Hello fall, it’s time for pumpkin soup

I am not a fan of cold temperatures and the transition from summer to fall but when I go to a farmer’s market and see the piles of pumpkins that are displayed I get happy and can’t resist to take one or two home with me. Pumpkin soup is one of my favorite soups and there is nothing really that can go wrong, it’s an easy vegetable. At home, we either have it as a starter or our main course depending on how hungry we are. It tastes great with a slice of oven warm baguette or a slice of dark German bread or pumpernickel bread.

You can easily store a pumpkin for up to 4 weeks and if you have too much pumpkin because you bought the biggest one you could find, chop it up and freeze it :)

Pumpkin soup in the making

Pumpkin soup


1 large orange pumpkin (after I cleaned mine and cut it pieces, I had 1,5 kg)

1/2 – 1 cup milk or cream

1 cup water

1 tablespoon mustard (preferably Dijon, sweet mustard if you like it less spicy)

1 teaspoon dried bear’s garlic or fresh garlic

1 teaspoon or half a cube veggie stocking

Seasoning: salt, pepper, ground nutmeg, cinnamon

Topping: A few drops pumpkin seed oil and balsamic cream (I used a special kind: orange chocolate balsamic cream)


1) Start with cutting the pumpkin in pieces: Cut it in half and scoop out the pumpkin seeds. Then cut the two halves in pieces which will fit in your pot. Don’t cut off the skin.

2) In a large pot, cover the pumpkin with water, add a one or two pinches of salt and boil it for 10-15 min until the pumpkin is soft.

3) Take it out and cut off the skin.

4) Put the pumpkin pieces back in the pot, pour the milk or cream (cream will make the soup a little heavier but also tastier, it’s up to you what you prefer) on top and add up to a cup of water. Use a hand mixer to mix it creamy. If you don’t have a hand mixer, you can also use a blender. In that case, you might want to add more water so that your mix comes out a little more liquid.

5) Season the soup with salt, pepper, ground nutmeg (just a pinch, nutmeg is fairly strong in taste), cinnamon (optional, same here, just a small pinch for the taste), a teaspoon veggie stocking, a tablespoon mustard, and 1 teaspoon dried bear’s garlic or fresh garlic.  At low heat, boil for 10 min and steer occasionally.

6) Serve with bread or baguette and use pumpkin seed oil and balsamic cream as a topping.

Tip: Pumpkin seeds are a good nutrient. It would be a waste to throw them away. If you have extra time, rinse the seeds under water and spread them out on a baking pan. Then season with salt, pepper, red paprika powder and bbq seasoning or lemon pepper. Bake for about 20-30 min at very low heat until they are completely dry and crisp. Store in a tin can and eat them as a snack or use them as salad topping. Here is a detailed recipe I posted last year:


Pumpkin seeds

2 Comments Add yours

  1. Wow, this looks amazing! I’m particularly impressed that you tagged ‘gluten free’, it makes such a difference to know for sure! :D

    1. weltrees says:

      Well, I have a friend who can’t eat gluten and a lot more friends who are vegan so I thought it might be a nice label to add :)
      If you look through my recipes you will see that I try to focus on everyday healthy & tasty food rather than gorgeously looking, mouth watering calorie bombs which makes Fourchette&Knife a little different from many blogs.
      Hope you will enjoy more of my recipes in the future, cheers!

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