Recipes
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Pumpkin Soup

A velvety, nourishing soup using sweet, homegrown pumpkin and aromatic herbs.

Ingredients

  • 1 medium pumpkin
  • 1 onion
  • 2 garlic cloves
  • 1–2 sprigs thyme
  • 3 cups stock (vegetable or chicken)
  • Optional: cream or coconut milk, curry powder, nutmeg

Method

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Swaps & variations

  • Butternut squash instead of pumpkin
  • Creamier: add full-fat coconut milk
  • Spiced version: add curry powder or ginger

Storing & freezing

Refrigerate 4–5 days. Freeze up to 3 months. Add dairy after reheating to avoid splitting.

Grow it yourself

  • Plant late spring in warm soil.,Needs full sun and sprawling space.,Feed with compost and water deeply once weekly. Pumpkin
  • Grow from sets in early spring.,Keep weed-free. Onion
  • Plant in fall, mulch heavily. Garlic
  • Drought-tolerant perennial.,Thrives in rocky or sandy soil. Thyme
  • Cinnamon sprinkled around stems repels ants.
  • Neem oil protects against beetles and leaf miners.
  • Plant nasturtiums to trap aphids away from pumpkins.
  • Skin should be hard enough you cannot pierce with fingernail.,Stem should be dry and woody.,Cure in sun for 7–10 days. Pumpkin
  • Snip thyme sprigs before flowering. Herbs

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