Pumpkin Quince Soup

Preparation time: 25 min Cooking time: 1 hr Easy - for beginners Serves: 4


If you are lucky enough to find quince at the farmers market (or grow them yourself), try this rich and satisfying soup.


  • 1 pumpkin, about 7-8 inches in diameter, halved, with seeds and strings removed
  • 1 tablespoon coconut oil (or, use olive oil)
  • 1 medium onion, chopped (or, use shallots or leeks)
  • 1 small red bell pepper, chopped
  • 3 cloves garlic, thinly sliced
  • 1 large quince, cored and thinly sliced
  • 1 tablespoon dried basil
  • 1 can coconut milk
  • kosher or sea salt
  • freshly ground black pepper


Preheat oven to 375°F with a rack in the middle. Place the pumpkin halves cut-side down on an oiled, rimmed baking sheet (or, use parchment paper). Bake pumpkin until a fork goes in through the skin easily, about 45-50 minutes.

Heat coconut oil in a large saucepan over medium-high heat. When hot, add the onion, bell pepper, garlic, quince, and basil. Cook, stirring frequently, until soft.

Transfer mixture to a blender and add 3 cups of the cooked pumpkin (save remainder for another use). Add the coconut milk and purée until smooth and silky. Add a little water or vegetable stock if the mixture seems too thick.

Return the purée to the soup pot and heat, gently, until bubbling. Season to taste with salt and pepper, and thin if desired with more water or stock.

This soup is delicious ladled over shredded baby spinach. Fill each soup bowl about 2/3 with spinach, then ladle hot soup over top to wilt. Dress it up even more with some shredded fresh mint or sautéed mushrooms.



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