Pumpkin soup with ginger, chili seeds and coriander

Autumn equals pumpkins. We present our recipe for a rich pumpkin soup, seasoned with curry and ginger. If you use Hokkaido pumpkin, you can also use the peel if it is organic. You can also use a conventional Hokkaido pumpkin or butternut squash, but make sure to peel them before use.

Serves 4


600 g organic Hokkaido pumpkin (any edible pumpkin can be used)

2 onions

3 cloves of garlic

20 g of ginger

2 stalks celery

Oil for frying

1 tbsp. curry

1 liter of chicken stock

¼ lemon

¼ bunch coriander

100 g sour cream

Salt and pepper


Chili seeds:

5 tbsp. oil or chili oil

2 tbsp. pumpkin seeds

1 tbsp. sunflower seeds

1/2 tbsp. linseeds

1 tsp. coarse chili powder

1 pinch of salt


Step by step

Rinse and halve the pumpkin, and scrape out the insides with a spoon. Cut the pumpkin, incl. the peel, coarsely diced.

Peel and chop the onion and garlic, and peel and chop the ginger. Cut the celery.

Sauté the onion, garlic, ginger and celery in oil in a large pan until the onions are clear. Add the curry and sauté briefly before adding the pumpkin. Turn it all around well and add chicken stock. Let the soup simmer for approx. 15 minutes, until the pumpkins are tender. Blend the soup completely smooth, and season with lemon juice, salt and pepper.

Roughly chop or pick the coriander.

Ladle the soup into bowls and top with sour cream, chilli seeds and coriander.

Enjoy with good bread. 

Chili seeds:

Heat the oil in a small pan, add the kernels, seeds and chilies, and sauté them for a minute at even heat. Season with salt.

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