Pumpkin Soup with Cumin & Coriander

Pumpkin Soup with Cumin & Coriander
Preparation time: 10 Minutes Cooking time: 40 Minutes Easy - for beginners Serves: 4


Being from New England, we had always associated pumpkin with things like cinnamon, allspice, nutmeg, etc. Then, a New Years Eve visit to a beautiful village located in Mani, Greece years ago changed all that.


  • 2 tablespoons Butter
  • 1 Onion [diced]
  • 3 Carrots [peeled and diced]
  • 2 cups Fresh Pumpkin [roasted and diced, see Preparing Fresh Pumpkin for Use]
  • 1 tablespoon Fresh Coriander [finely chopped] for garnishing
  • 1 teaspoon Ground Cumin
  • 3 cups Chicken Stock or Vegetable Stock or Gluten-Free Stock
  • 1 cup Cream plus 4 tablespoons for garnishing
  • Salt & Freshly Ground Black Pepper
  • OPTIONAL: One very finely chopped Red Chili Pepper for garnish.


Step 1: In a stockpot over medium heat, melt butter and sauté onion, carrot, roasted pumpkin, and cumin until all are tender, about 8 to 10 minutes. Step 2: Puree the mixture in a food mill; if you do not have a food mill, then puree in a food processor or blender. Return the puree to the stockpot, add the chicken or vegetable stock and simmer for 15 minutes. Step 3 Then add the cream and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season to taste with salt & pepper. Step 4: Divide soup among 4 soup bowls, garnish with a swirl of cream, a sprinkle of fresh coriander, fresh red chili [optional] and serve.

Try This In addition to cumin, add 1 teaspoon of your favorite curry and serve with crispy pappadoms to give this soup Indian touch.


Soup  · Vegetarian  · Chili  · Winter  · Pumpkin  · Dishes  · Vegan  · For  · Cumin  · Gluten free  · Coriander  · Fall

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