • 1 tablespoon of olive oil
  • Black pepper to taste
  • Salt to taste
  • 1 small cinnamon stick
  • 1 pinch of powdered ginger
  • 1 pinch of red pepper flakes

Preparation Mode

  1. In a large pan, over medium heat, heat the oil and fry the onion until soft.
  2. Season with pepper and salt.
  3. Add the chili pepper, ginger, garlic, cinnamon and sauté for seconds.
  4. Add the pumpkin and, if necessary, a little more olive oil.
  5. Stir so that the pumpkin is coated with the spices.
  6. Add a little broth, increase the heat and stir.
  7. Add the rest of the broth and let it boil for 1 minute.
  8. Lower the heat, cover the pan and let it cook for approximately 45 minutes or until the pumpkin is soft.
  9. Remove from heat and remove the cinnamon stick.
  10. Blend the soup with a mixer or in a blender until it is homogeneous.
  11. If it is too thick, you can add a ladle of boiling water while it is beating.
  12. Place in a clean pan, heat, taste and adjust seasoning if necessary.

Mom Tips

Ideally, use freshly ground black pepper.

Strawberry pumpkin can be replaced with pumpkin.

The soup can be frozen.

Approximate yield of 5 servings.


Leave a Reply