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Pumpkin Soup from Slovenia

It’s easy to make and the leftovers taste even better the next day. So, you could certainly make the soup a day in advance. Don’t be intimidated by the ingredient list—this soup only requires basic pantry ingredients!


  • 1 tbsp olive oil
  • 1 onion
  • 3 cloves garlic
  • 2cm piece fresh turmeric -OR- 1tsp ground turmeric
  • 2cm piece fresh ginger
  • 1 kg pumpkin of your choice, peeled, roughly chopped
  • 2 carrots, peeled, roughly chopped
  • 1 l vegetable stock
  • salt, pepper to taste


  1. Place a large deep pot over medium heat, add the olive oil.
  2. Add the onion, turmeric, ginger, and garlic to the pot.
  3. Next, add the chopped carrots, potatoes and pumpkin into the pot with the onion mixture, and saute for 5-10 minutes until the pumpkin and carrots begin to soften and caramelise on the edges.
  4. Add the vegetable stock, ensuring the pumpkin and carrot are completely covered. If not, add a more water.
  5. Cook on medium/low heat for 30 minutes.
  6. Once the pumpkin and carrot are soft, blend the soup with a handheld stab mixer until smooth
  7. Serve with toppings of your choice or simply on it’s own.


You can top it with pumpkin seeds and pumpkin seed oil or just use to topping of your choice.

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