Fruity Pumpkin Soup

This pumpkin soup is mild, delicious, and warming – and it simply fits well with autumn. In addition, it looks great with its sophisticated topping.
Depending on how thick you make it, this soup can be served as a main dish or as a starter.

Ingredients for 2 persons:


  • 300g pumpkin
  • 100g carrots
  • 50g parsnip
  • 1,5 L water
  • 2 tbsp ghee
  • 1/2 tsp. fresh ginger, grated
  • 2 tsp. chickpea flour
  • 1 pinch asafetida
  • 2 pinches of curcuma
  • 1 bouillon cube (10g)
  • Juice of half a small orange
  • 1 pinch of pepper
  • 1 pinch of cane sugar
  • 1/2 tsp. of salt (to taste)
  • For the topping:
    Cream, pumpkin seed oil, fresh marjoram, flower petals

Fruity pumpkin soup

Peel and chop the pumpkin, carrots, and the sweet potatoes. Pumpkin (Hokkaido variety) gives a very refined taste when peeled.

  • Heat the Ghee in a saucepan
  • Add vegetables and stir
  • Add chickpea flour and stir
  • Pour in the water
  • Add spices (except the pepper)
  • bring to a boil
  • Cook over medium heat for 35 minutes
    (Until the soup has the desired thickness.)
  • Add the freshly pressed orange juice, the cane sugar, salt and pepper
  • Blend the soup
  • Fill in preheated plates or bowls, garnish with cream, pumpkin seed oil, marjoram, and flower petals and serve.

Kürbis, Orange

If you prefer a more liquid soup, reduce the amount of pumpkin to 250g. In general, you can also regulate the thickness by adjusting the cooking time.

Download the recipe as a PDF file

Recipe and photos: Hans-Jürgen Metz and Monika Schwarz

© Maharishi AyurVeda Privatklinik Bad Ems

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