For:  4 people


  1. We bake the pumpkin in the oven on 200-220 degrees for 50 min (cut into some bigger slices). We season the pumpkin with some olive oil, rosemary and garlic and bake it together. It is not a problem if the edges get a little burnt.
  2. When it is ready and not so hot anymore, we can slice it up for the soup into small cubes. We cut the onion into small cubes and fry it on some ghee. We can add the garlic and the ginger too. Then we add the potatoes and the carrots, salt, pepper and chili. We cook them ready. Then we can add the pumpkin too, we boil it up and then use a blender to make it creamy. We can still add some salt if needed and also I added garam masala and some nutmeg too.

Recipe notes

It is one of our favorite soup in the fall. My husband loves it. I serve it with toasted pumpkin seed and pumpkin seed oil.