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Chunky Pumpkin Soup

Updated: Feb 16, 2021

As mentioned in Day 58 of The Challenge

Did I mention that it's pumpkin season? We have bought a few (I won't say too many) again. I love pumpkin soup and we have it every year. This time though, instead of the traditional creamy spicy pumpkin soup, we went for chunky with a different range of flavours, still warming, but differently so.


1/2 pumpkin (or 2 small ones which is what I used), chopped

2 onions, chopped

1 head of garlic, chopped

1 red pepper, chopped

2 sprigs of fresh thyme

2 sprigs of fresh oregano

1 tsp garam masala

2 tsp zathar

2 tsp urfa biber (Turkish black chili)

3 c vegetable broth

1 tbsp olive oil

Salt and pepper to taste

1) Heat oil in the bottom of a pot and sauté onions until translucent. Add garlic and peppers, and cook for a couple of minutes before adding pumpkin and broth. Throw in herbs and simmer for 20 minutes.

2) Add spices and simmer for a few more minutes, then taste test and check vegetables for tenderness.

Dead simple, warming and tasty. Perfect after a walk in cool autumn weather!

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