Pumpkin Soup


  • 1 Large Pumpkin
  • 1 Large Yellow Onion
  • 1 Large Yam
  • 4 Large Cloves of Garlic
  • 1/4 Cup Avacado Oil
  • 2 Medium Potatoes
  • 1/2 tsp Nutmeg
  • 1 tbsp Cinnamon
  • 1 1/2 tbsp Salt
  • 2 tsps Pepper
  • 1/4 Cup Maple Syrup
  • 1 Litre Vegetable Broth
  • 1 Cup Whipping Cream
  • 2 tbsp Cream
  • 3 tbsp Sour Cream
  • 1/4 Cup Roasted Green Pumpkin Seeds


  • Cube your pumpkin, onion, yam put them on a baking along with your 4 whole cloves of garlic
  • Lightly season with salt and pepper and drizzle with avacado oil
  • Roast in the oven at 400° F or 205° C for 45minutes(stir halfway through)
  • Add roasted ingredients to your pot and add nutmeg, cinnamon, salt, pepper maple syrup, cubed potatoes and vegetable broth
  • Bring to a boil and simmer for 30minutes, then add your whipping cream
  • Puree your vegetables using a hand blender
  • Add cream and sour cream together to make creme fresh to start the top garnish
  • Put into piping bag and start to decorate the top(if you don’t have a piping bag or don’t know how to make one check out our guide here: https://youtube.com/shorts/O2JuS8u9HiY?feature=share
  • Grind up some of your roasted pumpkin seeds and sprinkle some on top of the soup(if just have unroasted pumpkin seeds from the store check out our pumpkin seed roasting guide here:

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