We may not include the pumpkin in our everyday routine, but it is definitely a food that is worth adding to our daily diet. It is a rich source of vitamins, minerals and other nutrients.

Pumpkin soup, delicious and suitable on a fasting period!


We may not include the pumpkin in our everyday routine, but it is definitely a food that is worth adding to our daily diet. It is a rich source of vitamins, minerals and other nutrients.
If we remove the dairy products from the diet, the pumpkin can become an ideal solution for those who avoid animal products.

Pumpkin Soup – Ingredients

  • 500 grams of pumpkin
  • 3 potatoes
  • 2 carrots
  • 1 leek
  • 1 onion
  • 1 tomato
  • 1 garlic clove
  • 100 grams of cream (we can skip it if we do not want to consume animal products)
  • 50 grams of butter
  • 3 pieces of bread (1-2 days) cut into cubes for croutons.
  • Yogurt (we can skip it if we do not want to consume animal products)
  • Marjoram (gives a fantastic scent!)
  • Rosemary
  • Salt
  • Pepper
  • Sweet paprika
  • Oil (olive, corn, etc)

  1. We clean and cut the vegetables into cubes. Be careful to remove the seeds from the tomato. We keep a little piece from the pumpkin on the side to cut into cubes and garnish.
  2. In a large pot we add a bit of oil and sauté our vegetables for a few minutes. Then add water (until all the vegetables are covered), salt, pepper, marjoram and rosemary. Boil for about 20 minutes until all our vegetables are softened.
  3. Drain the vegetables by holding the water in a separate bowl.
  4. We put the vegetables (in doses) in the blender along with a little broth and then we slur it until they become creamier.
  5. We place the mixture again in the pot and we boil it on a low fire for 3-4 minutes and add the butter and the cream. If we want our soup to be more liquid, we add more broth in the mixture.

For the garnish:

  1. On a frying pan, we add oil and rosemary. When heated, add the pumpkin cubes and sauté them for 5 minutes and add the salt.
  2. In the same oil, add the bread along with the salt and paprika and sauté them until they create a crust. We remove and dry the crouton on kitchen towels to absorb the oil. Serve the soup in a deep dish with a tablespoon of yogurt in the centre and sprinkle with pumpkin cubes and croutons.

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