Spiced Pumpkin soup

Here’s my recipe for a quick and spiced pumpkin soup


Butternut spices for pumpkinsoup


Pumpkin soup: (for 4 servings)



  • 1 kg pumpkin without skin and seeds, cut into piece
  • 1 ½ lt of water
  • 1 large onion, peeled and quartered
  • 2 cloves of garlic, peeled
  • 4 cm of cinnamon stick or ½ teaspoon of cinnamon powder
  • circa 2 cm of fresh ginger, cut into small pieces
  • 1 tsp turmeric, ground
  • 1 tsp of mild curry
  • ½ tsp allspice, ground
  • Cayenne powder at will
  • Pepper at will
  • Salt at will
  • 200 g crème fraîche
  • 1 dl of whipped cream and a pinch of nutmeg to decorate




Boil everything together (except crème fraîche) until soft (it’s quickest in a pressure cooker)

Allow to cool slightly

Remove the cinnamon stick and then puree with the crème fraîche in the cutter or with the blender.

Warm up and decorate with a dab of cream and a pinch of nutmeg




Leave a Reply

Your email address will not be published.