Pumpkin cream soup
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 4 - 6
  • 1.5 kg peeled and deseeded pumpkin or squash
  • 2 onions
  • 2 tbsp olive oil
  • 1 l vegetable stock
  • 200 ml coconut cream or heavy cream
  • ½ tsp ground ginger
  • pinch of cinnamon
  • pinch of nutmeg
  • freshly grounded black pepper
  • chilli flakes
  • salt
  • pumpkin seeds and pumpkin oil for serving
  1. Roughly chop the pumpkin,
  2. Heat olive oil in a large pot, then gently cook onions, until soft but not coloured. Add pumpkin and stock to the pot, then cook for about 15 mins until the pumpkin is soft.
  3. Purée the soup in a blender or with a hand blender. Pour the coconut cream or heavy cream into the pot, add spice and reheat.
  4. Serve with pumpkin seeds and drops of oil.
Recipe by quark and jam at http://quarkandjam.hubacek.uk/creamy-pumpkin-soup/