Spicy Pumpkin Soup

March 14, 2013 4 Comments »
Spicy Pumpkin Soup
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I really like pumpkin soup, don’t you? Pumpkin is undoubtedly a mellow fellow therefore to help him be noticed from the soup crowd I’ve dressed him with few spice. You can even take this up a notch and grill the parmesan and garlic bread to make (lightly) cheesy crusty croutons. Gestational diabetes friendly pumpkin soup never tasted so good!

5.0 from 1 reviews

Spicy Pumpkin Soup
Prep time

Cook time

Total time


Recipe type: Soup
Cuisine: American
Serves: 1

  • 1 tablespoon light olive-oil
  • 1 large brown onion, roughly chopped
  • 2 cloves garlic, crushed or chopped nearly
  • 2 sticks celery, chopped roughly
  • 1 teaspoon ground cumin (optional)
  • 1 teaspoon ground ground ginger
  • 1kg raw pumpkin, diced
  • 800ml / 3 ½ cups salt reduced vegetable stock
  • 4 slices low GI seed or multigrain bread, toasted
  • Parmesan cheese, grated to serve or low fat natural yoghurt (optional)

  1. Heat olive oil in a heavy-based saucepan over a low-medium temperature.
  2. Add onion, garlic and celery and cook until softened.
  3. Add ground spices and stir until fragrant (2 minutes only).
  4. Add pumpkin and stock and bring to the boil. Reduced temperature, cover and simmer for approximately 20-30 mins until pumpkin is delicate.
  5. Allow the soup to cool slightly and before you blend it scoop out 1 cup of stock and set aside. (It’s much simpler to make soup thinner compared to thicker).
  6. After mixing, add stock back in slowly until you reach your preferred consistency.


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  2. Veena May 20, 2013 at 2:00 pm - Reply

    yummy and healthy soup

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