Moving to another country is always a massive adjustment. Things can be very different from what you are used to and sometimes that isn’t so much fun. On the other hand, you also get to experience some amazing new products, produce and stuff.


This soup is like symbol of this change for me. On the one hand I am having to get used to it being very dark, very early and I need to get used to how cold it is here. I also get to use a product that has only recently become easily available in South Africa but is part of the normal seasonal offer here in Germany.


I made this soup for my birthday. I invited some old friends and some new ones. We celebrated my birthday, and the transition of the season, with this soup (there was cake and beer too, obviously)pumpkin_after

This recipe is, as usual, an amalgamation of looking at several recipes online, checking what I have, what I can afford and what I like and making something of my own. If you can not find pumpkin, use butternut but you will probably need to season a little differently as butternut is sweeter than pumpkin is.

Pumpkin soup

Warming pumpkin soup
Cook Time 1 hr
Servings 10
Calories 50 kcal


  • 2 small pumpkins
  • 1 tbs Olive oil
  • 1 cup Parsnips chopped
  • 1 large onion chopped roughly
  • 1 tbs Garam Masala
  • 1 tsp Ginger root chopped
  • 1 clove garlic
  • 1 cup vegetable Stock
  • Salt and pepper to taste

For Garnish

  • 1 tsp olive oil
  • 1 chilli chopped
  • 1/4 cup pumpkin seeds


  • Heat you oven to 250 degrees C
  • Cut the pumpkins in half and deseed them
  • Using 1 teaspoon of the olive oil brush the exposed flesh of the pumpkins
  • Place into the oven until soft and slightly caramelised
  • In the meantime, add roughly chopped onion to a large pot with the remaining olive oil and stir until they start to get translucent
  • Add in the parsnips and cook for a minute or 2 until they just coated
  • add in the garlic and the ginger and stir gently.
  • Take the pumpkin out the oven and chop up into manageable pieces (the skin of the pumpkin I used was delicious so I kept it on but feel free to scoop the flesh out of the skin)
  • Add it to the pot and stir.
  • Add the stock
  • Add the curry powder and bring to a simmer.
  • Lower the heat and allow it to cook for about 40 minutes to make sure the other vegetables soften completely.
  • Once all the vegetables have softened, blitz the soup with a stick blender or regular blender.
  • For the topping
  • Heat up a pan and add all the ingredients.
  • Stir regularly for a few minutes until pumpkin seeds are toasted.
  • Serve the soup with the spicy topping and some fresh, crusty bread
  • nutritional breakdown is based on the soup only, not the topping or bread

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