Autumn is  here and our salad days are long over. The nights are getting rather chilly, so much so we have even started putting the heating on (although I’m sure I will live to regret this when I see the bill next month). Soup time has finally arrived and with Halloween just around the corner, what recipe could be more befitting than pumpkin soup?

It was brought to my attention by one of my lovely and adorable fans that my recipes have been rather on the unhealthy side and a quick scroll through confirmed it. I have been doing a lot of deep-frying and baking lately. So to satisfy all you health conscious honeys out there I share with you my trusty pumpkin soup. I started making this years ago when I was dieting, although I do prefer it made with butternut squash if I’m back on home turf. Although as always in Korea we take what we can get so I make it with pumpkin instead. I practically lived on this last winter when my work lunches were less than desirable. Now I have a new job and my lunches are far more delicious, I’ve not yet had the need (today we had a KFC burger). However its time to get back on the healthy bandwagon with a big bowl of pumpkin soup (aka Orange Orgasm).


1 large pumpkin (mine was 4,000 but you could use two of the small ones)

2 small onions

6 cloves of garlic

600ml of water

400ml milk

2 chicken stock cubes

1/2 teaspoon of cumin (optional)


Chop your pumpkin in half and scoop out the seeds. Chop the halves again into three pieces then put on a baking tray and roast for about 30-40 minutes until the pumpkin is soft to the touch. Scoop all the pumpkin flesh out and put into a bowl. I like to eat the skin if its nice and crispy as it has lots of goodness in it, it’s almost like a vegetable crisp sometimes but if you don’t like it you can throw it away. If you don’t have an oven you can just peel your pumpkin (although this is not an easy job) cut it into chunks then boil it in the stock. Your soup will come out a bit brighter if you do this but I prefer the roasted version.

Meanwhile thinly chop your onions and garlic and fry in a pan for a few minutes until they have softened. Then add the cumin if you are using it. Add your pumpkin, onions, garlic, and stock to a large saucepan, and bring to the boil. You can add the milk at this point too. You may want to add more or less milk or stock to your soup depending on how thick you like it, it’s up to you.

When the soup is ready, allow to cool, then blend. Voilá healthy halloween pumpkin soup.



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