Pumpkin soup



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Pumpkin soup

Pumpkin soup

  • Author: Aba Veg vegan blog


Halloween is almost here!
The best way to celebrate is by making and eating this delicious pumpkin soup.
Have a happy spooky season!



  • 3 cups of any pumpkin of your choice, cubed
  • Onion, chopped
  • Carrot, cubed
  • Bunch of celery, diced
  • A spoonful of fresh, chopped ginger
  • 1 tablespoon olive oil
  • 5 cups vegetable broth or stock (alternatively, simply use 5 cups of water – you may want to add more salt in this case)
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon nutmeg
  • ¼ cup of hazelnut butter*
  • Salt and black pepper to taste


  1. Cook the onion, carrot, celery and ginger at a medium heat for 5-10 minutes.
  2. Add the pumpkin and cook for another 5 minutes.
  3. Add the vegetable broth/water and the spices: salt, pepper, cinnamon, nutmeg. Bring to the boil, reduce the heat and cook for another 20 minutes, until the pumpkin is tender.
  4. Remove from the heat and stir in the hazelnut butter.
  5. Transfer to a blender and pulse until the soup is smooth. Taste and season as required.
  6. Serve immediately with a  garnish of roasted hazelnuts, spring onions (scallions) and chopped parsley.


  • To make hazelnut butter: Lightly roast some hazelnuts – the skin will then peel off easily. Grind half a cup of the roasted hazelnuts, then, in a food processor, blend with a little water until you have a thick, smooth nut butter.
  • Need more Halloween recipes? Try this Mexican Bean, Corn and Pumpkin Chili!

For more recipes and tips from experienced mentors and certified dietitians, join Challenge 22 for free!


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