pumpkin salsa soup

Pumpkin Salsa Soup

This is a recipe for a spicy soup with the name Pumpkin Salsa Soup. With a 7 step plan, your dish could be serviced within within 30 minutes. This recipe serves 2

Ingredients Pumpkin Salsa Soup

  • small pumpkin (∅ 12 cm)
  • 1 red onion
  • spanish pepper (red)
  • 4 tomatoes (organic tomatoes will add more taste)
  • 500ml fresh stock (Kallo vegetable stock cube could do the job)
  • 25g butter (organic butter will add this nutty flavour)
  • salt & pepper
  • 1/3 tsp each of ground ginger, smoked paprika powder, cinnamon poweder
  • 1 tsp chipotle chilli flakes
  • (additional) M&S spice mix with chilli & garlic


  1. Prepare stock (dissolve a cub in 500ml boiling water)
  2. Wash vegetables, undo their skins and cut them in small cubes
  3. Heat butter in a pan (preferably a cast iron pot)
  4. Add cubes of onion, pumpkin, tomato and Spanish pepper to the pot
  5. Let the cubes simmer, until the juice (from tomatoes) has gone
  6. Add stock and close the pot with a lit
  7. As soon as the stock is boiling, lower the heat, and let the soup simmer for 10 min.
      1. In case the soup is too spicy, add some honey and or a bit more cinnamon
      2. If the salsa tastes a bit bitter, add some grated parmesan
      3. When the texture is a bit too chunky to your taste, you could consider to give your soup a few minutes squash in the food processor
      4. Add spices

Tip for leftover

        1. Use the last bit as a sauce
        2. Add some fresh chopped coriander and a doll-up of greek yoghurt
        3. Steam some basmati rice
        4. Mix everything in a bowl

    Bon appétit




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