Sweet and Savoury Pumpkin Soup

posted on November 3, 2015

Still have pumpkin up to your ears?  Don’t throw them out.  Eat them!

Here is another idea for consuming your Halloween pumpkin.

If you are feeling pumpkined out…substitute the pumpkin for a butternut squash.


  • 6 cups pumpkin (or about a 4lb pumpkin) – baked
  • 4 cups water OR Vegetable stalk
  • 1 onion - coarsely chopped
  • 3-4 garlic cloves
  • 2 by 1 inch ginger root - coarsely chopped
  • 1 can coconut milk
  • 1 cup apple unsweetened sauce
  • 1.5 tsp cinnamon
  • 1/2 tsp nutmeg
  • Pinch of cloves
  • 1 tsp salt for cooking and add to taste along with black pepper


  1. Cook pumpkin. [Preheat oven 400F. Cut pumpkin into quarters and gut the insides. Bake for 45 mins to 1 hour or until meat is quite soft.  Scoop out meat, puree in blender and store in fridge until you are ready to make your soup]
  2. Place 4 cups of water or soup stalk into a large pot. Add salt, onion, garlic and ginger and bring to boil. Simmer for 15 mins or until ginger is soft.
  3. Add pumpkin to pot and cook for additional 5 minutes.
  4. Blend, in 2 batches, soup, coconut milk, applesauce and spices.
  5. Serve & enjoy.

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