• Michelle Braakhuis


So pumpkin season is officially over, right?

But then again you can buy orange pumpkins in The Netherlands all year round..

Anyway, I might have been a bit too busy eating pumpkin soup the past few months and completely forgot to post this delicious recipe.

But here you go, enjoy your dinner tonight 😋.

Add more spices if you prefer, add more veggies if you wish.

But know a thick and sweet pumpkin soup is quickly fixed with your everyday cupboard herbs.

And add fresh Spanish pepper if you like a nice spicy twist 🌶.


  • 1 orange pumpkin (+/- 1 kilo/2 pounds)

  • 500 g mushroom melange (4 cups) roughly chopped

  • vegetable stock 300 ml (1 cup + 1/4 cup)

  • 2 medium size carrots, chopped

  • 2 oranges, juice only

  • 2 red onions, diced

  • 3-4 garlic cloves, minced

  • 3 cm ginger, minced

  • 3 tsps smoked paprika

  • 3 twigs of fresh thyme

  • 3 twigs of fresh parsley

  • 1 tsp cumin

  • 1/8 tsp cayenne

  • 1 package plant based cream (I used Oatly cuisine)

  • salt & pepper to taste

extra needed: skillet, cutting board, knife, measuring cups & spoons, stirring spoon, frying pan, hand blender

serves: 4-8 persons


Heat a big non-stick skillet over medium-high heat.

Add a little bit of water and add the diced onions.

Cook for 6-8 minutes until tender and glazed.

While cooking the onions you can start with roughly chopping the pumpkin and removing the seeds.

Depending on how large your skillet is, you may decide to cut the pumpkin into even smaller pieces. 
After 6 minutes of cooking the onions, add the garlic and ginger.

After another 2 minutes, add the carrots, pumpkin, smoked paprika, thyme (no twigs), parsley (leafs only), cumin and cayenne.

Reduce heat to medium-low.

Mix for another 2 minutes before adding the vegetable broth.

Add more water or broth if desired.

Bring the soup to the boil in 10-15 minutes.

Don’t forget to stir occasionally.

Take a frying pan and fry the mushroom melange golden brown over medium-high heat in 15 minutes.
 Once done, set aside.

Take a hand blender and puree the pumpkin mix into a smooth soup.

Reduce heat to medium-low.

Add the orange juice and plant based cream.

Once your soup is warm, turn off the heat and serve immediately.

Serve together with the mushroom melange.

Any leftovers? Store in an airtight container and pop into the fridge or freezer.

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