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  • Teresa Laury

Pumpkin Soup

Winter is a good time for a soup, because it provides warmth and comfort to the coldest days.

When we learn the alchemy of homemade soups, harmonizing vegetables and spices, we nevermore want to buy industrial soups.

This recipe is just a suggestion. I strongly advise you to create your own soup recipe.

Serves: about 4 persons

Difficulty: easy

Time: 50 minutes


1 small kabocha pumpkin

1 medium chopped onion

2 tablespoon chopped leeks

1 tablespoon grated ginger

1 teaspoon turmeric powder

1 tablespoon coconut oil or another one

enough salt

chopped parsley (to serve)

1 cashew cream recipe (to serve - optional)


Chop the onion and fry it in oil over low temperature. Meanwhile, chop the leek, add to the pan and continue to fry. Grate the ginger and add. Finally, add the tumeric powder and turn off the heat.

Tip: The more transparent the onion is more soft and easy to digest. Don't burn it to avoid it became toxic.

Cut the pumpkin in half, remove the seeds and the internal fibers.

Remove the shell, which can also be used if the pumpkin is organic. Chop into bite-sized pieces.

Do the same with the other half.

Take the saucepan, add water to cover the ingredients, cover and cook for about 20 minutes.

Add all ingredients to blender and more water to cover the pieces.

If necessary put more water.

Return to the pan, add salt and heat until boiling. It's ready.

The chopped parsley can be added at this time or directly on the plate.

Serve with the cashew cream, if desired.

Another tip: add salt at the end to avoid the risk of error in quantity.

Good appetite!


This is a great recipe to pacify all doshas during winter.

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