• Cooking Time: 60
  • Servings: 4
  • Preparation Time: 30


  • 1 cup carrots, chopped
  • ¼ onion, chopped
  • 1 tablespoon olive oil
  • 1 medium (2½ pounds) pumpkin, seeded, peeled and cut into 1 inch cubes (for cooking)
  • ½ teaspoon minced fresh ginger
  • ½ teaspoon salt
  • Freshly ground pepper
  • 3 cups chicken broth
  • 2 cups water
  • 4 small pumpkins (for serving bowls)
  • ¼ cup double cream
  • Parsley for garnish


  • In a large cooking pot, cook carrots and onion in oil over medium heat for about 5 minutes, or until soft.
  • Add the pumpkin cubes, ginger, salt and pepper, stirring occasionally for about 15 minutes, until the pumpkin begins to soften.
  • Pour in the chicken broth and water and bring to a boil. Reduce heat and cover. Let simmer 30-40 minutes until the vegetables are very tender.
  • Place the cooked vegetables into a blender and blend until smooth.
  • Cut the tops off the small pumpkins to create small soup bowls. Hollow the pumpkins, ensuring that no holes are made in the outer shell.
  • To serve, transfer the soup into the individual carved out pumpkin bowls.
  • Top each soup serving with a dollop of double cream and create a swirl by running the tip of a spoon through the dollop in a swirling motion.
  • Garnish with parsley.


A delicious soup that is a perfect fall menu addition or a great Thanksgiving starter.

Categories: Soup  Vegetable 

Website Credit:

© 2006-2015 BakeSpace, Inc. All Rights Reserved