• Tosca

Maple pumpkin soup

Updated: Mar 5

A delicious and creamy pumpkin soup with minimal effort? During the colder months, this pumpkin soup made from fresh pumpkin is a staple recipe. It’s rich, creamy, delicious and believe it or not, maple syrup complements pumpkin perfectly. The crunch from the toasted pumpkin seeds and croutons give this soup the warmth you need to push through fall and winter.


  • 1 whole pumpkin, butternut or red Kurt squash (about 1kg)

  • 15g fresh ginger

  • 5 tablespoons soy sauce

  • 2 tablespoons goût délicat maple syrup

  • 2 garlic cloves

  • 3 tablespoons olive oil

  • Large pinch of salt

  • Large pinch of black pepper


  • Croutons

  • Pumpkin seeds

  • Olive oil

  • Paprika

  • Coconut milk


  1. Peel and chop your pumpkin in large pieces.

  2. In a pot, add 300ml of water and cook the pumpkin until soft along with the garlic cloves and a large pinch of salt.

  3. When the pumpkin is fully cooked, add all other ingredients and and blend with a hand blender or or in a mixer if you don’t have one.

  4. Add water until the consistency is perfect. It should be creamy, not too watery.

  5. Serve warm with all the toppings

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