There’s something truly magical about autumn, isn’t there? It arrives quietly, wrapping us in crisp air and golden light. The trees blush in brilliant reds and oranges, and each gust of wind sends a confetti of leaves swirling through the streets. Pumpkins line doorsteps, and children’s laughter echoes as they dream of costumes, lanterns, and Halloween adventures.
This is the time of year when we slow down, gather around the table, and rediscover the small, beautiful rituals that make the season special. One of those rituals in our family has always been a steaming bowl of homemade pumpkin soup — a recipe passed down through generations. Its gentle warmth and bright flavour have accompanied us on countless chilly evenings.
Best of all, it’s wonderfully simple to make and delicious in its vegetarian version.
Family Pumpkin Soup Recipe
Ingredients:
- 1 medium-sized Hokkaido pumpkin
- 1–2 onions (either bake them with the pumpkin or use them to make the broth)
- 2 cups (0.5 L) vegetable broth
- 2 tbsp grated fresh ginger
- 2 cloves garlic, minced
- A pinch of nutmeg
- 1 tbsp lime zest, 1 tbsp lime juice
- A pinch of chili powder
- Turmeric and curry powder to taste
- Salt and pepper
- Olive oil
- (Vegan) cream for smoothing
For garnish:
- Finely chopped roasted almonds or pine nuts
- Coriander, parsley, lovage — or whichever herbs you love most
- 1 tbsp Greek yogurt
- 1 tsp grated Parmigiano cheese
- Bread croutons
Instructions:
- Cut the pumpkin (you can add the onions) and spread them on a baking sheet lined with parchment paper. Season with salt and pepper and drizzle with olive oil. Bake at 350 °F (180 °C) for 25 minutes.
- After baking, transfer the pumpkin (and onions) to a pot, pour in the broth, and blend until smooth. Simmer briefly.
- Season the soup with ginger, nutmeg, lime juice and zest, turmeric, curry, and a splash of cream to taste.
- Serve warm, sprinkled with herbs, nuts, chili, and lime — and maybe a dollop of yogurt or a few golden croutons.
Michaela Vodickova and the My Herbs team.
Find more herbal recipes in the next issue, coming November 30! Subscribe today to be the first to get it!
