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Pumpkin Soup Recipe


2 tablespoons of butter or olive oil
2 onions peeled and finely diced
2 small pumpkins or 1 large, deseeded, peeled, the seeds removed and the flesh diced
3 cloves of garlic peeled and diced
1 tablespoon of ground coriander (not the green leaf coriander)
salt and pepper
2 pints of chicken stock or vegetable stock either homemade or a stock cube


Heat the oil or butter in the pan gently on a medium heat, do not heat very high.
Add the onions and garlic, sweat in the pan for about 5 to 10 minutes.
Add the chopped pumpkin and sweat ,cook for about 5 to 15 minutes with the lid on until the pumpkin starts to go soft.
Add the stock and simmer on a low heat until the pumpkin is soft and cooked.
Puree or blend the soup until it is smooth.
Add salt and pepper to taste.
Add the ground coriander.


1. Stir in some creamed coconut as a swirl.
2. Add fresh basil leaves.
3. Serve with crunchy crisps for a texture.
4. Serve with thin crispy toast.
5. Garnish with the grated zest of an orange and pieces of fresh orange .
6. Use ground cumin instead of coriander.
7. Sprinkle toasted pine nuts on the soup.
8. Add curry powder for a spicy variation

The completed pumpkin soup served with a swirl of creamed coconut and fresh basil leaves.
Thanks forreading and enjoy Halloween.
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