Pumpkin soup

Gluten-free and vegetarian pumpkin soup

Prep time: 15 minutes

Cook time: 30 minutes

Serves: 2

Calories: 400

Tasty pumpkin soup with cumin and chilli. This soup is absolutely delicious. It’s vegetarian, cheap and easy to cook in under 45 minutes. For a dairy-free or vegan alternative substitute the crème fraîche for soy yoghurt or serve without.

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Pumpkin soup

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Total time: 45 minutes
  • Serves: 2
  • Calories 400


  • 750 g pumpkin
  • 150 g carrot
  • 1 onion
  • 1 garlic clove
  • 1 tbsp olive oil
  • 1 bayleave
  • 1 tsp cumin, ground
  • 1/2 tsp chilli flakes
  • 250 ml vegetable stock
  • 50 g crème fraîche


  • 1)

    Cut the pumpkin and remove the seeds with a spoon. Cut the pumpkin flesh into pieces and slice the carrot. Chop the onion and garlic.

  • 2)

    Heat the oil in a large pot. Add the pumpkin, onion, garlic and carrot and cook for 5 minutes on medium heat, stir frequently. Add bay leaves, chilli and cumin and cook for another minute or two. Add the vegetable stock and bring to the boil. Turn down the heat and let simmer for 30 minutes.

  • 3)

    Remove the bay leaves and purée the soup with a hand blender. Season with pepper and salt and some Tabasco if you want to spice it up a bit more.

  • 4)

    Serve with a dollop of crème fraîche. Substitute the crème fraîche by soy yoghurt for a dairy-free or vegan alternative.



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