Warms You Up, Keeps Your Meals Colourful: Pumpkin Soup

Soups are a staple food for cold weather; not only they can be consumed for every meal but also, they are a great source of vitamins and a shield against sickness especially when they are made with seasonal produce. One of the stars of this season is pumpkin. They are the harbinger of autumn and available from September to January. You can see pumpkin goodies in bakeries and various kinds of them are on supermarket shelves. Pumpkins have vitamin C, A, and E as well as magnesium and iron. So today we are making pumpkin soup! The recipe is easy and student-friendly. You can even have it to-go in a thermos if you want something nutritious and warm throughout the day. So, let’s cook!



• 500-gram pumpkin
• 1 potato
• 1 onion
• 1 carrot
• 1 tea-spoon curcumin
• 500 ml of water
• 1 glass of milk or coconut milk for the vegan version
• 3 cloves of garlic
• 1 t.s fresh ginger (chopped or grated)
• 3 tablespoons olive oil or coconut oil for cooking



Chop the onion, pumpkin, potato, and carrot into cubes. Heat the oil of your choice in a big saucepan, then gently cook chopped vegetables for 2-4 minutes, add the garlic and ginger and gently stir for another minute until they change color. Add the water and cook until the pumpkins are soft enough to stick a fork. Then add curcumin, salt, and pepper as well as spices of your choice like chili or cayenne pepper. Once you are sure all the veggies are soft rest your soup for 5-7 minutes then purée with a hand blender. Once you have a velvety consistency you can add the milk or coconut milk then simmer for another 3-5 minutes. Enjoy your warm pumpkin soup! If you make a bigger batch you can freeze it up to two months and have it ready for following cold winter days. Guten Appetit 😊


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