Pumpkin Soup: A Comforting Recipe for a Cozy Fall Dinner

Winter is slowly coming and so are the seasonal foods. Personally winter seasonal foods are so exotic for the time. Allot of flavoursome ingredients. Pumpkin, being part of the squash family is amazing apart from being a great prop for halloween. The flavour profile is not too strong or too bitter, a nice sweet earthy flavour. Soups are super easy to make and if you learnt my last soup recipe this would not be any different.

Pumpkins are really low in calories and a great source of Vitamin A. This will help build your bodies natural defence against illnesses and infections. Amazing with a thick warm loaf sliced, but you can have it with anything.

Youll need

1 Small Pumpkin

200ml, Veg stock

50ml, Milk

2 Tbsp, Greek Yogurt

2 Garlic Cloves

Salt and pepper

1 Tsp, Turmeric

1 Tsp, Mixed Herbs

1 Tsp, Chilli flakes

1 Tbsp, Butter


Pickled chillis

2 Tbsp, Vegetable oil

  1. Get your mis en place ready. (Chop and skin the pumpkin, chop and cut garlic). Heat up a medium sized pot. Add the oil, butter and garlic on a medium heat. After 2 min add the pumpkins and add in the veg stock and milk (once boiling starts add mixed herbs and turmeric) leave on low heat to simmer.
  2. After 10-15min check the pumpkins and don’t forget to season. If they are soft turn off the heat and get ready to blitz (use a blender).
  3. While it is still hot, place inside the blender (add water or milk first as it will help the blending process, also add some olive oil to give it smoother glossy finish). Blitz till it is smooth this can take around 2-3 min. (Taste to see if it is to your liking)
  4. Once finished pour in a bowl, dollop the yogurt on top, along with the coriander, chilli flakes and pickled chilli (sliced chillis in white wine vinegar, sugar and water). I added some sesame seeds.

Please like and share and let me know how it goes.


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