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Pumpkin Soup

By: John Goins from
Pumpkin Soup
Pumpkin Soup

"Everyone loves pumpkin. This is a easy, but hearty soup recipe to please the masses! There is no cinnamon in this dish, but there are savory spices that you’ll love like cumin and ginger. You can use pumpkins, but butternut squash and acorn squash are also delicious in this recipe. Try this recipe out as a starter or just pair it with a salad. Pumpkin and apple are a classic combination. It would be lovely with this Apple Fennel salad at lunch."


Preparation Time20 min

Cooking Time45 min

Cooking MethodSkillet


  • 1 cup toasted sesame oil
  • 1 cup butter
  • 3 cloves garlic
  • 1 onion
  • 1 leek
  • 2 shallots
  • 1 teaspoon cardamom
  • 1 teaspoon cumin powder
  • 1 teaspoon powdered ginger
  • 1 teaspoon smoked paprika


  1. Dice leek and onions.

  2. Crush garlic.

  3. Cut shallots into wedges.

  4. Crush garlic.

  5. Saute garlic, onion, leek in butter in large stock pot until soft.

  6. Add spices and cook for one minute more.

  7. Add pumpkin and stock. Bring to boil, stirring occasionally.

  8. Reduce heat and simmer until veggies are tender.

  9. Puree cooked ingredients.

  10. Return to soup to heat and stir the yogurt.

  11. Season wth salt and pepper to taste.

  12. Heat oil to smoking point. Fry shallots until brownd and crispy

  13. Before serving garnish with fried shallots, pumpkin seeds and chives.

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