Pumpkin soup: the recipe (also against seasonal ailments)

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Elia Tabuenca García
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Pumpkin soup, the classic (vegan) recipe to warm up the cold autumn evenings. The addition of turmeric and pepper among the ingredients makes this soup a panacea even for seasonal ailments.

Pumpkin soup, a prescription (vegan) classic to warm up the cold autumn evenings. With a delicate flavor and simple to make, it is suitable for the whole family and perfect to serve when you return home tired and cold.

With the addition turmeric e pepper among the ingredients it makes this pumpkin soup a panacea for even the seasonal ailments.



  • 1 kg of pumpkin
  • 1 onion
  • 600 grams of potatoes
  • extra virgin olive oil to taste
  • Salt to taste
  • 1 teaspoon of turmeric powder
  • pepe macinato qb
  • water to taste
  • Preparation Time:
    20 minutes
  • Cooking time:
    60 minutes
  • Rest time:
  • Dose:
    4 people to
  • difficulty:

How to make pumpkin soup: procedure

  • To clean the pumpkin from the seeds and internal filaments and the peel,
  • cut it in small pieces of equal size,
  • to peel onion and finely chop,
  • skin the potatoes and cut them into small pieces.
  • To put in a large pot the onion, pumpkin and oil and brown,
  • add then the potatoes,
  • cover up of water,
  • regular salt and add turmeric and pepper preferably freshly ground.
  • Cook over moderate heat, stirring occasionally for about an hour,
  • cooking when finished, portion and serve the pumpkin soup while still hot.


How to store pumpkin soup:

Once cold, the pumpkin soup can be stored in the refrigerator for a couple of days.


You may also be interested in other recipes for detox soups, winter soups or other recipes with pumpkin

Ilaria Zizza

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