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Pumpkin soup

Pumpkin soup is the perfect autumn comfort food, so don’t let Halloween pumpkin scraps go to waste – instead, turn them into a rich and delicious dinner for chilly evenings.

A hand holding a spoon over a bowl of pumpkin soup garnished with MUNSBIT roasted almonds, with bread and herbs on the side.

Serves: 4 | Preparation time: 30 minutes

Ingredients:

2 x 60 g MUNSBIT roasted and lightly salted almonds

1 kg pumpkin or butternut squash

1 tbsp grated ginger

5 dl water

400 ml coconut milk

2 vegetable stock cubes

Salt

Pepper

Step by step

  1. Peel or cut off the skin of the pumpkin, then cut it in half lengthwise and scoop out the seeds. Cut it into small cubes.
  2. Pour the water into a pot and add the crumbled stock cubes, ginger, coconut milk and pumpkin cubes. Cook for about 20 minutes until the pumpkin is soft.
  3. Meanwhile, chop the roasted almonds roughly.
  4. Blend the soup using a hand blender. Season with salt and pepper to taste.
  5. Top the soup with the roughly chopped roasted almonds.

    Tip!
    Chilli and lime make a great flavour combination for this soup.

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Pumpkin soup with herbs and MUNSBIT roasted almonds served in a blue bowl on top of a pink plate.
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