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Food To Be Fit: Pumpkin Soup

December 03, 2014 1 min read


  • 1 large spanish onion, finely chopped
  • 1 lbs pumpkin, de-skinned and chopped into small cubes.
  • 1 tbsp olive oil
  • 700 ml chicken/vegetable stock (sodium free)
  • Cumin
  • Nutmeg
  • Pinch of Cayenne PepperDSC_0067
  • Sea Salt
  • Fresh Ground Black Pepper
  • Non-Fat Yogurt (or light cream if you're feeling gutsy)


  1. In a large pot, heat 1 tbsp olive oil. Place chopped onion in the pot and cook for 5 minutes.
  2. Place pumpkin in the pot and cook for 8-10 minutes, until softening and starting to turn golden brown.
  3. Pour 700 ml chicken or vegetable stock into the pot. Bring to a simmer for 10 minutes. Season with salt, pepper, 1 1/2 tsp cumin and 1/4 tsp nutmeg.
  4. Add non-fat plain yogurt, stir and simmer for 5 minutes.DSC_0074
  5. Turn off heat and blend with an immersion blender until completely blended.
  6. Using a sieve, strain the soup to get rid of any larger pieces in order to get a smooth, silky soup.
  7. Serve with a dollop of plain yogurt, pumpkin seeds, and salt & pepper.

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