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From the Galley

Simple Spiced Pumpkin Soup

As the wintery weather begins to take hold, it is the perfect time to head to the galley and make some soup. As you read this, you might have a lot of pumpkin laying around after Halloween so we will help you clear the decks and make a spiced pumpkin soup. 

This soup can take on many forms and ingredients. I have seen extra spices from cinnamon and nutmeg to extra ingredients like apples or coconut milk. For today, we have included a very simple but delicious recipe.


1 1/2 kg pumpkin peeled and chopped 

2 onions, chopped

1 tbs garlic crushed

3 tbs curry powder

1L chicken liquid stock

1 tbs olive oil

600 ml cream

1 pinch salt and pepper to taste

With some olive oil in a pan, throw in your chopped onions, crushed garlic and curry powder and saute until they are tender.

Peel and chop the pumpkin into medium pieces and prepare 1L of chicken stock. 

In a large pot, pour in the chicken stock and add the pumpkin, salt, pepper, sautéed onions and garlic.

Bring the mixture to a boil and then turn down the heat until the pumpkin has softened.

When the pumpkin is ready, add the cream and blend until smooth.

You can garnish with cooked spiced pumpkin seeds. We recommend accompanying the soup with a good crusty loaf of bread or sourdough.

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