Autumn pumpkin soup

Autumn is the season of warm dishes, casseroles, stews and… soup of course! And October is the month of the pumpkin, so logically what we offer here is a delicious pumpkin soup. With this recipe you can make a creamy, sweet and spicy soup. Pumpkin is full of vitamins and minerals (vitamins A, C and E, folic acid and iron) that boost your immune system, and it is packed with fiber which is good for the intestines!


  • 1/2 butternut squash

  • 2 carrots

  • 2 red yellow peppers

  • 1 onion

  • 2 jalapeño peppers

  • 6 cloves of garlic

  • Vegetable stock

  • 1 tsp cumin powder

  • 1 tsp paprika powder

  • 200 ml coconut milk

  • Pepper and salt

  • Seeds from the pumpkin *


Cut all the vegetables into pieces and put it together with the garlic cloves on a baking tray and drizzle with olive oil and salt and pepper. Bake for 30 minutes at 180 degrees and turn the vegetables halfway through.

Put all the vegetables in a large pan and add 1 liter of vegetable stock and the coconut milk. Bring to a boil and check with a fork if the vegetable is soft enough to blend. Blend with a hand blender until all pieces are out and a smooth soup is formed. Add water if you want the soup to be thinner.

Serve in a deep plate or bowl and garnish with a little coconut milk and pumpkin seeds*.
These are the seeds from the butternut squash that you can clean and bake in the oven with a little olive oil, pepper and salt.