Pumpkin soup


Warming soup with ginger and coconut milk. Ideal for this time of year!

3 portions


  • 1 kg organic orange pumpkin (complete pumpkin)
  • 1 organic bouillon cube (no yeast or E-621)
  • 2 cm fresh ginger
  • 125 ml coconut milk
  • water 
  • pumpkin seeds


  1. Preheat oven to 200 degrees.
  2. Wash and dry the pumpkin. 
  3. Place pumpkin for 15 minutes in preheated oven. It will get nice and soft and easy to cut.
  4. Peel ginger and make thin slices.
  5. Take roasted pumpkin out of the oven, cut in half, spoon the pits out. Remove only those parts of the skin that look raised and white/grey. 
  6. Chop pumpkin into wedges.
  7. Combine pumpkin, ginger and coconut milk in a pan. Add water so the pumpkin is covered for ¾.  
  8. Place the pan on a high fire. Add bouillon.
  9. Turn fire down as soon as water starts boiling. 
  10. Use a fork to check if the pumpkin is ready: poke it after 10 minutes of cooking.  
  11. Use a blender or to make a creamy soup, serve with pumpkin seeds on top.