
By Mikaela Lovett
My aunt's pumpkin & garlic soup
7 steps
Prep:10minCook:20min
This is my favourite family recipe, which I’ve adapted slightly with seasonings to suit our tastes, cravings, and what I feel complements it best. I absolutely adore it, whether served as a warming soup or as a rich sauce over pasta and potato, or rice gnocchi. 🎃
I'll definitely add more aesthetic photos later, haha
Updated at: Tue, 30 Sep 2025 20:20:46 GMT
Nutrition balance score
Great
Glycemic Index
71
High
Glycemic Load
12
Moderate
Nutrition per serving
Calories91.4 kcal (5%)
Total Fat2.5 g (4%)
Carbs16.3 g (6%)
Sugars3 g (3%)
Protein2.2 g (4%)
Sodium257.4 mg (13%)
Fiber1.8 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Prepare the ingredients 🎃🧄
Step 1
Peel and wash the potatoes, then cut them and the onion into small pieces. Mince the garlic cloves.


Step 2
Clean the pumpkin and cut it in half. Scoop out the seeds, wash them, dry them and save them for roasting. Cut the pumpkin into chunks.

Make the soup 🍲
Step 3
Sauté the onion and 3 large cloves of garlic in olive oil.



Step 4

Mix in the chopped pumpkin and potatoes to soften the taste.

Step 5

Salt and pepper to taste, (add herbs to taste - e.g. wild garlic, basil, paprika, chili, marjoram, or nutmeg), pour in the broth and cook until soft (15-20 minutes).









Step 6

Blend until smooth, adjust liquid (add water/boil until it thickens) according to consistency and season to taste.

Step 7

Finally, you can decorate the soup with cream, spring onions, cheese, croutons, roasted seeds, more chili or mix in the pasta/gnocchi 🎃
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