Pumpkin Soup


From pumpkin spice lattes to roasted pumpkin seeds, and even the carved pumpkins on every doorstep—yes, we’ve reached that time of the year when pumpkins are unavoidable. I’ve even noticed that pumpkin spice hair was recently trending on Instagram.

The pumpkin epidemic isn’t just limited to the lines at Starbucks. In 2012, Americans ate over approximately five pounds of pumpkin per person. According to a previous census carried out by Statistics Canada, over 92% of pumpkin sales occurred during Thanksgiving and Halloween.

While pumpkins do offer several benefits (they’re dense in various vitamins and minerals, have few calories, and can reduce cholesterol), let’s be honest here. Plain old pumpkin tastes rather terrible. It could explain why most of the pumpkin-themed products contain bare hints of the fruit.

However, there is one pumpkin-themed dish that actually contains more than just pumpkin spice that I enjoy greatly: creamy pumpkin soup.

I’m not talking about plain old soup here. It’s creamy and heavy, with just the right amount of flavour to warm your toes as winter approaches. If you’re looking for a little warmth this evening, then this hot bowl of creamy pumpkin soup is exactly what you need.

Pumpkin Soup (Adapted from BBC Books’ 101 Global Dishes)

  • 1 kg pumpkin, chopped
  • 4 tbsp olive oil
  • 1 clove of garlic
  • ½ cup milk
  • 750 ml of chicken broth
  • Coriander leaves, chopped
  • Sour cream, to serve
  1. Preheat the oven to approximately 200 C.
  2. Place the chopped pumpkin and olive oil in an appropriately sized tray in the oven.
  3. Roast the mixture for approximately 20 minutes.
  4. Transfer the mixture into a pot. Add the chili, garlic, and chicken stock to the pot.
  5. Simmer the mixture for approximately 10 minutes and allow to cool for a few minutes.
  6. Pour into a blender. Blend until the soup is smooth and creamy.
  7. Pour the soup into bowls. Add sour cream and sprinkle each dish with coriander.
  8. Serve immediately. (Personally, I would recommend preparing croutons or lightly toasting bread to dip into the creamy soup—it helps give the dish an extra crunch.)