Spicy Pumpkin Soup: Soup #2

Pumpkin is the flavor for this week as we continue to celebrate fall and discover new soup recipes. I have never cooked with pumpkin or leeks before, so I am excited to try. I hope you enjoy it!

Spicy Pumpkin Soup:

  • 2 lb pumpkin, peeled and seeds removed
  • 2 tbsp olive oil
  • 2 leeks, trimmed and sliced
  • 1 garlic clove, crushed
  • 1 tsp ground ginger
  • 1 tsp ground cumin
  • 3 3/4 cups vegetable stock
  • ground black pepper
  • fresh thyme leaves, to garnish
  • 4 tbsp low-fat probiotic yogurt, to serve

*The Detox Cookbook by Maggie Pannell

If you want to check out last week’s soup, you can find it here. 


1 comment

  1. I sorta bulldozed through this one. I thought I had all of the ingredients and then I didn’t…My pumpkin was not ripe. I think I put in way to much leek. I didn’t have cumin or vegetable stock, who knew I would be out of that? I use it for a thousand recipes! Ugh! Anyways, point being that I didn’t give this one a fare shake and will have to try it again sometime. Mine ended up tasting good but more like an onion soup.

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