Healthy and good looking pumpkin soup

I usually cook in a very simple way, with not much seasoning or ingredients and people really find my food delicious. I think it’s because I choose good ingredients and … a pinch of magic.

This is a very, very simple recipe, but healthy and delicious and colours are so important when you eat!



  • 1kg. pumpkin
  • 600ml vegetable stock
  • 10 gr. ginger
  • 10 gr. cardamom
  • 4 tbsp extra virgin olive oil


Peel, deseed and chop the pumpkin, ginger and cardamom into chunks.

Put in a pan with 600ml vegetable stock just to cover the pumpkin.

Bring to the boil and let cook for 15 min.

Then purée with a hand blender.

Only at the end season with salt and extra-virgin olive oil. Season with black pepper if you like.

Seasoning at the end is the best way to go for 2 reasons: first of all fresh olive oil is lighter than fried! Then you might realize that food is tasteful: if you give it the occasion, you might be surprised to discover how savoury it is!

Share on FacebookTweet about this on TwitterPin on PinterestShare on TumblrBuffer this pageEmail this to someone