Creamy Pumpkin Soup

creamy pumpkin soup

Like all orange vegetables pumpkin is an excellent source of beta carotene while its seeds are rich in iron. Here is my recipe for a creamy pumpkin soup that is perfect on cold autumn days.


  • 800 g of pumpkin (pealed & cleaned)
  • 2 potatoes
  • 1 carrot
  • 1 medium size onion
  • 1 leek
  • 4 garlic cloves
  • 1 litre of water
  • 800 ml of coconut milk
  • 1 table spoon of turmeric
  • 1 table spoon of ginger (powder)
  • salt
  • pumpkin seeds


Roughly chop pumpkin, potatoes, carrot, onion and leek. Boil vegetables in water for about 10-15 min, then add finely chopped garlic, turmeric, ginger and salt. Boil until vegetables become soft, even creamy. Remove the soup from heat and blend with a stick blender. Stir in the coconut milk and put back on heat for couple of minutes. Ladle into bowls and sprinkle pumpkin seeds over the soup.



Images:  ©2016 Peachtree Alley