Posted in Gardening, Recipes

Sophie’s Pumpkin soup!

Yesterday, I invented this lovely pumpkin soup. Easy does it here! πŸ™‚


You know, a while ago, We harvested all of our pumpkins. A few days ago, we cut the 1st of our Musque de Provence pumpkins open. The smallest one was this beauty:

In total weight, this French pumpkin was 5 kg 553 grams! Ooh yes. The peel was very thin & the flesh looks like the inside of a lovely melon. The flavor is more sweet-like then any other pumpkin we grow.

You know that we grow butternuts & Uchiki Kuris. Just look again at that beautiful inside:

Beautiful color! :)
Beautiful color! πŸ™‚

So, I had some leftover veggies in my fridge that I had to use up so I created this lovely healthy soup with a twist! πŸ˜‰

Recipe: For a whole lot of soup


100 gr = 1 big long red sweet pepper cleaned, pits & white bits removed, cut up, weighted when cut up

1 medium white onion, peeled & cut up —- there is no need to cut up fine because it all is going to be mixed later

2 fat cloves of garlic, peeled & cut up—-Β there is no need to cut up fine because it all is going to be mixed later

820 gr (5 cups + 1/2 cup) Musque de Provence pumpkin: peeled, treads & pits removed, cut up into chunks

320 gr ( 5 cups) cleaned, washed, pad dry, leeks, white & green parts cut up

2 teaspoons ground garam masala. In my garam masala there were these ingredients: ground cardamom, ground cinnamon, ground black pepper, ground nutmeg & ground cloves

black pepper: 25 grins

Himalayan pink salt: 20 grins

a fruity extra virgin olive oil

1500 ml of a hot vegan gluten-free stock


  1. Take a soup pot & add some drizzles of a fruity oil to it. When hot, add chopped garlic, onion & pepper chunks. Fry for about 5 minutes, stirring often. Now, add chopped pumpkin, 2 teaspoons of garam masala, about 10 grins of black pepper & about 10 grins of pink slat. Stir with a large spoon. Fry for about 8 minutes or so, adding more oil if you need to.
  2. Now, add chopped leeks & fry for about 5 minutes. Add hot stock & bring to the boil. Place fitted lid on & cook until veggies are cooked through. It took me 10 minutes. Check season one last time. I added 15 grins of black pepper & about 10 grins of pink salt. Mix with an immersion blender & serve! πŸ™‚β™₯Β Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

Sophies Foodie Files

You can also find this tasty recipe here on Instructables!


Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

36 thoughts on “Sophie’s Pumpkin soup!

  1. We made your lovely soup buts used home-grown butter nut pumpkin here! A tasty divine soup, my friend! xxx

  2. I love your tasty looking soup!
    What a beautiful big special pumpkin you grew! waw!

  3. A lovely Seasonal pumpkin soup! I love it all warmed up with the spices! πŸ™‚

  4. Yum. I also throw red peppers into my pumpkin soup. I usually add a tablespoon of red curry paste, but I’m keen to try garam masala – that sounds fab (and a much better idea than opening a jar of curry paste and using just one tablespoon)!

  5. I made your tasty pumpkin soup & loved the garam masala in it! Tasty & even fabulous! xxx

Comments are closed.