Creamy Chilled Pumpkin Soup

Delicate sweetness, a great summer appetizer.

Creamy Chilled Pumpkin Soup


  • 2 Onions - Diced
  • 1 TBSP Grapeseed Oil
  • 5 Cups Pumpkin or Butternut Squash diced
  • 1 or 2 Cinamon Sticks
  • 2 1/2 Cups Water (for starters) Then 4 more cups when you add the pumpkin
  • 1/4 Cup Frozen Orange Juice Concentrate
  • 1/4 Cup Maple Syrup
  • 1/2 - 1/3 Light Coconut Milk
  • 1/4 Tsp Ground Cloves
  • 1/2 Tsp Ground Curry Powder
  • 1/4 Tsp Ground Ginger
  • 1 Tsp Ground Cinamon
  • 1/4 Tsp Sea Salt
  • 1/4 Tsp Ground White Pepper
  • Add Water till it reaches a soupy yet thick consistency after using an immersion blender.


  • Place oil and onions in a deep saucepan
  • Turn on your heat source to medium
  • After a minuter add a cup of water and continue cooking onions till they are soft.
  • If the liquid drys out quickly add another cup and a half of water.
  • Add the pumkin, cinamon ctick and 4 more cups of water.
  • Bring to a light boil, then simmer till the pumpkin is soft.
  • Let cool for 20 minutes.
  • Add the orange juice concentrate and the spices.
  • Blenderize with an immersion blender.
  • When smoothe add the lite coconut milk and blend again - or just mix with a spatchula
  • Correct seasoning if you like it sweeter or spicier

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