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Pumpkin Soup with Cranberries



  • 1 3/4 Hokaido pumpkin (pulp)
  • 1 potato (floury)
  • 1 onion
  • 1 piece of ginger (walnut-size)
  • 2 Tbsp oil
  • 1/2 tsp Madras curry powder
  • 3 cups vegetable stock (instant)
  • 1 bunch spring onions
  • 1 3/4 heavy cream
  • 1/2 cup dried cranberries
  • Squeezed-juice from 2 oranges
  • Salt and pepper


  • Dice pumpkin. Peel potato, wash and cut into pieces. Peel and dice onion. Peel and cube ginger.
  • Heat oil in a large pot and saute onion, ginger, and curry. Add pumpkin and potato, and cook briefly. Pour in vegetable stock and simmer covered for 30 minutes.
  • Clean and wash spring onions, and finely chop. Puree pumpkin in the soup. Add cream and cranberries to the soup and bring to a boil. Season with salt and pepper. Add spring onions and orange juice, and cook for 5 minutes, but do not boil. Season to taste again.
  • Tip: Fresh cranberries can be used instead of dried cranberries during the months from October to January. Saute 3/4 cup of fresh cranberries in 1 tsp of herb butter and sprinkle with 1 tsp of sugar. Add cranberries to pumpkin. Puree everything in the soup and pour in cream. Then continue working on the recipe above.
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