Pumpkin soup

This soup is one of the few cooked meals I make @ home. It is perfect for the colder months, easy, seasonal and yummy. I use no oil and no salt, but you are free to add them.


  • 1 average-sized Hokkaido pumpkin
  • 1-2 cloves of minced garlic
  • 1 diced shallot
  • 100-150 ml. coconut milk
  • homemade spice mix (dried parsley, garlic powder, onion flakes, paprika, cayenne pepper)
  • 1 tbs. honey / maple syrup
  • a dash of nutmeg
  • 1/4 tsp. cinnamon
  • water
  • black pepper and salt (optional)



Cut the pumpkin into 6 pieces and place them in the oven, cut side up. Bake until the meat part is soft and leave to cool down. Later remove the seeds and the skin. Place the pumpkin meat in a liquidizer (blender/food processor/hand-held blender) with some water and blend until a smooth, creamy consistency is reached.

In a larger cooking pot bring a bit of water to boil and add the garlic and shallot. Once they are soft, transfer the pumpkin puree into the pot, stir well and add the spice mix, honey, nutmeg and cinnamon. Keep the hot-plate warm and stir the soup while slowly adding the coconut milk.

Serve with sprinkled sesame seeds and baked tortilla chips.


Stay aware!

Ciao 4 now  ❤