Creamy Pumpkin Soup

Creamy Pumpkin Soup

60 min+
There is nothing quite as comforting as a steaming bowl of soup to warm the soul. Embracing the essence of the season, we present to you a delightful culinary creation that marries the earthy sweetness of pumpkins with the kick of chili spices – our Creamy Pumpkin Soup. This soul-soothing concoction brings together the natural richness of pumpkins, the warmth of aromatic spices, and the bold heat of chili, resulting in a symphony of flavours that will tantalize your taste buds and leave you longing for more…


Step 1
  • Preheat oven to 200°C. with fan (220°C. without fan).
Step 2
  • Cut the pumpkin into sections and peel and chop the onion.
  • Pop them into a baking tray along with a blub of garlic. Set into the oven bake for 50 minutes. Check after 30 mins.
Step 3
  • Scoop the pumpkin, onion and garlic to a saucepan and your milk and stock. Bring the soup to the boil and simmer for about 10 minutes.
Step 4
  • Blend your soup until smooth or to a consistency of your liking.
Step 5
  • Bring the soup back to the boil, then serve with a teaspoon of yoghurt, topped with pumpkin seeds, chilli and garlic.


1 kilo
White onions
Garlic cloves
Paprika powder
2 tsp
Chilli flakes
1 tsp
Arla Cravendale Semi-skimmed milk
50 ml
Vegetable stock
1 l
To serve
Arla® Skyr
1 tbsp
Pumpkin seeds
1 handful