Pumpkin Soup

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“This pumpkin soup has a bit of Latin flare.”
1hr 30mins

Ingredients Nutrition


  1. Put the pumpkin in a saucepan and add enough water to cover.
  2. Add 1 tsp of salt and bring to a boil, lower the heat to a simmer for 20 minutes.
  3. Drain and reserve the cooking liquid.
  4. Melt the butter in a clean saucepan over medium heat.
  5. Add the onion and green onions and fry them, stirring constantly until they are soft and golden, about 5 minutes.
  6. Add the pumpkin, tomatoes, coconut milk, 3 cups of the cooking liquid, half the nutmeg, a pinch of cayenne pepper, salt and freshly ground pepper Bring to a boil, then lower the heat and simmer for 30 minutes.
  7. Remove the pan from heat and leave it to cool slightly.
  8. Puree half the soup at a time in a blender, then return to the pan.
  9. Heat it through for 5 minutes.
  10. Pour into warmed soup bowls and swirl a bit of the sour cream or yogurt in it and sprinkle fresh nutmeg on top Serve at once.

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