Pumpkin soup with Caramelised Pumpkin Seeds

Pumpkin soup with Caramelised Pumpkin Seeds

This creamy pumpkin soup is really easy to make but good enough to serve as a smart dinner party starter. Suitable for vegetarians, to make it vegan take out the honey.

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  • Serves4
  • Preparation Time20 mins
  • Cooking Time40 mins


  • 500 g Hokkaido pumpkin
  • 3 onions, roughly chopped
  • 3 tbsp rapeseed oil
  • 1 tsp tomato puree
  • 250 ml apple juice
  • 350 g vegetable stock
  • 4 tbsp Kikkoman Soy Sauce
  • 3 pinches sugar
  • 1 lemon (juice)
  • 2 pinches pink pepper
  • 1 tsp honey
  • 80 g pumpkin seeds
  • ½ bunch coriander, leaves only
  • 4 tbsp coconut milk


1. Cut the pumpkin in half, remove the seeds and cut into small pieces. Peel and roughly cut the onions. Sweat both in a saucepan with rapeseed oil for about 15 minutes. Add tomato puree and sweat for a couple more minutes.

2. Pour in the apple juice and vegetable stock, then season with 3 tbsp Kikkoman soy sauce, 1 pinch of sugar, lemon juice and pink pepper. Cover and simmer for another 20 minutes.

3. In the meantime, dissolve 2 pinches of sugar and honey in a pan on a low heat. Add the pumpkin seeds and caramelise with 1 tbsp Kikkoman soy sauce.

4. Blend the soup finely and serve in deep plates. Garnish with caramelised pumpkin seeds, drizzle of coconut milk and coriander.

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