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Warming pumpkin-corn creamy soup

Warming pumpkin-corn creamy soup

It's finally the time of pumpkin and spices.

One of the easiest ways to use this super healthy vegetable is cream soup.

Something everyone can make, no matter how little cooking skills you have.

This version is more suited for september beacause of the fresh corn in it, but you can always use canned one.

For me september is already quit chilli so I alredy use all the warming spices I can.

Ginger and chilli makes it very warming and refreshing but the creaminess from pumpik still gives the feeling of the comfort food. Perfect for a cosy evening meal.


Bay leave

One small parsley

All spice


3 cloves of garlic

2 big carrots

3 fresh corn cobs

3kg of pumpkin

1/2 teaspoon of dried Ginger

1/2 teaspoon of dried Chilli

pinch of salt

1/2 teaspoon of pepper


In the biggest pot you have, boil carrots, parsley, onion, bay leave and all spice until veggies get soft.

Use as little water possible just to cover the ingredients, to make it very creamy.

After 15-20 min, If your not a fan of parsley take it out along with bay leave .

Cut of all the grains from corn cobs. Add them into the pot along with big chunks of pumpkin and garlic.

At the end add the rest of spices depending how spicy you like it.

Boil until everything gets soft and blend it together.

*If you can find try these chilli angel hair, which is the best thing I found to decorate dishes. Tastes a bit sweet a bit chilli.


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