Pumpkin Soup

This year I made my first own grown pumpkins. Such an excitement! What a pleasure to check them every day to see if they became bigger. They filled my garden with life and colour.  When the autumn came, the leaves faded away and their beautiful orange aligned with the season colours. What to do with them? Oh, what to start with. First of all, we love pumpkins roasted in the oven and this is what we tried first. Then, I reserved a part for cakes and from another uncooked part I made a soup. This is the one. It is the food of the season and possibilities to cook with pumpkins are endless.

Here is a simple recipe but, oh..., this soup is so so delicious.


  • 4 carrots (peeled and diced)
  • 1kg pumpkin (peeled and cut in big portions)
  • 50g olive oil
  • 1 big onion (diced)
  • 1 clove of garlic (diced)
  • 1/2 fennel (diced)
  • 2 celery sticks (diced)
  • salt
  • pepper

  1. Heat the oil in the soup pot.
  2. Add the onion and the garlic and stir for 2 minutes until light brown.
  3. Add carrots, celery and fennel and stir.
  4. Add the pumpkin and pour water over the ingredients just until covered.
  5. Boil it in a pressure cooker for 15 minutes or 45 minutes in a classical way (or until the pumpkin and vegetables are soft).
  6. With the help of a hand blender (or classical blender) transform the soup into a light pure.
  7. Serve warm with yoghurt / sour cream, and decorate with pumpkin seeds and black sesame seeds.


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