RecipesGlobal 
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
- 1
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- 2
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- 3
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- 5
5
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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